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South Korean Banchan

South Korean Banchan (Side Dishes)

A wonderful array of delicious side dishes for an authentic South Korean meal 

Course Side Dish
Cuisine South Korean
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 89 kcal
Author International Cuisine

Ingredients

  • 1/2 lb bean sprouts
  • 1 bunch spinach or 8 0z bag baby spinach cut into pieces
  • 8 shitake mushrooms stems removed and sliced
  • 2 zucchinis peeled and cut in strips/julienne
  • 2 carrots peeled and cut in strips/ julienne
  • Seasonings you will need:
  • 4 cloves garlic cloves minced
  • 4 green onions chopped
  • 1/2 tsp sesame oil per vegetable dish used
  • 1/2 tsp sesame seeds per vegetable dish used
  • pinch salt
  • pinch pepper
  • 1 tsp soy sauce per vegetable dish see below
  • 1/2 tsp sugar per vegetable dish see below

Instructions

  1. To blanch the bean sprouts: Boil a large pot of water. Once boiled add in the sprouts. As soon as the water returns to a boil, remove the sprouts and put under cold water to stop the cooking. This should only take about one minute. Drain and then season 1/4 teaspoon salt or more to taste. 1/2 teaspoon minced garlic, 1/2 teaspoon sesame oil, 1 teaspoon green onions, 1/2 teaspoon sesame seeds plus a pinch of black pepper to taste. Serve in a small banchan bowl or dish.
  2. To blanch and season the spinach: Boil a pot of water with about 1 tsp of salt once it is boiling, add in the spinach for about 30 seconds. Drain the water and run cold water over the spinach to stop the cooking.Squeeze the spinach to remove excess water. Season with 1 teaspoon chopped green onion, 1/2 teaspoon minced garlic, 1/4 teaspoon salt or more to taste, 1 teaspoon roasted sesame seeds, 1 tablespoon sesame oil. Mix well and serve in a small banchan bowl or dish.
  3. For the shitake mushrooms:If using dried mushrooms soak in 1 tablespoon sugar and two cups of water for 30 minutes or until soft. Rinse, if using fresh just wash in cold water and slice. In a skillet or wok saute mushrooms with 1 teaspoon sesame oil, 1 teaspoon soy sauce, 1/2 teaspoon sugar, 1/2 teaspoon minced garlic, 1 teaspoon green onions, 1/2 teaspoon sesame seeds and a pinch of pepper.Saute on high heat for 3-5 minutes. Serve in a small banchan bowl or dish
  4. For the zucchini: Saute the sliced zucchini with 1 teaspoon of sesame oil, 1/4 teaspoon of slat, 1/2 teaspoon of minced garlic, 1 teaspoon of chopped green onions, 1/2 teaspoon sesame seeds, pepper to taste and cook on medium heat for 3 - 5 minutes. Serve in a small banchan bowl or dish.
  5. For the carrots: saute the sliced carrots with 1 teaspoon sesame oil, 1/4 teaspoon of salt and a pinch of pepper, cok on medium for 5 minutes or until cooked. serve in a small banchan bowl or dish.
Nutrition Facts
South Korean Banchan (Side Dishes)
Amount Per Serving
Calories 89 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 185mg8%
Potassium 987mg28%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 7g8%
Protein 6g12%
Vitamin A 13380IU268%
Vitamin C 53.9mg65%
Calcium 131mg13%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.