Koreanvegetariangluten-freevia groq
Spicy Korean Cucumber Banchan
A refreshing and spicy side dish featuring pickled cucumbers from Korea. Perfect for balancing the richness of a Korean meal.
⏱10 min🍽4 servings📊easy
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Ingredients
- ●1 (14.5 oz) jar Quick Korean Cucumbers
- ●1 (12 oz) jar Korean Banchan Cucumbers
- ●2 tbsp Gochujang (Korean Chili Paste)
- ●2 tbsp Rice Vinegar
- ●1 tsp Sesame Oil
- ●to taste Salt
- ●to taste Black Pepper
- ●chopped (optional) Green Onions
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Instructions
- 1
1. Drain the liquid from the Korean cucumbers and set aside.
- 2
2. In a small bowl, whisk together gochujang, rice vinegar, sesame oil, salt, and black pepper.
- 3
3. Add the drained cucumbers to the bowl and toss to coat with the gochujang mixture.
- 4
4. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- 5
5. Serve chilled, garnished with chopped green onions if desired.
- 6
6. Store any leftovers in the refrigerator for up to 3 days.