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Cucumber with a Bang

by

  • Prep Time: 20 minutes

  • Resting Time: 15 minutes (for sweating)

  • Total Time: 35 minutes

  • Servings: 4 as a side dish

  • Category: Salad, Side Dish, Appetizer

  • Cuisine: Asian-Inspired

Ingredients

For the Salad

  • 2 large English cucumbers (or 4 Persian cucumbers)

  • 1 teaspoon salt

  • 1 tablespoon granulated sugar

For the Bang Dressing

  • 2 cloves garlic, finely minced

  • 1-2 fresh red bird’s eye chilies, thinly sliced (adjust to your spice tolerance)

  • 1 tablespoon chili flakes (like gochugaru or red pepper flakes for a smoky flavor)

  • 3 tablespoons soy sauce

  • 1 ½ tablespoons rice vinegar (or apple cider vinegar)

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon granulated sugar

  • 1 tablespoon warm water (to help dissolve the sugar)

For Garnish

  • 2 spring onions, thinly sliced

  • 1-2 tablespoons toasted sesame seeds

  • Fresh cilantro, roughly chopped (optional)

Step-by-Step Instructions

1. Prepare and “Sweat” the Cucumbers

This is the most important step for a non-soggy salad.

  • Wash and slice: Wash your cucumbers thoroughly. For English cucumbers, you can leave the skin on for extra crunch and color. Slice them into ¼-inch thick rounds. If using Persian cucumbers, you can also slice them on a bias for a more elegant look.

  • Salt and sugar: Place the sliced cucumbers in a large colander or a shallow bowl. Sprinkle evenly with 1 teaspoon of salt and 1 tablespoon of sugar.

  • Mix and rest: Toss the cucumbers well to ensure they are all coated. Let them sit at room temperature for about 15 minutes. You will see them start to release a significant amount of water.

  • Drain and pat dry: After 15 minutes, you’ll see liquid at the bottom of the bowl. Drain this liquid off. For the best results, take the cucumbers a handful at a time and gently press them between paper towels or a clean kitchen cloth to remove any excess surface moisture. This step ensures the dressing clings to the cucumber, rather than being diluted by the water.

Time Intensity: Low (Hands-on for the first 10 minutes, then passive rest).

2. Make the “Bang” Dressing

While the cucumbers are sweating, prepare the dressing that gives this dish its name.

  • Combine ingredients: In a small bowl, combine the minced garlic, sliced fresh chilies, chili flakes, soy sauce, rice vinegar, sesame oil, and 1 tablespoon of sugar.

  • Dissolve the sugar: Add the warm water and whisk vigorously until the sugar and chili flakes are fully incorporated into the liquid. The dressing should look glossy and smell incredibly aromatic.

  • Taste and adjust: Now is the time to taste and adjust. The flavor profile should be a perfect balance of salty (soy sauce), sour (vinegar), sweet (sugar), and spicy (chilies). If you like it spicier, add more fresh chili or chili flakes. If it’s too sharp, add a pinch more sugar.

Intensity: Medium (Aromatics will be pungent and strong).

3. Bring it all Together

  • Combine: In a large serving bowl, combine the dried cucumbers, the “Bang” dressing, and half of the sliced spring onions.

  • Toss: Toss everything together gently but thoroughly until every cucumber slice is glistening with the dressing.

  • Marinate (Optional but Recommended): For the best flavor, cover the bowl and let it marinate in the refrigerator for 15-30 minutes. This allows the cucumbers to absorb the dressing’s flavors while retaining their crunch.

4. Garnish and Serve

  • Final touch: Just before serving, transfer the salad to a serving plate. Sprinkle generously with the toasted sesame seeds, the remaining spring onions, and fresh cilantro if you’re using it.

  • Serve: This dish is best served chilled or at room temperature. It makes a fantastic addition to grilled meats (like bulgogi or grilled chicken), a topping for rice bowls, or a delicious side to any summer meal.

Chef’s Tips for the Best “Cucumber with a Bang”

  • Cucumber Selection: English (hothouse) cucumbers are the best choice because they have thin, edible skin and very few seeds. Persian cucumbers are a great alternative. Avoid regular waxy cucumbers with thick skin, as they can be tough and bitter.

  • Control the Heat: The spice level is the “Bang” of this dish. For a milder version, remove the seeds from the fresh chilies before slicing. For an extra fiery kick, leave the seeds in. You can also add a pinch of red pepper flakes right at the end for more heat.

  • Toasting Sesame Seeds: Toasting your sesame seeds brings out their nutty flavor. Do this in a small, dry skillet over medium heat for 2-3 minutes, shaking frequently, until they are golden brown and fragrant. Watch them carefully; they burn quickly!

  • Make it a Meal: This salad is a fantastic base for a light meal. Add some shredded cooked chicken, crispy tofu, or cooked shrimp to make it a more substantial dish.

  • Storage: This salad is best consumed fresh on the day it is made. While it can be stored in an airtight container in the refrigerator for up to a day, the cucumbers will continue to release water and lose some of their prized crunch. The flavors will meld beautifully, though, so it’s a trade-off.

End of Recipe

Nutritional Information (Per Serving)

Based on a recipe that serves 4. Please note that this is an estimate and can vary based on specific ingredients used (e.g., low-sodium soy sauce, amount of oil).

  • Calories: ~ 68 kcal

  • Total Fat: 3.8g

  • Saturated Fat: 0.5g

  • Cholesterol: 0mg

  • Sodium: 870mg (This is high due to soy sauce; use low-sodium soy sauce to reduce.)

  • Total Carbohydrates: 8g

  • Dietary Fiber: 1.5g

  • Sugars: 5g

  • Protein: 2g

  • Vitamin C: 6% DV

  • Vitamin A: 8% DV

  • Calcium: 4% DV

  • Iron: 6% DV

  • Potassium: 180mg

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