Korean Braised Cucumbers with Soy Garlic Sauce
A unique Korean side dish (banchan) featuring cucumbers gently braised in a savory soy-garlic sauce, creating a tender and flavorful accompaniment to rice or other dishes.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Braising
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
- 2 cucumbers, cut into thick slices
- 1 tbsp vegetable oil
- 3 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp mirin (optional)
- 1 tsp sesame oil
- 1 tsp sugar or honey
- 1/4 cup water
- 1 scallion, chopped
- 1 tsp toasted sesame seeds
Instructions
- Heat vegetable oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add cucumber slices and stir-fry for 2–3 minutes until slightly softened.
- Pour in soy sauce, rice vinegar, mirin, sesame oil, sugar, and water. Stir to coat cucumbers evenly.
- Reduce heat to low, cover, and simmer for 5 minutes until cucumbers are tender but not mushy.
- Remove from heat and garnish with scallions and sesame seeds before serving.
Notes
- Best served slightly warm or at room temperature as part of a Korean meal.
- Do not overcook cucumbers to maintain a pleasant texture.
- You can add a pinch of gochugaru (Korean chili flakes) for a spicy variation.
Nutrition
- Serving Size: 1/2 cup
- Calories: 70
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg