This is a perfect prelude to a series of banchan that I’d eventually like to post on this blog, since it is probably the fastest and easiest to prepare. Kongnamul muchim can be spicy or simply flavored with sesame. Bean sprouts seasoned with sesame oil and garlic. …the star of my First Official Banchan Blog Post: kongnamul muchim. (Specifically baechu kimchi, made with cabbage.) Kimchi isn’t limited to wide slabs of fermented cabbage there’s also oi gimchi (made with cucumbers), kkaennip kimchi (made with sesame leaves), and my favorite, kkakdugi (spicy cubed daikon radish).īanchan can be as varied as broiled seasoned eggplant, satuéed zucchini, spicy stir-fried dried squid, sweet syrupy potatoes, lightly pickled shreds of daikon radish, simmered spicy fish cakes ( eomuk jorim), parboiled spinach with sesame, steamed egg with scallions, mini whole grilled fish, sweet potato noodles with beef and vegetables ( japchae), squid and scallion pancake ( haemul pajeon), and… The classic banchan side is, of course, kimchi. And any Korean restaurant worth its kochukaru will give you free banchan refills. The little dishes arrive in time to appetize and stay right through the end of the meal as a mid-feast palate-cleansing snack. side dishes.īanchan at a restaurant in Berkeley, CA (although usually 4-8 side dishes is more typical). But the best part about eating out at Korean restaurants is banchan! A.k.a. Since moving here (and since becoming obsessed with the spicy awesomeness that is Korean cuisine) I’ve gradually been expanding my repertoire of Korean food I can make at home. ![]() These are great served with my Funky Spicy Green Beans! Or try them as a side with my Chicken Teriyaki.I just got back from the scorching hot Midwest, where I made sure to eat Korean food once in Chicago and once in Madison.*Ĭan you believe there is no Korean restaurant in Santa Barbara even though this is Southern California?! (My friends and family can believe it by now I complain about it ALL the time.) I would suggest serving this as a set with another vegetable to add some variety to the meal. Even when you’re short on time, you can find five minutes. Quick veggie dishes will help you serve vegetables more often. We want the bean sprouts to cook very briefly so they stay crisp. Pour in your sauce ingredients, cook for a minute, and you’re done! It’s helpful to have the sauce ingredients already measured out so you can quickly add it to the pan. Then add the bean sprouts and give them a stir. The garlic gets briefly cooked, just until fragrant. You will heat your pan, and swirl in the oil. Avoid any that look droopy, brown, or soggy. They should have a shiny white stalk, and a bright yellow tip. When selecting them look for nice, crisp bean sprouts. While both soybean and mung bean sprouts are both used in Korea, mung bean sprouts are easier to find in US markets. ![]() The sauce is made from gochujang, soy sauce, mirin, and toasted sesame oil. This is a great recipe to have up your sleeve because it primarily uses pantry ingredients you already have on hand, like garlic and a neutral cooking oil. It’s also one of the easiest side dishes to prepare when you’re about to serve dinner and notice that you need a little something to round out the table. I like to prepare my spicy version and have some on hand to top bibimbap, the Korean rice bowl, or other grain bowls. Known as sookjuk namul, it is typically one of the sides served with Korean barbecue. But bean sprouts are a staple Korean side for good reason. These Korean style bean sprouts are ready in FIVE minutes! It’s hard to believe that such a short ingredient list and even shorter prep time could result in such a tasty dish.
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