Hoseok's Oi Banchan

Prep time: 15-25 min

Makes up to 2 jars


  • 1-2 cucumbers (or seedless cucumber)

  • 2 tbsp sea salt

  • water to cover the cucumber slices

For the brine:

  • 1 tsp garlic, pureed

  • 3-4 tbsp white vinegar

  • 1 1/2 tbsp honey or 1 tbsp sugar

  • 1/8 tsp lemon zest

  • 1 tsp salt

  • 1/2 tsp fresh ground pepper

  • 1 cup water

  • 1 tbsp spring onion (just the green part)


  1. Wash and thinly slice the cucumbers. Add them to a bowl and pour the sea salt and water. Mix and let it sit uncovered for 15-20 minutes.

  2. While the cucumber sits in the salted water, make your brine. In a bowl, mix together all of the brine ingredients. Stir well to dissolve the salt, sugar and honey. Taste and adjust the flavor, if you want it more sour, add a bit vinegar (don't forget it's supposed to be sour)

  3. Once the 20 minutes are up, drain the water and rinse the cucumber slices under running water at least 3-4 times. Using a bowl, mason jar or any container you like and add the brine, cover, and shake well to make sure all of the cucumber slices are covered in the juice.

  4. You can let this sit overnight before serving or eat it right away. Enjoy!

12 views0 comments

Recent Posts

See All

Servings: 2 INGREDIENTS 1 cup/200 g short grain or sushi rice 1 package Yubuchobap 1/2 small carrot 1-2 Shitake mushrooms, chopped. 2 tbsp/15 ml Spring onion, chopped Dash of salt DIRECTIONS Cook your

Crab 1/2 block firm smoked tofu 1 tsp capers 1/2 tsp white pepper vegan mayo juice of 1/2 squeezed lemon 1 tsp old bay seasoning DIRECTIONS Squeeze all of the fluid from the block of tofu. You will ne

Prep time: 10 min Cook time: 25 min Serves 2-4 INGREDIENTS 16 oz rice cakes 2 1/2 cups vegetable broth 3 green onions, chopped 2 carrots, peeled 1 tbsp minced garlic 3 tbsp gochujang 1 tbsp gochugaru