when it comes to Korean food. It's great any time of the year
and is refreshing. The tangy tartness of vinegar along with the
spicy pepper flakes and the crisp crunchiness of the cucumber
itself is a great combination.
It's pretty easy to make as well. Below are the ingredients.
Once you slice your cucumbers- you simply want to take the rest of the
ingredients and mix them in a bowl and then mix it around with the sliced
cucumbers. You can slice them into round slices or on a diagonal.
It's best when they sit (pickle) for a little while so the seasonings especially the
vinegar gets soaked into the cucumber to give it best flavor! Place them in the
refrigerator for about 2 days if you can. (Kirby cucumbers, English cucumbers
or Persian cucumbers work best for this banchan simply because they will
have less seeds & thinner skin.
Ingredients:
3-4 cucumbers
2 TBSP of rice vinegar
1-2 teas of pepper flakes (ideally the Korean kind where there are no pepper seeds)
1 teas of sesame oil (the toasted kind for best flavor)
sprinkle of toasted sesame seeds (maybe about 1 teas - to your liking)
1/2 teas of salt AND 1/2 teas of sugar (granulated cane sugar if possible)
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