Quick and Easy

Cold Korean Zucchini Salad (호박 생채 - Hobak Saengchae)

by:
August  8, 2024
4
11 Ratings
Cold Korean Zucchini Salad (호박 생채 - Hobak Saengchae)
Photo by Elvin Abril
  • Prep time 1 hour
  • Serves 8
Author Notes

Living in NYC means I'm spoiled for choice when it comes to Korean food, something I've appreciated since I was a kid. I have fond memories of family trips to Lady Octopus in Brooklyn, a no-frills spot run by a sweet woman whose name, unfortunately, I can't recall. The restaurant closed its doors over 15 years ago, but its faded sign still hangs, a nostalgic reminder of the delicious garlicky shrimp and vegetable fried rice they served up for next to nothing. My recent visit to Seoul reignited my love for Korean cuisine, showcasing its depth and complexity. It's a cuisine that balances bold flavors—garlic, heat, sweetness, and umami—with finesse. This simple zucchini salad, a regular in my fridge, is my nod to the world of Korean food. —César Pérez

What You'll Need
Watch This Recipe
Cold Korean Zucchini Salad (호박 생채 - Hobak Saengchae)
Ingredients
  • FOR THE VEGETABLES
  • 2 medium zucchini, shaved into thin ribbons
  • ½ cucumber, thinly sliced
  • ¼ red onion, thinly sliced, soaked in ice water
  • 2 green onions, thinly sliced, soaked in ice water
  • 1 tablespoon toasted sesame seeds
  • FOR THE DRESSING
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochugaru
  • 1 tablespoon chili crisp
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon granulated sugar
  • 1 garlic clove, minced
Directions
  1. In a large bowl, combine the shaved zucchini, cucumber, red onion, and green onions.
  2. In a separate bowl, whisk together all the dressing ingredients until the sugar is dissolved.
  3. Pour the dressing over the vegetables and toss gently to combine. Let sit in the refrigerator for at least 30 minutes to an hour before serving. Garnish with toasted sesame seeds and serve.
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  • Sue George
    Sue George
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    andrew.bond
  • anna hella
    anna hella
  • AmyM
    AmyM
César Pérez

Recipe by: César Pérez

Recipe Developer & Food52 Test Kitchen Content Creator

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6 Reviews

anna H.
anna H. September 23, 2024
it look delicious google
 
AmyM
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
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.
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.
 
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wyhEfcvwYMtHxzgeNsEz August 28, 2024
Looks beautiful
 
andrew.bond
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.