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Korean Braised Cucumbers with Soy Garlic Sauce

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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.

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

  1. Heat vegetable oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
  2. Add cucumber slices and stir-fry for 2–3 minutes until slightly softened.
  3. Pour in soy sauce, rice vinegar, mirin, sesame oil, sugar, and water. Stir to coat cucumbers evenly.
  4. Reduce heat to low, cover, and simmer for 5 minutes until cucumbers are tender but not mushy.
  5. 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

Keywords: Korean braised cucumbers, soy garlic cucumber, cucumber banchan, Korean side dish, vegan Korean recipe

Find it online: https://yumcove.com/korean-braised-cucumbers-with-soy-garlic-sauce/