3 Korean Banchan Recipes For Dinner

Korean Banchan Recipes. Today, I have 3 new simple and healthy banchans for you! The first is King Oyster Mushrooms that are slowly reduced in a nutty perilla sauce. The second comes from my childhood - perfectly-seasoned, slowly-braised Soy Sauce Potatoes. And for the main, we'll first pan-grill pork slices and toss it into a salad with thinly sliced cucumber and chives.  The three banchans make for a wonderful, well-balanced meal. You're going to feel like you're eating in a mom-and-pop diner in Seoul.

Feel free to mix and match any banchan - no need to necessarily make all 3 at once. (Note: If you've been watching our channel, I hope you have at least a few go-to banchans by now!) If not, pick one of the following three and add it to your repertoire. I'll leave a few cooking notes for each:

Perilla King Oyster Mushroom

• Don't skip out on the fish sauce & mirim - the combo provides the perfect first layer of flavor
• If you don't have dashima, ok to skip it and use regular water
• Be patient and for the sauce to reduce

Soy Sauce Braised Potatoes

• Soak the potato pieces in cold water before cooking (makes them have a crispy outside)
• Let the potatoes simmer away in the broth for a total of 5-7 minutes (Note: if your potatoes are turning soft quickly and you have lot of broth leftover, simply pour out the excess broth until you only have a small layer left)
• If you don't have Oligodang Syrup or Corn Syrup, it's ok to substitute with honey

Grilled Hanjeongsal Salad 

• If you can't find Hanjeongsal (항정살) at a Korean mart, ask your butcher for a pork cut that has some degree of marbling.

Alrighty Neighbors, let us know how you like these simple banchan recipes! Got many more for you... if you like 🙃

-Dan-yul out 🕺

Korean Banchan Recipes: Grilled Hangjeongsal Salad, Gamja Jorim, Perilla King Oyster Mushroom

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Ingredients

Perilla King Oyster Mushroom

• 2 King Oyster Mushrooms
• ¼ whole Onion
• 1 forearm-sized piece of Spring Onion
• 1 Tablespoon Minced Garlic
• 1 Tablespoon Fish Sauce
• 1 Tablespoon Mirim
• ½ cup Water
• 4 Tablespoons Perilla Powder

Korean Soy-Braised Potatoes

• 3 Medium-Sized Potatoes (Each potato, size of your palm)
• 1 Whole Chili Pepper (Dried or fresh)
• 1 Tablespoon Corn Syrup (aka Oligodang Syrup or Mulyeot) (Ok to use honey too!)
• 1 cup Water
• 1 piece of Dashima

Korean Soy-Braised Potatoes (Braising Sauce)

• 4 Tablespoons Soy Sauce
• 2 Tablespoons Mirim
• 1 Tablespoon Sugar
• 1 teaspoon (!) Sesame Oil
• Few cracks of Black Pepper

Grilled Hanjeongsal Salad

• 300 grams Pork Strips (Hangjeongsal Cut)
• Few shakes Salt (To season pork strips)
• Few shakes Black Pepper (To season pork strips)
• 50 grams Asian Chives (Small bundle, size of a quarter)
• ¼ whole Cucumber (length of a pointer finger)
• ¼ whole Onion
• Few shakes Sesame Seeds

Grilled Hanjeongsal Salad (Salad Dressing)

• ½ Tablespoon Minced Garlic
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Mirim
• 1 Tablespoon Vinegar
• ½ Tablespoon Sesame Oil

Instructions

Perilla King Oyster Mushrooms

• Cut King Oyster Mushrooms in half. Then dice into thin sections. Cut onion into thin slices. Slice the spring onion stalk open, then julienne the pieces into thin strips.
• Put some cooking oil into a frying pan. Then place in some minced garlic. Stir it around the oil until the garlic starts to get fragrant.
• At this time, add in the mushroom, onion and spring onion pieces. Stir-fry it around in the garlic and get it well coated. Next, we'll add in Fish Sauce (1 Tablespoon) and Mirim (1 Tablespoon). Stir-fry everything together around for about 10 seconds.
• Now add-in the Water (½ cup). Followed by the Perilla Powder (4 Tablespoons). Mix it around and let the broth simmer and reduce until most of it is gone. Turn off the heat, plate and garnish with few slices of spring onion.

Korean Soy-Braised Potatoes

• Peel the potatoes and cut them into large chunks. Place into a mixing bowl and soak them in cold water for 10 minutes.
• Then measure out 1 cup of cold water. If you have dashima, drop in a small piece into the cup of cold water. (If you don't have dashima, ok to skip).
• Dice the chili pepper into small slices.
• Now make the braising sauce: Thoroughly mix Soy Sauce (4 Tablespoons), Mirim (2 Tablespoons), Sugar (1 Tablespoon), Sesame Oil (1 teaspoon!) and a few cracks of Black Pepper.
• Before we start cooking, drain the water from the potatoes. Let the potatoes sit in a strainer and drip-off excess water.
• Now, let's add some oil into a frying pan. When the oil is hot, place in the potatoes chunks and chili pepper slices. Stir-fry them around until the potatoes are about halfway cooked through. Now, give your braising sauce a quick mix and carefully add it into the frying pan. Stir-fry everything in the sauce for ~10 seconds. Now, add in the dashima water (1 cup). And set at timer for 5-7 minutes.
• Let it reduce for 5-7 minutes - or until there is only a small layer of sauce. (Note: If it seems like your potatoes are getting overcooked and there is still alot of broth leftover in the pan, pour-out the excess broth and leave only a small layer left.) When there is a small layer of sauce left, add in the Corn Syrup (1 Tablespoon). Give it one final gentle mix. Turn off heat and plate.

Grilled Hanjeongsal Salad

• Cut asian chives into small pieces (about the length of your pinky). Slice the cucumber into thin pieces. Cut the onion into thin slices. Place the onion into a bowl of cold water. Let it sit there for 10 minutes.
• Now let's make the Salad Dressing: Mix Minced Garlic (½ Tablespoon), Soy Sauce (1 Tablespoon), Mirim (1 Tablespoon), Vinegar (1 Tablespoon) and Sesame Oil (½ Tablespoon).
• Take out a frying pan. Place on medium-high heat. Once its hot, place the pork strips on. Season with salt and pepper. Cook pork until both sides turn nice and crispy.
• Drain the onion slices from the water. Set it aside.
• Take out a mixing bowl: Add the chopped Asian Chives, Cucumber and Onions slices. Then add-in the pork slices. Next, add-in the Salad Dressing. Gently toss everything and garnish with few shakes of sesame seeds.
• Bon Appetit Neighbor!

Tried this recipe?Tag us at @efutureneighbor with your dish!