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Prep time
1 hour
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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
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Cold Korean Zucchini Salad (호박 생채 - Hobak Saengchae)
Ingredients
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FOR THE VEGETABLES
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2
medium zucchini, shaved into thin ribbons
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½
cucumber, thinly sliced
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¼
red onion, thinly sliced, soaked in ice water
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2
green onions, thinly sliced, soaked in ice water
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1 tablespoon
toasted sesame seeds
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FOR THE DRESSING
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2 tablespoons
soy sauce
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1 tablespoon
rice vinegar
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1 tablespoon
gochugaru
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1 tablespoon
chili crisp
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1 tablespoon
toasted sesame oil
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1 teaspoon
granulated sugar
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1
garlic clove, minced
Directions
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In a large bowl, combine the shaved zucchini, cucumber, red onion, and green onions.
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In a separate bowl, whisk together all the dressing ingredients until the sugar is dissolved.
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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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