I love the small side dishes served at Korean restaurants known as ‘Banchan’. The dishes are served prior to the main course and meant to be shared. I’m always the one indulging in the soybeans, mackerel, kimchee and cucumber salad. The cucumber salad is the one dish I always ask seconds for and sometimes third!
I love going out to eat and I I try to bring the flavors of my favorite restaurants to my dining room table by making my own versions of the Korean foods that I enjoy. Korean cucumber salad is sooo quick and easy way to make. I’ll serve it as a side of to bulgogi with rice or next to a bowl of bi bim bag. These are many of the Korean staples I grew up eating and of which remind me of my mother who was the best cook I knew. I miss my mom’s cooking and I cherish memories of her cooking in her kitchen.
Thanks to Melissa’s Produce for supplying the mini cucumbers!
Ingredients
- Mini cucumbers (I used 2 small cucumbers)
- Rice vinegar
- Red pepper powder
- Sugar
- Korean soy sauce or whatever soy sauce you have handy
- Scallions/green opinions for topping
- Roasted sesame seeds for topping
- Optional: thinly shredded carrots
Directions
- I used a mandolin to slice my cucumbers thinly.
- In a separate bowl mix the rice vinegar, Sugar and soy sauce.
- Pour this sauce mixture over the cucumbers.
- Sprinkle sesame seeds and top with chopped green onion (add carrots if you used them). I love sesame seeds so I always add extra!
Yum! Serve immediately or chill them in the refrigerator to be served later. I serve the cucumbers in the sauce but the sauce can also be drained for more of a “salad” effect.
Let me know what you think! What is your favorite banchan (Korean side dish)?
