Korean Quick Pickles & Three Crunchy Banchan (Bean Sprout, Scallion, Spicy Cucumber)

Ingredients

• 1 medium Korean Radish (or Daikon) (peeled, sliced into rounds then quarters)
• 2 whole Jalapeño Peppers (thick rounds, seeds left in for mild heat)
• 1 small Yellow Onion (sliced into thick rounds)
• 1/2 cup Light Soy Sauce (thinner and saltier than dark soy sauce)
• 1/2 cup Rice Wine Vinegar (can substitute any white vinegar)
• 2 tablespoons Granulated Sugar
• 4 cloves Garlic (minced for master dressing)
• 2 tablespoons Toasted Sesame Oil
• 1 tablespoon Toasted Sesame Seeds (lightly toasted)
• 1 tablespoon Gochugaru (Korean Chili Flakes) (adjust to heat preference)
• 200 grams Bean Sprouts (rinsed, trimmed)
• 1 teaspoon Fish Sauce (optional) (adds umami to bean sprout salad)
• 5 stalks Scallions (Green Onions) (4 for salad, 1 for cucumber salad)
• 1 medium Cucumber (cut into bite‑size chunks)

Instructions

1. Slice Pickling Vegetables

   Peel the radish (if desired) and slice into rounds, then quarter each round. Slice jalapeños into thick rounds and slice the onion into thick rounds.

   Time: PT8M

2. Prepare Pickling Brine

   In a medium saucepan combine light soy sauce, rice wine vinegar, and sugar. Bring to a boil, stirring until sugar dissolves, then simmer for 2‑3 minutes.

   Time: PT5M

   Temperature: Boiling

3. Jar the Pickles

   Place the sliced radish, jalapeños, and onion into a clean resealable glass jar. Carefully pour the hot brine over the vegetables, ensuring they are fully submerged. Flip the jar once to help seal.

   Time: PT4M

4. Make the Master Dressing

   In a large mixing bowl whisk together light soy sauce, rice wine vinegar, sugar, toasted sesame oil, toasted sesame seeds, gochugaru, and minced garlic until fully combined.

   Time: PT4M

5. Blanch Bean Sprouts

   Bring a pot of water to a boil, add bean sprouts and cook for 1‑2 minutes until just tender. Transfer immediately to an ice bath to stop cooking, then drain on a paper towel.

   Time: PT4M

   Temperature: Boiling

6. Prepare Scallion Salad

   Trim and slice scallions thinly lengthwise. Submerge the slices in an ice bath for about 10 minutes, then drain and pat dry.

   Time: PT5M

7. Prep Spicy Cucumber Salad

   Cut the cucumber into bite‑size chunks. Slice one scallion thinly and set aside to mix with the cucumber.

   Time: PT4M

8. Dress the Three Salads

   Divide the master dressing equally into three bowls. Toss the blanched bean sprouts (add fish sauce if using), the scallion slices, and the cucumber mixture each with its own portion of dressing. Mix gently until evenly coated.

   Time: PT3M

9. Chill and Serve

   Refrigerate the pickles for at least 2‑3 days to develop flavor. Serve the pickles and the three dressed salads in small bowls alongside your main meal.

   Time: PT0M

Nutrition Facts

Calories

80

Protein

2g

Carbohydrates

12g

Fat

3g

Fiber

2g