Easy 5-Minute Smashed Cucumber Salad (Oi Tangtang-i) | Vegan, Refreshing & Low-Calorie Side Dish

🥒 If you're looking for a refreshing, crunchy, and low-calorie side dish that cuts through rich, greasy meals, this Korean Smashed Cucumber Salad (Oi Tangtang-i / 오이탕탕이) is your new go-to recipe!

Smashing the cucumber instead of neat slicing creates rough, craggy edges that soak up the savory, tangy dressing far better than regular slices. It’s naturally vegan, plant-based, and perfect for weight-loss diets when you need a satisfying crunch!

📐 Precise Ingredient Measurements (Dual Units)

Ingredient	Standard Metric	US Imperial / Volume	Notes & Substitutes
Cucumber	1 whole (~200g)	~7 oz	English or Korean cucumber works best
Soy Sauce	12 ml	1.5 Tbsp (0.4 fl oz)	Regular or low-sodium soy sauce
Sugar	12g	1 Tbsp (0.42 oz)	Granulated sugar or maple syrup
Vinegar	8 ml	1 Tbsp (0.27 fl oz)	Rice vinegar or white vinegar
Lemon Juice	12 ml	1.5 Tbsp (0.4 fl oz)	Freshly squeezed or bottled lemon juice
Sesame Oil	8 ml	1 Tbsp (0.27 fl oz)	Pure toasted sesame oil
Toasted Sesame Seeds	12g	1 Tbsp (0.42 oz)	Crushed/ground for maximum aroma
(Optional) Minced Garlic	7.5g	0.5 Tbsp (0.26 oz)	Adds an extra savory Korean garlic kick

💡 Measurement Note: In Korean home cooking, 1 Tbsp refers to a standard Korean soup spoon, which is approximately 8–10 ml (0.27–0.34 fl oz). If you are using a Western measuring spoon (8 ml), fill it slightly less than full or adjust to taste!

👩‍🍳 Step-by-Step Cooking Guide

Step 1. Smash the Cucumber

Place the trimmed cucumber pieces into a clean ziplock bag. Using a rolling pin or a heavy wooden spoon, smash the cucumbers gently until they crack open.

💡 Why Smash? Cracking the cucumbers naturally ruptures the cells, allowing them to absorb the tangy sauce instantly without letting them get soggy!

Step 2. Break into Bite-Sized Pieces

Transfer the smashed cucumbers into a mixing bowl. Lightly tear or break any larger cracked chunks into bite-sized pieces using your hands or a knife.

Step 3. Mix the Secret Tangy Dressing

In a small bowl, prepare the tangy dressing base:

1. Add 1.5 Tbsp (22.5 ml) Soy Sauce.

   

   
   

2. Add 1 Tbsp (12g) Sugar.

   

   
   

3. Add 1 Tbsp (15 ml) Vinegar.

   

   
   

4. Add 1.5 Tbsp (22.5 ml) Lemon Juice.

   
   
   

   Mix well until the sugar dissolves completely.

Step 4. Pour the Dressing

Pour the prepared soy-lemon dressing directly over the smashed cucumbers in the bowl.

Step 5. Finish with Sesame Oil & Seeds

Drizzle 1 Tbsp (15 ml) of toasted sesame oil over the salad.

Sprinkle 1 Tbsp (8g) of crushed toasted sesame seeds over the top for a rich, nutty aroma.

Toss everything lightly to coat evenly.

🍽️ The Final Result

Your refreshing, crunchy, and flavor-packed Korean Smashed Cucumber Salad (Oi Tangtang-i) is ready to serve!

💡 Chef's Secret Pro-Tips for Refreshing Smashed Cucumber Salad

1. Why Smashed is Better Than Sliced Smashing cucumbers with a rolling pin or the flat side of a knife creates jagged, uneven edges and cracks. These rough surfaces absorb the savory garlic-vinegar dressing much better than smooth, clean knife cuts!

2. Quick 5-Minute Water Drain Trick Toss the smashed cucumber pieces with ½ tsp of salt and let them sit for 5 minutes, then gently drain the excess water before adding the dressing. This prevents your salad dressing from getting watered down!

3. Chilling Effect Chill the cucumbers in the fridge for 15 minutes before smashing for an extra cold, crisp, and refreshing summer side dish.

 🥗 Perfect Korean Side Dishes to Pair With!

 🥒 [10-Minute Crunchy Korean Cucumber Kimchi (Easy Oi-Muchim Recipe)]

 🥬 [Instant 10-Minute Fresh Cabbage Kimchi (Geotjeori)]

 🥢 [Professional Korean Spicy Cold Noodles (Bibim-Guksu)]