Prepare the Cucumbers:

Slice the cucumbers into ½-inch thick rounds.

Place the cucumber slices in a large bowl and sprinkle with kosher salt. Toss to combine and let them sit for 30 minutes to draw out excess moisture.

Rinse and Dry:

After 30 minutes, rinse the salted cucumbers under cold water to remove the excess salt.

Lay the cucumber slices on a clean kitchen towel or paper towels and pat them dry thoroughly.

Prepare the Dressing:

In a mixing bowl, whisk together the grated garlic, light soy sauce, rice vinegar, sugar, chili oil, and sesame oil until the sugar is dissolved and the mixture is well combined.

Marinate the Cucumbers:

Add the dried cucumber slices to the bowl with the dressing. Toss until all the cucumber pieces are evenly coated.

Cover the bowl and let the cucumbers marinate in the refrigerator for at least 10 minutes to allow the flavors to meld. For a more intense flavor, marinate for up to 4 hours.

Serve:

Transfer the marinated cucumbers to a serving dish.

Optionally, drizzle with a little extra chili oil for added heat and garnish with sesame seeds or sliced fresh chili peppers for presentation.

Serve chilled as an appetizer or side dish.