This is one of the easy recipes for Banchan. If you like crunchy fresh cucumber, this will be perfect banchan for you.
Unlike Quick ‘n Easy Korean Banchan(sidedish)-Fresh Spicy Cucumber Salad Recipe which only uses the flesh part of cucumber (no seeds, no skin), this sidedish just uses the whole cucumber like other regular salads.
1 tbsp sea salt for pickling
1/2 lb cucumber
1 chopped scallion
1 tsp sesame oil
1 tsp sesame seeds
2 tsp red hot pepper flakes
1 tsp sugar
1/4 tsp salt
1 tsp minced garlic
*NOTE: salt, sesame oil, pepper flakes, sugar, and garlic are all basic Korean spices. There's no right and wrong amounts to these like all other cuisine. Try it first as the recipe and feel free to adjust to your liking ^-^
First, cut cucumbers like the picture and put sea salt to 'pickle' just little bit. Maybe 15 min. Let it sit for a while...just enough that it's flexible but still fresh and crunchy.
When you think it's enough (don't let it sit tooooooo long), wash and gently squeeze excess water out.
and mix with all other ingredients. Adjust the spices accordingly to your liking.
Enjoy!
Other Recipes:
Bulgogi-Korean BBQ beef
Zucchini fried jun
Korean style Pickle (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Popularity: 13%
Thanks for the recipe! How long does this keep?
No Problem Lily! ^^ I would say 2-3days will be the best with refrigeration.
It might stretch little more than that but it’s best eaten fresh…so keep that in mind and enjoy~
I had this at my favorite Korean Restaurant and was in love!!! Thank you so much for the recipe!