Ingredients:

  • 1.5 lbs Persian cucumbers
  • 1 tbsp Kosher salt
  • 2 tbsp Soy sauce
  • 2 tbsp Rice vinegar
  • 1 tbsp Toasted sesame oil
  • 1 tbsp Honey
  • 1 tbsp Chili crisp
  • 2 cloves Garlic, finely minced
  • 1 tbsp Toasted sesame seeds
  • 2 stalks Green onions, thinly sliced

Instructions:

  1. Place the cucumbers on a cutting board and use a rolling pin or the flat side of a cleaver to firmly press down on them until they split open. Note: This creates the irregular surface for the sauce.
  2. Tear or chop the smashed cucumbers into bite-sized, irregular chunks.
  3. Toss the cucumber chunks in a colander with 1 tablespoon of salt and let them sit for 5-10 minutes until the cucumbers look slightly limp and water has pooled.
  4. Rinse the salted cucumbers under cold running water for 10 seconds to remove excess salt.
  5. Shake the colander vigorously or gently squeeze the cucumbers to remove any remaining excess water.
  6. In a large bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, chili crisp, and minced garlic until the mixture is glossy and emulsified.
  7. Add the drained cucumbers to the bowl and toss thoroughly until every piece is coated.
  8. Fold in the toasted sesame seeds and sliced green onions just before serving to keep them fresh.