๐ Time:
Prep: 10 minutes
Chill (optional): 10โ15 minutes
Total: ~15โ25 minutes
๐ฝ๏ธ Servings:
2โ3 servings
๐งพ Ingredients:
2 large cucumbers
2 cloves garlic (minced)
1 tbsp soy sauce
1 tbsp rice vinegar
1โ2 tsp chili oil (adjust to taste)
1 tsp sesame oil
1 tsp sugar (or honey)
ยฝ tsp salt
1 tbsp toasted sesame seeds
Optional:
1 tsp grated ginger
Crushed red chili flakes (for extra heat)
Fresh cilantro (chopped)
๐ฉโ๐ณ Instructions:1. Smash the cucumbers
Wash cucumbers and cut into halves or thirds.
Place them on a cutting board and gently smash with the side of a knife or rolling pin until slightly cracked.
Cut into bite-sized chunks.
- Salt and drain
Sprinkle salt over cucumbers and let sit for 5โ10 minutes to draw out excess water.
Drain off liquid (this keeps them crunchy). - Make the dressing
In a bowl, mix:
soy sauce
rice vinegar
chili oil
sesame oil
sugar
garlic
(optional ginger)
- Toss it all together
Add cucumbers to the dressing and toss well to coat. - Garnish & serve
Top with sesame seeds, chili flakes, and fresh herbs.
Serve immediately or chill briefly for deeper flavor.
๐ถ๏ธ Flavor Profile:
Spicy ๐ถ๏ธ
Tangy ๐
Slightly sweet ๐ฏ
Crunchy & refreshing ๐ฅ
๐ก Tips:
Use Persian or English cucumbers for best crunch
Adjust chili oil to control spice level
Add crushed peanuts for extra texture
For a creamy โbang bangโ twist, mix in a spoon of mayo + a dash of sriracha
