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Korean Cucumber Banchan

Sliced cucumbers in a sweet and spicy Korean dressing. Perfect as an easy banchan.

Korean Cucumber Banchan

Sliced cucumbers in a sweet and spicy Korean dressing. Perfect as an easy banchan.
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Prep Time 5 mins
Cook Time 20 mins
Course Lighter Bite, Side Dish
Cuisine Korean
Servings 4

Ingredients
  

  • ½ English cucumber
  • 1 teaspoon salt
  • 1 small carrot
  • 1 spring onion
  • 1 teaspoon gogugaru more or less to taste
  • 1 teaspoon grated ginger
  • 1 teaspoon rice vinegar
  • 1 teaspoon agave syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds

Instructions
 

  • Cut the cucumber into ½ cm thick disks. Add them to a bowl and coat them with 1 teaspoon of salt. Set aside for 20 minutes.
  • Meanwhile, scrub the carrot and use a vegetable peeler to create thin ribbons. Cut the ribbons into thin matchsticks using a knife. Slice the spring onion, make the white parts very thin and the green parts slightly thicker.
  • Once the cucumber has been sitting for 20 minutes, drain out any liquid from the bowl. Add the carrots, spring onions and the remaining ingredients to the bowl, 1 teaspoon gochugaru, 1 teaspoon grated ginger, 1 teaspoon rice vinegar, 1 teaspoon agave syrup, 1 teaspoon sesame oil, 1 teaspoon toasted sesame seeds. Mix well to coat the cucumbers, taste for seasoning then serve.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!

See the main Vegan Banchan post for more vegan banchan ideas.

Vegan Banchan

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