Why this works
The Smash: Roughly crushing the cucumber creates cracks for the dressing to seep into, while leaving large, satisfying chunks.
The Salt Draw: Salting and draining the cucumbers removes excess water, concentrating the flavor and preventing a watery dressing.
The Hot Oil: Pouring sizzling oil over the garlic and chili flakes blooms their flavor, creating a smoky, aromatic base.
Ingredients
For the Cucumbers:
2 large English (hothouse) cucumbers or 4 Persian cucumbers (about 1.5 lbs / 700g)
1 teaspoon granulated sugar
1 teaspoon kosher salt (or ½ tsp table salt)
For the Chili-Herb Dressing:
3 cloves garlic, minced or grated
1–2 tablespoons crushed red pepper flakes (use Sichuan flakes if you have them, or gochugaru for color)
1 teaspoon Sichuan peppercorns, ground (optional but authentic – gives a citrusy, numbing tingle)
¼ cup neutral oil (grapeseed, canola, or vegetable)
2 tablespoons Chinese black vinegar or rice vinegar (substitute with apple cider vinegar)
1 tablespoon soy sauce (light or all-purpose)
1 teaspoon toasted sesame oil
1 teaspoon sugar
The Herbs & Garnish:
½ cup fresh cilantro leaves, roughly chopped (stems are fine too)
2–3 scallions, thinly sliced (green parts only)
(Optional) 1 tablespoon toasted sesame seeds
Method
1. Smash the Cucumbers
Wash the cucumbers thoroughly. Pat them completely dry.
Place a cucumber on a cutting board. Lay the flat side of a chef’s knife or a rolling pin over it.
Smack it firmly with the heel of your hand until the cucumber splits open and cracks into irregular chunks.
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