Spicy Chinese Cucumber Salad (Mala Huang Gua)
Flavorful Recipe Alert: Mala Huang Gua (Spicy Chinese Cucumber Salad)
In Chinese, ‘Mala’ refers to a spicy and numbing flavor profile, while ‘Huang Gua’ means cucumber. Introducing ‘Mala Huang Gua,’ a delightfully spicy and zesty Chinese cucumber salad! Its crisp texture combined with an addictive savory sauce makes it a perfect side dish for meals and an excellent accompaniment to a cold beer or soju. Follow this detailed recipe, easy enough for anyone to make!
Main Ingredients- 3 Cucumbers
- 1 Tbsp Coarse Salt (for salting cucumbers)
Spicy Mala Sauce- 2 Tbsp Doubanjiang (spicy bean paste)
- 2 Tbsp Sugar
- 2 Tbsp Lemon Juice (for sweet, sour flavor and aroma!)
- 1.5 Tbsp Chili Oil
- 1 Tbsp Vinegar
- 1 Tbsp Minced Garlic
- 2 Thai Chilies, finely chopped (adjust spiciness as needed)
- 1 Red Chili, finely chopped (for color and subtle sweetness)
- 2 Tbsp Doubanjiang (spicy bean paste)
- 2 Tbsp Sugar
- 2 Tbsp Lemon Juice (for sweet, sour flavor and aroma!)
- 1.5 Tbsp Chili Oil
- 1 Tbsp Vinegar
- 1 Tbsp Minced Garlic
- 2 Thai Chilies, finely chopped (adjust spiciness as needed)
- 1 Red Chili, finely chopped (for color and subtle sweetness)
Cooking Instructions
Step 1
First, gather all the ingredients for today’s dish. Wash the cucumbers thoroughly and pat them dry. Finely mince the garlic and chilies beforehand to save time when you start cooking.
Step 2
Place the cucumbers on a cutting board. Using the back of a knife or a meat tenderizer, firmly smash the cucumbers from top to bottom. This breaks down the cucumber’s cell walls, allowing the sauce to penetrate better and enhancing their crispness.
Step 3
Cut the smashed cucumbers into three equal pieces, then cut each piece into four smaller pieces, about 2-3 cm long. Carefully scoop out and discard the watery white inner core of the cucumber using a spoon or small scoop, as it can make the salad watery and less pleasant in texture.
Step 4
Sprinkle 1 tablespoon of coarse salt evenly over the cut cucumbers. The salt will effectively draw out moisture, making the cucumbers even crisper. Let them sit for about 1 hour to salt. Stir them once or twice during this time for even salting.
Step 5
While the cucumbers are salting, prepare the delicious Mala sauce. In a bowl, combine 2 tablespoons of doubanjiang, 2 tablespoons of sugar, 2 tablespoons of lemon juice, 1.5 tablespoons of chili oil, and 1 tablespoon of vinegar. Mix well.
Step 6
Prepare the minced garlic, chopped Thai chilies, and chopped red chili for mixing with the sauce. You can adjust the spiciness by changing the amount of Thai chilies. The red chili adds a beautiful color.
Step 7
After 1 hour, drain the water that has accumulated from the salted cucumbers. Briefly rinse the cucumbers under cold running water to remove excess salt. Avoid rinsing for too long, as this can wash away the cucumber’s flavor.
Step 8
Drain the rinsed cucumbers in a colander or pat them dry thoroughly with paper towels or a clean kitchen cloth. Ensuring most of the water is removed is crucial; otherwise, the sauce will taste diluted and the flavor diminished.
Step 9
Place the dried cucumbers in a bowl. Pour the prepared Mala sauce over them. Gently toss with your hands or a spatula to ensure the sauce coats the cucumbers evenly.
Step 10
Finally, add the minced garlic, chopped Thai chilies, and chopped red chili, and toss lightly once more to combine everything. Once all ingredients are well mixed, your Mala Huang Gua is ready! You can enjoy it immediately, or for an even more refreshing taste, chill it in the refrigerator for a while.
