While visiting Las Vegas, a quintessential stop is Tim Ho Wan, found within the opulent Palms Casino Resort, renowned for its exceptional Michelin-starred dim sum offerings. Among their celebrated menu items, the Spicy Cucumbers stand out as a must-try—an exquisite blend of refreshment and flavor.
The preparation of this dish is straightforward, yet it benefits immensely from an overnight refrigeration, which allows the flavors to meld and develop to their full potential. Adhere closely to the following refined recipe to achieve a dish that exemplifies both culinary precision and sensory delight.
Ingredients
- 8 mini cucumbers, tops and bottoms removed, then sliced in half
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1 1/2 teaspoon sesame oil
- 1 teaspoon gochujang
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 2 garlic cloves, minced
- 1 tablespoon sesame seeds
- 1 tablespoon scallions, finely sliced
Method
- Cut small, diagonal slits into one cucumber half. Be cautious not to cut all the way through the cucumber during this process.
- After completing one side, flip the cucumber upside down and cut in the same diagonal direction to create a slinky effect.
- Place the prepared cucumbers into a large bowl and set aside.
- In a small bowl, combine rice wine vinegar, soy sauce, gochujang, salt, sugar, minced garlic, sesame seeds, and scallions.
- Whisk the ingredients until the mixture is well combined and the sugar completely dissolves.
- Pour the prepared sauce over the cucumbers in the large bowl, ensuring an even coating.
- Toss the cucumbers gently to ensure they are coated with the sauce.
- Season with salt and pepper to taste.
- Note: For a more robust flavor, consider allowing the cucumbers to sit overnight in the refrigerator to soak up the sauce.
