Side Dishes

Kabocha Saengchae (Spicy Fresh Squash Salad)

Name: Kabocha Saengchae (Spicy Fresh Squash Salad)
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 3 servings
Cuisine: Korean
Ingredients: ½ squash Kabocha squash; 30 g Garlic chives (buchu); 30 g Onion; 20 g Sand lance fish sauce (kkanari-aekjeot); 20 g Dried shrimp; 10 g Dried kelp (dasima); 20 g Green plum extract (maesil-aek); 10 g Garlic; ¼ pear Korean pear; 20 g Gochugaru (Korean chili flakes); as needed Water

단호박생채

Thin slices of raw kabocha lightly cured in sand lance sauce, tossed with garlic chives, onion and pear in a spicy dressing made with shrimp-kelp broth. The broth acts as a natural seasoning.

📝 Step-by-Step Instructions

Simmer the kelp and dried shrimp in water for about 20 minutes, then strain to make the broth.

Kabocha Saengchae (Spicy Fresh Squash Salad) — step 1

Peel the kabocha, scoop out the seeds and slice thinly.

Kabocha Saengchae (Spicy Fresh Squash Salad) — step 2

Cure the kabocha slices in the fish sauce for about 20 minutes, then rinse.

Kabocha Saengchae (Spicy Fresh Squash Salad) — step 3

Cut the garlic chives into 5 cm lengths, julienne the onion, and peel and slice the pear.

Kabocha Saengchae (Spicy Fresh Squash Salad) — step 4

Mix the broth with the gochugaru, plum extract and minced garlic to make the dressing.

Kabocha Saengchae (Spicy Fresh Squash Salad) — step 5

Toss the kabocha, pear, onion and garlic chives in the dressing.

Kabocha Saengchae (Spicy Fresh Squash Salad) — step 6

📊 Nutrition Facts (per serving)

167Calories (kcal)

36.2 gCarbs

3.4 gProtein

1 gFat

953.1 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.