Wash 2–3 Persian cucumbers and pat them dry, then slice into ¼-inch thick rounds.

Sprinkle salt over the cucumber slices and let them sit for about 15 minutes to draw out moisture.

In a medium bowl, mix 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, and minced garlic. Add chili oil if desired.

After 15 minutes, drain excess moisture from cucumbers and transfer them to a large bowl. Pour dressing over and toss gently.

Cover and refrigerate for at least 2 hours to marinate before serving.

Drain any excess liquid before serving and garnish with sesame seeds or green onions.