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.
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.
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
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.
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.