Prepare the cucumbers:
Wash the cucumbers well. You can partially peel them or leave them with the peel, as desired.
To achieve the distinctive spiral shape in the photo, place the cucumber on a flat surface and place chopsticks (or anything thin and flat) on either side to prevent the knife from reaching the bottom.
Start by cutting the cucumber diagonally along the length of the cucumber without completely separating the slices.
Turn the cucumber over and repeat the diagonal cut in the opposite direction to achieve the spiral shape.
If you can’t achieve the spiral shape, you can simply cut the cucumber into thin slices or small pieces.
Place the sliced cucumber in a large bowl.
Add a pinch of salt to the cucumber and let it sit for 10-15 minutes to release some of the liquid, then drain the excess liquid. This step helps make the cucumber crispier.
Prepare the sauce:
In a small bowl, mix together the minced garlic, rice vinegar, soy sauce, sesame oil, chili oil (or chili flakes), and sugar.
Taste the sauce and adjust the salt and sugar to your taste.
Mix the ingredients:
Pour the sauce over the drained cucumber.
Toss the cucumbers well with the sauce until they are completely coated.
Serving:
Transfer the spicy cucumber salad to a serving plate.
Garnish with toasted sesame seeds and chopped cilantro (if using).
Serve immediately or refrigerate slightly before serving to enhance the flavors.