6 Simple Recipe: Korean Banchan (2024)

1 large bunch of spinach
2 cloves of garlic (finely chopped)

​1/2 tsp salt
2 tsp sesame oil
1/2 tsp toasted white sesame (optional)

1. Bring a pot of water to a boil. The water should be able to submerge the bunch of spinach.

2. Add a pinch of salt to the boiling water to help keep the color of the spinach fresh and green.

3. Submerge the bunch of spinach in the boiling water. Blanch for 1 minute.

4. Transfer the blanched spinach to a mixing bowl and run it through cold water for 1 minute.

5. Drain the excess water. Gently squeeze the spinach with your hand to remove excess water until they're reduced in size by almost 3/4 the volume. At this point the spinach should appear shriveled and ready to absorb our marinade.

6. In a separate mixing bowl bring the marinade ingredients together and mix thoroughly. Taste and adjust to your salt preference.

​7. Combine the spinach to the marinade and hand mix the two components together. (Recommend using food grade gloves.)

8. Serving suggestion: room temperature or cold.

1 zucchini (sliced into thin strips)
4 baby bok choy (sliced into 2 inch chunks)
2 cloves of garlic (finely chopped)
2 green onions (chopped into 2 inch chunks)
​1/2 onion (thinly sliced)
1 tsp of ginger (finely chopped, optional)Marinade
1 tsp salt
​1 tbsp sesame oil
1 tbsp korean dry chili powder (gochugaru)
​1 tbsp sugar
1 tbsp white vinegar

1. In a mixing bowl, bring the marinade ingredients together. Whisk until the sugar dissolves and the korean dry chili powder is not clumped together.

2.Taste and adjust flavor profile of the marinade according to your preference. If you like it spicy, add more korean dry chili powder. If you like it sour and acidic like the real fermented kimchi, add more white vinegar. A well balanced marinade should be intensely sweet and sour because the vegetables will dilute your marinade.

2. Bring the prepared vegetables into the mixing bowl with the marinade. Using your hand, mix all the ingredients together until the leaf of the baby bok choy is wilted. Approximately 3 minutes. Taste your fresh kimchi and adjust seasoning if needed. Refrigerate at least 1 hour before serving.

3. Serving suggestion: cold.

1. Heat a medium size pan to medium high.

2.Add garlic and onion. Stir fry for 1 minute.

3. Add red bell peppers. Stir fry for 3 minutes. Even though red bell peppers take a little longer time to cook, make sure that you're not overcooking them at this stage.

4. Next, add the sliced zucchinis, fish sauce, sugar, and salt. Stir fry all the ingredients together for 3-4 minutes.

5. Add the sesame oil. Turn off the heat and mix thoroughly. When finished, the zucchini should still have a semi-firm texture and a little bit of crunch.

6. Serving suggestion: hot, room temperature, or cold.

1. Bring a large pot of water to a boil. Make sure the water is enough to submerge the korean bean sprouts. Add a pinch of salt to the water.

2. Add the korean bean sprouts to the boiling water. Boil for 7 minutes.

3. After the korean bean sprouts have been cooked. Transfer to a colander and run it through cold water for 1 minute. Strain the water and let it sit for 1 minute.

4. Heat a medium size pan to medium high. Add the oil. Add the chopped garlic into the pan. Stir fry for 1 minute.

5. Add the sliced jalapenos. Stir fry for 1 minute.

6. Add korean bean sprouts. Stir fry for 1 minute.

7. Add the fish sauce, sugar, and salt. Stir fry for 3 minutes.

8. Add the green onions, sesame oil, and sesame seeds. Turn of the heat. Stir to combine.

9. Serving suggestion: room temperature or cold.

2 pickling cucumbers (sliced into rounds with about 2 cm thickness)
​1 tbsp salt
1/4 onion (thinly sliced)

1/4 cup of white vinegar
1/3 cup of water
2 tbsp sugar

1. In a mixing bowl, mix thoroughly the sliced cucumbers and salt. Let it sit for 10 minutes.

2. Next, rinse the salted cucumber and drain. Remove all the salt debris.

3. In a separate mixing bowl, bring together the white vinegar, water, and sugar. Whisk the brine until the sugar dissolves. Taste and adjust your preferred flavor. We like a balanced brine with a forward acidic flavor profile and a sweet note, thus the heavy vinegar and sugar ratio to water. You can adjust the intensity of the brine by adding or subtracting the amount of water.

4. Combine the sliced cucumbers, sliced onions, and brine. Transfer to a container and refrigerate at least 1 hour before serving.

​5. Serving suggestion: cold.

1. Heat a large pot with water and bring to a boil. Make sure there is enough water to submerge the potato chunks.

2. Add a pinch of salt and potatoes to the boiling water. Boil for 10 minutes.

3. Transfer the potatoes to a colander and drain. At this stage, the potatoes should be half way cooked, somewhat al dente.

4. In a large pan, heat the oil to medium high for 1 minute.

5.Add the potato chunks. Let it fry on each side for at least 1-2 minutes. Total frying time should be no more than 4 minutes.

6. Add the onions and quickly stir fry for 1 minute.

7.In a mixing bowl, bring together the chicken stock, korean chili paste, korean dried chili powder, sugar, and soy sauce. Pour this mixture into the pan of potato chunks and onions. Gently stir all the ingredients together.

8. Bring the liquid to a boil. Once boiling, turn down the head to medium. Cover with a lid. Braise for 10 minutes. Every 2 minutes, check and stir the potatoes around. Ensure that all sides of the potato chunks had a chance to be covered by the liquid mixture. If the liquid mixture dries up and the potato chunks need more cooking time, add water to extend cooking time.

9. Serving suggestion: warm or room temperature.