Scratch each cucumber with a fork, then lay it on a cutting board and crush the cucumber flat using your fist. Slice diagonally while rotating the cucumber (this is a Japanese cutting technique and gives the cucumber a larger surface to absorb the seasoning faster).
Toss with salt and let it drain over a sieve for 10 minutes.
Place the sesame seeds, red pepper flakes, and black pepper in a mortar and crush a few times. Add it into a skillet and toast for 5 minutes over medium to low heat until fragrant.
Squeeze excess juice from the cucumbers using your hands, place in a large bowl and toss with soy sauce, balsamic vinegar, and sesame oil. Sprinkle with the toasted seasoning!
Notes
Make-Ahead: Tasted delicious if refrigerated for 2 hours or overnight!Leftovers can be stored in the refrigerator for up to 2 days.Recipe adapted from Jamie Oliver's "Brilliant Bang Bang Cucumber" salad recipe - Original recipe can be found in his grandiose book VEG!