Crisp Smashed Cucumber Salad with Tsuyu and Vinegar
A refreshing Chinese-style salad made by smashing cucumbers and tossing them with tsuyu and vinegar.
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 →
Tossed with tsuyu and vinegar instead of a heavy red seasoning, this cucumber salad is clean and refreshing. Lightly smashing the cucumbers with a rolling pin allows the seasoning to seep deep into the cracks, and chilling it before serving makes the texture even crisper. With spicy chili peppers added, it makes a great drinking snack or a light side dish.
- Servings
- about 3–4 servingsOriginal: 2 plates
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Cucumber3
- Garlic10 cloves
- Cheongyang chili pepper (hot green chili)2
Seasoning
- Salt1/2 tsp
- Tsuyu (or tuna extract sauce (chamchi-aek))2 tbsp
- Sugar1 tbsp
- Vinegar2 tbsp
- Toasted sesame seeds2 tbsp
- You can use 2 tbsp of minced garlic instead of peeled garlic cloves, and you may omit the Cheongyang chili pepper (hot green chili). You can also substitute red chili pepper for added color.
- If you don't have tsuyu or tuna extract sauce (chamchi-aek), you can add more salt to adjust the seasoning.
Steps
Prepare the ingredients
Prepare 3 white cucumbers, 10 cloves of peeled garlic, and 2 Cheongyang chili peppers (hot green chilies).
You can use 2 tbsp of minced garlic instead of peeled garlic cloves, and you may omit the Cheongyang chili pepper. You can also substitute red chili pepper for color.
Prepare the cucumbers
Trim off both ends of the washed cucumbers, place them in a plastic bag, and pound them with a rolling pin or glass bottle until the surface cracks.
To keep the cucumber insides from turning to mush, adjust your force rather than hitting too hard from the start.
Cut the ingredients
Break the cucumbers into bite-sized pieces by hand or cut them with a knife.
Finely chop the Cheongyang chili peppers and garlic.
The pungent crunch of garlic is the highlight of smashed cucumber salad, so chopping it with a knife for texture rather than mincing it makes it truly delicious.
Toss with seasonings
Add about 1/2 tsp of salt to the cucumbers, toss, and let them pickle for about 10 minutes so they are lightly seasoned.
Now add the main seasonings.
2 tbsp tsuyu or tuna extract sauce (chamchi-aek), 2 tbsp vinegar...
If you don't have tsuyu or tuna extract sauce, you can add more salt to adjust the seasoning.
Add 1 tbsp sugar, and grind 1 tbsp of the 2 tbsp toasted sesame seeds before adding.
Toss evenly and taste; if it is too bland, add more salt and adjust the vinegar or sugar to your liking.
You can serve it just like this.
It is also delicious if you dissolve prepared hot mustard into it, just like jellyfish cold salad.
Plate the cucumbers, dissolve about 1/2 to 1 tbsp of prepared hot mustard into the remaining liquid, and pour it over the cucumbers for a nose-tingling, delicious cold cucumber salad.
Finish
You can eat it right away, but keeping it in the refrigerator and serving it chilled makes it much more refreshing and crunchy.
Ppunwife's tips
- To keep the cucumber insides from turning to mush, adjust your force rather than hitting too hard from the start.
- The pungent crunch of garlic is the highlight of smashed cucumber salad, so chopping it with a knife for texture rather than mincing it makes it truly delicious.
- Plate the cucumbers, dissolve about 1/2 to 1 tbsp of prepared hot mustard into the remaining liquid, and pour it over the cucumbers for a nose-tingling, delicious cold cucumber salad.
- You can eat it right away, but keeping it in the refrigerator and serving it chilled makes it much more refreshing and crunchy.
FAQ
Is there anything to keep in mind when smashing the cucumbers?
To keep the insides from being crushed, do not hit them too hard from the start; adjust your force so that just the surface cracks.
How can I season it if I don't have tsuyu or tuna extract sauce?
If you don't have tsuyu or tuna extract sauce, simply add salt to adjust the seasoning.
Is there a way to enjoy this with a different twist?
After plating the cucumbers, dissolve prepared hot mustard into the leftover dressing and pour it over the top to enjoy it as a tangy, pungent cold cucumber salad.
