Ingredients

Chili Oil

• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1.5 teaspoons chili flakes
• 2 tablespoons gochugaru (Korean pepper flakes)
• 1 teaspoon kosher salt
• 1/3 cup oil, neutral

Cucumber Salad

• 500g Japanese cucumbers,
• Kosher salt
• 3 cloves garlic, minced
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons chili oil with spices
• 1.5 teaspoons sugar
• 2 teaspoons sesame oil
• toasted sesame seeds for garnish

Instructions

Chili Oil

1. Add the minced garlic, minced ginger, chili flakes, gochugaru, and salt in a heat-proof bowl
2. Heat the oil in a saucepan to 160ºC (325ºF); 2m-3m
3. Pour the hot oil over the spices
4. Infuse for 30m or overnight

Cucumber Salad

1. Slice off the ends of the cucumbers. Then, slice the cucumbers in half, lengthwise.
2. Smash with knife edge, then cut in pieces
3. Let the cucumbers sit for 20 minutes with salt
4. Drain excess water
5. Add garlic and rice vinegar to a bowl; 10m-15m
6. Add soy sauce, 2 tablespoons of chili oil, sugar, and sesame oil.
7. Sprinkle sesame seeds

Notes

Hotter oil will burn gochugaru

Source: https://healthynibblesandbits.com/chinese-smashed-cucumber-salad/