Wash and dry the cucumbers thoroughly.

Cut the cucumbers into bite-sized pieces, roughly 1 to 1.5 inches long. You can either slice them into rounds or quarter them lengthwise.

Place the cucumber pieces in a bowl and sprinkle with salt, tossing gently. Let them sit for about 10-15 minutes. This step helps remove excess water, keeping them crunchy.

In a mixing bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, and chili oil.

Add the minced garlic and stir well until the sugar dissolves completely.

Drain any liquid from the salted cucumbers and pat them dry with a paper towel.

Add the cucumber pieces to the marinade and mix well, ensuring each piece is coated evenly.

Cover the bowl with plastic wrap or a lid, and refrigerate for 1-2 hours to allow the flavors to meld.

Before serving, give the cucumbers a quick stir and transfer them to a serving dish.

Sprinkle with sesame seeds and fresh cilantro if desired, and enjoy!