Description

Inspired by a delightful dish I had at Dough Zone, a beloved soup dumpling restaurant chain founded in Bellevue, Washington, my perception of cucumbers underwent a revolution. While I have always enjoyed cucumbers and found creative uses for them, such as adding slices to ice water or using them as impromptu eye masks, I never realized their potential for culinary sophistication.

Directions

1. Gather the ingredients.
2. Make the dressing. Combine 1 1/2 tablespoons (22 milliliters) black vinegar or citrus juice like yuzu, calamansi, lime, or lemon, 1 teaspoon Shaoxing rice wine, 2 teaspoons soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon sesame oil, a pinch of salt, and an optional dash of MSG in a bowl, cover, and set aside.
3. Prepare the cucumbers. Peel off a long, vertical (lengthwise) strip of skin from two opposite sides of each of 2 long cucumbers like English, Japanese, or Persian (but not American), washed and patted dry. This makes it easier and more stable to cut them.
4. Place a cucumber between two disposable or sturdy chopsticks. The chopsticks will prevent you from cutting the cucumbers all the way down. Carefully make consecutive diagonal cuts (\ \ \ \ \ \ \) at about 2-millimeter intervals on one side of the cucumber. Flip the cucumber 180 degrees and make consecutive straight cuts (| | | | | | |) at the same intervals. Repeat with the second cucumber.
5. Arrange the cucumbers in a spiral on a serving dish or bowl. Sprinkle 3 tablespoons (39 grams) granulated sugar and 1 teaspoon salt over the cucumbers and cover. Allow them to marinate for about an hour in the refrigerator.
6. Remove the cucumbers from the refrigerator and drain any excess juice. Pour the dressing over the cucumbers. Garnish with your toppings of choice, adding half of the garlic if you’re making the garlic oil; if not, add all the garlic. Refrigerate again for at least 30 minutes so the cucumbers soak up all the flavors.
7. To make the optional garlic oil, heat 3 tablespoons (45 milliliters) neutral oil in a small skillet or saucepan over medium heat until the oil shimmers. Add the reserved 3 garlic cloves, chopped. Remove from the heat when the garlic is golden and crispy. Drizzle the oil over the cucumbers, making sure to also add the garlic bits.