The Refreshing World of Banchan
In Korean cuisine, the main course is only part of the story. The table is often filled with a variety of delicious side dishes known as 'banchan'. They add a dazzling range of flavours and textures to the meal, and cucumber is a perennial star. Whether
spicy, savoury, or pickled, cucumber banchan provides a refreshing and crunchy counterpoint to rich and hearty mains. Best of all, these little dishes are designed to be made quickly and easily from simple ingredients, making them a perfect entry point into Korean cooking.
Your Essential Korean Pantry
Before you start chopping, let's talk about a few key ingredients. Don't be intimidated; they are easier to find than you think, especially in major Indian cities and online. Gochugaru is Korean chilli powder, known for its vibrant red colour and smoky, mild heat. If you can't find it, a mix of Kashmiri chilli powder (for colour) and a pinch of a spicier chilli powder can work. Gochujang is a fermented chilli paste with a sweet, savoury, and spicy profile. Toasted sesame oil provides a deep, nutty aroma that is essential to many Korean dishes, while rice vinegar adds a mild, tangy brightness. Finding these ingredients will unlock a whole new world of flavour in your kitchen.
Recipe 1: Oi Muchim (Spicy Cucumber Salad)
This is perhaps the most famous and simple Korean cucumber side dish. It’s a 'dump-and-mix' recipe that takes less than 10 minutes to prepare. The flavour is a delightful balance of spicy, tangy, and slightly sweet. For two servings, thinly slice two Persian or English cucumbers. In a bowl, toss them with one minced garlic clove, one chopped green onion, a tablespoon of soy sauce, two teaspoons of gochugaru, one teaspoon each of sugar and toasted sesame oil, and a sprinkle of sesame seeds. You can serve it immediately for maximum crunch or let it sit for 15-20 minutes to allow the flavours to meld.
Recipe 2: Quick Cucumber Kimchi (Oi Sobagi Style)
Traditional kimchi can take days or weeks to ferment, but this 'fresh' version gives you that complex kimchi flavour in under an hour. This style is inspired by Oi Sobagi, or stuffed cucumber kimchi. To make a simple version, take four small cucumbers and cut them into quarters lengthwise, leaving the last inch intact so they stay connected at the base. Rub them with salt and let them sit for 15-20 minutes to draw out moisture. While they rest, make a paste by mixing gochugaru, finely minced garlic, a splash of fish sauce (or soy sauce), a pinch of sugar, and some julienned carrots and chives. Rinse the salt off the cucumbers, pat them dry, and stuff the paste between the quarters. It's ready to eat right away but tastes even better after chilling for 30 minutes.
Recipe 3: Oi Jangajji (Soy-Pickled Cucumbers)
If you prefer savoury over spicy, Oi Jangajji is the perfect recipe for you. These are soy-sauce-based pickles that are salty, sweet, and tangy. They are incredibly easy to make and last for weeks in the refrigerator. The basic method involves creating a brine of equal parts soy sauce, water, and vinegar, with sugar added to taste. Simply chop cucumbers into bite-sized pieces and place them in a clean, sterilized jar. Bring the brine mixture to a boil, then pour the hot liquid over the cucumbers. The heat of the brine 'shocks' the cucumbers, ensuring they stay crunchy. You can also add other vegetables like onions or mild green chillies to the jar. Let it cool, seal the jar, and they will be ready to eat in a day or two.
