Description
This refreshing Chinese Smashed Cucumber Salad (拍黄瓜) is a vibrant and spicy appetizer featuring crispy Japanese cucumbers smashed to absorb a flavorful chili oil dressing infused with garlic, ginger, and Korean pepper flakes. Perfect as a light side dish or snack, it’s quick to prepare and offers a perfect balance of heat, tang, and crunch.
Ingredients
Chili Oil
- 3 cloves garlic, minced (about 4 teaspoons)
- 1 tablespoon minced ginger
- 1 1/2 teaspoons chili flakes
- 2 tablespoons gochugaru (Korean pepper flakes)
- 1 teaspoon kosher salt (or 1/2 teaspoon sea salt)
- 1/3 cup neutral oil (vegetable, grapeseed, or similar)
Cucumber Salad
- 1 to 1 1/4 pounds Japanese cucumbers
- Small pinch kosher salt (about 1/4 to 1/2 teaspoon)
- 3 cloves garlic, grated or zested
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons chili oil with spices (from above)
- 1 1/2 teaspoons sugar
- 2 teaspoons sesame oil
- Toasted sesame seeds for garnish
Instructions
- Make the Chili Oil: Combine minced garlic, minced ginger, chili flakes, gochugaru, and kosher salt in a heat-proof bowl. Heat the oil in a saucepan over medium-high heat until it reaches 325ºF to 350ºF (2 to 3 minutes). Pour the hot oil carefully over the spices and let it infuse for at least 30 minutes to develop flavor. You can prepare this oil a day ahead.
- Prepare Cucumbers: Slice off the ends of the Japanese cucumbers and halve them lengthwise. Place each cucumber half cut-side down and smash along their length using the side of a knife and the palm of your hand until they split. Then cut the smashed cucumber into 1/2-inch diagonal slices and transfer to a bowl.
- Salt and Drain Cucumbers: Sprinkle a pinch of kosher salt over the cucumber pieces and mix well. Let sit for 20 minutes to draw out excess moisture. Drain any water accumulated at the bottom but do not rinse the cucumbers.
- Mellow Garlic: Mix grated or zested garlic with rice vinegar in a small bowl and let it sit for 10 to 15 minutes to soften the raw flavor of the garlic.
- Make Salad Dressing: To the garlic and vinegar mixture, add soy sauce, 2 tablespoons of chili oil (with pepper and spices), sugar, and sesame oil. Stir to combine thoroughly.
- Toss and Serve: Just before serving, mix the cucumber pieces with the prepared dressing to coat evenly. Garnish with toasted sesame seeds. Serve alongside jasmine or coconut rice, or with your favorite noodle dishes.
Notes
- The chili oil benefits from resting time to develop deeper flavors; making it ahead is ideal.
- Use a heat-proof bowl like ceramic or stainless steel to avoid cracking when pouring hot oil.
- Heating oil above 350ºF can burn the gochugaru, so monitor temperature carefully.
- Do not rinse cucumbers after salting to preserve their flavor and texture.
- Japanese cucumbers are preferred for their thin skin and fewer seeds, but regular cucumbers can be used as a substitute.
- Chili flakes and gochugaru can be adjusted to taste depending on desired spiciness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (mainly for heating oil)
- Category: Salad
- Method: No-Cook
- Cuisine: Chinese
