This Spicy Cucumber Banchan is one of the most popular Korean side dishes. This dish usually serves in most Korean restaurants before the main dish. It is a refreshing and delightful addition to any dining experience. It is full of flavors and tons of health benefits.
We love Korean Food here. I am surrounded by Korean friends and neighbors who love to share their traditional dishes and recipes with me. And I am here to share it with you. We love to eat at Korean Restaurants and the Spicy Cucumber Banchan is one of my most favorite.
- English Cucumber
- Korean Red Pepper Flakes
- Sesame Seeds and Sesame Oil
- Soy Sauce
- Green Onion
This Easy Banchan Cucumber is so easy to make.
First, chop the cucumber, green onion, and mince the garlic.
Combine the Korean red pepper flakes, sesame seeds, soy sauce, sugar, and sesame seeds together.
Combine all the ingredients together.
Refrigerate for 10 minutes or more. Enjoy!
Transfer this into a glass container with a lid and store this Korean cucumber side dish in the refrigerator. It stays crunchy for 2-3 days, if stored longer than that it may turn softer but it will still taste delicious.
Pick fresh ingredients for this recipe. The cucumber should be firm without bruises. It is fine to use other types of cucumber if English cucumber is not available. Let the cucumber sit and chill for a few minutes to allow the flavors to combine and create a tasty side dish.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]:
Easy Banchan Cucumber
- 1 large English cucumber
- 1 tablespoon Korean red pepper flakes
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 2 cloves garlic minced
- 1 teaspoon sugar
- 2 stalks green onion chopped
- First, chop the cucumber, green onion, and mince the garlic.
- Combine the Korean red pepper flakes, sesame seeds, soy sauce, sugar, and sesame seeds together.
- In a mixing bowl, combine all the ingredients together.
- Refrigerate for 10 minutes or more. Enjoy!