Wash cucumbers and remove ends. Place a wide chef's knife flat over the cucumber and apply firm pressure with your palm to smash the cucumber until it splits longitudinally.

Cut the smashed cucumber into 1-inch diagonal bite-sized pieces.

Place cucumber pieces in a colander, toss with salt, and allow to drain for 10 minutes to remove excess moisture and improve texture.

In a separate mixing bowl, combine the minced garlic, soy sauce, black vinegar, chili oil, sesame oil, and sugar. Whisk until the sugar is fully dissolved.

Pat the drained cucumbers dry with a paper towel to ensure the dressing adheres properly.

Transfer the cucumbers to the mixing bowl and toss with the dressing until evenly coated.

Incorporate the toasted sesame seeds and chopped cilantro.

Serve immediately or chill for 15 minutes to allow flavors to penetrate the cucumber flesh.