Cool refreshing cucumbers marinated in sesame, rice vinegar, chili oil, and sugar. That's all you need to recreate this classic Din Tai Fung appetizer! This recipe makes a generous plate of cucumbers in under 30 minutes!
Before we moved from Orange County to San Diego, my husband and I would go to Din Tai Fung at least once a month. And every time we went, I shelled out $6.00 for their tiny plate of marinated cucumbers. But I never flinched. They're so light yet flavorful, and they have a perfect balance of spice, acidity, and sweetness.
Luckily, they're super easy to make at home! (Not that I'll stop ordering them when I go...) Now I can finally get my fix of that crunchy, refreshing treat!
4-5 Persian cucumbers, cut into 1 inch rounds
1 teaspoon kosher salt
1 tablespoon rice vinegar
1/2 teaspoon granulated sugar
1 teaspoon (or less if you don't like spicy) chili oil
2 garlic cloves, thinly sliced
1 tablespoon water
Evenly season the cucumbers with the kosher salt. Coat evenly. Cover and set aside for 30 minutes. This will help keep the cucumbers firm and crisp.
While the cucumbers are brining, make the dressing by combining the remaining ingredients: rice vinegar, sugar, chili oil, garlic slices, and water. Whisk well.
Rinse the cucumbers in cold water until the salt is gone, about 2 minutes. Taste a piece; if it's too salty, continue rinsing.
Toss the cucumbers in the dressing. You can marinate them for a couple hours for more intense flavor or serve it immediately!
Can't hear you over my crunching.