Crispy Cucumber ‘Tang Tang Yi’ Salad
A Deliciously Refreshing and Slightly Sweet Cucumber Salad Recipe
Introducing a unique ‘Tang Tang Yi’ (hit-hit) cucumber salad, distinct from traditional recipes that often rely heavily on vinegar. While I enjoy a good sweet and sour salad, this version has become my personal favorite. If you’ve been searching for a different way to prepare cucumber salad, this recipe is a must-try! It’s incredibly delicious, I guarantee you’ll love it.
Ingredients- 2 cucumbers
- 1 Tbsp minced garlic
- 1/2 Tbsp salt
- 1 tsp sugar
- 1 Tbsp sesame oil
- Sesame seeds (to taste)
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly. Slice them into smaller pieces than you would for kimchi or ‘sobagi’ (stuffed cucumber), about 1 to 1.5 cm thick, and cut them into four pieces. Instead of the ‘tang tang’ (hitting) technique often used to tenderize ingredients, we’ll focus on bringing out the natural crispness by hand. Set the prepared cucumbers aside.
Step 2
Place all the sliced cucumbers into a mixing bowl. Add the seasoning ingredients one by one: 1 Tbsp of minced garlic, 1 Tbsp of sesame oil, 1/2 Tbsp of salt, and 1 tsp of sugar. Finally, generously sprinkle in about 1/2 to 1 Tbsp of sesame seeds for added flavor and aroma.
Step 3
This is the most crucial step for a perfect ‘Tang Tang Yi’ cucumber salad! Take the seasoned cucumbers with your hands and vigorously mix and mash them as if you were ‘hitting’ them repeatedly. This action helps to break down the cucumber slightly, allowing the seasonings to penetrate deeply while preserving a delightful crunch.
Step 4
I made a generous batch of this delicious cucumber salad, thinking I wouldn’t need to worry about side dishes for the week. However, it’s only Wednesday morning, and I’ve already finished it all! It’s so irresistibly tasty because it’s not overly stimulating, yet it makes you want to keep reaching for more.
