Begin by slicing the Persian cucumbers in half lengthwise with a sharp knife. Place the halved cucumbers inside a resealable plastic bag, ensuring they fit snugly.

Using a rolling pin or a flat object, gently smash the cucumbers within the bag until they break into bite-sized pieces while maintaining some texture. This should take about 2-3 minutes.

Transfer the smashed cucumbers into a colander. Sprinkle kosher salt and granulated sugar over the cucumbers, tossing gently to coat evenly. Allow them to drain for at least 30 minutes.

In a small mixing bowl, whisk together the rice vinegar, toasted sesame oil, soy sauce, minced garlic, and red pepper flakes until well combined.

After draining, place the cucumbers in a large mixing bowl. Pour the prepared dressing over the cucumbers, ensuring they are all covered. Toss gently together.

Lastly, sprinkle the toasted sesame seeds and chopped cilantro over the salad, tossing lightly again to incorporate. Serve immediately or refrigerate briefly to chill.