It really is as easy as it sounds, and by crushing our
cucumber before we cut it, we produce flavors that un-smashed cucs can’t. When
you crush the cells in a vegetable, as opposed to cutting cleanly through them,
certain compounds get mixed together, which can result in a significantly different
flavor.
However, when it comes to cucumber, these ruptured cells
produce a more desirable flavor, and texture. The only decision you’re going to
have to make, is how long to let the cucumbers marinate in the dressing, if at
all. Many chefs will toss and serve immediately, while others like to let the
cucumbers chill in the dressing for a little while in the fridge, which is the
method I prefer.
You’ll just have to do some tests to see what you prefer, but
either way, this is one of my all-time favorite cold summer side dishes, and one
I really hope you try very soon. Enjoy!
Ingredients for about 6 portions:
2 English cucumbers (about 1 1/2 pounds total weight)
2 English cucumbers (about 1 1/2 pounds total weight)
1 teaspoon granulated white sugar
1 1/2 teaspoons kosher salt, plus more as needed
2 garlic cloves, finely crushed
2 tablespoons seasoned rice vinegar
(or regular rice vinegar with an extra pinch of salt and
sugar)
1 teaspoon soy sauce
1 teaspoon sesame oil
red pepper flakes, to taste
toasted sesame seeds to garnish
25 comments:
What kind of pepper flakes did you use exactly (couldn't hear it well) ?
This salad is soooo delicious! I've always wanted to try a new easy cucumber salad, but this recipe is easier and tastier than I'd ever expected. It is kinda hot though - which I like - since my garlic appears to be hot plus chili. YUM!
Are you serious about the onions? My gf always says she doesn't like onions, but she doesn't really seem to mind if I put some sautéed ones in the food �� Plus, the last time I minced my onions somewhat sloppily they had this weird taste! Everything starts making sense all of the sudden ��
Also, I love your videos ������
My wife who is Chinese always makes a dish like this with black vinegar and chili oil being the only changes. I think the Korean pepper is a great idea.
I just made this recipe. I was skeptical as I am picky about my cucumbers, but this recipe is so delicious, but for health reasons, I think I will leave out the red pepper next time, although it really does make the dish.
He's using Korean red pepper flakes. Gochugaru is what they are called.
First time I've ever wanted to try a salad recipe like this. You had me at add some salt and "sugar" over the smashed cukes. Sort of woke me up and then rice vinegar. I think smashing also allows the dressing to sink in better. Now I can't wait to try it and will go ahead and get some sesame oil, too. It sounds amazing. And of course, ribs would be the perfect side dish for these fresh cukes, too.
Great recipe. Love the heat. have been making cucumber salad for years, never thought about crushing first. Might, next time, add some VERY thinly sliced shallots. Thank You Again, Chef John. You Rule!
Thank You Again, Chef John. Enjoy the heat, have been making some variation for years, but never crushed first. You Rule!
I left this in the fridge for a couple of hours and was unimpressed, but after leaving it overnight, it's AWESOME! I can predict this will be a summer favorite.
Vagabond:
I believe they were Gochugaru, which are Korean red pepper flakes. Easily obtained on Amazon or at a local Korean grocery.
I just made this. I didn't have Korean pepper flakes so I used cayenne as a substitute. This came out fantastic! I can't wait to serve it with my dinner tonight!
toasted sesame oil or plain sesame oil?
I just made this and was amazed that when the cucumber split, the seeds all came out! Double bonus you forgot to mention. I let them drain on paper towels then added the rest of the ingredients minus the Korean chili powder.
I rough diced them and put them in our salad, along with tomatoes, black eyed peas, lettuce, mandarin oranges and thinly sliced green olives. OMG. Such a "juicy" salad!!
Made this for my wife and she loved it (as did I). Such an addictive flavor combination!
Quadrupled the recipe toady as I made it for the 5th time. Best food blog EVER! I am on your site multiple times each day! Please never stop what you're doing Chef! #1 fan! =)
love hell or high watermelon!
I just used regular cucumbers and the end result was pretty good. I used three normal cucumbers since their length was not as long as the English. I must have needed a bit more seasoning since they weren't especially delicious but pretty good.
In the end, I poured a bottle of Ranch dressing over them and they were fine. JK! Love the YT show! I've made many of your dishes!
whats the recipe for the ribs?
This recipe has become a summer (now fall) mainstay! Thank you - we *love* your videos! (PS My husband smashed the zucchini instead of the cucumbers by mistake this evening. I don't like raw zucchini usually but I think this will actually be good!)
splash of fish sauce, dried chives and some brown rice vinegar/ gojujang paste put this over the top crazy good
Delicious! Just one thing: I didn't have seasoned rice wine vinegar. Added regular rice wine vinegar. Way too tart. If adding regular, I think it needs salt and sugar, like you suggested, but also a splash of water.
I was looking for a new recipe, as I just bought an english cucumber at the store. Looks very easy and tasty. Thanks Chef John. I will enjoy this recipe
I think the reason why some people prefer to serve it immediately after mixing is that some recipes call for the brown chinese vinegar, which has a stronger flavor and can quickly overpower the cucumbers if left soaking for too long.
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