Taiwanese Smashed Cucumber Salad (5-Minute Recipe)
Make Taiwanese Style Smashed Cucumber Salad (Pai Huang Gua) in Just 5 Minutes!
During my three-month stay in Taiwan last winter, the most frequently purchased side dish was the Taiwanese-style cucumber kimchi. Craving that authentic taste back in Korea, I decided to recreate it. This recipe is incredibly simple yet bursting with authentic flavor, making it a perfect accompaniment to any meal or a delightful snack.
Main Ingredients- 4 Cucumbers
- 8 cloves Garlic
- 2 Red chilies (or 1 Korean green chili)
Sweet & Sour Dressing- 2 Tbsp Sugar
- 6 Tbsp Vinegar
- 1/2 Tbsp Salt
- 1 Tbsp Sesame Oil (or a drizzle)
- 2 Tbsp Sugar
- 6 Tbsp Vinegar
- 1/2 Tbsp Salt
- 1 Tbsp Sesame Oil (or a drizzle)
Cooking Instructions
Step 1
First, since we’ll be using the cucumber skins, soak them in water with 2 tablespoons of vinegar for about 3 minutes. This helps to effectively remove any residue or wax coating from the cucumber’s surface.
Step 2
After soaking, gently scrub the cucumbers with 1 tablespoon of coarse salt. The coarse salt not only cleans the cucumber skin thoroughly but also helps to maintain its crispness.
Step 3
Trim off about 1cm from both ends of each cucumber. This removes any part that might taste bitter, ensuring a clean and pleasant flavor profile for the entire dish.
Step 4
Place the washed cucumbers into a resealable plastic bag. Then, use the back of a rolling pin, a knife’s flat side, or a mallet to gently smash the cucumbers. Smashing creates a rougher texture that allows the dressing to penetrate more deeply, resulting in a richer flavor. You can also cut them into bite-sized pieces after smashing for easier eating, but the smashed texture adds a delightful crunch.
Step 5
Cut the smashed cucumbers into roughly 5cm (2-inch) pieces. Keeping them slightly larger than bite-sized will enhance the satisfying chew.
Step 6
Tear the cut cucumber pieces along their grain into manageable, bite-sized pieces and place them in a mixing bowl. Tearing rather than cutting helps to retain more of the cucumber’s natural moisture, keeping it extra crisp.
Step 7
Mince the garlic finely. You can first flatten the garlic cloves with the side of your knife to make mincing easier. Finely minced garlic will blend well with the cucumbers without being overpowering.
Step 8
Finely mince the red chilies. If you prefer more heat, feel free to use Korean green chilies or adjust the amount. Using a mix of red and green chilies can also add a lovely visual appeal.
Step 9
In a small bowl, combine 2 tablespoons of sugar, 6 tablespoons of vinegar, and 1/2 tablespoon of salt. Stir well until the sugar is dissolved to create the dressing. If you enjoy a tangier flavor, you can add a little extra vinegar.
Step 10
Add the minced garlic, minced red chilies, and the prepared dressing to the bowl with the cucumbers. Finish by drizzling in 1 tablespoon of sesame oil for added aroma and flavor.
Step 11
Gently toss all the ingredients together to ensure the dressing is evenly distributed. Be careful not to overmix, as this can release too much liquid from the cucumbers. Your refreshing and tangy Taiwanese Smashed Cucumber Salad is ready! It’s delicious served immediately, but chilling it in the refrigerator will make it even crisper and more invigorating. If the seasoning needs adjustment, you can add a pinch more salt or a dash of fish sauce to taste.
