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Add the oil and sliced garlic to a pot while the oil is still cold. Turn the heat to low to medium-low and slowly cook until the garlic turns light golden and fragrant, about 10–15 minutes. Do not let the garlic turn dark brown, or it will become bitter. Remove from the heat and let cool. Strain and store the oil, reserving the crispy garlic separately if desired.
Lightly smash the cucumbers with the side of a knife, then cut into bite-sized pieces. Toss the cucumbers with ¼ tsp salt and ¼ tsp sugar and let sit for 10–15 minutes to draw out excess water. Drain off the liquid and lightly pat dry.
In a bowl, combine the soy sauce, sesame oil, chili oil, sugar, MSG, vinegar, and garlic oil. Mix until the sugar dissolves. Add the cucumbers and toss well to coat. Garnish with extra chili crisp or fresh scallions, if desired.