Chinese Smashed Cucumber Salad 拍黄瓜 Recipes

SMACKED CUCUMBER SALAD 拍黄瓜

Steps:

• Trim off both ends of the cucumber. Lay it on a cutting board and smack it a few times with the flat side of a Chinese cleaver, knife blade, or heavy rolling pin until it splits into large pieces. (To prevent the seeds from flying out over your counter, you can also place the cucumber in a zip-top bag or wrap it in a towel first.) Cut the split cucumber at a diagonal into ½-inch bite-sized pieces. Place them in a medium bowl and sprinkle evenly with the salt, then cover and refrigerate for 15 minutes.
• Drain off any water the cucumber has released (without rinsing off the salt). Add the garlic, sugar, soy sauce, vinegar, sesame oil, and chili oil and toss to coat, adjusting the seasonings to taste; more soy sauce for savoriness, more vinegar for acidity, or chili oil for extra aroma and heat. Let sit in the fridge to marinate for 30 minutes before serving.
• The cucumbers will keep in an airtight container in the fridge for up to a week.

SMASHED CHINESE CUCUMBER SALAD

Steps:

• Place the cucumbers in a resealable plastic bag. Seal and use the palm of your hand to lightly smash the cucumbers. Take the cucumbers out of the bag and cut into 1-inch chunks. Add to a bowl and season with salt. Toss to coat.
• Combine the soy sauce, vinegar, sesame oil, sugar and chile flakes in a medium bowl. Whisk to dissolve the sugar.
• Add the cucumbers, then toss and garnish with the toasted sesame seeds and cilantro.

CHINESE SMASHED CUCUMBER SALAD (拍黄瓜)

Steps:

• The chili oil needs time to infuse so I recommend making this first. You can also make it a day ahead.
• Add the minced garlic, minced ginger, chili flakes, gochugaru, and salt in a heat-proof bowl. You're going to pour hot oil into the bowl, so avoid using bowls that might crack (like glass and some porcelains). I usually use ceramic bowls but a stainless steel mixing bowl or a saucepan works.
• Heat the oil in a saucepan over medium-high heat for 2 to 3 minutes, until the oil reaches 325ºF to 350ºF. You do not want the oil to be any hotter because the gochugaru will burn. If you don't have a thermometer, heat the oil for 2 minutes just to be on the safe side.
• Very carefully pour the hot oil over the spices. (See note 4) Let the oil infuse for at least 30 minutes.
• Slice off the ends of the cucumbers. Then, slice the cucumbers in half, lengthwise.
• Place the cucumber halves, cut side down. Then place the side of the knife over the cucumber. Using the fleshy part of your palm smack the knife to smash the cucumber until it splits. Make sure to smash along the entire length of the cucumber. Then, slice the cucumbers diagonally, about 1/2-inch thick slices. Transfer the cucumber pieces to a bowl.
• Sprinkle a pinch of kosher salt over the cucumbers and mix. Let the cucumbers sit for 20 minutes. Then, drain out the excess water at the bottom of the bowl. (See note 5) You do not need to rinse the cucumbers. (See note 6)
• Add the grated/zested garlic to a bowl and mix it with the rice vinegar. Let that sit for 10 to 15 minutes to mellow out the raw bite of the garlic.
• Add the soy sauce, 2 tablespoons of chili oil (with bits of pepper and spices), sugar, and sesame oil.
• Right before you are ready to serve the cucumber salad, toss the cucumber pieces with the sauce. Sprinkle toasted sesame seeds over the cucumber salad for garnish.
• Serve the smashed cucumber salad with jasmine rice, coconut rice, or any of my rice recipes or noodle recipes.

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC

Steps:

• Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
• On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
• Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
• Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
• When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.