Chinese-style Cucumbers

By peeling the cucumbers, this becomes really colorful, but I didn't want to waste the peel so I added it to the marinade and it was delicious.Chill well and serve. Recipe by kebeibiko

I wanted to eat pickled cucumbers that were not Japanese-style, so I made them spicy by adding ra-yu spicy chili sesame oil.This is simple, so I don't have tips. But if you lett the flavours blend for a long time, go easy on the chili oil and the soy sauce etc... Mix the cucumbers and pickling sauce while pickling in the Tupperware about halfway through. Recipe by Mawaru7

This dish may not be very well known in Japan, but it's popular in China."Suoi" means "straw rain cape", and "fong gu" means cucumber.It's very simple, but refreshing and delicious.Since it's summertime, I made this into a salad, but if you allow it to marinate for a day, the cucumbers will become tender and the flavors will blend.The suoi fong gu in China is often marinated. Recipe by Kajinnodanna

I wanted to make an easy-prep, salt-cured cucumber that even children would like. When I used the recipe with the seasoning from shirasu sauce, it turned out delicious. It's now one of my daughter's favorites. For those who like spice, add red chili peppers when curing.Thoroughly dissolve the sugar. Curing for 2 hours gives a perfect crunchiness and the cucumbers become well cured. If longer, the seasoning will blend in, but the crunchiness will disappear.If you peel the cucumbers a little, they will cure more evenly. Recipe by Tsukonindesumasu

Summer is the season for cucumbers.This is one of the ways I like enjoying the cucumbers grown at my parents' house.Adjust the marinade ingredients to taste. For 3 cucumbers' worth. Recipe by Yagirinonegichan

An easy side dish.I recommend chicken thighs because they are juicy, but you can use chicken breast instead. Recipe by Eiyoushino recipe

This dish may not be well known in Japan, but it's famous in China. It's very simple but refreshing and delicious.Adjust the spiciness with the amount of doubanjiang you add.I didn't invent this decorative cutting method. It's a traditional Chinese professional cutting technique called "the returning sparrow", and pros can make the cuts much thinner and more evenly. I'm so envious, but that's beyond my skills! Recipe by Kajinnodanna

All thanks to Ms. Maangchi :) This is not my recipe. also known as “oi-muchim”.

Today, I’m sharing a super refreshing and easy-to-make recipe for Asian-style cucumber salad. It’s crunchy, sweet, sour, and just the right amount of spicy—perfect for a quick snack or side dish. Best of all, it only takes about 10 minutes to whip up! I’m excited for you to try this simple yet delicious salad. Let’s get started and bring those flavors to life! Enjoy!

I think that vinegar dishes taste great in the summer. I substituted the sesame oil from the cucumber vinegar dish that I normally make with mustard, and made a Chinese-style version.Make sure to check the flavor before serving it. Add salt if it is weak, or add a little water if it is too strong. It also tastes great if you substitute mustard for julienned or grated ginger. Recipe by Iku..

This is the way my mom cooks cucumbers and it's so delicious.

This is a standard Chinese home cooking recipe that I make all the time.My 2 year old son eats the cucumber only, and my 1 year old son eats the egg only. Just like nikujaga (Japanese meat and potatoes) in Japan, every family in China has a slightly different recipe for this. This one has a north-east China flavor.If you don't have any Sichuan pepper, you can substitute black pepper. But Sichuan pepper eggs are so delicious!Slice the cucumber thickly. Put a timer set to 1 minute as soon as you put the cucumber in the pan. The cucumbers taste better if they retain their crispy texture, so don't cook them for longer than a minute. For 1 plateful. Recipe by Beru

My mother used to make this every summer. It's a family favorite.I simply cut up the cucumber roughly, but my mother like to make thin slices into it so it would resemble an accordion. The marinade can be reused as a salad dressing or sauce if it hasn't gotten too watery. Recipe by Setsumika

A long time ago, I bought a jar of pickled cucumbers in Taiwan and used them in many dishes, but since they are hard to find in Japan, I decided to make my own!After a lot of trial and error, I finally came up with this recipe!It tastes exactly like the real thing.-Remove the cucumbers from the sauce as soon as it comes to a boil. If they simmer too long, the texture will change, so be careful!-These will last for about a month, so I recommend making a large batch! For 1 jarful. Recipe by Mizorecchifan

I learned how to do this from an old family friend. She is an older sister to one of my best friends and has begun to slip away from us as she has dementia. I will always treasure this old recipe. Jane Crum is someone I admire.(August 17, 2019)

I learned this recipe from my grandparents. It's great for using up lots of cucumbers in the summer.1/2 teaspoon is on the low side, and I prefer about 1 teaspoon. This is best chilled. If the cucumbers look dirty after rolling them on the cutting board, wash them off and sprinkle with more salt. Recipe by Yuki

This was so refreshing and delicious! Cutting it in spirals takes some time but the result is worth it! I would definitely make a double portion next time :)

Today, I’m bringing you a fun twist on the classic Asian-style cucumber salad—this one’s got a crisscross cut for that extra pop! It’s crunchy, refreshing, and packed with flavor—sweet, sour, and a little spicy. Plus, it’s super quick to make, so it’s perfect when you need a fresh side dish in no time. Let’s get slicing and make this delicious, vibrant salad together! Enjoy!

My stepmom makes these at the time. I finally got the recipe. Think bread and butter with onions or anything else you choose.

I improvised making accordion shaped pickled cucumbers. Pickling them is easy because the salt soaks in quickly.Start by cutting diagonally and thinly. As for the cutting board, it should support the angle of the knife.When cutting the opposite side, cut about 2 cm while gently shifting the cut side. Recipe by commeline

By pickling these whole, I was able to streamline the process.Save the pickling juice to use for next time, or use it to season other dishes. Recipe by yamita

Everyone in my family loved this dish!Although using a plastic bag would pickle more evenly, I make and serve it in a Tupperware. The longer the pickling, the better the flavor.When pickling for a long time, it's good to add ichimi chili pepper powder before serving. Recipe by Team yokin

When I brought a bag of ten of these lightly pickled cucumbers to a barbecue they quickly disappeared.Add the ginger and sesame oil at least 10 minutes after you season the cucumber with salt to allow the cucumber flavour to shine through.When in a rush, you can use less salt than usual and add the sesame oil and ginger a bit earlier. Please adjust the pickling time according to the size of the cucumbers. For 1 bowl. Recipe by nabeko44kazu.

This is extremely delicious, so I would really like you to try it!It also tastes great if you add chicken tenders or tomatoes!s!Strike the cucumbers! Compared to when they're simply sliced, the flavors diffuse into them in a completely different way!Make sure to let them rest in the fridge for no less than 20 minutes.The sesame oil must be added at the end! Recipe by makopon2

I'm sharing another pickled cucumber recipe, which is also easy and quick to make. As long as you have all the ingredients at home, you can prepare this dish in half an hour. You can serve this dish after marinating it for 30 minutes, but the longer you marinate it, the more flavorful it'll get. Make sure you keep the pickled cucumber in the refrigerator. And I recommend finishing it within 5 days. This pickled cucumber can be served as an appetizer or a side with any meaty or hearty dish. The refreshing and crunchy cucumber will cut right through the grease. Instruction video (https://youtu.be/TYnfn6JIJew)

Taiwanese pickled cucumber is a very simple and easy-to-make side dish that goes well with Taiwanese tempura tian bu la, Taiwanese fried oyster pancake, and many other Taiwanese small eats. youtu.be/YOkw-v-tVpM

Mom said you can have this cucumber if you want to make cucumbers and onions. What do you think ? Was this a HINT ! ?

I love cucumbers. I wanted something green on the dinner table, and this is what I was able to make quickly.The cucumbers will become watery when sitting in your fridge, so make sure to prepare right before serving. Recipe by Harukomachi

Our local Thai place has a really nice cucumber salad that is very sweet. This is owr version of a cucumber salad that is not as sweet, with a pop of flavor from the pepper. We enjoy this during warmer months with various chicken or pork dishes. And now to find a decent peanut sauce recipe.... 🤔

I make these often whenever I have an excess of cucumbers. They make great bento fillers, and are super easy.Since the cucumbers are pounded, the flavors absorb easily. Recipe by adusa