Sunday, October 30, 2016

Korean Banchan (Side Dishes)

What to do when Mommy's craze over Korean drama?? hahaha prepared a nice spread of Korean Banchan!! These are really easy to prepare if you plan beforehand. At least four items as shown in the picture can be prepared in advance and keep in fridge till serve! 

 Korean Spicy Cucumber Salad, Oi Muchim 오이무침

  • 700gm White radish, peeled
  • 50gm spring onion
  • 1 tbsp fine sugar
  • 1 tbsp salt
Kimchi Base
  • 50gm onion, roughly chopped
  • 50gm red apple, roughly chopped
  • 2 tbsp Korean anchovy sauce
  • 1 tbsp minced garlic
  • 1/2 tbsp minced ginger
  • 3 tbsp Korean chill flakes
  • 1/4 cup water
  • 1 tbsp rice flour

  1. Cut the radish into cubes. Add in sugar and salt, mix evenly. Leave it for 1 hour in room temperature.
  2. Meanwhile, cut the green onion into sections. Make the kimchi base. Combine water and rice flour in a small bowl. Stir well. Heat the mixture in microwave for 1 min. 
  3. Blend the onion, apple and anchovy sauce till smooth.
  4. Combine rice flour mixture, onion mixture, garlic, ginger and chilli flakes. Mix well. Set aside.
  5. After one hour, rinse the radish with water and drain any excess water for 5 mins.
  6. Combine the radish with kimchi base and mix well. Add in green onion.
  7. Transfer the seasoned radish into a clean air-tight glass container. Leave it in room temperature for 1 hour. Transfer the bottle to the fridge and allow it to ferment for another 2-3 days before serving.

  • 3 medium potatoes, approx. 430gm
  • 1 small onion
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp light soy sauce
  • 1 tbsp sugar
  • 1 tbsp sesame oil
  • toasted sesame seeds for garnishing

  1. Peel and cut the potatoes into cubes. Rinse the potatoes to remove excess starch.
  2. Cut onion into small chunks. Set aside.
  3. Heat olive oil in a pan. Add in potato and fry for 1 minute.
  4. Add in minced garlic and saute for another minute.
  5. Add in onion and fry till onion is softened.
  6. Add in 1/2 cup water to the pan and stir in soy sauce and sugar.
  7. Simmer over medium heat for 10 mins until the liquid is almost evaporated.
  8. When the potato is tender, turn off heat and stir in sesame oil. Sprinkle over sesame seeds before serving.

Ingredient (non-spicy)
  • 1 cup small dried anchovy, rinsed and drained
  • 1 tbsp fine sugar
  • 1 clove garlic, minced
  • 1 tbsp water
  • 1 tbsp olive oil
  • 1 tbsp toasted sesame seeds
  • 1 tsp sesame oil

  1. Mix sugar, garlic and water in a small bowl. Set aside.
  2. In a dry heated pan, add in anchovy and stir fry for 1 minute.
  3. Drizzle in olive oil and fry for a minute.
  4. Push the anchovies to the side of the pan. Add in sauce mixture.
  5. Simmer till sauce is glossy. Mix the anchovies with the sauce evenly. Remove from heat. 
  6. Stir in sesame seeds and sesame oil. Serve.

1 comment:

PH said...

I enjoy banchan when eating Korean. My favorite is the ikan bilis and spinach.

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