Wash and dry your cucumbers thoroughly. Place them on a sturdy cutting board. Use the flat side of a heavy chef’s knife or a rolling pin to firmly press down on the cucumbers until they burst and split open along their length. Once smashed, cut them into bite-sized chunks, roughly one inch thick.

Place the cucumber chunks into a colander and sprinkle with the salt. Toss them gently and let them sit for about 5 to 10 minutes. This process draws out excess water, ensuring your salad stays crunchy rather than watery once you add the dressing. Pat them dry with a paper towel afterward.

In a small mixing bowl, whisk together the minced garlic, soy sauce, rice vinegar, toasted sesame oil, sugar, and chili oil. Stir until the sugar has completely dissolved. Adjust the amount of chili oil based on your personal heat preference.

Transfer the dried cucumber chunks to a large serving bowl. Pour the dressing over the cucumbers and toss well to ensure every crevice is coated. Sprinkle with toasted sesame seeds and fresh cilantro if desired. Serve immediately for the best crunch.