Cucumber sangchae

Name: Cucumber sangchae
Yield: Serves 2
Cuisine: Korean
Ingredients: 400 g/14 oz pickling or salad cucumber; 30 ml/2 tbsp salt; 5 ml/1 tsp salt; 3 ml/½ tsp Korean chilli powder; 10 ml/2 tsp sesame oil; 10 ml/2 tsp toasted sesame seeds; 10 ml/2 tsp sugar; 5 ml/1 tsp gochujang chilli paste; 5 ml/1 tsp cider vinegar; 2 spring onions (scallions), finely chopped; 2 garlic cloves, crushed

Preparation info

Serves
2

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

The refreshing, succulent taste of this simple salad makes a perfect accompaniment for a main meal on a hot summer’s night. Small pickling cucumbers are the best for this dish; they are not as watery as the larger specimens and they do not require peeling.

Ingredients

400 g/14 oz pickling or salad cucumber
30 ml/2

Asia
Korea
Side dish
Gluten-free
Summer
Vegan
Street Food

Method

Cut the cucumber lengthways into thin slices and put into a colander. Sprinkle with the salt, mix well and leave for 30 minutes.
Place the cucumber slices in a damp dish towel and gently squeeze out as much of the water as possible.
Place the spring onions in a large bowl. Add the crushed garlic, vinegar, salt and chilli powder, and stir to combine. S