Five Simple Korean Side Dishes (Banchan)

Ingredients

• 200 g Bean Sprouts (rinsed and drained)
• 1 tsp Salt (divided)
• 2 tbsp Sesame Oil (divided, toasted)
• ½ tsp Black Pepper (freshly ground)
• 2 stalks Green Onions (thinly sliced)
• 2 cloves Garlic (minced)
• 200 g Spinach (fresh leaves)
• 1 tsp Sesame Seeds (toasted)
• 1 medium Cucumber (thinly sliced)
• 4 pieces Persian Pickles (thinly sliced, crunchy)
• ½ tsp Red Pepper Flakes (gochugaru or crushed red pepper)
• 1 tsp Sugar
• 1 tbsp White Vinegar
• 3 tbsp Soy Sauce (regular or tamari for gluten‑free)
• 300 g Firm Tofu (pressed and cut into 2‑cm squares)
• 2 tbsp Cooking Oil (vegetable or canola oil for pan‑frying)
• 3 Eggs (large)
• 3 stalks Scallions (thinly sliced, divided between dishes)

Instructions

1. Blanch Bean Sprouts

   Bring a pot of water to a rolling boil. Add the bean sprouts and blanch for 3–4 minutes. Drain in a colander, rinse under cold water, and squeeze out as much water as possible.

   Time: PT5M

2. Season Bean Sprouts

   Transfer the drained sprouts to a bowl. Add ½ tsp salt, 1 tbsp sesame oil, a pinch of black pepper, 1 sliced green onion, and the minced garlic. Toss thoroughly until evenly coated.

   Time: PT3M

3. Blanch Spinach

   In the same pot of boiling water, briefly submerge the spinach for about 2 seconds, then immediately transfer to a colander and rinse with ice‑cold water. Squeeze out excess moisture.

   Time: PT3M

4. Season Spinach

   Place the spinach in a bowl. Add ½ tsp salt, 1 tbsp sesame oil, a pinch of black pepper, the minced garlic, sliced scallions, and toasted sesame seeds. Mix well.

   Time: PT3M

5. Prepare Cucumber‑Pickle Salad

   Thinly slice the cucumber and Persian pickles. In a mixing bowl combine them with sliced scallions, minced garlic, red pepper flakes, sugar, white vinegar, and soy sauce. Toss until the dressing coats the vegetables.

   Time: PT10M

6. Make Braising Sauce for Tofu

   In a small bowl whisk together soy sauce, 1 tbsp sesame oil, sliced scallions, minced garlic, toasted sesame seeds, and red pepper flakes. Set aside.

   Time: PT5M

7. Prepare Tofu

   Pat the pressed tofu dry, slice each block in half lengthwise, then cut into 2‑cm squares. Lightly season both sides with a pinch of salt.

   Time: PT5M

8. Pan‑Fry Tofu

   Heat 2 tbsp cooking oil in a frying pan over medium‑high heat. Add the tofu squares and fry until golden brown on each side, about 2‑3 minutes per side.

   Time: PT10M

   Temperature: Medium‑high heat

9. Braise Tofu

   Pour the prepared braising sauce over the fried tofu, spreading it evenly. Cover the pan with a lid and let simmer for 3–4 minutes until the sauce is absorbed.

   Time: PT4M

   Temperature: Medium heat

10. Beat Egg Mixture

    Crack the eggs into a bowl, add a pinch of salt, and whisk together. Stir in sliced scallions.

    Time: PT3M

11. Cook Egg Roll (Kodamari)

    Heat a thin layer of oil in a clean non‑stick pan over low heat. Pour in the egg mixture, tilting the pan to spread it thin. As the edges set, gently roll the omelette toward you with a spatula, then continue to roll until a log forms. Cook for another 2‑3 minutes on low heat until fully set.

    Time: PT10M

    Temperature: Low heat

12. Slice Egg Roll

    Transfer the rolled omelette to a cutting board and slice into ½‑inch thick rounds.

    Time: PT2M

13. Serve All Banchan

    Arrange the bean sprouts, spinach, cucumber‑pickle salad, braised tofu, and sliced egg roll on a serving platter. Serve alongside steamed rice or noodles.

    Time: PT2M

Nutrition Facts

Calories

210

Protein

8 g

Carbohydrates

22 g

Fat

10 g

Fiber

4 g