Quick and Easy
Cold Korean Zucchini Salad (호박 생채 - Hobak Saengchae)
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6 Reviews
AmyM
September 11, 2024
Needs nothing but a mouth around it! I made this with what I had in the garden: fresh corn, cucumbers, and shallots. I used Japanese usukuchi soy sauce and Mother-in-law's gochuchang. No issue with blandness.
Bee
September 7, 2024
Made this and adjusted the flavors like Cesar suggested and it was a hit! Thank you for this lovely recipe 💕
Sue G.
August 28, 2024
I made this salad per the ingredients/directions. The ice water bath for the onions was a good idea! However there wasn't enough flavor overall. I added more sesame oil and extra soy sauce. I use low sodium soy sauce routinely and wondered if that made such a difference. I added a little more salt to help give it a better flavor overall. It was just ok. A fair amount of work for a somewhat bland salad. I do appreciate another way to use zucchini - especially this time of year when it's so plentiful and I may give this another try increasing some of the seasonings as I go. Love the fresh taste of the cucumber and onions in this salad.
andrew.bond
August 19, 2024
AMAZING! Simple to prepare, and perhaps due to my fascination with bread, I adore recipes that involve a pause. Without any hesitation, this was a clear hit.
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