Wash cucumbers and pat dry.
Peel cucumbers lengthwise into ribbon strips. Cut the peeled cucumbers in half lengthwise and remove seeds. Cut in 1/4" - 1/2" pieces, sliced on an angle in a half-moon shape.
Place in a medium-sized bowl. Sprinkle with the salt and let stand overnight, cover, and refrigerate.
Drain off excess liquid from the cucumbers. Place cucumbers in a clean medium-sized bowl. Slice garlic cloves into thin slivers. Set aside. Chop the 4 dried red chili peppers into small pieces.
Add garlic slices and dried red chili peppers to cucumbers and mix well.
Heat sesame oil in a small saucepan over high heat until the oil begins to smoke. Pour the hot oil over the cucumber slices.
Heat rice vinegar in small sauce pan on high heat until it boils. Pour over cucumbers.
Add sugar and mix well. Cover and let stand for 4 hours before serving. Check for spice level after 2 hours, add additional sugar if necessary to reduce spicy heat.
With a slotted spoon, remove cucumbers, garlic, and peppers from the liquid and place them in a serving bowl. Serve cold. Cucumber salad can be refrigerated for up to 1 week. Makes 1½ to 2 cups.