Oi Saengchae – Sweet Seasoned Cucumber

Crisp, somewhat sweet and sour, this preparation is a great addition to any meal.


6 to 8 each Korean cucumbers (Light to dark green, long, slender, rough or bumpy skin)

1 each small carrot

1/2 each small sweet onion

3 tablespoons sugar

3 tablespoons rice vinegar or white vinegar

2 teaspoons salt


Cut cucumber in half lengthwise.

Slice each half into roughly 1/4-inch-thick slices.

Slice the onion half about the same thickness as the cucumber.

Thick shred the carrot.

Place all ingredients into a large bowl and mix well.

Transfer the mixture to a resealable container and allow to stand at roomtemperature for about 45 minutes.

Refrigerate for at least two hours before serving.