Banchan Cucumber Recipes

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SPICY MARINATED CUCUMBERS (OEE MUCHIM)



Spicy Marinated Cucumbers (Oee Muchim) image

These spicy, refreshing cucumbers are a traditional Korean "banchan," or side dish. Danji chef Hooni Kim brines cucumbers in salt before marinating them in Korean red pepper flakes, sugar, and rice vinegar. (Note: Plan ahead for a day of marination.)

Provided by Hooni Kim

Categories     side-dish

Time 8h50m

Yield 8 servings

Number Of Ingredients 8

2 English cucumbers, unpeeled, may substitute 5-6 Persian or Japanese cucumbers
1 tablespoon coarse kosher salt
2 tablespoons gochugaru (Korean red pepper flakes), available at Asian markets or online
3 tablespoons mirin
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon fish sauce
2 cloves garlic

Steps:

  • Brine cucumbers: Use a mandoline or a sharp knife to cut the cucumbers into ⅓-inch rounds. Place in a colander fitted over a bowl and add salt; mix well to ensure the cucumbers are evenly salted. Let rest at room temperature to drain, 20 minutes. While they drain, prepare the marinade (Step 2).
  • Marinade: In a large bowl, combine the gochugaru, mirin, rice vinegar, sugar, and fish sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Add the garlic to the marinade.
  • Marinate cucumbers: Rinse all the salt off the cucumbers with cold water. Whisk the marinade, then add the cucumbers; use a large spoon to toss, making sure the cucumbers are evenly coated with marinade. Cover and refrigerate for 1 hour.
  • Cucumbers will have released more liquid, which helps the marinating process. At this point, they're ready to eat; however, refrigerating overnight will round out the flavors. Place the cucumbers, along with some marinade, in a lidded container and store in the fridge overnight; serve cold. (The cucumbers can be stored in the refrigerator for 2-3 days, or for as long as the cucumbers remain firm and crunchy.)

OI MUCHIM (SPICY CUCUMBER SALAD)



Oi Muchim (Spicy Cucumber Salad) image

An easy cucumber side dish that's spicy, slightly sweet and tangy! It'll be an excellent complement to any of your main dishes.

Provided by Hyosun

Categories     Side Dish

Time 15m

Number Of Ingredients 9

1 Korean cucumber or 2 Kirby (pickling cucumbers)
1 teaspoon salt
1 tablespoon Korean red chili pepper flakes (gochugaru (고추가루) - use less if desired)
1 tablespoon chopped scallion
1/2 teaspoon garlic minced
1 teaspoon vinegar
1/2 teaspoon sugar
1 teaspoon sesame seeds
1 teaspoon sesame oil

Steps:

  • Thinly slice the cucumber (1/8 to 1/4-inch thick). Toss gently with salt and set aside for about 15 minutes.
  • Drain excess liquid. Avoid squeezing them because they will bruise. Mix well with all of the remaining ingredients. Taste a little and adjust the seasonings if necessary.

KOREAN CUCUMBER SALAD (OI MUCHIM 오이무침)



Korean Cucumber Salad (Oi Muchim 오이무침) image

A simple light Korean cucumber side dish that's like a salad. Very light seasoning allows the cucumber flavor to stand out.

Provided by JinJoo Lee

Categories     Salad

Time 5m

Number Of Ingredients 7

1 cucumber ((Japanese, English, Persian, Pickling are all good) - about 1 1/2 cup sliced for 1 cucumber)
1 Tbsp soy sauce ((Jin Ganjang))
2 Tbsp rice vinegar
1 Tbsp sugar
1/2 tsp Korean red chili powder
1/4 tsp sesame seeds
2 green onions (, chopped)

Steps:

  • Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
  • Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
  • Then, add 1/2 tsp chili powder and sesame seeds. Mix and taste. Add more chili powder if you want. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it.
  • Add chopped green onions and mix again.
  • YOU ARE DONE!! Serve immediately for the most fresh and crunchy cucumber flavor. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.

Nutrition Facts : Calories 60 kcal, Carbohydrate 12 g, Protein 1 g, Sodium 468 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

CUCUMBER KIMCHI (OI KIMCHI)



Cucumber Kimchi (Oi Kimchi) image

Korean cucumber kimchi recipe. Learn how to make quick and easy cucumber kimchi (oi kimchi)

Provided by Sue | My Korean Kitchen

Categories     Side dishes

Time 30m

Number Of Ingredients 11

3 Lebanese cucumbers ((450 g / 1 pound), other cucumber suitable for pickling is ok to use, rinsed)
1 Tbsp coarse sea salt
50 g carrots ((1.7 ounces), julienned (optional))
20 g garlic chives (or chives (0.7 ounces), chopped in same length as the cucumber (optional))
2 Tbsp gochugaru ((korean chili flakes))
1 Tbsp minced garlic
1 Tbsp grated red apple (or asian pear)
1 Tbsp honey (or sugar)
1/2 Tbsp saeujeot ((Korean salted shrimp), minced (if you don't have this add more fish sauce below))
1/2 tsp Korean fish sauce
1/2 tsp minced ginger

Steps:

  • Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.
  • Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.
  • Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.

Nutrition Facts : Calories 42 kcal, Carbohydrate 8 g, Protein 1 g, Sodium 1249 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

SPICY KOREAN MARINATED CUCUMBER, OI MUCHIM (오이무침)



Spicy Korean Marinated Cucumber, Oi Muchim (오이무침) image

A quick and easy recipe to make delightful spicy crunchy Korean style cucumber slices seasoned and marinated in a handful of ingredients. Typically served as a side dish banchan with a meal. These fresh tasty seasoned cukes are delicious unadorned, a lovely snack with rice/bread, AND fabulous as an accompaniment in a meal, sandwiches, meats, salads or anywhere where you might want a pickle...

Provided by Jessica Lai Perez

Categories     Appetizer     Side Dish

Time 40m

Number Of Ingredients 10

2 English Cucumbers
1 ½ tsp kosher salt
1 to 1½ tsp sugar
1 Tbsp. gochugaru, coarse Korean chilli pepper
2 cloves garlic, finely chopped or grated
2 Tbsp. unseasoned rice vinegar
3 Tbsp. sesame oil
1 tsp. fish sauce, (or soy sauce, if vegetarian)
1½ Tbsp. toasted white sesame seeds
2 stalks green onions (scallions), sliced thinly (optional)

Steps:

  • Gather all the ingredients. Prepare the cucumbers. Peel and discard some of the skin and cut into ½ inch thick rounds. Place in a large bowl. Add salt, sugar and gochugaru to cucumbers and mix well. Use disposable gloves to combine and massage the seasoning into the cucumber slices until well coated, about 2 minutes.
  • Transfer cucumbers to colander, and set colander inside the large bowl to allow the juices to drain. Cut a piece of parchment paper large enough to cover the surface of the cucumbers. Place parchment paper on top of cucumbers and set a weight (such as a heavy pan, canned goods, cast iron skillet, bowl filled with water, etc.) on top to press down. Set aside and let it rest for at least 30 minutes (up to an hour).
  • In a separate bowl, whisk all the remaining ingredients, except for the toasted sesame seeds, until well combined. Set aside.
  • When the cucumbers have rested, remove weight, and discard parchment paper. Using clean gloved hands, squeeze cucumber slices to remove any excess liquid. Transfer to bowl with the prepared dressing. Toss cucumber in dressing until well coated. Add sesame seeds (and chopped scallions if using) and mix till evenly distributed. Divide into desired portions, and serve immediately.

BANCHAN [CUCUMBER]



Banchan [cucumber] image

Number Of Ingredients 6

3 Cucumbers [large]
1/4 teaspoon Salt
1 tablespoon Vinegar
2 cloves Garlic {diced]
1 1/2 tablespoons Red Pepper Paste
1/2 tablespoon Sugar

Steps:

  • 1. Peel skin from cucumbers.
  • 2. Julienne the cucumber except the core which contains the seeds.
  • 3. Place the cucumber pieces in a large bowl. Mix in the salt and vinegar and mix well so that the pieces of cucumber are coated with salt and vinegar. Let sit for 15 minutes.
  • 4. Rinse the cucumbers in cold water. Place the cucumber pieces in a strainer to remove excess water. Pat the pieces of cucumber down with a paper towel to remove any excess water.
  • 5. Transfer the cucumber to a dry mixing bowl. Add the garlic, red pepper paste, and sugar to the bowl.
  • 6. Mix together the ingredients and serve.

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