One of my favorite things about Korean cuisine is the plethora of ban-chan (side dishes) – everyone has their favorite, and every family has their own recipes.
I love how Korean cuisine incorporates so many vegetables – Korean Bean Sprout Salad and Korean Spinach Side Dish are two of my favorites (if you want the spicier version .
– I recommend you use a seedless variety, such as English or Persian. Seedless cucumbers will help keep the sliced cucumbers crisp for longer.
If you can’t find a seedless cucumber, cut your cucumber lengthwise and before you begin slicing, remove the seeds in the middle with a spoon.
You want to use light soy sauce or all-purpose soy sauce; do NOT use dark soy sauce, as it is too sweet and thick for this recipe.
It’s vibrant in color and smoky in flavor, and while the heat level varies, it’s definitely on the spicy side.
I love using this ingredient because of the layers of flavor it adds. If you like making Korean food at home, you should definitely have this in your pantry.