Din Tai Fung Cucumber Recipe
Recreate the iconic Din Tai Fung cucumber appetizer at home with this simple recipe. Fresh cucumbers, marinated in a garlic soy sauce, make for a crisp, tangy, and savory dish that’s perfect as a side or appetizer.
Ingredients
- 4-5 medium Persian or Japanese cucumbers
- 3-4 garlic cloves minced
- 2 tablespoons soy sauce light soy sauce preferred
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon sesame oil
- 1 teaspoon salt
- ½ teaspoon red chili flakes optional
Optional Garnish:
- Toasted sesame seeds
- Fresh cilantro leaves
Instructions
Prepare the Cucumbers:
- Wash cucumbers and pat dry.
- Trim the ends and cut into 2-inch pieces, then quarter lengthwise.
- Place in a bowl, sprinkle with salt, and toss. Let sit for 20-30 minutes to draw out excess moisture.
Make the Marinade:
- In a bowl, mix minced garlic, soy sauce, rice vinegar, sugar, sesame oil, and chili flakes (if using). Stir until sugar dissolves.
Rinse and Dry Cucumbers:
- Rinse cucumbers under cold water to remove salt, then pat them dry thoroughly.
Marinate the Cucumbers:
- Place cucumbers in a resealable bag or shallow dish. Pour marinade over them, ensuring even coating.
- Seal or cover and refrigerate for at least 2 hours (up to 6 hours for stronger flavor).
Serve:
- Toss cucumbers lightly in the marinade before serving.
- Arrange on a plate and garnish with sesame seeds and cilantro. Serve chilled.
Notes
- For a stronger garlic flavor, let the cucumbers marinate overnight.
- Substitute chili flakes with gochugaru for a milder spice.
- Regular cucumbers can be used, but peel the skin and remove seeds for a better texture.