Veggie Banchans.
Neighbors, greetings from California👋
It always feels surreal to be back home. I find myself sitting in my room - looking at the walls.
It's plastered with decades-old newspaper clippings, dusty trophies and (awkward) school photos.
A quick glance and it has me strolling down memory lane. My, oh my... how fast time flies!
During this trip, I promised myself to take the time to film my mom's (and grandma's) recipes.
My mom was reluctant at first.
But a few nudges and my mom opted in. I told her it was the only way that my (now married) sister would learn "how to properly cook" Korean food.
But the real reason I want to get it on film is to preserve one aspect of my mom's legacy 🙂
Today, we will make 3 "everyday" veggie banchans: Eggplant Muchim, Kale Salad and Broccoli Muchim.
Each banchan is simple, healthy and quick to make.
My parents regularly eats these three banchans throughout the week.
Consider adding them to your banchan repertoire and mix-and-match with any main dish!
Korean Eggplant Muchim Banchan
Ingredients
Eggplant Muchim
- 3 whole Eggplant
- 1 stalk Green onion size of your forearm
Eggplant Seasoning
- 1 Tablespoon Soy sauce
- ½ Tablespoon Minced garlic
- ½ Tablespoon Sesame seeds
- 1 Tablespoon Sesame oil
Instructions
Eggplant Muchim
- Cut the top off each eggplant. Then split the eggplant in half.Â
- Put water into a large pot. Bring up to a boil. Place the eggplant halves into a steaming basket and place over the water. Close the lid and steam for 3 minutes. After 3 minutes, take them out.Â
- Place the steamed eggplant into a kitchen towel. Give a good squeeze - squeeze out majority of the water.
- Then place the eggplant pieces into a mixing bowl. Pour in all of the listed ingredients under Eggplant Muchim Seasoning: Soy Sauce (1 Tablespoon), Minced Garlic (½ Tablespoon), Sesame Seeds (½ Tablespoon) & Sesame Oil (1 Tablespoon)
- Thoroughly mix the marinade into the eggplant pieces.Â
- Finally, chop up the green onion and garnish over the eggplant banchan. Give one final mix.
Notes
- Reference video below for more details
Korean Kale Salad
Ingredients
Korean Kale Salad
- 8-10 Large Stalks Kale
- Small piece of Carrot (2-3 inch)
- ¼ Whole Onion
Kale Salad Seasoning
- 1 Tablespoon Fish sauce
- 1 Tablespoon Gochugaru
- 1 Tablespoon Sesame seeds
- ½ Tablespoon Minced garlic
- 2 Tablespoons Sesame oil
Instructions
Korean-Style Kale SaladÂ
- Give the 8-10 large pieces of kale a good rinse under running water. Use a salad spinner or let them drip-dry.
- Use your knife and cut the stem out of each kale leaf. Throw the stem away. Then chop the remaining kale leafs into very small bite-sized pieces (the smaller the better). Place them into a mixing bowl.
- Next, julienne the carrot (2-3 inch piece) and toss into a mixing bowl. Cut the onion (¼ a whole) into thin strips and throw into the mixing bowl as well.Â
- Now, make the Kale Salad Seasoning. Mix together: Fish Sauce (1 Tablespoon), Gochugaru (1 Tablespoon), Sesame Seeds (1 Tablespoon), Minced Garlic (½ Tablespoon) & Sesame Oil (2 Tablespoons).
- Then pour the dressing onto the veggies. Give a thorough mix with your hands.Â
- Enjoy! Bon Appetit!
Notes
- Reference video below for more details
Korean Broccoli Muchim Banchan
Ingredients
Broccoli Muchim
- 1 head of Broccoli
- 1 stalk Green onion (forearm length)
- ½ Tablespoon Salt
Broccoli Seasoning
- 1 Tablespoon Soy sauce
- 1 Tablespoon Sesame seeds
- ½ Tablespoon Minced garlic
- 1 Tablespoon Sesame oil
Instructions
Korean Broccoli Muchim
- We'll cut-off 2-3 inches off the bottom stem of the broccoli (this part is too hard to use)
- Then cut the broccoli head into long florets.
- Put water into a pot and bring up to a boil. Season the water with salt.Â
- Blanche the broccoli florets for 30 seconds.Â
- Then drain the florets and shake off any excess water.
- Use a salad spinner (or your hands) and gently squeeze the water out of the broccoli.
- Place the broccoli pieces into a mixing bowl.
- Then pour-in the listed ingredients under broccoli seasoning: Soy Sauce (1 Tablespoon), Sesame Seeds (1 Tablespoon), Minced Garlic (½ Tablespoon), Sesame Oil (1 Tablespoon).
- Give it a thorough mix with your hands.
- Cut the stalk of spring onion into small pieces and add to the broccoli salad. Give one final mix.Â
- Serve and enjoy 🙂Â
Notes
- Reference video below for more details
Evelien says
How long can you store each banchan?
Daniel Oh says
Best to eat within 1-3 days.
Oxie says
Omg, this is the cutest video yet! So nice to see where you culinary skills come from! Your mom did so well under pressure, kudos:) The recipes will be fun to try, for a change from my usual garlic, olive oil and lemon dressing. Thank you so much for sharing!
Celeste Rodriguez says
Hello!
I was wondering for the Kale salad would it be possible to cook the onions first? And what can I use instead of the Fish Sauce?
Love your videos btw! 😀
Oxie says
While fish sauce has a very specific taste that's hard to replicate, it is also used for its saltiness. Just use salt instead of it
Maria says
I don’t what is gochugaru
Dan-yul says
Gochugaru is Korean Red Chili Flakes. Smoky, Spicy and Piquant flavor - I recommend googling it to get more detailed info about it.