Wash the cucumbers thoroughly and place them on a sturdy cutting board. Using the flat side of a large chef's knife or a wooden rolling pin, gently smash the cucumbers until they crack and split open lengthwise.

Slice the smashed cucumbers diagonally into bite-sized, irregular chunks. Place the cucumber pieces into a colander set over a bowl and toss them evenly with the kosher salt.

Let the salted cucumbers sit for about 10 to 15 minutes to draw out excess moisture. This crucial step ensures your salad stays crisp and prevents the dressing from becoming watered down.

While the cucumbers are resting, prepare the dressing. In a small mixing bowl, whisk together the minced garlic, soy sauce, rice vinegar, toasted sesame oil, sugar, and chili oil until the sugar is completely dissolved.

Place a small dry skillet over medium heat and add the sesame seeds. Toast them for 2 to 3 minutes, stirring frequently, until they turn golden brown and smell highly fragrant, then remove from heat.

Discard the liquid drawn from the cucumbers and gently pat the cucumber pieces dry with a clean paper towel. Transfer the drained cucumbers to a large serving bowl.

Pour the prepared dressing over the cucumbers and toss thoroughly to ensure every piece is coated. Garnish with the warm toasted sesame seeds and serve immediately alongside your favorite dumplings or stir-fry!