When we dine in a traditional Korean Restaurant, the main always come together with 8 small dishes. These staple dishes are called banchan, 반찬 and they are made from fresh vegetables and typical Korean seasonings. Let’s see what the most common 8 banchan are.
1. Kimchi
Undoubtedly, Kimchi is a must in Korean cuisine. It is a traditional side dish that made with salted and fermented cabbage. The seasonings include Chilli Powder, Scallions, Garlic, Ginger and Pear. The kimchi then needs to be kept in the fridge for 5 days until it’s fermented. Now, let’s see how we make kimchi.
Ingredients:
Napa Cabbage / Chinese Leaves soaked in Salted Water:
Napa Cabbage / Chinese Leaves – 4 Heads
Sea Salt – 1¾ Cup
Cold Water – 20 Cups
Glutinous Rice Mixture:
Glutinous Rice Flour – 3 Tbsp
Hot Water – 3 Tbsp
Cold Water – 2 Cups
Seasonings:
Korean Red Pepper Powder – 1¼ Cup
White Radish – 2 Pcs
Carrot – 1 Pc
Scallion – 8 Pcs
Chives – 10 Pcs
Garlic – 1 Pc
Minced Ginger – 4 Tbsp
Fish Sauce – ¼ Cup
Korean Salted Shrimp Paste – 2 Tbsp
Sesame Seeds – ¼ Cup
Salt – Little Bit
Containers:
Glass Jars with Lid – 8 (Cleaned and Dried)
Method:
Step 1: Wash and clean the Cabbage, cut it into 1 inch thick. Add ¾ Cup of Sea Salt to 14 Cups of Cold Water. Spread the rest of the Sea Salt on top of the Cut Cabbage. Then soak the Cabbage into the Salted Water overnight. Clean the Cabbage with 6 Cups of Cold Water before use.
Step 2: Dissolve the Glutinous Rice Flour in the Hot Water. Pour the mixture into a pan, then add 2 Cups of Cold Water and bring to boil. Constantly stir the mixture until it starts to thicken. Set aside.
Step 3: Shred the White Radish and Carrot into thin pieces, chop the scallions and chives into small pieces, and mince the garlic. Combine all the seasoning, and then pour into the Glutinous Rice Mixture and mix well. Add a bit of Salt if needed.
Step 4: Put all the Cabbage and Seasoning Mixture in a large bowl and mix well. Put the seasoned Cabbage into the Jars; slightly press the Cabbage to release some air in between. Fill the Jars to about 90% full.
Step 5: Keep the Jars in the Fridge for a week before its ready to serve.
2. Seasoned Soybean Sprouts
It is one of the most refreshing side dish that always appears on the Korean table. The Soybean Sprouts are seasoned with Korean Soy Sauce, Sesame Oil, Sesame Seeds and Scallions.
3. Stir Fried Courgette
This juicy Courgette dish is a simple summer side dish that made with the classic seasoning saeujeot. Saeujeot is the salted and fermented tiny shrimp that most commonly used in Kimchi.
4. Seasoned Spinach
This Seasoned Spinach can be made in various ways. The most typical one would be blanched, and then dressed with Korean Soup Soy Sauce and seasonings.
5. Braised Potatoes
This is another refreshing dish that brings a slight sweetness to the taste. To make this dish, the potatoes are braised in a slightly sweet soy sauce, simmered in sauce and cooked until the sauce is thickened and reduced.
6. Sweet and Sour Radish Salad
This crunchy, sweet and sour dish is a great starter to get up your appetite with its crisp flesh and peppery taste. It is typically made with chilli pepper flakes, garlic, salted shrimp, sugar and vinegar.
7. Steamed Eggplants
The Eggplants are cooked with easy steamed and seasoned techniques. It brings a different texture than the other side dishes with its tender skin and sweet flesh.
8. Sweet Soy Braised Lotus Root
It is a sweet, savoury and crunchy dish that made with fibrous and starchy lotus root. The main ingredients include Korean soy sauce, rice wine, sugar and corn syrup.
