Crispy & Refreshing Cucumber ‘Tangtangyi’ Salad
Crispy & Refreshing Cucumber ‘Tangtangyi’ Salad
The Ultimate Cucumber Salad! Learn how to make ‘Cucumber Tangtangyi’ – a delightful blend of nutty, sour, and zesty flavors – with this super simple diet-friendly recipe.
Ingredients- 2 Tbsp Mascobado sugar
- 0.5-1 Tbsp salt
- 4 Tbsp vinegar
- 1 handful sesame seeds
- 1 handful perilla seed powder
- 2 cucumbers
- 2 sheets roasted seaweed (gim)
Cooking Instructions
Step 1
Start by thoroughly washing 2 fresh cucumbers under running water. It’s important to clean your vegetables well!
Step 2
Next, peel the cucumbers using a peeler or a paring knife. This step is great for those who prefer a softer texture and want to avoid any slight bitterness from the skin.
Step 3
Place the peeled cucumbers on a cutting board and cut them in half lengthwise. This makes them easier to ‘smash’ in the next step.
Step 4
Put the cucumber halves into a thick plastic bag or a zip-top bag. Gently smash them using a rolling pin or a bottle. This action breaks down the cucumber, allowing it to absorb dressings better and enhances its crispiness. Be careful not to smash too hard, as this can release too much moisture or a ‘green’ taste.
Step 5
Transfer the smashed cucumbers to a wide serving bowl. Now it’s time to add the delicious dressing.
Step 6
If you like a bit of heat and extra flavor, you can add some finely minced chili peppers (like Cheongyang chili) and minced garlic that you have frozen. The chili will add a pleasant spiciness, and garlic will boost the aroma. This is optional but highly recommended!
Step 7
Add all the dressing ingredients to the bowl. Stir in 2 tablespoons of Mascobado sugar for a gentle sweetness, 0.5-1 tablespoon of salt to taste, and 4 tablespoons of vinegar for a refreshing sourness. Feel free to adjust the amount of vinegar to your preference.
Step 8
For a nutty and rich flavor, add a handful of perilla seed powder and a handful of sesame seeds. The perilla seeds add a unique savory depth, while the sesame seeds contribute a lovely nutty aroma and visual appeal.
Step 9
Finally, prepare 2 sheets of roasted seaweed (gim).
Step 10
Crumble the roasted seaweed sheets into small pieces and sprinkle them over the smashed cucumbers. Gently toss everything together until well combined. The crumbled seaweed will meld with the cucumbers and dressing, creating a complex and satisfying flavor. Your zesty, sweet, spicy, and nutty Cucumber ‘Tangtangyi’ Salad is now ready to be enjoyed! It’s delicious served immediately, or you can chill it in the refrigerator for a bit for an even more refreshing taste.
