If you’ve ever found yourself reaching for that refreshingly crisp and tangy cucumber side dish at a Korean BBQ joint, you’ll love making this Easy Korean Cucumber Banchan with Rice Vinegar right at home. Light, crunchy, and mildly spicy, this simple cucumber salad bursts with flavor and makes a perfect companion to rich grilled meats or a humble bowl of rice. Whether you're looking for a quick addition to your weeknight dinner or brainstorming summer side dishes for BBQs, this versatile Korean cucumber banchan fits the bill beautifully.
This dish is a breeze to whip up—no fermentation or elaborate prep needed. While it’s not quite the same as cucumber kimchi or a full-on traditional Korean cucumber recipe, it draws on similar flavors with a quick-pickling twist that’s incredibly satisfying. And if you're exploring the world of korean side dishes or just want something refreshing and light with a touch of spice, you’re in for a treat.
Korean Cucumber Banchan with Rice Vinegar
Prep Time 15 minutes mins
Salting Time 15 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine Korean
Cutting board and sharp knife For slicing the cucumbers evenly.
Mixing bowl Medium to large size for tossing ingredients.
Colander Essential for salting and draining cucumbers.
Spoon or tongs To mix the salad evenly.
Mandoline (optional) If you want ultra-thin slices quickly.
Glass storage container or jar Ideal for storing leftovers or for marinating if preparing ahead.
- 2 large Korean cucumbers or 4 Persian cucumbers English cucumbers can also be used if seeds are scooped out
- 1 tablespoon kosher salt
- 2 teaspoons sugar
- 2 tablespoons rice vinegar unseasoned
- 1 tablespoon gochugaru Korean red pepper flakes; adjust to taste
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1 green onion thinly sliced
- 1 teaspoon toasted sesame seeds
Optional: splash of fish sauce or soy sauce for deeper umami
Slice the Cucumbers
Wash the cucumbers thoroughly and slice them thinly—about 1/8 to 1/4-inch thick is ideal. If using Korean cucumbers, you can leave the skin on as it's thin and crisp. If using thicker-skinned varieties, consider peeling in stripes for a prettier presentation.
Salt the Cucumbers
Place the sliced cucumbers in a colander and sprinkle with the kosher salt. Toss to coat evenly and let them sit over the sink or a bowl for about 10-15 minutes. This process draws out excess water and helps the cucumbers stay crunchy.
Rinse and Squeeze
After the cucumbers have rested, rinse them quickly to remove excess salt, then gently squeeze out the remaining water using clean hands or a tea towel. This is key for achieving that iconic banchan texture.
Prepare the Seasoning
In a mixing bowl, combine the rice vinegar, gochugaru, sugar, minced garlic, sesame oil, green onion, and (if using) fish sauce or soy sauce. Stir until sugar is dissolved and ingredients are well blended.
Toss It All Together
Add the squeezed cucumbers into the seasoning mix and toss until every slice is evenly coated. Let it sit for 5-10 minutes to let the flavors meld.
Garnish and Serve
Sprinkle with toasted sesame seeds before serving. This dish can be enjoyed immediately, though a short rest in the fridge (30 minutes to 1 hour) helps enhance the flavor.
Pairings
This light and tangy Korean cucumber banchan pairs beautifully with a variety of mains and side dishes, making it incredibly versatile. Try serving it alongside:
- Grilled meats like galbi (Korean short ribs) or bulgogi
- Korean zucchini side dishes such as hobak bokkeum (stir-fried zucchini) for a veggie-rich table
- Steamed rice or kimchi fried rice for a simple meal
- Fermented kimchi or an easy kimchi version for contrast in textures
- Korean BBQ spread—a perfect complement to marinated meats and lettuce wraps
- Memorial Day food ideas – it works wonderfully as a crisp and refreshing salad that balances heavier grilled options
You can also use it to add brightness to bibimbap, or serve it with a simple protein like grilled salmon or baked tofu for a light weekday dinner.
FAQs
1. What kind of cucumber should I use?
Korean cucumbers are ideal—they’re thin-skinned, mild, and exceptionally crunchy. If unavailable, Persian cucumbers or English cucumbers (seedless) work well too. Avoid waxed or thick-skinned cucumbers.
2. Can I make this into a cucumber kimchi?
This recipe is a quick-pickled version and doesn’t ferment, but you can adapt it into a cucumber kimchi recipe Korean style by adding a bit of fish sauce, letting it sit overnight, and storing it in an airtight jar. It won’t be fully fermented kimchi, but it will get closer in taste.
3. Is this spicy?
It has a mild to moderate heat from the gochugaru. You can adjust the spice level by reducing or increasing the amount used. For a kid friendly dinner, reduce the gochugaru or omit entirely and add a touch more sesame oil.
4. How long does this last in the fridge?
Stored in an airtight container, it will last up to 3 days. The cucumbers may soften slightly over time but will still be flavorful.
5. Can I add other vegetables?
Absolutely. Thinly sliced radish, carrots, or even cabbage can be mixed in for variety. It’s a great way to use up extra vegetables and riff on an easy kimchi or a quick kimchi recipe.
