Korean Banchan Dishes

For me, the highlight of a Korean meal is all the little banchan dishes you get at the beginning. So when I cook Korean at home, this is the missing piece of the puzzle. I gave it a half shot at replicating some of these dishes, but honestly this recipe can use some perfecting. It will do for now though since it's easy and quick.

Before...

and After!

Spinach Banchan
Serves: 1-2

Ingredients:
Spinach - 1 bunch (cut off root and rinse thoroughly)
Soy Sauce - 1 tbsp
Sesame Oil - 1 tbsp
Garlic - 1/2 tsp minced
Scallion - 1 tsp minced

Directions:
1. Add salt to hot water. Blanch spinach by submerging in boiling water for 30 seconds to 1 minute.
2. Remove and drain. Squeeze out excess water.
3. Cut spinach into 2-3 inch bunches.
4. Mix in all ingredients. Let marinate and cool in fridge.


Enoki Mushroom Banchan
Serves: 1-2

Ingredients:
Enoki - 1 bag (7 oz)
Soy Sauce - 3/4 tbsp
Sesame Oil - 1 tbsp
Garlic - 1/2 tsp minced
Scallion - 1 tsp minced

Directions:
1. Add salt to hot water. Boil enoki mushroom for about 4 minutes.
2. Remove and drain. Squeeze out excess water.
3. Cut mushrooms in half lengthwise.
4. Mix in all ingredients. Let marinate and cool in fridge.



Bonus: 
Bibimbap Lite
Fry an egg, mix the banchan and gochujang and you got yourself a quickie bibimbap!