How to Make Chinese Smashed Cucumbers

soy sauce

🥗Healthier: tamari

💰Cheaper: salt + water

Tamari is gluten-free and has a similar flavor profile.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a lighter flavor while being healthier.

Take mini cucumbers and wash them.

Smash the cucumbers using a meat pounder or any heavy object until they crack open.

Chop off the tops and bottoms of the cucumbers before smashing.

Slice the smashed cucumbers into small pieces directly in a 1 quart jar.

Add about 1 teaspoon of salt to the cucumbers in the jar and shake to disperse evenly.

Let the cucumbers sit for 10-15 minutes to draw out liquid.

After 15-20 minutes, pour out the liquid from the cucumbers.

Add black vinegar to fill about 2/3 of the jar with cucumbers.

Chop and add 1 Thai chili (using about 2/3 of it) to the jar.

Add 2 tablespoons of chopped garlic to the jar.

Add 2 tablespoons of sesame oil and 1 tablespoon of soy sauce to the jar.

Fill the jar with water to the line of the cucumbers and mix well.

Taste the mixture and adjust salt, vinegar, or soy sauce as needed.

Cap the jar and refrigerate for about 1 hour to let flavors develop.

After an hour, give the cucumbers a quick stir before serving.

Prepare a soft-boiled egg by placing it in warm water, bringing it to a boil, then simmering for 5-6 minutes.

Transfer the egg to cold water to stop the cooking process after boiling.

Peel the soft-boiled egg and make a small hole to check the doneness.

Serve the cucumbers with rice and the soft-boiled egg, adding some of the cucumber liquid on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens