Cucumber Banchan 오이무침 (Oi Muchim)

Make this quick Korean Cucumber Banchan, a crisp, tangy, and slightly spicy side dish with cucumbers, garlic, green onions, and sesame. Perfect for weeknight dinners, meal prep, or pairing with your favorite Korean meals.

Ingredients

• 5-6 Persian cucumbers (or 1 English cucumber), halved and sliced

• 1 green onion, thinly sliced

• 2 garlic cloves, minced

• 1 tosp soy sauce (instead of 2 tosp)

• 1 tsp rice vinegar (adds brightness, balances saltiness)

• 1 tsp sesame oil

• 1 tsp sugar (or honey)

• 1-1½ tsp red pepper flakes (adjust to spice preference)

• 1 tsp sesame seeds

Instructions

1. Slice the cucumbers. If using English cucumbers, cut them in half lengthwise first, then slice.

2. Sprinkle the cucumber slices with a small pinch of salt and let them sit for 10 minutes. Drain any excess water.

3. In a bowl, mix together soy sauce, rice vinegar, garlic, sugar, sesame oil, and red pepper flakes.

4. Add the cucumbers and green onions to the bowl and toss with the dressing.

5. Sprinkle sesame seeds on top and serve.

This Korean Cucumber Banchan is a simple, crunchy, and flavorful addition to any meal. Tossed with a sweet, tangy, and slightly spicy dressing, it’s ready in minutes and perfect for adding a refreshing Korean touch to your table!

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