Authentic and Easy Korean Banchan Recipes

Ingredients

  • 1 large cucumber
  • 1 tablespoon of salt
  • 2 tablespoons of Korean chili powder (gochugaru)
  • 1 tablespoon of sugar
  • 2 tablespoons of sesame oil
  • 2 cloves of garlic, minced
  • 2 tablespoons of rice vinegar
  • 1 tablespoon of sesame seeds
  • 2 green onions, chopped

Steps and instructions

  1. Slice the cucumber into thin rounds and place them in a large bowl.
  2. Sprinkle the cucumber slices with salt and let them sit for about 10 minutes. This will draw out some of the moisture.
  3. While the cucumbers are sitting, mix the Korean chili powder, sugar, sesame oil, minced garlic, and rice vinegar in a separate bowl to make the sauce.
  4. After 10 minutes, rinse the cucumbers under cold water and drain them well.
  5. Add the drained cucumbers to the sauce and mix everything together until the cucumbers are coated.
  6. Stir in the chopped green onions and sesame seeds.
  7. Let the banchan sit for at least 30 minutes before serving to let the flavors meld together. You can also refrigerate it and serve it cold.

Tools for making

  • Cutting board - To slice the cucumber.
  • Knife - For cutting the cucumber and mincing the garlic.
  • Large bowl - To mix the cucumbers and the sauce together.
  • Small bowl - To mix the sauce ingredients.
  • Measuring spoons - To accurately measure the salt, chili powder, sugar, sesame oil, rice vinegar, and sesame seeds.
  • Spoon or spatula - To mix the cucumbers with the sauce.
  • Colander - To drain the rinsed cucumbers.

Recipe variations

  • Add thinly sliced carrots or radishes for extra crunch and color.
  • Replace the Korean chili powder with a milder chili powder or paprika for a less spicy version.
  • Add a teaspoon of fish sauce or soy sauce for an umami boost.
  • Replace the sugar with honey or maple syrup for a different level of sweetness.
  • Add a teaspoon of grated ginger for a hint of fresh flavor.
  • Garnish with chopped cilantro or mint leaves for a herbaceous twist.
  • Add a splash of lime juice or lemon juice for a citrusy kick.
  • For a spicier version, add a teaspoon of gochujang (Korean chili paste) to the sauce.
  • Substitute the cucumber with zucchini or daikon radish for a different texture and taste.
  • Add sliced jalapeños or red pepper flakes for an extra spicy kick.

Recipe overview

Welcome to our step-by-step recipe for Banchan, a classic Korean side dish that adds a flavorful, spicy, and crunchy accompaniment to any meal. This particular Banchan recipe features cucumbers and a vibrant mix of Korean chili powder, garlic, sesame oil, and rice vinegar. It is easy to prepare and requires minimal cooking skills. By following this recipe, you'll have a delicious side dish that offers a burst of tangy, spicy, and sweet flavors. It is perfect for those looking to explore Korean cuisine or simply want to add a refreshing, flavorful side to their meals. Remember, the key to a great Banchan is to let it rest before serving, allowing all the flavors to wonderfully blend together. Enjoy the process and the tasty results!

Common questions

  1. Can I use regular cucumbers instead of large cucumbers? Yes, you can use regular cucumbers instead of large cucumbers. Just adjust the slicing accordingly.
  2. Can I substitute Korean chili powder with a different type of chili powder? While the flavor may differ slightly, you can use a different type of chili powder if you don't have Korean chili powder. However, the authentic taste of banchan may be compromised.
  3. Can I skip the sugar in the recipe? The sugar helps balance the flavors in the sauce and adds a touch of sweetness. It is recommended to include it, but you can adjust the amount according to your preference.
  4. How long can I store the banchan in the refrigerator? You can store the banchan in an airtight container in the refrigerator for up to 3 days.
  5. Can I add other vegetables to the banchan? Absolutely! Banchan is versatile, and you can add other vegetables like radishes, carrots, or cabbage to enhance the flavors and textures.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the sauce and coat the cucumbers.
  • Knife - To slice the cucumber into thin rounds.
  • Measuring Spoons - To measure the required amount of salt, Korean chili powder, sugar, sesame oil, rice vinegar, and sesame seeds.
  • Garlic Press - To mince the garlic cloves.
  • Serving Bowl - A bowl to serve the banchan.
  • Serving Spoon - To serve the banchan onto plates or bowls.

Origin stories

Banchan, the small side dishes that accompany a Korean meal, have a long and storied history. They date back to the Three Kingdoms Period (57 BC – 668 AD), wherein records indicate that royal court banquets would be adorned with up to a hundred banchan dishes. This tradition of variety and abundance continues today, as any Korean meal is incomplete without a spread of these flavorful mini dishes. One of the most popular banchan is cucumber kimchi, known for its crisp texture and tangy, spicy flavors. It embodies the Korean culinary philosophy of balancing different flavors and textures, while also utilizing fermentation, a time-honored method of food preservation in Korea. Despite its humble size, banchan carries the weight of Korean culinary history and the essence of its culture, making each bite a gastronomical journey.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.