Marinate cucumbers in garlic and salt for 1 hour. Drain, wash, and dry thoroughly.
Heat oils until smoking, then add chile peppers until blackened. Remove from heat and cool somewhat. Add Sichuan peppercorns and Korean peppers.
Pour oil over dried cukes.
Mix ginger, shoyu, sugar, vinegar, and MSG. Toss with cucumbers and marinate for 4.5 hours. Store in the refrigerator for up to 2 weeks.
