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Delicious Din Tai Fung cucumber recipe with soy sauce, chili oil, and sesame seeds, served in a white ceramic bowl.
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Din Tai Fung cucumber recipe

A crisp, garlicky, tangy, and lightly spicy Taiwanese-style cucumber appetizer inspired by the famous Din Tai Fung cucumber dish. Easy to make at home with fresh cucumbers, garlic, rice vinegar, and chili oil.
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Prep Time 15 minutes
30 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Appetizer, Salad, Side Dish
Cuisine: Asian, Taiwanese
Calories: 70
Ingredients Method

Ingredients
  

  • 6 to 8 Persian cucumbers
  • 1 teaspoon salt
  • 3 to 4 cloves garlic minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 to 2 teaspoons sugar
  • 1 tablespoon chili oil
  • 1 teaspoon sesame seeds
  • 1 tablespoon scallions sliced

Method
 

  1. Wash and dry the cucumbers.
  2. Slice cucumbers into thick rounds or bite-sized pieces.
  3. Toss with salt and let sit for 20 to 30 minutes.
  4. Drain the released liquid and pat cucumbers dry.
  5. In a bowl, mix garlic, rice vinegar, soy sauce, sesame oil, sugar, and chili oil.
  6. Add cucumbers and toss well to coat.
  7. Chill for 30 minutes.
  8. Garnish with sesame seeds and scallions before serving.
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