Korean-Breakfast-2
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5 from 1 vote

Korean Breakfast Banchans II

These banchans are focused on veggies - light and easy on the stomach.
Servings: 2 people

Ingredients

Spinach Namul Banchan

  • Spinach - 300 grams
  • Spring onion - 10 inch piece

Seasoning

  • Sesame oil - 1.5 teaspoon
  • Soy sauce - 1 teaspoon 
  • Minced garlic - 1/2 teaspoon
  • Sesame seeds - 1/2 teaspoon
  • Salt - 1/2 teaspoon

Oyster Mushroom Stirfry Banchan

  • Oyster mushrooms - 2 bundles each size of your palm
  • Onion - 1/4 of a whole
  • Carrot - pointer finger length of 
  • Bell pepper - 1/5 of a whole
  • Spring onion - 6 inch piece forearm length

Seasoning

  • Salt - 1 teaspoon
  • Minced garlic - 1 teaspoon
  • Black pepper - few shakes

Egg Potato Drop Soup

  • Dried anchovies - 10
  • Dashima Kombu - iPhone sized piece 
  • Water - 5 cups
  • Potato - 1 medium size
  • Egg - 1 
  • Spring onion - small piece forearm length

Seasoning

  • Soup soy sauce - 1 Tablespoon
  • Salt - few shakes
  • Black pepper - few shakes

Instructions

Spinach Namul Banchan

  • Thoroughly wash your spinach. Then cut off the pointy ends of the spinach roots. Then quarter each spinach bundle, starting from the root and pull apart into 4 pieces.
  • Then bring a pot of water up to boil. Quickly blanche the spinach for 1 minute. Then put them immediately into the cold water. Rinse again under cold water. Then give the spinach a good squeeze with your hands, about 3-4 times. De-tangle them in a mixing bowl.
  • Then place in sesame oil, soy sauce, minced garlic, sesame seeds and salt. Throw-in some of spring onions. Give a thorough mix with your hands. Place the seasoned spinach in a plate and garnish with extra sesame seeds. Eat with rice. Store leftovers in Tupperware and place in the refrigerator.

Oyster Mushroom Stirfry Banchan

  • Cut the stems off the oyster mushroom. Then separate each mushroom with your fingers. Next, cut the onion into thin slices. Cut two thin rectangle pieces off the carrot (reference video) and cut into thin slices. Julienne bell pepper piece and spring onion as well.
  • Bring a pot up to boil with water. Quickly blanche the oyster mushrooms for 30 seconds. Run them under cold water afterwards. Then squeeze out the water from the mushrooms with your hands (2-3 squeezes).
  • Put a frying pan on medium heat. Place in cooking oil. Once hot, place the mushrooms in. When they turn slightly brown, add in carrots and bell peppers. Season them with minced garlic, salt and black pepper. Give a good stir them so they get evenly coated. Then add in the green onions and give them one final coat. Turn off the heat. Eat with rice.

Egg Potato Drop Soup

  • Remove black innards and the heads off the anchovies. Put a large pot or frying pan on high heat. Place the anchovies in the pot and stir them (toast) them for 30 seconds. Then place in the water. Place dashima (kombu) pieces in. When water comes back up to boil, remove the dashima pieces. Reduce heat to a medium and let him simmer for 15 minutes. After 15 minutes, place through a sift or kitchen towel. Set clean broth aside.
  • Cut potato in half. Then cut each half into three long strips. Then chop each strip into bite-sized pieces. Crack an egg into a bowl and throughly stir. Then cut spring onion into small pieces.
  • Place broth from first step into a pot. Put on high heat. Then place potato pieces in. Once pot comes up to a boil, reduce to a medium heat and boil until potatoes turn soft. Once potatoes are soft, place egg mixture into the soup - in a circular motion. Then use a soup ladle to remove the bubbles that form on the surface. Turn off the heat. Place in spring onion. Season with soup soy sauce, salt and black pepper. Eat with rice.

Notes

  • Spinach banchan tastes best cold. Soup should be reheated. Mushroom banchan can be reheated
  • Fresh for how long? Egg Soup: 1-2 days, Mushroom Banchan: 2-3 days, Spinach Banchan: 5-7 days
  • If you get stuck, rewatch the YouTube video below