Korean Vegetable Side Dishes (Banchan)

Serves 1
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Directions

  1. 1For Musangche (Sweet and Sour Radish): Start with carrots and radish peeled, then julienne in a mandolin.
  2. 2In a bowl, add rice wine vinegar, sugar, salt, and mix.
  3. 3Transfer to a pot and store for up to a week.
  4. 4For Musangche (Spicy Radish): Start with carrots, radish, and peeled, then julienne in a mandolin.
  5. 5In a bowl, add salt, fish sauce, sesame seeds, ginger, scallions, garlic, Korean chili flakes, and mix.
  6. 6Transfer to a pot and store for up to a week.
  7. 7For Kongnamul Muchim (Soybean Sprout Side Dish): Start with bean sprouts, blanched, and drained.
  8. 8Then in a bowl, add plenty of sesame oil, salt, scallions, sesame seeds, and mix.
  9. 9Transfer to a pot and store for up to a week.
  10. 10For Shigamchi Namul (Spinach Side Dish): Start with spinach and then blanch.
  11. 11Shock that in cold water and squeeze.
  12. 12Drain, then in a bowl, add scallions, sesame seeds, soy sauce, garlic, sesame oil, and mix.
  13. 13Transfer to a pot and store for up to a week.
  14. 14For Ooi Muchim (Cucumber Salad): Start with cucumber, slice in half, and then slice thin with a mandolin.
  15. 15Then in a bowl, add salt, garlic, sesame seeds, sugar, sesame oil, scallions, rice wine vinegar, Korean chili flakes, and mix.
  16. 16Transfer to a pot and store for up to a week.
  17. 17For Wakame Muchim (Seaweed Salad): Start with wakame and soak in hot water.
  18. 18Drain and then squeeze.
  19. 19Then in a bowl, add rice wine vinegar, soy sauce, ginger, sesame seeds, sesame oil, garlic, sugar, Korean chili flakes, and mix.
  20. 20Transfer to a pot and store for up to a week.

Ingredients

  • carrots
  • radish
  • rice wine vinegar
  • sugar
  • salt
  • fish sauce
  • sesame seeds
  • ginger
  • scallions
  • garlic
  • Korean chili flakes
  • bean sprouts
  • sesame oil
  • spinach
  • soy sauce
  • cucumber
  • wakame

Equipment

mandolinbowlpot