Crispy Smashed Cucumber Salad (Oi Tangtangyi)
Oi Tangtangyi Recipe: A Delicious Alternative to Seasoned Cucumbers. How to Make Oi Tangtangyi – The Ultimate Cucumber Side Dish!
Discover the Oi Tangtangyi recipe, a refreshing and incredibly crunchy cucumber side dish that’s even more delightful than your average seasoned cucumber salad! Learn how to prepare this popular Korean banchan perfectly.
Main Ingredients- 1 large cucumber (or 2 small ones)
- 1/4 onion
- 1/3 Tbsp coarse salt (for salting the cucumber)
Seasoning Ingredients- 1/2 Tbsp sugar (leveled off)
- 2 Tbsp brewed soy sauce (yangjo ganjang)
- 1 Tbsp regular soy sauce (jin ganjang)
- 1 Tbsp sesame oil
- 1 Tbsp chili oil (optional, adjust to your spice preference)
- 1/3 Tbsp minced garlic
- 1/2 Tbsp crushed sesame seeds
- 1/2 Tbsp sugar (leveled off)
- 2 Tbsp brewed soy sauce (yangjo ganjang)
- 1 Tbsp regular soy sauce (jin ganjang)
- 1 Tbsp sesame oil
- 1 Tbsp chili oil (optional, adjust to your spice preference)
- 1/3 Tbsp minced garlic
- 1/2 Tbsp crushed sesame seeds
Cooking Instructions
Step 1
Start with one large cucumber (or two smaller ones). Thoroughly scrub the cucumber’s surface with coarse salt to remove any impurities and rough skin. This step helps clean the cucumber and enhances its crispiness.
Step 2
To effectively scrub the cucumber with salt, hold the salt in your palm with your palm facing upwards, place the cucumber on top, and rotate both your hand and the cucumber. This method prevents the salt from falling and allows for faster scrubbing.
Step 3
If your cucumber is particularly large, it might be equivalent to about 1.5 standard-sized cucumbers. Adjust your ingredient quantity accordingly. (For a typical cucumber, one or 1.5 should be fine).
Step 4
Rinse the scrubbed cucumber under running water to remove any residual salt and pat it dry. (While shown in a bowl here, rinsing under your kitchen faucet is more efficient).
Step 5
Cut the cucumber in half lengthwise. If you prefer, you can scoop out the seeds with a spoon, but I’ll be using them as is.
Step 6
Stand the cucumber halves upright and firmly strike them with a heavy object, like a rolling pin or a meat tenderizer (I used a dough roller). Smashing the cucumber this way helps to break it down further and can naturally loosen the seeds, often making scooping unnecessary.
Step 7
Tear the smashed cucumber into bite-sized pieces with your hands. Tearing helps maintain the cucumber’s delightful crunch. If you’re concerned about mess, you can place the cucumber in a plastic bag before smashing and tearing. However, if you want to avoid plastic waste, it’s perfectly fine to do it directly.
Step 8
If tearing the cucumber feels like too much effort, you can simply chop it into bite-sized pieces with a knife. While chopping is easier, smashing and tearing truly enhances the signature texture of Oi Tangtangyi.
Step 9
Thinly slice the onion into matchsticks. Aim for a fine julienne so it blends well with the cucumber’s texture.
Step 10
Place the torn cucumber and sliced onion into a mixing bowl. Now, add the fine flower salt (kkot-sogeum) for salting. This is different from the coarse salt used for initial cleaning.
Step 11
Gently mix the cucumber and onion with the salt, and let it sit for about 20 minutes to pickle. Stir it once halfway through to ensure even salting.
Step 12
After 20 minutes, squeeze out as much liquid as possible from the salted cucumbers and onions with your hands. This is a crucial step for a non-watery and flavorful salad.
Step 13
Now, let’s prepare the delicious seasoning! Combine all the seasoning ingredients listed in the recipe into a separate bowl. Make sure to use a leveled 1/2 tablespoon of sugar for a balanced sweetness.
Step 14
For the vinegar, it’s best to use ‘yangjo ganjang’ (brewed soy sauce, often referring to rice wine vinegar in this context) without any added flavors. This ensures a clean, bright acidity that complements the cucumber.
Step 15
You can use ‘jin ganjang’ (regular soy sauce), but if you prefer a milder flavor, ‘yangjo ganjang’ (brewed soy sauce) is also a good option.
Step 16
Add 1 tablespoon of sesame oil for a nutty aroma and rich flavor. Freshly toasted sesame oil makes a big difference!
Step 17
Don’t skip the chili oil! This is the key ingredient that gives Oi Tangtangyi its signature savory depth and mild spiciness.
Step 18
Use 1/3 tablespoon of finely minced garlic. Freshly minced garlic provides the best flavor and blends smoothly into the dressing.
Step 19
For an extra boost of nutty flavor, crush the sesame seeds yourself using a mortar and pestle or by hand instead of using pre-ground ones. Freshly crushed seeds are significantly more aromatic and delicious.
Step 20
Add the squeezed cucumber and onion to the seasoning mixture and toss well to combine. For the best flavor, refrigerate the salad for 3-4 hours before serving. This allows the flavors to meld and the salad to chill thoroughly, making it incredibly refreshing.
Step 21
This simple yet exquisite Oi Tangtangyi is a perfect side dish for a bowl of warm rice. It’s also an excellent accompaniment to grilled meats like pork belly or fried chicken, providing a refreshing and tangy contrast that cleanses the palate. Enjoy making this delicious dish!
