Crisp and Refreshing! Kim Ga Yeon’s Oyi Tangtangyi Recipe
How to Make Kim Ga Yeon’s Oyi Tangtangyi from ‘Chef’s Recipe’ – A Simple Chinese-Style Cucumber Salad at Home
While rewatching ‘Chef’s Recipe’ (Pyeonstorange), I became curious about the Oyi Tangtangyi made by Kim Ga Yeon! I decided to try making it with the cucumbers I had. Let me share the recipe for this crisp and refreshing Chinese-style cucumber salad, Oyi Tangtangyi 🙂
Oyi Tangtangyi Ingredients- 1 Korean cucumber (baekoi)
- 1/4 Tbsp coarse salt (for washing cucumber)
- 1/3 Tbsp sugar
- 1 Tbsp vinegar
- 1/2 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, it’s important to wash the cucumber thoroughly. Lightly sprinkle coarse salt on the cucumber’s surface and gently rub it with a sponge or your hands to remove impurities and clean the skin. Then, rinse it thoroughly under running water.
Step 2
Trim off both ends of the cucumber. Then, using a peeler or knife, gently remove any bumpy parts from the cucumber’s skin. If the skin is too thick, you can peel it thinly.
Step 3
Place the cucumber into a plastic bag or a zip-top bag that allows it to spread out. You can also wrap it with a bamboo mat or a thick cloth. Next, use a rolling pin, a cooking mallet, or the flat side of a large knife to gently but firmly tap the cucumber lengthwise. Tap it so that it flattens out appropriately, but avoid hitting it too hard to prevent it from becoming mushy.
Step 4
Take the flattened cucumber, fold it in half or overlap the pieces, and tap it again lightly with the rolling pin or mallet. This will naturally break the cucumber into 3-4 pieces, making them bite-sized.
Step 5
Prepare a wide bowl and place all the prepared cucumber pieces into it. It’s important to maintain the cucumber’s crispness, so be careful not to mash it too much.
Step 6
Add the seasoning ingredients over the cucumbers in the bowl. Add 1/3 Tbsp sugar, 1 Tbsp vinegar, and 1/2 Tbsp minced garlic. Achieving a balanced sweet and sour flavor is key.
Step 7
Sprinkle 1/2 Tbsp of toasted sesame seeds on top first. For a richer nutty flavor, it’s best to crush or rub the sesame seeds beforehand.
Step 8
As you mix the cucumber, natural juices will be released. Along with these cucumber juices, add the remaining 1/2 Tbsp of toasted sesame seeds. This helps the seasoning to penetrate the cucumber better.
Step 9
Finally, use chopsticks or clean hands to gently toss and mix the ingredients until the seasoning is evenly distributed. The trick is to mix gently so the cucumber doesn’t break apart! Your crisp and refreshing Oyi Tangtangyi is now complete. It’s delicious right away, but even better when chilled in the refrigerator for a while.
