Korean Cucumber Side Dish/BanChan/Pickle/Salad (오이반찬 Oi Muchim 오이무침) EASY VEGAN Recipe🥒🌱+ Mukbang
Updated: May 1
If you are looking for a side dish/salad that is refreshing and super easy to make, well, well, well, you came to the right place. This Korean cucumber side dish/BanChan is refreshing, juicy, crunchy, and super easy to make! It is a great way to satisfy that snack attack with healthy and crunchy cucumber pickles!
In Korean cuisine, cucumbers are used to make many variations of side-dishes (반찬 banchan). Some are made super spicy and garlicky more as a tossed-salad-like, and some are made super mild to taste. And there are many variations in between these two extremes. Today, we are making the milder/non-spicy version that is CRUNCHY and CRISPY with that fresh cucumber taste. Each bit is succulent with a burst of cucumber juices exploding in your mouth. AND THIS RECIPE IS SUPER-EASY!
Oi (phonetically "O-Yee") 오이 = Cucumber
BanChan 반찬 = Side Dish
Authentic Korean Soft Tofu Stew (SoonDuBu 순두부) Restaurant In San Francisco:
My Tofu House
Below, you'll find the following:
- Ingredient List
- Online links for Korean ingredients and suggested kitchen gadgets
- Recipe Instruction
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3 Kirby Cucumbers (cut into chunks) Persian, English or Korean Cucumbers also work
3 Tbsp White Vinegar
1.5 Tbsp Honey
1 Tbsp Scallions/Green Onion (finely minced, green part only)
1 Tsp Kosher Salt
1/4 Tsp Grated/Pureed Garlic
1/8 Tsp Lemon Zest
Freshly Ground Black Pepper (less than 1/8 Tsp)
1 Cup Water
2 Tbsp Coarse Brining Salt or Coarse Kosher Salt
Room Temperature Water (enough to fully cover the cucumber chunks)
Online Links For Ingredients & Suggested Kitchen Gadgets
(Please click on the item to view)
More Korean ingredients & kitchen gadgets at https://www.ModernPepper.com/store
Cut the cucumbers into big chunks. Place the cucumber chunks into a large mixing bowl, and add 2 Tbsp of coarse salt. Mix well using your hands. Add room temperature water to the mixing bowl (make sure the cucumber chunks are fully submerged in water). Let it rest on your kitchen counter for 15 to 20 minutes. Then rinse the cucumber chunks in running cold water at least 3 to 4 times to remove the excess salt. Place the cucumber chunks into a tall container and add the pickling liquid. Store the container in the refrigerator for 10 to 12 hours/overnight. These are best enjoyed if consumed within 24 to 48 hours after the initial pickling period.
To Make The Pickling Liquid
In a mixing bowl, add all the ingredients listed above (minus 1 cup of water) and mix well to dissolve all the ingredients. Then add 1 cup of water and mix well again.
Of course, if you desire more salty or sweeter taste, adjust the salt and honey amount to your preference. FYI - This cucumber side dish is NOT meant to be sweet. The sweetness should be very subtle.
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