Description
Bring the refreshing crunch of Din Tai Fung’s famous cucumber dishes to your own kitchen! These five irresistible recipes are quick, easy, and bursting with flavor—perfect as appetizers, sides, or healthy snacks.
Ingredients
Scale
For the Cucumbers:
- 1 pound (about 8) Persian cucumbers (preferred for their thin skin and crisp texture)
- 1½ tablespoons kosher salt (for drawing out moisture)
For the Dressing:
- 2–3 tablespoons rice vinegar (provides the signature tang)
- 2 tablespoons light soy sauce (adds umami depth)
- 1–2 tablespoons sugar or 1 tablespoon brown sugar (balances acidity)
- 1½–2 tablespoons sesame oil (adds nutty warmth)
- 2–3 cloves garlic, finely minced or grated (essential aromatic)
- ½–1 tablespoon chili oil (for gentle heat)
- ½ teaspoon red pepper flakes (adjustable to taste)
For Garnish:
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chopped green onions (scallions)
- Optional: thinly sliced Fresno chili pepper for extra color and heat
Instructions
- Prepare the cucumbers by washing them thoroughly under cold running water. Using a sharp knife, trim and discard the ends of the cucumbers. Cut the cucumbers into uniform ½-inch thick rounds (approximately 0.75 inches if following Din Tai Fung’s exact measurements). Consistent thickness ensures even salting and marination.
- Salt the cucumbers by placing them in a large bowl and sprinkling 1½ tablespoons of kosher salt evenly over them. Toss gently to ensure all pieces are coated. The salt will draw out excess moisture, creating that signature crunch. Let the cucumbers sit for exactly 30 minutes in the refrigerator. You’ll notice water pooling at the bottom of the bowl—this is a good sign.
- Rinse the cucumbers thoroughly under cold water to remove the excess salt. This step is crucial; insufficient rinsing will result in an overly salty dish. Rinse at least 2-3 times, gently tossing the cucumbers with your hands.
- Dry the cucumbers by placing them on paper towels or a clean kitchen towel. Pat them as dry as possible—this is essential for the dressing to adhere properly. Excess moisture will dilute the dressing and compromise the texture.
- Prepare the dressing while the cucumbers are drying. In a medium bowl, whisk together 3 tablespoons rice vinegar, 2 tablespoons light soy sauce, 2 tablespoons sugar, 1½ tablespoons sesame oil, 2-3 cloves of minced garlic, and ½ tablespoon chili oil. The dressing should appear well-emulsified with no sugar granules visible.
- Combine cucumbers and dressing by adding the dried cucumber pieces to the bowl with the dressing. Gently toss until all pieces are evenly coated. The cucumbers should glisten with the dressing but not be swimming in it.
- Marinate the cucumbers by covering the bowl with plastic wrap or transferring to an airtight container. Place in the refrigerator for a minimum of 4 hours, though overnight marination (8-12 hours) will yield the most authentic flavor profile. The cucumbers will gradually take on a slightly translucent appearance as they absorb the dressing.
- Prepare for serving by removing the marinated cucumbers from the refrigerator 15 minutes before serving to take the chill off slightly—this enhances the flavors. The cucumbers should maintain their crispness while having absorbed the flavors of the marinade.
- Arrange the cucumbers in the traditional Din Tai Fung pyramid style if desired: place 9 pieces on the bottom layer, 4 in the middle, and 1 on top. This presentation is instantly recognizable to fans of the restaurant.
- Finish the dish with a final drizzle of fresh chili oil (about ½ tablespoon) over the arranged cucumbers. For authentic presentation, add a thin slice of fresh Fresno chili pepper on top.
Notes
For best results, use fresh, firm cucumbers and high-quality sesame oil—the pure, dark variety rather than blended oils will provide the most authentic flavor profile.
- Prep Time: PT15M
- Cook Time: PT10M
- Category: Appetizer or Side
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1/2 cup
- Calories: 35
- Sugar: 3g
- Sodium: 420mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg