Banchan

These delicious side dishes come aplenty in variety and play an essential part as side dishes. They are quick and simple to put together, no Korean meal will be complete without Banchan. Everyone should learn a few and have the recipes in their back pocket.

INGREDIENTS

BANCHAN 1 – KOREAN BEAN SPROUTS

  • 100g Bean Sprouts
  • 1/2 bunch Spring Onions (Chopped)
  • 1 clove Garlic (Finely Minced)
  • 10ml Sesame Oil
  • 1/2tsp Toasted Sesame Seeds
  • To Taste Salt
  • To Taste Black Pepper
BANCHAN 2 - SPINACH
  • 100g Spinach
  • 1/2 bunch Spring Onions (Chopped)
  • 1 clove Garlic (Finely Minced)
  • 10ml Sesame Oil
  • 1/2tsp Toasted Sesame Seeds
  • To Taste Salt
  • To Taste Black Pepper

BANCHAN 3 - CUCUMBER

  • 2 Japanese Cucumber (Sliced diagonally)
  • 1/2 bunch Spring Onions (Chopped)
  • 1 clove Garlic (Finely Minced)
  • 20ml White Vinegar
  • 10ml Sesame Oil
  • 5ml Soy Sauce
  • 1tbsp Korean Chilli Flakes
  • 1tsp Sugar
  • 1/2tsp Toasted Sesame Seeds
  • To Taste Salt
  • To Taste Black Pepper
BANCHAN 4 - RADISH
  • 1 Daikon (Julienne)
  • 1 bunch Spring Onions (Chopped)
  • 2 clove Garlic (Finely Minced)
  • 20ml White Vinegar
  • 5ml Sesame Oil
  • 10ml Fish Sauce
  • 2tbsp Korean Chilli Flakes
  • 2tsp Sugar
  • To Taste Salt
BANCHAN 5 - POTATO
  • 2 Medium Potatoes (Cut into cubes)
  • ½ White Onion (Finely Chopped)
  • 2 clove Garlic (Finely Minced)
  • 30ml Soy Sauce
  • 1tbsp Corn Syrup
  • 1tbsp Sugar
  • 2tsp Sugar
  • To Taste Salt
  • 1tsp Toasted Sesame Seeds
  • 2tbsp Canola Oi
COOKING METHOD

BANCHAN 1 – KOREAN BEAN SPROUTS

Blanch bean sprouts in a pot of salted boiling water for 30seconds.

Remove from water and submerge in ice water until cool.

Squeeze excess liquid gently from cooked sprouts, and dry off on kitchen towel

In a bowl, add cooked sprouts and the rest of the ingredients. Mix well.

Season to taste. Serve at room temperature or chilled.

BANCHAN 2 - SPINACH
Blanch spinach in a pot of salted boiling water for 30seconds.
Remove from water and submerge in ice water until cool.
Squeeze excess liquid gently from cooked sprouts, and dry off on kitchen towel
Cut spinach into bit size lengths.
In a bowl, add cooked sprouts and the rest of the ingredients. Mix well.
Season to taste. Serve at room temperature or chilled.
BANCHAN 3 - CUCUMBER
Mix all wet ingredients together with garlic and chilli flakes. Stir in sugar until dissolved
Add the cucumber slices and spring onions. Mix well.
Season with salt and pepper. Toss in sesame seeds and set aside till ready to serve.
BANCHAN 4 - RADISH
Mix all wet ingredients together with garlic and chilli flakes. Stir in sugar until dissolved
Add the radish julienne and spring onions. Mix well.
Season with salt and set aside till ready to serve.
BANCHAN 5 - POTATO
Add potato cubes in a heated pan with oil. Gently fry potatoes for 3mins
Add onions and garlic, fry till fragrant
Add soy sauce, corn syrup, sugar, water and simmer until liquid is reduced, about 7mins
Adjust seasoning with salt. Serve with a sprinkle of sesame seeds on top.