Smack the cucumbers a few times with a rolling pin or the flat blade of a cleaver until they split, then slice each cucumber lengthwise into four pieces and crosswise into 1-inch diagonal chunks.

Place the cucumbers in a strainer over a bowl and toss with the salt. Let them rest for at least 15 minutes to draw out excess moisture—this ensures the salad stays crunchy and doesn't get watered down.

Rinse the cucumbers under cold running water two or three times if you prefer a less salty finish, then drain well.

In a clean bowl, whisk together the garlic, sugar, soy sauce, sesame oil, sesame seeds, rice vinegar, and chili-garlic oil until the sugar has dissolved.

Add the cucumbers to the bowl and toss until thoroughly coated in the dressing.

Refrigerate for at least 30 minutes to allow the flavors to develop and the cucumbers to chill completely. Serve cold, straight from the refrigerator.