Rinse the Persian cucumbers under cool water, ensuring they're fresh and clean. Slice one end at an angle, then cut into 1/4-inch thick oval pieces.

Place the cucumber slices into a mixing bowl and sprinkle salt. Toss to coat, cover, and refrigerate for at least 20 minutes.

After chilling, drain and rinse cucumber slices under cool water to remove excess salt.

In the mixing bowl, whisk together sesame oil, light soy sauce, sugar, rice vinegar, and chili oil. Optionally add minced garlic.

Add drained cucumbers back to the bowl with the dressing and toss gently until coated. Serve immediately, garnished with sesame seeds.