# Chili Garlic Cucumbers

> Din Tai Fung Inspired Chili Garlic Cucumbers

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/chili-garlic-cucumbers-din-tai-fung-inspired-recipe/

- Cuisine: Chinese
- Course: Side Dish
- Time: prep 20 min, total 20 min
- Serves: 4

## Ingredients

- 1 English cucumbers (or 3-4 Persian cucumbers)
- 1 tsp kosher salt (plus more to taste)
- 4 cloves garlic (minced)
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp granulated sugar
- 1 tsp chili crisp
- 1 tbsp sesame seeds
- 2 green onions (thinly sliced)

## Instructions

1. Wash cucumbers thoroughly and pat dry.
2. Cut into bite-sized pieces. Transfer to a colander set over a bowl.
3. Sprinkle the cucumber pieces with 1 teaspoon of kosher salt, toss gently, and let sit for 15-20 minutes to draw out excess moisture.
4. Meanwhile, in a small bowl, whisk together the minced garlic, soy sauce, sesame oil, rice vinegar, sugar, and chili crisp until well combined.
5. After 15-20 minutes, rinse and gently pat the cucumbers dry with paper towels to remove excess moisture and salt.
6. Transfer the cucumbers to a mixing bowl, pour the dressing over them, and toss gently to coat evenly.
7. Taste and adjust seasoning if necessary.
8. Transfer to a serving dish and garnish with toasted sesame seeds.
9. For best results, serve immediately while the cucumbers are still crisp, or refrigerate for up to 2 hours before serving.

## Notes

#### RECIPE TIPS

- Choose firm, fresh cucumbers with minimal seeds for the best texture

- Don't skip the salting step - it's crucial for achieving that signature crunch

- Adjust the garlic amount to your preference

- Smash gently - you want to crack the cucumbers, not pulverize them

- For extra flavor, toast your sesame seeds in a dry pan until golden

- Use a microplane for the garlic to create a fine paste that distributes evenly

- Chill your serving bowl beforehand for an extra-refreshing dish

#### SERVING SUGGESTIONS

Serve with:

- Chinese or Taiwanese main dishes

- Korean BBQ or bulgogi

- Spicy noodle dishes as a cooling counterpoint

- As part of a banchan spread

- Alongside dumplings or steamed buns

- With grilled meats or seafood

- As a refreshing summer side dish

#### VARIATIONS

- Add 1 tablespoon of chili crisp for a spicy version

- Include 1 teaspoon of grated ginger for extra zing

- Substitute black vinegar for rice vinegar for a deeper flavor

- Add a tablespoon of soy sauce for more umami

- Mix in a teaspoon of Sichuan peppercorns for numbing heat

- Include thinly sliced red chilies for color and heat

- Try with Japanese or Korean cucumbers for variation

#### STORAGE

- Best enjoyed within 2 hours of preparation

- Can be refrigerated in an airtight container for up to 24 hours

- The cucumbers will release more water as they sit, so drain before reserving

- For make-ahead preparation, store salted, dried cucumbers and dressing separately

- Combine and garnish just before serving

- Not suitable for freezing

## Nutrition per serving

- Calories: 107
- Carbohydrates: 6 g
- Protein: 2 g
- Fat: 9 g
- Saturated fat: 1 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 243 mg