Begin by rinsing 2–3 Persian cucumbers under cold water. Using a sharp knife, slice the cucumbers on the diagonal to create oval-shaped pieces about 1/4 inch thick.

Sprinkle a generous pinch of kosher salt over the sliced cucumbers, mixing them gently to ensure even distribution. Let the cucumbers sit in a bowl for at least 20 minutes.

After the cucumbers have sat, carefully drain the excess liquid that has accumulated in the bowl. Rinse them under cold water to wash away any excess salt.

In a separate mixing bowl, combine 2 tablespoons of sesame oil, 3 tablespoons of light soy sauce, 1/2 tablespoon of sugar, 1 tablespoon of rice vinegar, and 1 teaspoon of chili oil. Whisk until well incorporated.

Pour the dressing over the cucumber slices. Sprinkle in 1 tablespoon of sesame seeds and minced garlic, if desired. Toss gently until well-coated.

Serve immediately for the best taste and texture.