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!

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