Quick Korean Dishes – Cucumber Banchan And Sweet Red Bean Bun

Here we have a two-for-one recipe special, a first ever on foodzings. Both of these dishes are so easy, that even I could make them. So we’ll start first with a cucumber side dish. It’s a tangy little banchan of freshly pickled cucumbers, with a bit of spice.

We start off with a few pickling cucumbers. Half them lengthwise, then slice them.

Throw them in a bowl along with some thinly sliced onion.

Throw a little salt over this and mix it around a little bit.

Chop up a sprig or two of green onion.

Throw these into the bowl, along with a bit of sugar. Mix again.

Then we only have two more things to add – kochukaru (korean chili powder) and white vinegar.

The more kochukaru you add, the spicier it will be. The more vinegar you add, the tangier it will be. Put in however much you like! That’s it!

Ok, moving right along to our second dish, sweet red bean buns. Correction, the easiest sweet red bean buns you will ever make. These are super tasty and super easy to make. Seriously, they don’t get easier than this. So if you like pastries, and if you like sweet red bean, then keep on reading. If not, then click away.

Here are the ingredients – crescent roll mix and a can of sweet red beans. Seriously that’s it. This is a two ingredient dish. I told you it was easy.

So you take a piece of the crescent, and spoon some sweet red bean in there.

You close it up so that it forms a little bun.

Place the buns seam-side down on a cookie sheet. How long to cook these? At what temperature? I have no idea. Just follow the crescent instructions and don’t burn them. The bottom has a tendency to burn, so keep an eye on them.

Eat them when they’re fresh out of the oven! Ok, so I don’t know if these buns are really korean, but since my mom is korean, and she made them, I’m going to call them korean. Or at least korean-esque. All I know is that they’re good and beyond easy!

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