Chinese Smashed Cucumber Salad (拍黃瓜, Garlic Cucumber Salad )

Ingredients

• 4 cloves Garlic Cloves (minced for chili oil)
• 1 tablespoon Ginger (minced for chili oil)
• 1 teaspoon Red Chili Flakes (regular dried chili flakes)
• 1 teaspoon Kochukaru Korean Red Pepper Flakes (adds color and Korean flavor)
• 0.5 teaspoon Salt (for chili oil and cucumbers)
• 0.5 cup Vegetable Oil (neutral oil for chili oil)
• 1.25 pounds Japanese Cucumbers (thin‑skinned, tender seeds; can substitute Persian or English cucumbers)
• 2 tablespoons Rice Vinegar (provides bright tang)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 teaspoon Sugar (balances acidity)
• 1 teaspoon Sesame Oil (toasted flavor)
• 1 tablespoon Toasted Sesame Seeds (garnish)

Instructions

1. Prepare Chili Oil Aromatics

   Mince the garlic and ginger, then place them in a heat‑proof ceramic bowl. Add the red chili flakes, Korean red pepper flakes, and a pinch of salt; stir to combine.

   Time: PT5M

2. Heat Oil

   Heat the vegetable oil in a saucepan over medium‑high heat for about 2–3 minutes, or until it reaches roughly 325°F (163°C).

   Time: PT3M

   Temperature: 325°F

3. Infuse Chili Oil

   Carefully pour the hot oil over the garlic‑ginger‑spice mixture. Stir once, then let the bowl sit for at least 30 minutes so the flavors meld.

   Time: PT30M

4. Prep Cucumbers

   Trim the ends off the cucumbers, halve them lengthwise, then smash each half with the side of a knife. Slice the smashed pieces diagonally and, if using Japanese cucumbers, break the slices in half again.

   Time: PT10M

5. Salt and Rest Cucumbers

   Transfer the cucumber pieces to a large bowl, sprinkle with a pinch of salt, and toss to coat. Let them rest for 20 minutes to draw out excess moisture.

   Time: PT20M

6. Drain Water

   After the resting period, pour off the liquid that has collected at the bottom of the bowl. Use a fine mesh sieve if needed.

   Time: PT2M

7. Zest Additional Garlic

   Using a microplane, zest a few more garlic cloves into a small bowl. Stop when the clove becomes too small to zest safely.

   Time: PT3M

8. Marinate Garlic with Vinegar

   Add the rice vinegar to the zested garlic, stir, and let sit for about 10 minutes to mellow the raw garlic bite.

   Time: PT10M

9. Make the Dressing

   To the garlic‑vinegar mixture, add soy sauce, a few tablespoons of the infused chili oil (including the bits of pepper), sugar, and sesame oil. Whisk until fully combined.

   Time: PT5M

10. Combine Cucumbers and Dressing

    Pour the dressing over the drained cucumber pieces and toss gently until everything is evenly coated.

    Time: PT2M

11. Garnish

    Scatter toasted sesame seeds over the salad for a nutty finish.

    Time: PT1M

12. Serve or Store

    Serve immediately, or keep the smashed cucumbers and dressing separate in the refrigerator and toss together just before serving to avoid sogginess.

    Time: PT0M

Nutrition Facts

Calories

90

Protein

1g

Carbohydrates

4g

Fat

6g

Fiber

1g

Ingredient Substitutions

• Instead of Garlic Cloves: Garlic paste
• Instead of Ginger: Ground ginger
• Instead of Red Chili Flakes: Crushed red pepper
• Instead of Kochukaru Korean Red Pepper Flakes: Gochugaru
• Instead of Salt: Sea salt
• Instead of Vegetable Oil: Canola oil
• Instead of Japanese Cucumbers: Persian cucumbers, English cucumbers
• Instead of Rice Vinegar: Apple cider vinegar
• Instead of Soy Sauce: Tamari
• Instead of Sugar: Honey
• Instead of Sesame Oil: Peanut oil
• Instead of Toasted Sesame Seeds: Pumpkin seeds

Equipment Needed

• Ceramic Bowl
• Saucepan
• Knife
• Cutting Board
• Microplane Zester
• Mixing Bowl
• Small Bowl
• Spoon or Spatula
• Serving Bowl
• Measuring Spoons
• Fine Mesh Sieve (optional)

Critical Steps — Do Not Skip

• Use a heat‑proof bowl when pouring hot oil to avoid cracking.
• Heat oil to exactly 325°F to prevent burning the chili flakes.
• Smash cucumbers firmly to create texture that absorbs sauce.
• Zest garlic carefully to avoid injuring your fingers.
• Balance the dressing by tasting before tossing with cucumbers.

Chef Tips from the Video

• Toast the sesame seeds in a dry skillet until golden for extra aroma.
• Use Korean gochugaru instead of regular chili flakes for authentic color and flavor.
• A microplane yields a finer garlic zest that integrates smoothly into the dressing.
• If you prefer less heat, reduce the amount of chili flakes or omit the Korean red pepper flakes.

Troubleshooting

Storage

Refrigerator: Sauce can be stored in an airtight container for up to 1 week; cucumbers keep for 2 days after salting.

Freezer: Not recommended; texture will degrade.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the chili oil up to a week in advance; store in a sealed jar.
• Keep the cucumber pieces and dressing separate in the fridge and combine just before serving.
• Toast sesame seeds ahead of time and store in an airtight container.

Frequently Asked Questions