Super Simple Banchan (Korean sides)
Six quick and simple Korean side dishes (banchan) that are perfect to prepare the day before serving.
Ingredients
Number of portions
Cucumber Salad (Oi Muchim):
2 cucumbers
3 tbsp soy sauce
2 tbsp Santa Maria Pickling Spice Mix
1 tsp ginger, grated
4 tbsp Santa Maria Sesame & Chili Seasoning
Pepper-Pickled Radish (Daikon):
800 g radishes
1 Spanish red pepper, thinly sliced
100 ml vinegar 12%
200 ml sugar
300 ml water
Korean Carrot Salad:
750 g carrots
100 ml oil
4 cloves of garlic, finely chopped
1.5 tbsp Santa Maria Sesame & Chili Seasoning
2 tbsp sugar
0.5 tsp salt
1 tbsp coriander seed, coarsely crushed
1 tbsp sesame seeds, roasted
3 tbsp rice vinegar Coriander leaves (optional)
Fresh Kimchi:
1 tbsp salt
1 kg napa cabbage
1 carrot, thinly sliced, about 4–5 cm long
2 spring onions, thinly sliced, about 4–5 cm long
200 g Santa Maria Kimchi Paste Chili & Garlic
Mung Bean Sprouts in Sesame Oil:
500 g mung beans
2 tbsp sesame oil
2 tbsp Santa Maria Sesame Seeds, black
Soy Marinated Spinach:
2 tbsp oil
500 g spinach, fresh
1 tbsp Santa Maria Garlic, finely chopped
2 tbsp water
3 tbsp soy sauce
How to prepare
Cucumber Salad (Oi Muchim):
Cut each cucumber into four long sticks, then divide the sticks into coarse pieces and put them in a bowl.
Add the remaining ingredients and mix thoroughly. Let chill for at least 30 minutes in the refrigerator. This salad tastes best if prepared the day before.
Pepper-Pickled Radish (Daikon):
Rinse, peel and cut the radish into cube-sized pieces. Cut the Spanish pepper into thin slices and place in a jar with a lid.
Boil water, sugar and vinegar until the sugar is dissolved. Pour over the vegetables in the jar. Store cold, preferably overnight. This side dish is perfect for fried chicken and other fried food.
Korean Carrot Salad:
Peel the carrots, slice thinly and put them in a bowl.
Add the rest of the ingredients to the bowl, except garlic and oil.
Heat the oil in a saucepan for 2–3 minutes together with the garlic. The garlic should not turn brown.
Pour the hot oil over the carrot mixture and stir.
Fresh Kimchi:
Rinse and slice the napa cabbage, the thicker parts thinner and the finer leaves more course. Add salt to the sliced cabbage and put it in a perforated tray. Knead a little to make the salt draw out the liquid for 5–10 minutes. Then squeeze out even more liquid from the cabbage.
Mix the sliced carrots and lettuce onions with the cabbage and transfer everything to a bowl. Add Kimchi Paste Garlic & Chili and stir. The kimchi is good to prepare the day before. Either way, put it in the fridge for at least 30 minutes.
This quick and non-fermented kimchi can be varied with various greens. Experiment with different cabbage depending on season. If you want a Kimchi with more kick, add some Kimchi Spice Mix!
Mung Bean Sprouts in Sesame Oil:
Boil water. Then add the raw mung bean sprouts. Boil for about 2 minutes, rinse cold and let the water drain off.
Mix the mung bean sprouts with the sesame oil and sesame seeds.
Soy Marinated Spinach:
Heat oil in a pan before adding spinach, garlic and water. As soon as the spinach has softened. Remove from heat and let it drain in a colander.
Stir the spinach with the soy sauce and refrigerate until serving.
Allergens:
Soy, wheat (Cucumber Salad)
Soy, wheat (Fresh Kimchi)
Sesame seeds (Mung Beans in Sesame Oil)
Soy, wheat (Soy Marinated Spinach)
Recipe categories
Food