New Spicy Smashed Cucumber Recipe

Prepare cucumbers

Wash cucumbers. If using English cucumbers, you may leave the skin on; if thick-skinned, peel alternating strips. Cut cucumbers into 2–3 inch lengths. Lightly smash each piece with the flat side of a chef's knife or a rolling pin until they crack and flatten slightly but stay in large bite-size pieces. Tear or roughly chop smashed pieces into 1–1.5 inch irregular pieces. Place in a large bowl.

Toss the smashed cucumbers with 1 tsp salt and let sit 10 minutes to release excess water.

After 10 minutes, drain and gently squeeze the cucumbers over a colander or in a clean kitchen towel to remove excess liquid. Return cucumbers to the bowl.

Add minced garlic, 1.5 tbsp light soy sauce, 1 tbsp black (or rice) vinegar, 1 tsp sesame oil, 1/2 tsp sugar, and 2 tbsp chopped scallions to the cucumbers. Toss to combine evenly. Set aside while you make the chili oil so flavors meld (5–10 minutes).

Prepare dry mixture

Combine 3 tbsp dried chili flakes, 1 tsp crushed Sichuan peppercorns (if using), 1 tbsp toasted sesame seeds, 2 tbsp crispy fried shallots/garlic, 1/4 tsp salt, and 1/4 tsp sugar in a heatproof bowl roomy enough to hold the hot oil.

Heat the oil

In a small saucepan, heat 1/2 cup neutral oil over medium heat until it reaches a shimmering point and small bubbles appear around a wooden chopstick or until it measures about 350°F (175°C). Do not let it smoke.

Carefully pour the hot oil over the dry mixture in the bowl so it sizzles and releases fragrance. Stir gently to distribute heat and melt the sugar and salt. Taste carefully a small amount to check seasoning (it will be hot). If desired, let sit 1–2 minutes for flavors to bloom. The oil will become fragrant, toasty, and slightly crisp from the flake and shallot bits.

Place the dressed smashed cucumbers on a serving plate or into a serving bowl and spread them into an even layer.

Spoon the warm crispy chili oil mixture evenly over the cucumbers, using 2–3 tablespoons (or more to taste) so that chili flakes and crunchy bits sit on top and some oil coats the cucumbers. Gently toss once or leave arranged with the topping on top.

Garnish with extra thinly sliced scallion greens and 2 tbsp cilantro leaves if using. Serve immediately so the chili oil remains crisp. Leftovers can be refrigerated (separate oil if possible) and are best within 24 hours.