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Ingredients
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Pickles
Banchan
Method
Pickles Preparation
- 1
Prepare the Cucumbers
Slice the cucumbers into thin rounds or spears, as preferred. Place them in a large bowl.
- 2
Brining
Sprinkle salt over the cucumbers and let them sit for about 30 minutes to draw out excess moisture.
- 3
Make the Pickle Solution
In a saucepan, combine white vinegar, water, sugar, garlic cloves, dill, and red pepper flakes. Bring to a boil, then let it cool.
- 4
Combine and Store
Pour the cooled pickle solution over the cucumbers, ensuring they are fully submerged. Transfer to jars and refrigerate for at least 24 hours before consuming.
Banchan Preparation
- 5
Prepare the Radish
Peel and cut the Korean radish into thin matchsticks.
- 6
Mix the Dressing
In a bowl, mix soy sauce, sesame oil, minced garlic, and sesame seeds.
- 7
Combine Ingredients
Toss the radish matchsticks with the dressing. Garnish with sliced green onions.
- 8
Chill and Serve
Let the banchan sit for at least 30 minutes in the refrigerator before serving to allow the flavors to meld.
