Chili Garlic Cucumbers
Din Tai Fung Inspired Chili Garlic Cucumbers
Calories: -62kcal
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
- Wash cucumbers thoroughly and pat dry.
- Cut into bite-sized pieces. Transfer to a colander set over a bowl.
- Sprinkle the cucumber pieces with 1 teaspoon of kosher salt, toss gently, and let sit for 15-20 minutes to draw out excess moisture.
- Meanwhile, in a small bowl, whisk together the minced garlic, soy sauce, sesame oil, rice vinegar, sugar, and chili crisp until well combined.
- After 15-20 minutes, rinse and gently pat the cucumbers dry with paper towels to remove excess moisture and salt.
- Transfer the cucumbers to a mixing bowl, pour the dressing over them, and toss gently to coat evenly.
- Taste and adjust seasoning if necessary.
- Transfer to a serving dish and garnish with toasted sesame seeds.
- 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
Calories: -62kcal
