Rinse the Persian cucumbers under cool water and slice at an angle into thin, oval-shaped slices, roughly 1/8 inch thick.

Sprinkle sliced cucumbers with salt and toss until well coated. Let sit for about 20 minutes.

Drain excess liquid from the cucumbers and rinse under cold running water. Drain in a colander.

In a small bowl, combine sesame oil, light soy sauce, sugar, rice vinegar, chili oil, and minced garlic. Whisk until smooth.

Transfer drained cucumbers to a mixing bowl and pour dressing over them. Toss to coat evenly.

Sprinkle sesame seeds over the top and serve immediately for the best texture.