Banchan
Banchan, a traditional Korean side dish, has a long history dating back centuries. It emerged during the Joseon Dynasty (1392-1910) as an integral part of Korean cuisine. Banchan represents the cultural values of communal dining and the importance of balance in flavors and nutrition. It reflects Korea's agricultural society, utilizing a variety of locally available ingredients. Today, banchan continues to be a significant aspect of Korean meals, symbolizing hospitality, diversity, and the vibrant culinary heritage of the country.
Ingredients
Various vegetables, and other small items, prepared in a variety of ways
Recipe
Basic Recipe for Korean Banchan: Cucumber Muchim (Spicy Seasoned Cucumber)
Ingredients
- 2 small cucumbers
- 1 teaspoon salt
- 1 clove garlic, minced
- 1 green onion, thinly sliced
- 1–2 teaspoons gochugaru (Korean red pepper flakes)
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
- Wash the cucumbers and slice them thinly (about 1/8-inch thick).
- Place the sliced cucumbers in a bowl, sprinkle the salt over them, and toss. Let them sit for 10–15 minutes.
- Drain the cucumber slices and gently squeeze out excess liquid.
- Add garlic, green onion, gochugaru, sugar, rice vinegar, and sesame oil to the cucumbers.
- Toss everything together until the cucumber slices are evenly coated.
- Sprinkle with toasted sesame seeds.
- Serve immediately or chill in the refrigerator for 10 minutes before serving.
Note: Banchan refers to a variety of small Korean side dishes. This recipe is for a basic type called "Oi Muchim" (Spicy Seasoned Cucumber), which is a common banchan.
AI-generated — double-check before cooking