Chinese Smashed Cucumbers with Sesame Oil & Garlic
 
 
Adapted from New York Times Cooking
Author:
Serves: 4
Ingredients
  • 1½ pounds thin-skinned cucumbers
  • ¾ teaspoon kosher salt for dressing plus ¼ teaspoon for cucumbers
  • 1 teaspoon granulated sugar
  • 1 tablespoon + 1 teaspoon rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce
  • 2 teaspoons extra virgin olive oil (sometimes I use avocado oil which is milder than olive oil)
  • ½ teaspoon grated garlic
  • 2 teaspoons gochugaru (medium heat Korean chili pepper flakes that have a fruity and slightly smoky flavor) or red chili pepper flakes to taste
  • Cilantro leaves
  • Toasted sesame seeds
Preparation
  1. Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
  2. Place cucumbers on a cutting board cut side down. Using a mallet or the blade of a knife, smash down lightly until the flesh breaks down a bit and the seeds separate. Slice pieces diagonally into bite-sized pieces leaving seeds behind.
  3. Place cucumber pieces in a strainer over a bowl and toss with ¼ teaspoon kosher salt and a few big pinches of sugar. Place a plate or bowl over the cucumbers and weigh it down with something heavy such as a large can of tomatoes. Set aside while you make the dressing.
  4. In a small bowl, combine ¾ teaspoon kosher salt, 1 teaspoon sugar, and rice vinegar. Stir until the salt and sugar have dissolved. Stir in sesame oil, soy sauce, grated garlic, and Korean chili flakes.
  5. When ready to serve, lightly pat dry cucumbers with paper towels and transfer to a serving bowl. Toss with 2 teaspoons olive oil. Stir in half of the dressing. Taste and adjust seasoning adding salt if needed. Stir in more dressing so that the cucumbers are well coated. Garnish with cilantro leaves and sesame seeds before serving.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2017/11/10/chinese-smashed-cucumbers-with-sesame-oil-garlic/