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Banchan with Korean-Inspired Pork Spring Rolls

Inspired by traditional Banchan, the small side dishes traditionally served with rice in Korean cuisine, this recipe features Quick Spicy Pickled Cucumber and Tteokbokki (Stir Fried Rice Cakes), to serve alongside Korean-Inspired Pork Spring Rolls.

  • Portions:

  • Prep Time:

    80 minutes

  • Cook Time:

    75 minutes
Ingredients (Quick Spicy Pickle Cucumber)

  • 1 large, long English cucumber, sliced
  • 1 TSP salt
  • 1 clove minced garlic
  • 1/2 TBSP red chili flakes
  • 1 TBSP sesame oil
  • 1 TSP sugar
  • 1 TSP sesame seeds

Ingredients (Tteokbokki)

  • 1LB tteokbokki, about 24 rice cake pieces
  • 3 Cups broth or water
  • 1 TSP minced garlic
  • 1-2 scallions, chopped
  • 3 TBSP gochujang paste
  • 1 TBSP soy sauce
  • 2 TBSP sugar
  • *optional* Extra gochugaru pepper for more heat

Instructions (Quick Spicy PIckled Cucumber)

  • Place the chopped cucumbers in a colander, set over a bowl. Toss cucumbers with the salt, let sit for 30 to 60 minutes to draw out water.
  • Shake off excess water, place cucumber on a piece of paper towel and pat dry
  • In a medium bowl add the minced garlic, pepper flakes, rice vinegar, sesame oil, sugar, and sesame seeds. Mix with cucumbers, cover and chill for at least 60 minutes before serving

Instructions (Tteokbokki)

  • Soak the rice cakes in a bowl of water for about 20 minutes and then drain
  • In a large pan over medium high heat, add 3 cups fresh water or broth, minced garlic, gochujang paste, soy sauce and sugar. Stir to combine and add the rice cakes. Bring suace to a slow boil and cook the rice cakes until very soft, 12-15 minutes. Add more broth or water as necessary. Once the sauce has thickened, add the chopped scallions and extra pepper *optional*
  • Serve with Korean-Inspired Pork Spring Rolls and enjoy

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