🍽️Cucumber Salad

Prep: 15 min
Total: 15 min
Serves: 2
Difficulty: Easy

This recipe is a classic Asian-style smashed cucumber salad, a staple in Chinese and Korean home cooking known for its bold flavors and satisfying crunch. Recipe inspired by and credited to the original creator @imwoogu (woogucook) on Instagram.

Original source ↗

⏱ Prep: 15 min · 🔥 Cook: ? min · 🍽 Serves: 2 · 📊 Easy

A crisp, refreshing cucumber salad tossed in a tangy, savory dressing — perfect as a light side dish or snack that comes together in minutes.

🥬 Ingredients

Main Ingredients

2 large (about 600g / 21 oz) English cucumbers
1 tsp salt
3 cloves garlic cloves, minced

Dressing

2 tbsp (30ml) soy sauce
1 tbsp (15ml) rice vinegar
1 tbsp (15ml) sesame oil
1–2 tsp chili oil or gochugaru (Korean chili flakes)
1 tsp sugar
1 tbsp toasted sesame seeds

Garnish

2 stalks green onions, thinly sliced
small handful fresh cilantro (optional)
1 tsp extra sesame seeds

👨‍🍳 Instructions

Wash the cucumbers thoroughly. Using the flat side of a knife or a rolling pin, smash each cucumber until it cracks and splits — this creates craggy edges that absorb the dressing better. Then cut them into bite-sized chunks roughly 3–4 cm (1–1.5 inches) long.
Place the smashed cucumber pieces into a colander or bowl, sprinkle with 1 tsp of salt, toss well, and let them sit for 10 minutes. This draws out excess moisture so the salad stays crisp and doesn't become watery.
While the cucumbers are salting, prepare the dressing by combining soy sauce, rice vinegar, sesame oil, chili oil or gochugaru, and sugar in a small bowl. Whisk until the sugar is fully dissolved, then stir in the minced garlic and toasted sesame seeds.
After 10 minutes, pat the cucumbers dry with paper towels to remove as much moisture as possible — this is key for a punchy, concentrated flavor rather than a diluted one.
Transfer the dried cucumbers to a mixing bowl and pour the dressing over them. Toss everything together thoroughly, making sure every piece is well coated. Add the sliced green onions and cilantro if using, and toss once more.
Taste and adjust seasoning — add more chili oil for heat, a splash more vinegar for tang, or a pinch of sugar for balance. Serve immediately for maximum crunch, or refrigerate for 15–20 minutes to let the flavors meld. Garnish with extra sesame seeds before serving.

💡 Tips & Variations

Smashing the cucumbers instead of slicing them creates uneven surfaces that soak up the dressing far more effectively than clean cuts.
For extra heat, add a teaspoon of doubanjiang (spicy bean paste) or a drizzle of sriracha to the dressing.
This salad is best eaten fresh, but can be stored in an airtight container in the fridge for up to 1 day — note the cucumbers will soften slightly over time.

📝 Personal Notes

Add your tweaks, ratings, and observations after making this recipe.

Source: Instagram