Smashed Cucumber Salad with Vinegar-Garlic Dressing
A refreshing side dish of bruised cucumbers tossed in a tangy vinegar and garlic dressing.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Smashing the cucumbers with a rolling pin lets the dressing seep deep into every crack for extra flavor. Cheongyang chili pepper, garlic, and freshly ground sesame seeds bring a clean, nutty profile. Keep it chilled in the refrigerator to serve as an everyday side dish or a light snack with drinks.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Cucumber2
- Cheongyang chili pepper (hot green chili)2
- Garlic7 cloves, 2 tbsp (minced)
Seasoning
- Tsuyu (or tuna extract sauce (chamchi-aek))1 tbsp
- Salt1/2 tsp
- Vinegar2 tbsp
- Sugar1 tbsp
- Toasted sesame seeds1 tbsp (ground)
- Toasted sesame seeds1 tbsp
- You can use 2 tbsp of minced garlic instead of whole peeled cloves, and feel free to omit the Cheongyang chili pepper or swap it for mild green chili pepper.
- Instead of tsuyu or tuna extract sauce, you can season with just salt, and if you prefer less acidity, reduce the amount of vinegar to taste.
Steps
Prepare the ingredients
Prepare 2 cucumbers, 7 peeled garlic cloves, and 2 Cheongyang chili peppers.
You can use 2 tbsp of minced garlic instead of whole peeled cloves, and feel free to omit the Cheongyang chili pepper or swap it for mild green chili pepper.
Cut the ingredients
Strike the cucumbers with a rolling pin or glass bottle so the surface splits open naturally.
Covering them with plastic wrap or placing them in a plastic bag keeps pieces from flying everywhere; just control your force so they do not break down too much.
Snap them by hand into bite-sized pieces and scrape out the seeds.
Chop the garlic and chili pepper for the sauce, keeping the pieces from getting too finely minced.
Toss with seasonings
Place the cucumbers in a mixing bowl...
Add 1 tbsp tsuyu (or tuna extract sauce), 1/2 tsp salt, 2 tbsp vinegar, 1 tbsp sugar, 1 tbsp ground toasted sesame seeds, 1/2 tbsp whole toasted sesame seeds, and all the minced garlic and chili pepper, then mix well.
Instead of tsuyu or tuna extract sauce, you can season with just salt, and if you prefer less acidity, reduce the amount of vinegar to finish.
Finish
It tastes much better if you chill it in the refrigerator for a bit before serving.
Smooth knife-cut surfaces take time to absorb flavors, but when you smash the cucumber, the seasoning seeps right into the cracks in the flesh, making it even tastier.
Without the chili pepper, this dish has no red seasoning, so kids will enjoy it as well.
This is a wholesome side dish you can eat until you are completely full without any guilt.
The refreshing dressing that gathers at the bottom is delicious too, so be sure not to waste a drop.
The preparation is truly simple, so make plenty while cucumbers are affordable and delicious.
Ppunwife's tips
- Covering the cucumbers with plastic wrap or a plastic bag prevents pieces from splattering; adjust your striking strength so they do not get crushed too small.
- Chill it in the refrigerator for a short time after making for a much crisper, better flavor.
- If you omit the chili peppers, there is no spicy red seasoning, making it great for children.
FAQ
How can I smash the cucumbers without bits flying everywhere?
Cover the cucumbers with plastic wrap or place them inside a plastic bag, then tap them gently with a rolling pin while moderating your force.
How do I season the dish if I do not have tsuyu or tuna extract sauce?
You can season with salt alone instead of tsuyu or tuna extract sauce for a clean, light finish.
How can I serve this to children who cannot eat spicy food?
Simply leave out the Cheongyang chili pepper; since there are no Korean chili flakes in the recipe, it will not be spicy at all and children can enjoy it comfortably.
