Ingredients
Method
- Start by washing your cucumbers and trimming off the ends. If you are using English cucumbers, you do not need to peel them, as the skin is thin and adds a nice snap.
- Lay the cucumber flat on a cutting board. Place the flat side of a chef’s knife over the cucumber and use your other hand to give it a firm, quick smack. You want to hear it crunch and see the skin split.
- Once the cucumber is smashed, cut it into bite-sized chunks on a diagonal. Place the pieces in a colander set over a bowl and toss them with the sea salt. Let the cucumbers sit for about ten to fifteen minutes.
- After the time is up, drain the liquid and give the cucumbers a quick pat with a paper towel.
- In a small mixing bowl, whisk together the minced garlic, black vinegar, soy sauce, sugar, chili oil, and sesame oil
- Transfer the drained cucumber chunks to a large mixing bowl. Pour the dressing over the top and use large spoons to toss everything together. Make sure the garlic bits and chili flakes get into all the nooks and crannies created by the smashing process.
- Right before the bowl hits the table, add the toasted sesame seeds and fresh cilantro.
Notes
The biggest mistake is over-smashing. You want to break the cucumber, not turn it into a puree. If you hit it too hard, you will lose the seeds and the core, leaving you with just the skins. Use a firm but controlled motion. You are looking for large, irregular chunks that still have some structural integrity.