Korean Banchan: A Flavorful Assortment of Side Dishes

Ingredients

• 2 cups (470ml) Napa cabbage, shredded 2 cups (470ml) Napa cabbage, shredded
• 1 cup (235ml) Korean radish, julienned 1 cup (235ml) Korean radish, julienned
• 1 cup (235ml) cucumber, thinly sliced 1 cup (235ml) cucumber, thinly sliced
• 1 cup (235ml) carrots, julienned 1 cup (235ml) carrots, julienned
• 1 cup (235ml) spinach, blanched and seasoned 1 cup (235ml) spinach, blanched and seasoned
• 1 cup (235ml) bean sprouts, blanched and seasoned 1 cup (235ml) bean sprouts, blanched and seasoned
• 1 cup (235ml) Korean glass noodles, cooked and seasoned 1 cup (235ml) Korean glass noodles, cooked and seasoned
• 1 cup (235ml) tofu, pan-fried and seasoned 1 cup (235ml) tofu, pan-fried and seasoned
• 1 cup (235ml) Korean BBQ beef, thinly sliced 1 cup (235ml) Korean BBQ beef, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon gochujang (Korean chili paste) 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 12g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the shredded Napa cabbage, julienned Korean radish, and a pinch of salt. Mix well and let it sit for 10 minutes to allow the cabbage to wilt slightly.
2. 2.
   Rinse the cabbage mixture under cold water and squeeze out any excess moisture. Transfer to a clean bowl.
3. 3.
   In separate bowls, prepare the cucumber, carrots, spinach, bean sprouts, glass noodles, tofu, and Korean BBQ beef.
4. 4.
   In a small mixing bowl, whisk together the minced garlic, soy sauce, sesame oil, gochujang, rice vinegar, and sugar to make a flavorful dressing.
5. 5.
   Divide the dressing into smaller portions and toss each vegetable or ingredient with its respective dressing.
6. 6.
   Arrange the banchan dishes on a serving platter or individual plates, creating an attractive display of colors and textures.
7. 7.
   Serve the Korean Banchan alongside the main course and enjoy the variety of flavors and textures.

Treat your ingredients with care...

• Napa cabbage — Make sure to massage the cabbage with salt to help it wilt and remove excess moisture.
• Korean BBQ beef — For a vegetarian version, substitute the beef with marinated and grilled tofu or mushrooms.

Tips & Tricks

• Experiment with different vegetables and ingredients to create your own unique banchan dishes.
• Adjust the level of spiciness by adding more or less gochujang.
• Serve the banchan at room temperature for the best flavor.

Serving advice

Serve the Korean Banchan as a side dish alongside a main course such as Korean BBQ, bibimbap, or bulgogi. It can also be enjoyed as a light meal on its own.

Presentation advice

Arrange the banchan dishes on a large platter, creating an attractive display of colors and textures. Garnish with sesame seeds or chopped green onions for an extra touch of visual appeal.