Din Tai Fung’s Famous Cucumber Recipe
This Taiwanese-inspired cucumber recipe, made famous by Din Tai Fung, is a simple yet flavorful dish featuring marinated cucumbers with garlic, soy sauce, sesame oil, and rice vinegar. It’s a refreshing side or appetizer that’s low in calories (80–100 kcal per serving) and budget-friendly, costing around $5–8 for 4 servings. Perfect for adding crunch and tang to any meal!
Ingredients
- 2 medium cucumbers English or Persian preferred
- 2 cloves garlic minced
- 2 tbsp soy sauce light soy sauce recommended
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp chili flakes optional
- Sesame seeds for garnish
Instructions
- Prepare the cucumbers by washing them thoroughly. Slice them into 1/2-inch rounds or cut them lengthwise into batons, removing seeds if needed.
- In a small mixing bowl, combine minced garlic, soy sauce, sesame oil, rice vinegar, sugar, and chili flakes. Stir well to make the marinade.
- Place the sliced cucumbers in a large bowl and pour the marinade over them. Toss until the cucumbers are evenly coated.
- Cover the bowl and let the cucumbers marinate in the refrigerator for at least 15 minutes for maximum flavor absorption.
- Serve the marinated cucumbers chilled, garnished with sesame seeds for added crunch and visual appeal.
Notes
Additional Tips
- Cucumber Selection: Use firm, fresh cucumbers for the best texture.
- Flavor Boost: Add a drizzle of chili oil for extra spice.
- Serving Ideas: Pair this dish with rice, dumplings, or a noodle soup for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.