Spicy Chili Smashed Cucumber Recipe

Prepare cucumbers

Wash the cucumbers and trim the ends. Place one cucumber at a time on a cutting board, lay a broad knife flat over it and press down firmly to smash until it cracks and splits lengthwise (about 3–4 quick firm presses). Alternatively, roll the cucumber with a rolling pin until it breaks. Cut the smashed cucumber into 2–3 inch (5–7 cm) pieces.

Salt and drain

Place the cucumber pieces in a colander or bowl, sprinkle 1 tsp salt evenly over them, toss gently to combine, and let sit 10–15 minutes. This draws out excess water and intensifies texture and flavor. After resting, gently squeeze each piece over the sink to remove excess liquid and transfer to a serving bowl.

Make the dressing

Mince or grate the garlic finely. In a small bowl combine 2 tbsp light soy sauce, 1 tbsp black vinegar, 1 tsp sugar, 0.25 tsp salt, 1 tsp sesame oil, and the minced garlic. Stir until sugar and salt dissolve. Taste and adjust seasoning—dressing should be tangy-salty with a hint of sweetness.

Infuse the oil

In a small saucepan or skillet, add 3 tbsp neutral oil and the Sichuan peppercorns (if using). Heat over medium until oil shimmers and the peppercorns become fragrant, about 1–1.5 minutes; do not burn. Remove from heat and let cool 30 seconds, then add 2 tbsp chili flakes. If you want a more toasted aroma, return briefly to low heat for 10–15 seconds, watching carefully. Let the oil sit 1–2 minutes to bloom the chili.

Finish aromatics

Stir in the thinly sliced scallion whites/greens and 1 tbsp toasted sesame seeds into the chili oil mixture. The hot oil will soften the scallions and release aromas; let the mixture cool slightly (about 1 minute).

Combine the drained smashed cucumbers with the prepared dressing. Toss gently to coat all pieces evenly.

Pour the chili oil and aromatics over the dressed cucumbers. Toss or fold gently so the chili flakes and scallions distribute. Taste and adjust: add up to 1 tsp more soy or a pinch more salt if needed, or extra sugar if too sharp.

Transfer to a serving plate or bowl. Garnish with additional toasted sesame seeds, chopped cilantro and crushed peanuts if using. Serve immediately for crisp texture, or chill 15–20 minutes to meld flavors before serving.