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How to Make the Best Smashed Cucumber Salad with Chili Oil

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Ingredients

Cucumber Base

  • 3 Persian cucumbers about 300g
  • 1 tablespoon kosher salt about 15g
  • Dressing
  • 1/2 cup ume vinegar about 120g, or rice wine vinegar
  • 1/4 cup scallion tops sliced (about 25g)
  • 1 tablespoon umeboshi paste about 15g
  • 1 tablespoon black sesame seeds about 10g

Crispy Onion

  • 1 cup spring onion bottoms sliced (about 100g)
  • 2 tablespoons potato starch about 16g
  • 1 cup neutral oil for frying about 240g

Chili Oil

  • 1 cup hot onion oil about 240g
  • 2 tablespoons gochugaru about 12g
  • 2 tablespoons sambal about 30g
  • 2 tablespoons garlic chips about 15g
  • Salt and black pepper to taste

Instructions

  • Smash the cucumbers using a tortilla press, mallet, or your hands until they break into rough bite sized pieces. Transfer to a bowl.
  • Toss the cucumbers with kosher salt and let sit for 10 minutes to draw out excess moisture. Drain off the liquid and lightly pat dry if needed.
  • Add ume vinegar, scallion tops, umeboshi paste, and black sesame seeds to the cucumbers. Toss well to combine and adjust seasoning if needed.
  • Toss the sliced spring onion bottoms in potato starch until evenly coated, then shake off any excess starch.
  • Place the coated onions in a pot and cover with neutral oil. Slowly bring the oil up to temperature over medium heat, stirring occasionally, until the onions turn golden brown and crispy.
  • Immediately strain the onions from the oil and season with salt and black pepper. Reserve the hot onion oil for the chili oil.
  • Pour the hot onion oil over the gochugaru and sambal in a heatproof bowl. Let it cool slightly, then stir in the garlic chips.
  • To assemble, plate the dressed cucumbers, top with crispy onions, and spoon the chili oil over the top. Serve immediately.

Notes

If you do not have ume vinegar, substitute with rice vinegar and add a small splash of soy sauce to balance the flavor.
For more heat, add fresh chili or a spoonful of chili crisp to the final dish.
Cornstarch can be used in place of potato starch and will still give you a light, crispy texture.
Do not skip draining the cucumbers after salting, as this step prevents the dressing from becoming watery and diluted.
This cucumber salad pairs well with grilled meats, dumplings, and fried rice, or can be enjoyed on its own straight from the bowl.