Trim and discard ends from cucumbers. Cut each cucumber crosswise into three equal lengths. Place cucumber pieces in large zip-lock bag and seal bag. Using a rolling pin or the side of your chef knife, firmly but gently smash down on cucumbers until flattened and split lengthwise into 3 to 4 pieces each.

Using your hands or knife, tear or cut into bite size pieces and transfer to colander set in large bowl. Sprinkle cucumbers with salt and refrigerate for at least 20 minutes to drain.

Whisk the vinegar, garlic, soy sauce, oil, and sugar until sugar has dissolved.

Transfer cucumbers to serving bowl. Add the dressing and sprinkle sesame seeds on cucumbers. Toss to mix thoroughly. Serve immediately with cilantro and a drizzle of chili crisp (optional).