...
Go Back
–+ servings
Stacked cucumber slices drizzled with a garlicky chili soy sauce, served on a ceramic plate with chopsticks on a white kitchen counter.

Easy Din Tai Fung Cucumber Recipe

A homemade version of the iconic Din Tai Fung cucumber salad, featuring crunchy smashed cucumbers tossed in a garlicky, slightly spicy soy-based sauce. Perfect as an appetizer or side dish, this simple yet flavorful recipe brings Michelin-starred precision to your home kitchen.
No ratings yet
Print Pin
Course: Appetizer, Side Dish
Cuisine: Chinese, Taiwanese
Prep Time: 15 minutes
Chilling Time: 30 minutes
Total Time: 45 minutes
Servings: 5
Calories: 55kcal
Cost: 5$

Equipment

  • 1 Chinese cleaver (For smashing cucumbers)
  • 1 Large colander (For draining excess moisture)
  • 2 Mixing bowls (One for cucumbers, one for sauce)
  • 1 Fine-mesh strainer (Helps with draining after salting)
  • 1 Sharp knife (For slicing cucumbers)
  • 1 Digital thermometer (Optional) (for precise chilling)
  • 1 Small whisk (For mixing the sauce)
  • 1 Measuring spoons (For accurate seasoning)
  • Glass storage container (If making ahead)

Ingredients

  • 4 medium Persian cucumbers - Japanese cucumbers also work
  • 1 tablespoon Kosher salt - For drawing out moisture
  • 2 cloves Garlic - Minced finely
  • 1.5 tablespoon Rice vinegar - Can substitute black vinegar
  • 1 tablespoon Light soy sauce - Coconut aminos for gluten-free
  • 1 teaspoon Sesame oil - Use pure not blended
  • 1 teaspoon Chili oil - Adjust for spice preference
  • 1 teaspoon Sugar - Balances flavors
  • ¼ teaspoon White pepper - Adds a subtle heat
  • ¼ teaspoon MSG - Optional, enhances umami

Instructions 

Prepare Cucumbers

  • Wash cucumbers thoroughly.
  • Use the flat side of a Chinese cleaver to smash them until they slightly crack open.
  • Cut into bite-sized pieces.

Salt and Drain

  • Place cucumbers in a colander.
  • Sprinkle 1 tablespoon Kosher salt evenly over them.
  • Let sit for 10 minutes, then drain excess liquid.

Make the Sauce

  • In a small bowl, combine minced garlic, rice vinegar, light soy sauce, sesame oil, chili oil, sugar, white pepper, and MSG (if using).
  • Mix well and let rest for 5 minutes for flavors to meld.

Assemble the Dish

  • Pat cucumbers dry with a paper towel.
  • Toss them in the prepared sauce until evenly coated.
  • Add sesame seeds, cilantro, and green onions if using.

Chill and Serve

  • Refrigerate for 30 minutes to enhance the crunch and absorb flavors.
  • Toss once more, adjust seasoning if needed, and serve immediately.

Nutrition

Serving: 150g | Calories: 55kcal (3%) | Carbohydrates: 8g (3%) | Protein: 1g (2%) | Fat: 3g (5%) | Saturated Fat: 0.5g (3%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.5g | Sodium: 450mg (20%) | Potassium: 180mg (5%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 150IU (3%) | Vitamin C: 4mg (5%) | Calcium: 25mg (3%) | Iron: 0.5mg (3%)