Cucumber sangchae

Preparation info
  • Serves


    • Difficulty


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.


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


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