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“This salad was inspired by a recipe for cucumber sagnchae from Korean Cooking by Young Jin Song. The dressing is his, the vegetables are mine! And I have increased the size - his is a little appetizer, and mine is a large bowl, enough for a big family like ours, or for a dinner with friends! It is a very spicy dish, and you can adjust the hotness to suit your taste. My Japanese husband could eat it every day, despite the inclusion of broccoli and cauliflower!”

Ingredients Nutrition


  1. Boil a large pot of water. Separate broccoli and cauliflower into small florets. Blanch the florets in the boiling water for 1-2 minutes, then quickly drain and put aside. Let cool slightly.
  2. Place spring onions into a bowl. Add the crushed garlic, vinegar, salt and chili pepper, and stir to combine. Sprinkle the sesame seeds and mix in the sesame oil, chili paste and sugar,.
  3. In a large bowl, mix cauliflower, broccoli and all other ingredients, then blend with the dressing. Chill before serving.
  4. The salad tastes even better the next day - although not for those who do not like raw garlic!

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