Crispy Korean Cucumber Salad (Oi Tangtangyi) – Quick & Refreshing Recipe
Cool, Refreshing, and Zesty Oi Tangtangyi: A Perfect Side Dish
Let’s make Oi Tangtangyi, a cool and refreshing Korean cucumber dish inspired by Chef Kim Soo-mi, with an added zesty kick! This recipe offers a delightful balance of flavors that will surely tantalize your taste buds.
Main Ingredients
- 2 fresh cucumbers
- 2 Korean green chilies (cheongyang peppers)
Seasoning
- 1/2 tsp coarse sea salt
- 1 tsp minced garlic
- 1 Tbsp sugar
- 4 Tbsp vinegar
- 1/2 tsp coarse sea salt
- 1 tsp minced garlic
- 1 Tbsp sugar
- 4 Tbsp vinegar
Cooking Instructions
Step 1
Prepare all ingredients. Wash the cucumbers thoroughly. Wash the Korean green chilies as well.
Step 2
Wash the cucumbers clean, then lightly peel the skin using a vegetable peeler. Be careful not to peel too much, as this can make them mushy. Place the prepared cucumbers into a resealable bag or plastic bag. Finely chop the Korean green chilies.
Step 3
With the cucumbers inside the bag, use a kitchen mallet or the back of a knife to firmly pound the cucumbers, ‘tang tang!’, until they are broken down. Adjust the force to achieve a nice chunky texture. (Tip: Referencing the original video for the ‘tang tang’ action can be helpful for visual understanding.)
Step 4
Add all the seasoning ingredients (1/2 tsp coarse sea salt, 1 tsp minced garlic, 1 Tbsp sugar, 4 Tbsp vinegar) and the chopped Korean green chilies to the bag with the pounded cucumbers. Gently mix and toss everything together with your hands until well combined. Your refreshing and zesty Oi Tangtangyi is now complete!
