Ingredients:

  • 2 large English Cucumbers (about 1.5 lbs / 680g)
  • 1 teaspoon Coarse Sea Salt
  • 1/4 cup Rice Vinegar (unseasoned)
  • 3 tablespoons Light Soy Sauce
  • 2 tablespoons Granulated Sugar
  • 1 tablespoon Toasted Sesame Oil
  • 3 large cloves Fresh Garlic, finely minced
  • 1 teaspoon Fresh Ginger, grated (optional)
  • 1/2 to 1 teaspoon Chilli Flakes (or Gochugaru), adjusted to taste
  • 1 teaspoon Toasted Sesame Seeds (for garnish)
  • 2 tablespoons Fresh Cilantro, roughly chopped (for garnish)

Instructions:

  1. Trim the ends off the cucumbers. Using the flat side of your knife or a rolling pin, firmly smash each cucumber along its length until it cracks open irregularly.
  2. Chop the smashed cucumbers into roughly 1-inch chunks. Place them in a bowl, toss with the coarse salt, and let sit for 15–30 minutes to draw out excess water.
  3. Thoroughly rinse the salted cucumbers under cold water to remove excess salt. Squeeze them gently in a clean tea towel or paper towels to remove as much moisture as possible.
  4. Whisk together the rice vinegar, soy sauce, sugar, sesame oil, minced garlic, grated ginger (if using), and chilli flakes in a separate bowl until the sugar is fully dissolved.
  5. Place the dried cucumber chunks into an airtight container. Pour the dressing over the cucumbers and toss well to coat thoroughly.
  6. Cover and refrigerate for at least 30 minutes, but ideally 1 hour, to allow the cucumbers to absorb the dressing flavour.
  7. Before serving, drain off any excess liquid that has pooled at the bottom. Transfer to a serving dish and garnish generously with toasted sesame seeds and fresh cilantro.