Rinse the Persian cucumbers under cold water to remove any dirt. Slice them into uniform rounds, about 1/4 inch thick.

Sprinkle cucumber slices with salt, tossing gently. Let them rest in a colander for 20 minutes to draw out excess moisture.

In a medium mixing bowl, combine soy sauce, rice vinegar, sesame oil, minced garlic, crushed red pepper flakes, and sugar. Whisk until well blended.

After 20 minutes, drain the salted cucumbers. In a large bowl, combine drained cucumbers with the dressing and toss gently.

Allow the cucumbers to marinate in the refrigerator for 1 to 2 hours.

Before serving, gently toss once more and chill in the fridge for 15 minutes if desired.

Optionally, garnish with sesame seeds or chopped cilantro before serving.