5 Simple Korean Banchan (#반찬)

5 Simple Korean Banchan
#반찬

  5 mins  Cooking - Free food icons 10 mins  Client, dinner, eat, food, man, meal, restaurant icon 4 servings 
Course: Side dishes
Cuisine: Korean


 Ingredients

  • 200g Spinach
  • 200g Sprouts
  • 1 Cucumber
  • Kimchi
  • Raddish

 

  Sauce and seasoning

  • Soy sauce
  • Sesame oil
  • Korean chilli paste
  • Sesame
  • Sugar
  • Salt

  

Bakery svglinecolor recipe book icon - Bakery Icons 2017 Steps by step

Kimchi

Kimchi is a staple in Korean cuisine, as you can spot it alongside almost any Korean main course. The traditional side dish is made from salted and fermented vegetables. These are typically napa cabbage and Korean radishes that are generally seasoned with chilli powder, scallions, garlic and ginger. This can be easily found in any Asian supermarket.

Kongnamul Muchim (Seasoned Soybean Sprouts)

Kongnamul muchim (seasoned soybean sprouts) is one of the most commonly served side dishes in Korean homes. It’s also very common to add dried chili , along with a little bit of soy sauce, for a little spicy kick.

  • 1 pound Sprouts
  • 1 t-sp Minced garlic
  • 1 tb-sp Sesame oil
  • 1 t-sp Sesame seeds
  • 1 t-sp Salt
  • 1 t-sp Black pepper
  1. Place a cup of water in a  pot with a teaspoon of salt. Add the sprouts and cook over high heat for 5 minutes
  2. Shock the sprouts in cold water (this gives a crunchy texture)
  3. Toss with the remaining ingredients

Takuan (pickled daikon radish)

Takuan (沢庵), also known as takuwan or takuan-zuke, is a popular traditional Japanese pickle. In Korea, this is called danmuji (단무지) and you can find them being used as a filling for Korean-style sushi, gimbap,  barbecue side or as an accompaniment to other rice or noodle dishes.

Sigeumchi Namul (Seasoned Spinach)

Sigeumchi namul (시금치나물) is a simple Korean side dish (banchan, 반찬) made with spinach. Namul is the general term that refers to a seasoned vegetable dish, and sigeumchi means spinach in Korean.

  • 200g Spinach
  • 2 tb-sp Soy sauce
  • 2 Garlic cloves minced
  • 1 t-sp Sesame oil
  • 1 t-sp Sesame seeds
  1. Trim off the roots from the spinach and wash thoroughly
  2. Cut into 3 inch length (bitted-size)
  3. Blanch the spinach in salted boiling water until wilted
  4. Quickly remove from the pot and shock in icy cold water 
  5. Drain and gently squeeze out excess water
  6. Add the remaining ingredients and mix everything well by hand

Oi Muchim (Spicy Cucumber Salad)

The classic seasoning for stir-fried zucchini is saeujeot (or saewujeot),새우젓, which is salted and fermented tiny shrimp. Zucchini and saeujeot — a match made in heaven!

  • 1 Cucumber
  • 2 t-sp Saeujeot (or salt)
  • 2 Garlic cloves minced
  • 1 t-sp Sesame oil
  • 1 t-sp Sesame seeds
  1. Cut the cucumber into thumb size
  2. Toss gently with salt and set aside for 10mins
  3. Drain excess liquid
  4. Mix well with all of the remaining ingredients

 

Bright, idea, lamp, tips iconStep's secret tips:

Spicy is always an option for those who loves a stronger taste, 1 t-sp dried chilli is suggested  to add into the banchan if so.

    

 

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