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!

Roasted Brussels Sprouts

One of my favorite side dishes to order, prepared in my very own kitchen. Special shout out to my SO who is one of those people who cook amazing dishes without recipes. I have to force him to measure out everything and show me step by step how it's done. There will be many more dishes to come from him.

Before... 

and After!

Roasted Brussels Sprouts
Serves: 1-2

Ingredients:
Brussels Sprouts - half pound
Bacon - 2 slices, cut into bite size pieces
Honey Mustard - 1/2 tbsp
Balsamic Vinegar - splash

Optional: grated parmesan cheese, thyme.

Directions:
1. Place brussels sprouts in bowl. Cover and microwave for 3 minutes.
2. Heat pan with generous amount of olive oil. Add bacon.
3. Cook until bacon is near crispy, lower heat to medium and add in brussels sprouts.
4. Stir and make sure the brussels sprouts are completely coated with olive oil. Close lid.
5. After about 2-3 minutes, open the lid and check on the sprouts. If the pan looks dry, add a splash of water and close lid again to steam. Repeat this process about 3-5 times, which should take about 15-20 minutes. Ensure that the brussels sprouts are cooked through in the center and have a nice sear.
6. To finish, add a splash of balsamic vinegar to the pan and stir. Follow by the honey mustard. Stir and turn off heat. Season with salt and pepper.
7. [optional] Top with grated parmesan cheese and thyme for serving.