For me, the highlight of a Korean meal is all the little banchan dishes you get at the beginning. So when I cook Korean at home, this is the missing piece of the puzzle. I gave it a half shot at replicating some of these dishes, but honestly this recipe can use some perfecting. It will do for now though since it’s easy and quick.
Spinach Banchan
Ingredients:
Spinach – 1 bunch (cut off root and rinse thoroughly)
Soy Sauce – 1 tbsp
Sesame Oil – 1 tbsp
Garlic – 1/2 tsp minced
Scallion – 1 tsp minced
Directions:
1. Add salt to hot water. Blanch spinach by submerging in boiling water for 30 seconds to 1 minute.
2. Remove and drain. Squeeze out excess water.
3. Cut spinach into 2-3 inch bunches.
4. Mix in all ingredients. Let marinate and cool in fridge.
Enoki Mushroom Banchan
Ingredients:
Enoki – 1 bag (7 oz)
Soy Sauce – 3/4 tbsp
Sesame Oil – 1 tbsp
Garlic – 1/2 tsp minced
Scallion – 1 tsp minced
Directions:
1. Add salt to hot water. Boil enoki mushroom for about 4 minutes.
2. Remove and drain. Squeeze out excess water.
3. Cut mushrooms in half lengthwise.
4. Mix in all ingredients. Let marinate and cool in fridge.
Bonus:
Bibimbap Lite
Fry an egg, mix the banchan and gochujang and you got yourself a quickie bibimbap!
Home Made 