Bring on the banchan, pt 1

For a food blog being run by a Korean-Australian, the number of Korean recipes that have appeared on this website is utterly abysmal. Therefore, I’ve decided to make a conscious effort to document a lot more from here on, covering everything from the simplest banchan (Korean side dishes) to more elaborate dishes such as yook gae jjang (spicy beef & bracken fern soup).

Though I’ve already covered these three banchan as part of the previous bibim bap post, I thought I’d give them their own entry to make them easier to track down for those who are just after these individual recipes…particularly as that post is such a dastardly long one to work through!

You can see some of the recipes that will be appearing on the site in the near future on the recipes index of the site, recipe names in pink are ones that just need to be photographed before appearing. If you have a Korean dish that you’ve tasted and would like the recipe for, check whether its on the list, and if not, feel free to drop me a line and I’ll get to it as soon as I can! :)

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Pyogo Bohsot
(Stir-fried shiitake mushrooms)

Ingredients
9-10 dried shiitake mushrooms
2 tbsp soy sauce
1-2 tsp sesame seed oil

1. Bring a pot of water to the boil, then add the dried shiitake mushrooms and boil till well softened.

2. Rinse in cold water then drain well, squeezing out any excess liquid, and remove the fibrous stems and cut into strips about 3-4mm thick.

3. Preheat a frying pan, then add the mushrooms, soy sauce and sesame oil and stir fry over high heat till the mushrooms have heated through and absorbed all the soy sauce and oil.

4. Set aside till needed.

sukju.jpg

Sukju Namul Muchim
(Seasoned Mung Bean Sprouts)

Ingredients
500g fresh mung bean sprouts
2x cloves garlic, minced
Salt
3-4 spring onions
Sesame seed oil
Toasted sesame seeds

1. Bring a pot of water to the boil, then blanch the mung bean sprouts by adding them to the water and leaving them for a minute or two, till they begin to soften. Immediately drain them but DO NOT RINSE1! Instead, leave them to cool in the colander, occasionally giving them a toss.

2. While they’re cooling, rinse the spring onion and slice them on the bias into pieces about 2-3mm thick. Add these to the blanched bean shoots, along with the garlic, salt, sesame seeds and sesame oil, then lightly toss through with your hand till they are evenly coated.

3. Once completely cooled, store in an airtight container.

1 – The reason that you do not refresh the bean shoots in cold water after blanching is that this causes them to retain more moisture, weighing down the shoots and making them soggy.

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Shigemchi Muchim
(Sauteed Spinach)

Ingredients
1x bunch spinach
Salt
Sesame seed oil
Toasted sesame seeds

1. Remove the roots from the spinach, then give them a thorough rinse to get rid of as much dirt as possible.

2. Bring a large pot of water to the boil, then add the spinach and make sure it is submerged for a few minutes (or till wilted but not completely cooked).

3. Drain spinach and rinse thoroughly in a few changes of cold water, till the colour is a vibrant green and there is no more green in the rinsing water.

4. Drain well, then take small handfuls and squeeze out as much water as you can, whilst being careful not to mush the spinach entirely.

5. Roughly chop into easy-to-eat lengths, then put into a bowl, along with enough salt to season and the sesame seeds and sesame oil.

6. Toss through evenly, then store in an airtight container once cooled.

[tags]Korean, Asian, recipes, vegetables, banchan, side dishes[/tags]


Others who have tried this recipe:

Sorry to any readers who’ve had the website go a bit berkers on them recently – as part of updating WordPress, I also was fiddling around with some plug-ins and trying to tidy things up! However, all my mucking about is done for now, and hopefully you’ll enjoy some of the changes I’ve made, including the updated recipes page (which I think is far more user-friendly) and the ability to edit your comments just in case you make any boo-boos whilst typing (something I’m far too prone to, I’m afraid!)

Also, as the photography tips series is over for now (unless anyone has a request for another particular topic to be covered), the photo editing series was meant to begin, but I’m at the end of my semester and snowed under with work so I have to put it on hold for a month or so. However, I am considering offering my photo retouching skills as a means of helping me keep this site running (as I’m due to renew my webspace soon), probably at about $10 per photo (and this is for any photos, not just food). What do people think?

Comments

  1. Thanks for the simple banchan recipes! Shigemchi muchim is one of my favourites!

  2. Just discovered your blog ~ I am making this dish right now and can’t wait to eat it! Look forward to perusing your recipes. THANKS!

  3. Anna – My pleasure! I hope you enjoyed it!

    Della – I’m so glad you tried it! Let me know if there are any other Korean recipes you want me to blog :)

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