Begin by rinsing 2 to 3 Persian cucumbers under cold water. On a cutting board, slice one end at an angle, then continue cutting diagonally to create oval-shaped pieces, about 1/4 inch thick.

Sprinkle 1/2 teaspoon of salt over the cucumber slices in the bowl. Toss gently to ensure they're well coated in salt. Cover with plastic wrap and refrigerate for at least 20 minutes.

After 20 minutes, drain excess water that has accumulated, then rinse the cucumbers briefly under cold water to remove excess salt.

In the same bowl, add 2 tablespoons of sesame oil, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 2 tablespoons of rice vinegar, and 1 teaspoon of chili oil. Optionally add 1 tablespoon of sesame seeds and minced garlic. Whisk until well combined.

Gently fold the dressing into the cucumbers until each slice is beautifully coated. Serve immediately for the freshest taste or let sit for 10 minutes.