So easy, so delicious, so quick! This Korean banchan is one of my favorite snacks. I eat these like chips. Only gets better the longer it stays in the fridge too!
Ingredients
- ~10 Persian cucumbers
- large handful of carrot chips
- quarter white onion
- as many cloves of garlic as your heart desires
- ginger
- green onion
- salt
- gochugaru (Korean red pepper flakes)
- red pepper flakes
- seasoned rice vinegar
- hot sesame oil
- sesame seeds
This recipe is super straightforward with no cooking involved! First, chop your cucumbers into slices at whatever your desired thickness may be. I like mine about a half inch so that they are crunchy. Once you have them all chopped up, put them in a bowl and coat them lightly in salt in order to draw out some water so that they retain their crunch. They will have to sit for about 30 minutes.
While you are waiting on the cucumbers, chop your other veggies. Slice the onion, chop the green onion, mince the garlic and ginger.
Once your bowl of cucumbers has a puddle of water in the bottom, drain them. Add all veggies to same bowl. Pour over rice wine vinegar and hot sesame oil. As much as your heart desires, they do not need to be submerged. Add tons of gochugaru and some red pepper flakes as well as your sesame seeds. Shake the bowl or stir everything with your hand and plop in the fridge overnight. The next morning it will be ready! Keeps in the fridge for a couple weeks, but it never lasts that long in my house.
九生 