5 Quick and Easy Korean Side Dishes - Banchan
Five simple and quick Korean side dishes (banchan) to complement any Korean meal.
45m4Servings
Nutrition
434kcal
12gProtein
12gCarbs
39gFat
Ingredients
SEASONED BEAN SPROUTS
Bean Sprouts
1 lb
Green Onion
1 piece
Garlic
1 clove
Toasted Sesame Seeds
1 tbsp
Sesame Oil
1 tbsp
Salt
1½ tsp
Black Pepper
1 pinch
SEASONED SPINACH
Spinach
8 oz
Green Onion
1 piece
Garlic
1 clove
Toasted Sesame Seeds
1 tsp
Sesame Oil
1 tbsp
Salt
1 tsp
Black Pepper
1 pinch
BRAISED TOFU
Firm Tofu
1 package
Soy Sauce
¼ cup
Green Onions
2 pieces
Garlic
2 cloves
Sesame Seed
1 tbsp
Sesame Oil
1 tbsp
Korean Chili Powder
½ tbsp
Sugar
1 tsp
Vegetable Oil
2 tbsp
Salt
1 pinch
SIMPLE CUCUMBER SALAD
Persian Cucumbers
3 pieces
Green Onions
2 pieces
Garlic
2 cloves
Sesame Oil
2 tbsp
Soy Sauce
2 tsp
White Vinegar
2 tbsp
Sugar
1 tsp
Korean Chili Powder
1½ tsp
EGG ROLL
Eggs
4 whole
Salt
½ tsp
Green Onions
6 pieces
Vegetable Oil
2 tbsp
Instructions
1Prepare Seasoned Bean Sprouts
10m
10mBoil Water
Bring a pot of water to a rolling boil.
Blanch Sprouts
Add bean sprouts to the boiling water and blanch for 3 to 4 minutes. Transfer to a colander, rinse under cold water, drain well, and squeeze out excess water.
Season Sprouts
Place the blanched bean sprouts in a medium bowl. Add chopped green onions, minced garlic, toasted sesame seeds, sesame oil, salt, and pepper. Mix well until incorporated. Set aside.
2Prepare Seasoned Spinach
5m
5mBoil Water
Bring a pot of water to a rolling boil.
Blanch Spinach
Add spinach to the boiling water and blanch for about 2 seconds. Transfer to a colander, rinse under cold water, drain well, and squeeze out excess water.
Season Spinach
Place the blanched spinach in a medium bowl. Add chopped green onions, minced garlic, toasted sesame seeds, sesame oil, salt, and pepper. Mix well until incorporated. Set aside.
3Prepare Braised Tofu
15m
15mPrepare Tofu
Remove tofu from its package and pat dry thoroughly to remove excess water.
Make Braising Liquid
In a mixing bowl, combine soy sauce, chopped green onions, minced garlic, sesame seeds, sesame oil, Korean chili powder, and sugar. Mix well. Set aside.
Cut Tofu
Cut the tofu block in half horizontally, then cut each half into squares about ½ inch thick.
Season and Sear Tofu
Very lightly season the tofu pieces with salt. Heat vegetable oil in a large pan over medium-high heat. Place a single layer of tofu in the pan and cook until lightly browned on both sides, about 4 to 5 minutes.
Braise Tofu
Reduce the heat to medium-low. Pour the prepared braising liquid evenly over the tofu in the pan. Cover and let simmer for about 3 minutes. Transfer to a plate and serve warm.
4Prepare Simple Cucumber Salad
5m
5mCombine Ingredients
Place thinly sliced cucumbers in a large mixing bowl. Add chopped green onions, minced garlic, sesame oil, soy sauce, white vinegar, sugar, and Korean chili powder. Mix well. Set aside.
5Prepare Egg Roll
10m
10mMix Egg Mixture
In a mixing bowl, combine beaten eggs with salt and thinly chopped green onions.
Cook Egg Mixture
Heat about 2 tablespoons of vegetable oil in a large pan over low heat. Pour the egg and green onion mixture into the pan. As the egg cooks, carefully roll it into a log shape. Continue cooking until fully cooked.
Slice and Serve
Remove the cooked egg roll onto a cutting board. Let it cool slightly, then cut into ½ inch pieces. Arrange on a serving plate. Serve warm or at room temperature.
Tips
The bean sprouts and spinach can be served warm, chilled, or at room temperature.
For the braised tofu, ensure the tofu is well-drained and patted dry for better browning.
The cucumber salad is best served cold or at room temperature.
The egg roll can be made ahead and reheated gently.