5 Quick and Easy Korean Side Dishes – Banchan
A traditional Korean meal can be a bit daunting to make at home if you wish to serve a number of Banchan (Side Dishes). I’ll show you 5 side dishes that can be made quickly to round out a Korean meal and you can find most, if not all, of the ingredients in your local grocery store.
The only ingredient that may not be available in your local grocery is the Korean Chili Powder (Gochagaru). See amazon link below:
Recipes: Banchan (Korean Side Dishes)
Seasoned Bean Sprouts
Ingredients:
1 pound bean sprouts, cleaned
1 green onion (scallions), finely chopped
1 garlic, minced
1 tablespoon toasted sesame seeds
1 tablespoon sesame oil
1 ½ teaspoon salt
Pinch of black pepper
Instructions:
Bring pot of water to boil. Place bean sprouts in pot and blanch 3 to 4 minutes. Transfer into colander, rinse under cold water, drain and
squeeze out excess water.
Place bean sprouts in medium bowl. Add green onions, garlic, sesame seeds, sesame oil, salt, and pepper. Mix well until well incorporated. Set
aside.
The bean sprouts can be served warm, chilled, or at room temperature.
Seasoned Spinach
Ingredients:
2 bunches of spinach (about 8 ounces), rinsed and ends trimmed
1 green onion (scallions), finely chopped
1-2 garlic, minced
1 teaspoon toasted sesame seeds
1 tablespoon sesame oil
1 teaspoon salt
Pinch of black pepper
Instructions:
Bring pot of water to boil. Place spinach in pot and blanch for about 2 seconds. Transfer into colander, rinse under cold water, drain and
squeeze out excess water.
Place spinach in medium bowl. Add green onions, garlic, sesame seeds, sesame oil, salt, and pepper. Mix well until well incorporated. Set aside.
The spinach can be served warm, chilled, or at room temperature.
Braised Tofu
Ingredients:
I package firm tofu
¼ cup soy sauce
2 green onions (scallions), finely chopped
2 garlic, minced
1 tablespoon sesame seed
1 tablespoon sesame oil
½ tablespoon Korean chili powder
1 teaspoon sugar
Instructions:
Remove tofu from package and pat dry as much as you can to remove the excess water.
In a mixing bowl, combine the braising liquid: soy sauce, green onions, garlic, sesame seeds, sesame oil, Korean chili powder, and sugar. Mix
well. Set aside.
Cut the tofu in half and then into squares, about ½ inch thick.
Very lightly season the tofu with salt.
Heat vegetable oil in a large pan over medium-high heat. Place single layer of tofu in the pan. Cook until tofu is slightly brown on both sides,
about 4 to 5 minutes.
Reduce the heat and pour braising liquid over the tofu. Spread evenly-as much as you can. Cover and let cook for about 3 minutes. Transfer to
plate and serve warm.
Simple Cucumber Salad
Ingredients:
3 Persian cucumbers, thinly sliced
2 green onions, thinly chopped
2 garlic, minced
2 tablespoons sesame oil
2 teaspoon soy sauce
2 tablespoon white vinegar
1 teaspoon sugar
1-2 teaspoon Korean chili powder
Instructions:
Place sliced cucumbers in large mixing bowl. Add green onions, garlic, sesame oil, soy sauce, white vinegar, sugar,
and Korean chili powder. Mix well. Set aside. Serve cold or at room temperature.
Egg roll
Ingredients:
4 eggs, beaten
1/2 salt
1 bunch (about 6) green onions, thinly chopped
Vegetable oil
Instructions:
Mix beaten eggs with salt and green onions in mixing bowl.
Heat about 2 tablespoons of vegetable oil in large pan on low. Pour egg and green onion mixture in pan. Cook on low and roll into log as the egg
continues to cook. Roll completely and let fully cook.
Remove egg roll onto cutting board. Let cool. Cut into ½ inch pieces. Place on serving plate. Serve warm or at room temperature.
UPDATE: We just uploaded a Korean Sides Dishes Part Two:
Also if you are looking for Korean Main Dishes, check out our Playlist
Credit: YouTube/Jane’s Home
