Rinse and slice one end of the cucumber at an angle.

Continue slicing at an angle until all cucumbers are sliced, aiming for oval shapes. Thickness is to preference.

Add cucumbers to a bowl/container and sprinkle with 1/2 tsp of salt.

Mix well and refrigerate for at least 20 minutes to draw out the water.

Drain the water and give the cucumbers a quick rinse before returning them to the bowl/container.

Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.

Stir until well combined and serve.