Spicy Cucumber Banchan

Source : In A Large Mixing Bowl Toss The Cucumbers With The Salt And Let Them Sit For 20 To 25 Minutes While They Extrude Excess Liquid Re-tossing Once Halfway...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by Shinae

at : March 8, 2026

Step:

In a large mixing bowl, toss the cucumbers with the salt and let them sit for 20 to 25 minutes while they extrude excess liquid, re-tossing once halfway just to make sure the salt does its job on all the pieces. This process helps the cucumbers retain a pickled crunch.
Squeeze the cucumber in fistfuls to get rid of the excess liquid (discard the liquid).
Toss the cucumbers with the rest of the ingredients.
Enjoy!

Ingredients

1.5 pounds Persian or Kirby or English/Hothouse Cucumbers, sliced into 1/8-inch thick slices
1 Tablespoon kosher salt
2 small cloves garlic, very finely minced or grated
1.5 green onions, finely chopped, including the whites
1.5 Tablespoons sugar
3.5 Tablespoons distilled white vinegar
1.5 Tbsp gochugaru(Korean dried chili flakes) or 2.5 tsp of crushed red chili flakes (like the kind you get with your pizza)