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