Best Banchan Cucumber Recipes

KOREAN MARINATED CUCUMBER BANCHAN

Steps:

• In a medium bowl, combine cucumbers, gochugaru, salt, and sugar. Using clean hands, massage cucumbers, squeezing and tossing them with seasoning, until cucumber is well-coated on all sides and begins to release liquid and color of gochugaru brightens to vibrant orange-red, about 1 minute.
• Transfer cucumbers to a colander, then set colander inside bowl used to season cucumbers. Cut a round of parchment paper large enough to cover surface of cucumbers, and place over cucumbers. Then place a weight on top of parchment to press down on cucumbers (canned goods, a cast iron skillet, a mixing bowl filled with water, or a Chef's Press all make for good weights). Set aside to drain for at least 30 minutes and up to 1 hour.
• Meanwhile, in a separate medium bowl, whisk together rice wine vinegar, fish sauce, and garlic. Whisking constantly, slowly drizzle in sesame oil until emulsified.
• Once cucumbers have drained, remove weight and discard parchment paper. Using clean hands, squeeze cucumbers to get rid of excess moisture, then transfer to bowl with dressing; discard accumulated cucumber liquid. Toss cucumbers with dressing until well-coated all over, about 30 seconds. Add sesame seeds and toss to combine. Divide between small individual serving bowls and serve

BANCHAN [CUCUMBER]

Steps:

• 1. Peel skin from cucumbers.
• 2. Julienne the cucumber except the core which contains the seeds.
• 3. Place the cucumber pieces in a large bowl. Mix in the salt and vinegar and mix well so that the pieces of cucumber are coated with salt and vinegar. Let sit for 15 minutes.
• 4. Rinse the cucumbers in cold water. Place the cucumber pieces in a strainer to remove excess water. Pat the pieces of cucumber down with a paper towel to remove any excess water.
• 5. Transfer the cucumber to a dry mixing bowl. Add the garlic, red pepper paste, and sugar to the bowl.
• 6. Mix together the ingredients and serve.