Alex's book of recipes

Cucumber sangchae

Refreshing and mildly spicy Korean cucumber side dish.


300g cucumber

½ tsp salt

2 spring onions

2 garlic cloves, crushed

1 tsp rice vinegar

1 tsp gochujang

½ tsp Korean red pepper powder

sesame seeds, to garnish


Thinly slice the cucumber. If using large cucumbers, slice in half first. Toss the cucumber slices with the salt, mixing well, and then leave to drain in a colander for 20m. Rinse well.

Mix the spring onion, garlic, vinegar, gochujang, and red pepper powder. Toss with the cucumber, and garnish with sesame seeds.