Cucumber sangchae is a light and fresh summery salad, traditionally served as one of many vegetable side dishes in a colourful Korean meal. Quick to prepare it is a delicious accompaniment to a barbecue or spiced roasted chicken, or even to serve alone as a light lunch. Smaller Persian or pickling cucumbers work best in the cucumber sangchae recipe - they contain less moisture than British cucumbers, and you can keep their whole length in the salad which looks prettier.
See our detailed introduction to Korean banchan and cold Korean salad recipes here.
Ingredients Serves: 1
- Slice the cucumber lengthways with a mandolin - if you use small cucumbers, you can keep the full length. Otherwise slice the lengths half to make eating the strips easier. Toss the cucumber together with the salt, and leave draining in a colander for 20 mintues. Rinse well.
- Mix together the spring onion, garlic, rice vinegar, gochujang, and red pepper powder. Toss with the cucumber strips, and serve garnished with sesame seeds.