Ingredients:

  • 1 lb Persian or Japanese cucumbers
  • 0.5 tsp Kosher salt
  • 2 tbsp Rice vinegar (unseasoned)
  • 1 tbsp Soy sauce
  • 1 tsp Toasted sesame oil
  • 1 tsp Granulated sugar
  • 2 cloves Garlic
  • 1 tbsp Chili crisp
  • 1 tsp Toasted sesame seeds
  • 1 sprig Fresh cilantro
  • 1 Green onion

Instructions:

  1. Wash and dry the 1 lb Persian or Japanese cucumbers thoroughly. Note: Dry skin helps the dressing stick better.
  2. Smash the cucumbers using the flat side of a chef's knife or a rolling pin until they split and crack open.
  3. Tear or cut the smashed cucumbers into bite-sized chunks, roughly 0.5 inches thick.
  4. Sprinkle with 0.5 tsp Kosher salt and let sit in a colander for 5 minutes.
  5. Whisk together the 2 tbsp Rice vinegar, 1 tbsp Soy sauce, 1 tsp Granulated sugar, and 2 cloves minced garlic.
  6. Add 1 tbsp chili crisp to the dressing for that signature heat and velvety texture.
  7. Pat cucumbers dry with a paper towel to remove the liquid drawn out by the salt.
  8. Toss the cucumbers into the dressing bowl until every crag is coated.
  9. Garnish with 1 tsp toasted sesame seeds, sliced green onion, and roughly chopped cilantro.
  10. Serve immediately while the cucumbers are at their absolute peak of 38°F crispness.