Ingredients
Scale
- 2 large English cucumbers (or 6 Persian cucumbers)
- 1 teaspoon Kosher salt
- 1.5 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, finely minced
- 1 tablespoon crispy chili oil (Chiu Chow style or similar)
- 1 tablespoon toasted sesame seeds
- 2 scallions, thinly sliced
Instructions
- Place your cucumbers on a flat cutting board. Use a rolling pin, a heavy chef’s knife, or a meat mallet to gently but firmly whack the cucumbers along their entire length. You want them to split open and flatten slightly without completely pulverizing them into mush. Once smashed, slice them diagonally into one-inch bite-sized pieces.
- Place the cucumber pieces in a colander and sprinkle them with the Kosher salt. Toss them well to ensure even coating. Let the cucumbers sit for about 10 minutes. This process draws out excess water, which prevents your salad from becoming soggy and ensures the dressing sticks to the vegetables.
- While the cucumbers drain, grab a small mixing bowl. Combine the Gochujang, rice vinegar, soy sauce, sesame oil, honey, and minced garlic. Whisk the ingredients together until the sauce is smooth and the honey has fully dissolved. The dressing should be glossy and vibrant red.
- Pat the cucumbers dry with a paper towel to remove any remaining surface moisture. Transfer them to a large serving bowl. Pour the Gochujang dressing over the cucumbers and toss thoroughly. Drizzle with the crispy chili oil for extra heat and texture. Top the salad with toasted sesame seeds and sliced scallions just before serving.
- Cook Time: 15 minutes