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.
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.
