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Dinner Banchans 4
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5 from 2 votes

Dinner Banchans 4: Cucumber Beef Stirfry, Spicy Braised Tofu, Squid Radish Soup

A few more classic banchans to consider for your dinner tonight
Course: Easy
Servings: 1 people


Cucumber Beef Stirfry

  • Cucumber - 1 whole
  • Salt - 1 Teaspoon for salting cucumbers to release water
  • Minced beef - 100 grams
  • Spring onion - 1 stalk forearm-sized
  • Minced garlic - ½ Tablespoon
  • Sesame oil - ½ teaspoon few drops
  • Sesame seeds - few shakes for final garnish

Minced Beef Marinade

  • Soy Sauce - 1 Tablespoon
  • Sugar - ½ Tablespoon
  • Minced pear or pear juice - 1 Tablespoon
  • Mirin - 1 Tablespoon
  • Black pepper - few shakes

Spicy Braised Tofu

  • Tofu - 1 package 300 grams
  • Water - ¼ cup
  • Salt - few shakes

Soy Sauce Marinade

  • Spring onion - 1 piece forearm-sized
  • Minced garlic - ½ Tablespoon
  • Gochugaru - 1 Tablespoon
  • Soy Sauce - 3 Tablespoons
  • Mirim - 1 Tablespoon
  • Sugar - ½ Tablespoon
  • Sesame oil - 1 Tablespoon

Squid & Radish Soup

  • Squid - 1 whole
  • Korean Radish - 1 thick section measure length of your thumb
  • Anchovy-Kelp broth - 3 cups

Soup Seasoning

  • Minced garlic - ½ Tablespoon
  • Salt- ½ Tablespoon
  • Gochugaru - ½ Tablespoon
  • Spring onion - 1 piece forearm-sized


Cucumber Beef Stirfry

  • Cut cucumber into thin slices. Place the slices in a mixing bowl. Sprinkle some salt (1 teaspoon) over the slices. Then toss the slices so the salt is evenly mixed in. Let it sit for 40 minutes. 
  • In the meanwhile, let's make the marinade: Mix together all of the ingredients under 'minced beef marinade'. Then place the minced beef into it. Stir it around and let it sit. 
  • Cut spring onion into thin slices. 
  • After 40 minutes, bend one cucumber slice with your finger. (It shouldn't snap.) Rinse the slices under cold water 2-3 times and get all the salt off. Then use your hands and squeeze the water out.
  • Then take out a frying pan. Put on medium heat and put in some oil. Once it is hot, place spring onion slices in. Then add in the minced garlic (½ Tablespoon). Mix it all around. Then add in the marinated beef. 
  • Stir the marinated beef until there is little liquid left on the bottom of the pan. Then add in the cucumber slices. Stir it around for one minute. Turn off the heat.
  • Now, take a quick sample of the beef. You can add in a few shakes of salt if it tastes slightly bland. Or add a pinch of sugar if it tastes too salty. 
  • Now turn off the heat. Drizzle a few drops of sesame oil (½ Teaspoon) to finish it. 
  • Garnish with sesame seeds. Bon Appetit!  

Spicy Braised Tofu

  • Take tofu out of package. Pat-down the tofu block with a paper towel to get rid of excess liquid. Cut the tofu into small bite-sized blocks. Then pat-down the pieces once more. Finally, salt each piece with a few shakes of salt (not too much).
  • Cut spring onion into thin slices. Place into a small mixing bowl. Then add all of the other ingredients listed under "soy sauce marinade". Mix well. 
  • Take out a large frying pan. Put in oil and place on a medium-high heat. Then add tofu pieces in and let it develop a slight crisp on one side. (Give the frying pan a quick swirl to make sure the pieces are not sticking). Then flip each piece over and let it cook on the otherside.
  • Once they get a crisp on both sides, place spoonfuls of the sauce onto each tofu piece. 
  • Next, put water (¼ cup) into the frying pan. This will braise the tofu pieces. Let them gently simmer for 3-5 minutes. 
  • Once the sauce reduces down, turn off the heat. Plate the tofu and eat with rice. Bon Appetit!

Squid Radish Soup

  • Clean the squid. Cut into small bite-sized pieces. (Reference video for more details.) 
  • Peel Korean radish. Then cut into thin, small pieces. (Cut it thin, so it can boil quickly)
  • Cut the spring onion into thin, small slices.
  • Take out a pot. Place in the anchovy-kelp broth (3 cups). Then add-in the sliced radish pieces. Place on medium-high heat and bring it up to boil. Then, let it boil away for 5 minutes. 
  • After 5 minutes, add in the minced garlic (½ Tablespoon), salt (½ Tablespoon) and gochugaru (½ Tablespoon). Let the soup gently simmer for another 3-5 minutes (or until the Korean radish turns soft). 
  • Then finally add in the squid pieces. Let it boil for 2 minutes.
  • Skim the residue off the top of the broth. Add-in the spring onion pieces. 
  • Bon Appetit!


  • See video below for more details