Crispy and Spicy Chinese-Style Cucumber Salad (Oi Tangtang-i)
Chef Lee Hong-woon’s Secret Recipe from Altoran! A Super Simple Oi Tangtang-i with Crown Daisy and Doubanjiang for a Spicy Kick
The perfect dish when you have a loss of appetite! Introducing Oi Tangtang-i, a Chinese-style cucumber salad with a satisfying crunch and a spicy, sweet, and savory dressing. This time, follow Chef Lee Hong-woon’s secret method and add doubanjiang (spicy broad bean paste) for a richer, deeper flavor. The subtle aroma of crown daisy adds an extra special touch. It’s simple yet makes a fantastic side dish or a perfect snack with drinks!
Main Ingredients- 2 Cucumbers
- 100g Crown Daisy (optional, can be omitted)
Seasoning- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Vinegar (adjust to taste)
- 1 Tbsp Doubanjiang (Spicy Broad Bean Paste)
- 1 Tbsp Oyster Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Vinegar (adjust to taste)
- 1 Tbsp Doubanjiang (Spicy Broad Bean Paste)
- 1 Tbsp Oyster Sauce
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly under running water. Rubbing them with a little salt helps remove any bitterness and makes them extra crisp. Once washed, peel the cucumbers completely. Then, cut them in half lengthwise. Use a spoon or a small scoop to scrape out and discard the seeds from the center. This step prevents the salad from becoming too watery during preparation.
Step 2
Next, we’ll cut the prepared cucumbers into long pieces, similar to how you might cut them for kimchi. Use the back of a knife or a small mallet to gently tap along the length of the cucumber. Be careful not to mash them too hard, as they might become mushy! This gentle pounding helps the dressing to penetrate and absorb better, making the salad more flavorful. Once lightly crushed, slice the cucumbers diagonally into bite-sized pieces.
Step 3
Place all the sliced cucumbers into a large mixing bowl. Add the seasoning ingredients: 1 tablespoon of soy sauce, 1 tablespoon of doubanjiang, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, and 1 tablespoon of vinegar. Finally, drizzle in 1 tablespoon of sesame oil. If you’re using crown daisy, wash it well, pat it dry, and chop it into bite-sized pieces before adding it to the bowl. The fragrant crown daisy will create a wonderful harmony with the cucumbers. Gently mix everything together with your hands, ensuring the dressing coats the cucumbers evenly. Be careful not to overmix, as this can break down the cucumber pieces.
Step 4
Transfer the well-mixed Oi Tangtang-i to a serving dish. Sprinkle toasted sesame seeds generously over the top for an extra nutty aroma and a visually appealing finish. Your crispy, spicy, and savory Oi Tangtang-i is now ready! It’s perfect as a side dish with rice or as a refreshing appetizer with a cold beer.
