Ingredients:

  • 3 medium English or Persian Cucumbers (approx. 1.5 lbs)
  • 1 teaspoon Coarse Sea Salt
  • 3 Tablespoons Light Soy Sauce (or Tamari)
  • 2 Tablespoons Rice Vinegar (unseasoned)
  • 1 teaspoon Granulated Sugar
  • 1 Tablespoon Toasted Sesame Oil
  • 2 large cloves Fresh Garlic, finely minced
  • 1 teaspoon Fresh Ginger, finely grated
  • 2–3 Tablespoons High-Quality Chili Oil with Sediment
  • 1 teaspoon Toasted Sesame Seeds (for garnish)
  • 2 Tablespoons Fresh Coriander (Cilantro), chopped (for garnish)

Instructions:

  1. Prepare the Cucumbers: Wash the cucumbers thoroughly and trim off the ends. Place the cucumbers on a sturdy cutting board and use the flat side of a heavy chef’s knife, rolling pin, or meat mallet to firmly smash them lengthwise until cracked and broken. Roughly chop the smashed cucumbers into bite-sized pieces (about 1 inch / 2.5 cm long).
  2. Salt, Drain, and Chill: Transfer the smashed cucumber pieces to a large bowl and toss with 1 teaspoon of coarse sea salt. Place the salted cucumbers in a colander or fine-mesh sieve set over a bowl. Allow the cucumbers to drain for a minimum of 30 minutes to remove excess moisture.
  3. Whisk the Dressing: While the cucumbers are draining, prepare the dressing in a separate small bowl. Combine the soy sauce, rice vinegar, sugar, sesame oil, minced garlic, grated ginger, and chili oil. Whisk vigorously until the sugar is fully dissolved and the dressing is emulsified.
  4. Combine and Serve: Pat the drained cucumbers lightly with a paper towel. Discard the drained liquid. Transfer the crunchy cucumber pieces back into the large mixing bowl. Pour the prepared dressing over the cucumbers and toss thoroughly to ensure every piece is coated. Garnish with toasted sesame seeds and fresh coriander before serving.