Crispy Chinese-Style Smashed Cucumber Salad (Oi Tang Tangyi)
Simple & Delicious Chinese-Style Cucumber Salad Recipe with White Balsamic Vinegar
Introducing Oi Tang Tangyi, an easy-to-make Chinese-style cucumber salad that you can whip up with cucumbers you have at home. Using white balsamic vinegar adds a deeper, richer flavor. Its refreshingly sweet and sour, crunchy texture cuts through richness and stimulates your appetite. Try this recipe, which comes together with simple ingredients in just 30 minutes, for a wonderful side dish.
Essential Ingredients- 3 fresh cucumbers
- 1 Tbsp tuna extract sauce (or fish sauce)
- 1 Tbsp minced garlic
- 2 Tbsp sugar
- 2 Tbsp white balsamic vinegar
- 1 dried red chili pepper (or 1 Vietnamese chili pepper)
Cooking Instructions
Step 1
I had bought some cucumbers to make a salad, but I was too busy to cook them right away. Suddenly, I remembered the delicious Chinese-style cucumber salad I had at a dumpling restaurant in Busan, so I decided to make ‘Oi Tang Tangyi’. It’s great because you can make it quickly without any special tools.
Step 2
First, wash the cucumbers thoroughly and trim off the ends. Then, place the cucumbers on a cutting board and gently but firmly pound them with a rolling pin or a pestle from a mortar. This breaks down the cucumber’s fibers, allowing the dressing to penetrate better and improving the texture.
Step 3
Chop the pounded cucumbers into bite-sized pieces (about 1-2 cm thick). Sprinkle 1 teaspoon of salt and 1 teaspoon of pepper over the chopped cucumbers and toss lightly. This helps to draw out some of the cucumber’s moisture, maintaining its crispness.
Step 4
Now it’s time to make the dressing. In a bowl, combine 1 Tbsp of tuna extract sauce, 1 Tbsp of minced garlic, 2 Tbsp of sugar, and 2 Tbsp of white balsamic vinegar. Mix well. If you have dried red chili peppers, remove the seeds and finely mince them, then add them to the dressing. For a spicier kick, you can use a Vietnamese chili pepper instead. Pour the prepared dressing over the chopped cucumbers and toss to coat evenly. Let it sit for about 30 minutes, allowing the flavors to meld and a little juice to release, before serving. The white balsamic vinegar I bought from ‘Gajyeoda Deurim’ offers a unique and rich flavor, different from regular vinegar. If you prefer a more sour taste, feel free to add a little extra vinegar at this stage.
Step 5
This Oi Tang Tangyi, once well-mixed, pairs exceptionally well with rich or greasy foods. Its sweet, sour, and crunchy nature cleanses the palate, making it so satisfying that I finished all three cucumbers in no time! I highly recommend you try making it.
