In Korea, banchan, or side dishes, have a long history and remain an essential component of regional cooking. A standard table setting in Korea would have plenty of cooked rice, soup, kimchi, red pepper paste, and other banchan. Kimchi is only one type of banchan that the majority of Korean homes include per meal, three to five times.
At more formal meals, banchan is given out in greater quantities. Although banchan is consumed throughout Korea, Jeolla Province is renowned for consuming a significant amount of it at every meal. With its variety of ingredients and preparation techniques, banchan reflects the Korean concept of balanced eating and is traditionally served in odd numbers for good fortune.
Bean Sprout Banchan (Kongnamul Muchim)
Kongnamul Muchim is a simple banchan made from soybean sprouts. Rinse fresh soybean sprouts under cold water to get rid of any dirt or contaminants before making this banchan. They should be crisp but soft after roughly five minutes of boiling in salted water. Drain the sprouts and just rinse them with a bit of cold water. Mix the cooled sprouts, the soy sauce, the sesame oil, the minced garlic, and a pinch of sesame seeds in a bowl for crunch and taste.
Toss everything lightly so that the seasoning coats the sprouts thoroughly. Serve as a cool side dish or at room temperature.
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Sliced Radish Banchan (Musaengchae)
Thinly sliced radishes are used to make the tart banchan known as "musaengchae," which is often seasoned with spices and vinegar. The first step in making Musaengchae is to peel and cut the Korean radishes, also known as daikon, into thin rounds. To improve their flavour and extract extra moisture, place the radish slices in a mixing bowl with salt and let them cool for ten to fifteen minutes. Then, drain and rinse the radish slices well in cold water.
In a separate bowl, mix rice vinegar, sugar, gochugaru (Korean red pepper flakes) and sesame oil. Once the radishes are drained, toss them in the dressing and, serve them cold.
Carrot Banchan (Danggeun Namul)
A tasty banchan, Danggeun Namul is created with seasoned carrots that add crunch and sweetness. The first step in making it is to thinly slice and juice fresh carrots. Place a pan on medium heat and heat some oil in it, then saute the carrot strips for 3-4 minutes, or until they are slightly softening but still crunchy. Take the pan off of the heat and allow it to start to cool for a few minutes.
In a mixing bowl, add the sesame oil, sesame seeds, soy sauce, and minced garlic to give a little more flavour to the carrots while sautéing. Mix everything until it's properly blended, and then serve it cold or at room temperature.
Mushroom Banchan (Neutari Bosot Bokkeum)
Neutari Bosot Bokkeum, a savoury mushroom banchan, brings out the natural flavours of mushrooms sautéed with soy sauce and garlic. You can make this banchan using any variety of mushrooms but oyster or shiitake mushrooms work best.
First, make sure the mushrooms are clean, and then cut them into small pieces. Add oil to a pan over medium heat and then add in the minced garlic and cook until aromatic, add in the sliced mushrooms. Cook until they become soft and lose their moisture, which normally takes five to seven minutes. Once cooked, add a little black pepper and soy sauce to the mushrooms. After thoroughly mixing all the flavours, turn off the heat and serve warm or at room temperature.
Spinach Banchan (Sigeumchi Nameul)
A traditional Korean side dish, sigeumchi Namul is a tasty and healthy dish prepared with seasoned spinach.
The first step in making Sigeumchi Namul is to blanch fresh spinach in hot water for anywhere between one and two minutes until it wilts. After cooling, carefully remove any extra water from the spinach leaves without causing any harm. To a mixing bowl add drained spinach, soy sauce, sesame oil, toasted sesame seeds, and minced garlic. Before serving, toss everything until thoroughly combined.
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Kimchi
Kimchi is a blend of spices, such as fish sauce, garlic, ginger, and gochugaru (Korean red pepper flakes), and is used to season kimchi, a fermented vegetable dish that is typically made with napa cabbage (type of chinese cabbage) and Korean radishes. Probiotics that support digestive health and tangy flavours are added to kimchi during the fermentation process.
Although there are many other types of kimchi, each representing local ingredients and tastes, "baechu kimchi" is the most traditional type. Before applying the tasty spice paste to the cabbage leaves, the leaves must first be salted to extract moisture. It is fermented for different time intervals after being put in jars, producing a variety of flavour characteristics.
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Cucumber Banchan (Oi Muchim)
Oi Muchim is a cool cucumber salad that gives crispness to any dish. Start by finely slicing cucumbers; normal cucumbers would also work, but Korean cucumbers are the best because of their crisp texture. Cucumber slices and salt should be combined in a mixing dish and left for 15 to 20 minutes to absorb moisture, which will improve flavour absorption later. After that, drain properly after giving the extra salt a thorough rinse under cold running water.
Make the dressing by combining rice vinegar, sugar, gochugaru, sesame oil, and chopped garlic, stirring until well blended. Then, pour the mixture over the drained cucumbers, gently tossing to coat them evenly.
Image Credit: Wikimedia Commons