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–+ servings

Korean Banchan

Sue Lau
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 8 hours 25 minutes
Cook Time 2 minutes
Course Appetizer, Condiments, Salad
Cuisine Asian, Korean
Servings 12
Calories 114 kcal

Ingredients
  

Cucumber Banchan (Oi Muchim):

  • 2 English cucumbers thinly sliced (mandolin thin)
  • 2 cups water
  • 1 cup vinegar
  • 1 tablespoon salt
  • 1 teaspoon garlic paste
  • 2 tablespoons sesame oil
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • 1 tablespoon toasted sesame seed
  • 1 tablespoon white miso
  • 2 scallions sliced

Bean Sprout Banchan (Kongnamul Muchim):

  • 12 ounces fresh bean sprouts blanched until limp, plunged into cold water
  • 1 tablespoon soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons gochugaru pepper
  • 1 teaspoon garlic paste
  • 2 tablespoons toasted sesame seed
  • 1 tablespoon rice vinegar
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 3 scallions chopped
  • 1 tablespoon gochujang paste

Pickled Radish Banchan (Danmugi Muchim):

  • 1 cup thinly sliced radishes
  • 2 cups water
  • 1 cup vinegar
  • 1 tablespoon salt
  • 2 scallions sliced
  • 1 tablespoon gochugaru
  • 1 tablespoon gochujang
  • 2 teaspoons garlic paste
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted sesame seed

Instructions
 

To prepare cucumber banchan ;

  • Heat water and vinegar, stirring in the salt until it dissolves.
  • Stir in cucumbers and refrigerate until they pickle, 6 hours or overnight.
  • Drain cucumbers and stir together with remaining ingredients for the banchan.

To prepare bean sprout banchan:

  • Blanch fresh sprouts in boiling water until limp, then quickly drain. Then plunge into ice water.
  • Add cooled bean sprouts to remaining banchan ingredients.

To prepare pickled radish banchan:

  • Heat water and vinegar, stirring in the salt until it dissolves.
  • Stir in sliced radishes and refrigerate until they pickle, 6 hours or overnight.
  • Drain radishes and stir together with remaining banchan ingredients.

Notes

Note: If you use red radishes they will turn pink. White daikon radishes will still have a reddish color from the gochujang, but consider it if color is important to you.
From the kitchen of palatablepastime.com

Nutrition

Calories: 114kcalCarbohydrates: 9gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 1620mgPotassium: 243mgFiber: 2gSugar: 4gVitamin A: 729IUVitamin C: 9mgCalcium: 64mgIron: 1mg
Keyword pickles
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