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Macro shot of Din Tai Fung-style cucumber salad coated in savory garlic-soy dressing with chili flakes.

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.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 5
Course: Appetizer, Side Dish
Cuisine: Chinese, Taiwanese
Calories: 55
Ingredients Equipment Method

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

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

Method
 

Prepare Cucumbers
  1. Wash cucumbers thoroughly.
  2. Use the flat side of a Chinese cleaver to smash them until they slightly crack open.
  3. Cut into bite-sized pieces.
Salt and Drain
  1. Place cucumbers in a colander.
  2. Sprinkle 1 tablespoon Kosher salt evenly over them.
  3. Let sit for 10 minutes, then drain excess liquid.
Make the Sauce
  1. In a small bowl, combine minced garlic, rice vinegar, light soy sauce, sesame oil, chili oil, sugar, white pepper, and MSG (if using).
  2. Mix well and let rest for 5 minutes for flavors to meld.
Assemble the Dish
  1. Pat cucumbers dry with a paper towel.
  2. Toss them in the prepared sauce until evenly coated.
  3. Add sesame seeds, cilantro, and green onions if using.
Chill and Serve
  1. Refrigerate for 30 minutes to enhance the crunch and absorb flavors.
  2. Toss once more, adjust seasoning if needed, and serve immediately.