Crunchy and Refreshing ‘Oi Tangtang’ (Korean Smashed Cucumber Salad)
A Perfect Side Dish for a Hot Day: Oi Tangtang!
Introducing ‘Oi Tangtang’, a delightful Korean smashed cucumber salad perfect for those hot, sunny days when your appetite needs a little boost. By tenderizing the cucumbers through a unique smashing method, the dressing penetrates deeply, creating an incredibly crisp texture and a wonderfully tangy, sweet, and spicy flavor profile. It’s a super simple side dish!
Main Ingredients
- 2 Cucumbers
- 2 Korean Green Chilies (Cheongyang)
- 1/2 Red Chili
- 2 cloves Garlic, minced (approx. 1/2 Tbsp)
Seasoning Ingredients
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce (Gukganjang or regular)
- 2 Tbsp Vinegar
- 1/2 Tbsp Sugar
- 1 Tbsp Oyster Sauce
- 1/2 Tbsp Sesame Oil
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce (Gukganjang or regular)
- 2 Tbsp Vinegar
- 1/2 Tbsp Sugar
- 1 Tbsp Oyster Sauce
- 1/2 Tbsp Sesame Oil
Cooking Instructions
Step 1
Start by preparing two cucumbers. To clean the cucumbers and remove any rough bumps, take a pinch of coarse salt and rub it gently over the cucumber surface with your hands. Rinse them thoroughly and pat them dry to remove excess moisture.
Step 2
Place the whole, dried cucumbers into a zip-top bag or a sturdy disposable plastic bag. Seal the bag securely. Now, using a rolling pin (or the back of a knife or even your fist), firmly and repeatedly smash the cucumbers inside the bag. Continue until the cucumbers are noticeably broken down and their texture has softened.
Step 3
Smashing the cucumbers in this way not only helps the dressing to be absorbed more effectively by breaking down the cell structure, but it also creates a unique and enjoyable texture when you bite into it. You’ll see that the cucumbers are torn and flattened.
Step 4
Take the smashed cucumbers out of the bag and tear them into bite-sized pieces with your hands. Tearing them by hand preserves some of the natural texture, making the dish look even more appealing. Add the prepared vegetables to the torn cucumbers: 2 Korean green chilies, 1/2 red chili, and the minced garlic (about 1/2 Tbsp).
Step 5
Finely chop the Korean green chilies and the red chili, removing the seeds if you prefer less heat. Mince the garlic beforehand for convenience. Now, let’s add the seasoning ingredients. Combine 1 Tbsp gochugaru, 1 Tbsp soy sauce, 2 Tbsp vinegar, 1/2 Tbsp sugar, 1 Tbsp oyster sauce, and finally, 1/2 Tbsp sesame oil.
Step 6
Gently mix everything together with your hands, ensuring the cucumbers and all the seasonings are well combined. Unlike typical cucumber salads where you salt and drain the cucumbers first, this ‘Oi Tangtang’ requires no such step, making it incredibly quick and easy to prepare. Toss thoroughly until all ingredients are evenly coated with the dressing.
Step 7
Your delicious ‘Oi Tangtang’ is ready! Transfer the salad to a serving dish and enjoy. Each bite offers a wonderfully crisp texture from the cucumbers, perfectly complemented by the sweet, sour, and spicy dressing that awakens your palate. This salad is an excellent accompaniment to rich or greasy dishes, cutting through the richness and providing a refreshing finish. Today, we’ve made a special side dish with a unique method to invigorate your appetite. We hope you have a wonderful weekend filled with delicious food, including this delightful Oi Tangtang!
