Super Easy Recipe for Crunchy Smashed Cucumber Salad (Oi Tan
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This is a recipe for a sweet, sour, and crunchy smashed cucumber salad (Oi Tangtang-i) that can be made in just 10 minutes with 2 cucumbers. Instead of slicing with a knife, the cucumbers are smashed, which allows the seasoning to soak in well and preserves their unique refreshing and crisp texture.
📝 Editor's Notes
Here's a super simple Oi Tangtang-i recipe that comes together in just 10 minutes with only 2 cucumbers!
The key to this dish is smashing the cucumbers with a rolling pin instead of slicing them.
This method allows the seasoning to penetrate deeply and preserves the unique refreshing and crisp texture of the cucumber.
With its perfect balance of sweet, sour, and savory umami, it's an excellent side dish for a hot summer day when your appetite is low.
It also pairs wonderfully with grilled meats, adding a refreshing contrast.
Everyone, young and old, will love this tangy delight!
🛒 Ingredient Tips
For cucumbers, choose ones with a deep green color, a shiny skin, a firm texture when touched, and a consistent thickness.
Avoid those that are bent or have soft ends.
Cucumbers are in season during the summer, so purchasing them then will ensure they are fresher and crunchier.
If possible, mincing whole garlic yourself will yield a much richer aroma.
Tuna fish sauce (참치액젓) adds a deep umami flavor; it's important to choose a commercially available product that isn't too salty and has a clean taste.
🔄 Substitution Guide
If you don't have tuna fish sauce (참치액젓), you can substitute it with anchovy fish sauce (멸치액젓) or sand lance extract (까나리액젓).
However, anchovy fish sauce has a stronger aroma and can be saltier than tuna fish sauce, so it's best to use a slightly smaller amount and adjust to taste.
Minced garlic can be used instead of garlic powder, but note that it might impart a stronger pungent garlic flavor.
Oligosaccharide or honey can be used instead of sugar for a healthier sweetness, though the sweetness might not be as clean as sugar.
While sesame seeds can be omitted if unavailable, their savory aroma will be missed, so it's recommended to include them if possible.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial cooking point for Oi Tangtang-i is 'how to smash the cucumbers'.
Instead of neatly slicing them with a knife, smashing them with a rolling pin irregularly breaks down the cucumber fibers, allowing the seasoning to permeate better and enhancing the crisp texture.
It's important to smash them until they're somewhat broken, but not so hard that they turn into a mush.
The second point is 'adding crushed sesame seeds'.
Lightly grinding them in a mortar and pestle will intensify their savory flavor, elevating the taste of the Oi Tangtang-i.
Finally, 'the timing of mixing' is key: after adding the seasoning, mix gently but quickly to maintain the crunchiness of the cucumbers.
Be careful not to mix for too long, as this can cause the cucumbers to release water and alter the taste.
👨🍳 Directions
Rub the 2 cucumbers thoroughly with salt and wash. Then, using the back of a knife, scrape off the bumpy parts of the surface to clean them smoothly.
Place the 2 prepared cucumbers in a plastic bag and smash them repeatedly with a rolling pin (or a hard object like a cola can) until they are somewhat crushed.
Take out the smashed cucumbers, which will have an uneven texture, and tear or cut them into bite-sized pieces. Place them in a large bowl.
To the cucumbers in the bowl, add a pinch of salt, 1 tbsp garlic powder (can be substituted with 1 tbsp minced garlic), 1 tbsp tuna fish sauce (참치액젓), 2 tbsp vinegar, and 1 tbsp sugar, in that order.
Grind a generous amount of sesame seeds halfway in a mortar and pestle, then add to the seasoning.
Gently mix the cucumbers evenly with the seasoning until combined, being careful not to crush them. Serve immediately.
💡 Tips
Smashed cucumbers absorb the seasoning better and retain their unique refreshing and crunchy texture more effectively than uniformly sliced cucumbers.
While you can add whole sesame seeds, lightly grinding them in a mortar and pestle will enhance their savory aroma.
Oi Tangtang-i is best enjoyed immediately after preparation. It makes a great summer side dish, an accompaniment to meat dishes, a diet-friendly meal, or a refreshing snack with drinks.
📦 Storage & Reuse
Oi Tangtang-i is best enjoyed immediately after preparation.
Over time, cucumbers can release water, causing them to lose their crisp texture.
If you have leftovers, store them in an airtight container in the refrigerator and consume within 1-2 days.
Freezing is not recommended as it will make the cucumbers mushy.
Leftover Oi Tangtang-i can be a great addition to bibimbap (비빔밥) or used as a topping for cold noodles like naengmyeon (냉면) or guksu (국수) for a different culinary experience.
🥢 Who This Is For
This Oi Tangtang-i is an excellent side dish to boost your appetite during hot summer months.
It's especially fantastic when served with greasy meat dishes like samgyeopsal (삼겹살) or short ribs, as it cuts through the richness and adds a refreshing note.
If you're on a diet, it's a light and refreshing option without the calorie guilt.
It also makes a wonderfully cool and crunchy snack with drinks.
Truly a versatile side dish that the whole family, from children to adults, can enjoy!
🔥 Nutrition Info
Thanks to cucumber being the main ingredient, Oi Tangtang-i is very low in calories.
Following this recipe, one serving (based on approx.
1/2 cucumber) is estimated to be around 50-70 kcal.
Carbohydrates are estimated at 5-8g, protein at 1-2g, and fat at 2-4g.
Cucumbers are over 95% water, making them great for quenching thirst, and they are rich in potassium, which helps excrete sodium from the body.
They also contain small amounts of Vitamin K and Vitamin C, and dietary fiber, which can aid in gut health.
Thanks to allicin in garlic and amino acids in tuna fish sauce, this dish offers both great taste and health benefits.
💬 Comments
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