4 Banchan Recipes
4 Banchan Recipes
Ingredients
For the Saesongi Beoseot Bokkeum (Stir-fried King Oyster Mushroom)
- 3 king oyster mushrooms
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon corn syrup
- 1/2 tablespoon oyster sauce
For the Musaengchae (Spicy Radish Salad)
- 300 grams Korean radish
- 2 tablespoons chopped green onion
- 1 tablespoon minced garlic
- 3 tablespoons fish sauce
- 1 pinch salt
- 2 tablespoons sugar
- 2 1/2 tablespoons chili flakes (gochugaru)
- 2 tablespoons vinegar
- 1/2 tablespoon ginger powder, (optional)
- 1 tablespoon sesame seeds
For the Gyeranjang (Soy Marinated Eggs)
- 6 eggs
- 1/2 onion
- 2 green onions
- 2 green chili peppers, (optional)
- 100 ml soy sauce
- 100 ml water
- 50 ml sugar
- 2 tablespoons sesame seeds
For the Oimuchim (Spicy Cucumber Salad)
- 1 cucumber
- 1/2 onion
- 1/2 tablespoon seasoned salt
- 1 tablespoon chili flakes (gochugaru)
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
Instructions
- 1
For the Gyeranjang (Soy Marinated Eggs): Boil the 6 eggs until hard-boiled. Once cooked, peel them and set aside. This can be done while preparing other banchan.
⏱️ 10 min
- 2
In a bowl, combine 100ml of soy sauce, 100ml of water, and 50ml of sugar. Mix until the sugar is dissolved.
⏱️ 2 min
- 3
Dice 1/2 onion and chop 2 green onions. Slice 2 green chili peppers (if using). Add the chopped onion, green onions, sliced green chili peppers, and 2 tablespoons of sesame seeds to the liquid mixture and stir to combine.
⏱️ 5 min
- 4
Add the 6 peeled boiled eggs to the marinade, ensuring they are fully submerged. Place the container with the eggs in the fridge and let them marinate overnight (at least 12 hours) before eating.
⏱️ 3 min
- 5
For the Saesongi Beoseot Bokkeum (Stir-fried King Oyster Mushroom): Slice the 3-4 king oyster mushrooms into thick, round pieces. Score one side of each mushroom slice in a cross-hatch pattern.
⏱️ 5 min
- 6
Add 1 tablespoon of olive oil and 1 tablespoon of butter to a pan and heat it over medium-high heat.
⏱️ 1 min
- 7
Add the scored mushrooms to the pan and pan-fry them until almost cooked, about 3-5 minutes per side. Once almost cooked, push the mushrooms to one side of the pan, creating an empty space.
⏱️ 8 min
- 8
To the empty side of the pan, add 1 tablespoon of minced garlic, 1 tablespoon of soy sauce, 1 tablespoon of corn syrup, and 1/2 tablespoon of oyster sauce. Mix these sauce ingredients in the pan.
⏱️ 1 min
- 9
Combine the mushrooms with the sauce, mixing thoroughly, and continue to simmer for 1-2 minutes until the mushrooms are well coated and cooked through.
⏱️ 2 min
- 10
For the Musaengchae (Spicy Radish Salad): Julienne the 300-350g Korean radish.
⏱️ 10 min
- 11
In a large bowl, combine the julienned radish with 1 tablespoon of minced garlic, 3 tablespoons of fish sauce, a pinch of salt, 2 tablespoons of sugar, 2 1/2 to 3 tablespoons of chili flakes (gochugaru), 2 tablespoons of vinegar, and 1/2 tablespoon of ginger powder (if using).
⏱️ 3 min
- 12
Mix all the ingredients thoroughly by hand until the radish is well coated and starts to develop color.
⏱️ 2 min
- 13
Add 2-3 tablespoons of chopped green onion and 1 tablespoon of sesame seeds, then mix again.
⏱️ 1 min
- 14
Put the salad in the fridge and let it chill for 30-60 minutes before serving.
⏱️ 2 min
- 15
For the Oimuchim (Spicy Cucumber Salad): Slice 1 cucumber into thin rounds. Slice 1/2 onion thinly.
⏱️ 5 min
- 16
In a bowl, combine the sliced cucumber and onion with 0.3-0.5 tablespoon of seasoned salt, 1-1.5 tablespoon of chili flakes (gochugaru), 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds.
⏱️ 2 min
- 17
Toss all the ingredients thoroughly by hand until well combined.
⏱️ 1 min
- 18
Place the salad in the fridge and let it chill for 1 hour before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
4 Banchan Recipes
For the Saesongi Beoseot Bokkeum (Stir-fried King Oyster Mushroom)
- 3 king oyster mushrooms
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon corn syrup
- 1/2 tablespoon oyster sauce
For the Musaengchae (Spicy Radish Salad)
- 300 grams Korean radish
- 2 tablespoons chopped green onion
- 1 tablespoon minced garlic
- 3 tablespoons fish sauce
- 1 pinch salt
- 2 tablespoons sugar
- 2 1/2 tablespoons chili flakes (gochugaru)
- 2 tablespoons vinegar
- 1/2 tablespoon ginger powder, (optional)
- 1 tablespoon sesame seeds
For the Gyeranjang (Soy Marinated Eggs)
- 6 eggs
- 1/2 onion
- 2 green onions
- 2 green chili peppers, (optional)
- 100 ml soy sauce
- 100 ml water
- 50 ml sugar
- 2 tablespoons sesame seeds
For the Oimuchim (Spicy Cucumber Salad)
- 1 cucumber
- 1/2 onion
- 1/2 tablespoon seasoned salt
- 1 tablespoon chili flakes (gochugaru)
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
Instructions
- 1
For the Gyeranjang (Soy Marinated Eggs): Boil the 6 eggs until hard-boiled. Once cooked, peel them and set aside. This can be done while preparing other banchan.
⏱️ 10 min - 2
In a bowl, combine 100ml of soy sauce, 100ml of water, and 50ml of sugar. Mix until the sugar is dissolved.
⏱️ 2 min - 3
Dice 1/2 onion and chop 2 green onions. Slice 2 green chili peppers (if using). Add the chopped onion, green onions, sliced green chili peppers, and 2 tablespoons of sesame seeds to the liquid mixture and stir to combine.
⏱️ 5 min - 4
Add the 6 peeled boiled eggs to the marinade, ensuring they are fully submerged. Place the container with the eggs in the fridge and let them marinate overnight (at least 12 hours) before eating.
⏱️ 3 min - 5
For the Saesongi Beoseot Bokkeum (Stir-fried King Oyster Mushroom): Slice the 3-4 king oyster mushrooms into thick, round pieces. Score one side of each mushroom slice in a cross-hatch pattern.
⏱️ 5 min - 6
Add 1 tablespoon of olive oil and 1 tablespoon of butter to a pan and heat it over medium-high heat.
⏱️ 1 min - 7
Add the scored mushrooms to the pan and pan-fry them until almost cooked, about 3-5 minutes per side. Once almost cooked, push the mushrooms to one side of the pan, creating an empty space.
⏱️ 8 min - 8
To the empty side of the pan, add 1 tablespoon of minced garlic, 1 tablespoon of soy sauce, 1 tablespoon of corn syrup, and 1/2 tablespoon of oyster sauce. Mix these sauce ingredients in the pan.
⏱️ 1 min - 9
Combine the mushrooms with the sauce, mixing thoroughly, and continue to simmer for 1-2 minutes until the mushrooms are well coated and cooked through.
⏱️ 2 min - 10
For the Musaengchae (Spicy Radish Salad): Julienne the 300-350g Korean radish.
⏱️ 10 min - 11
In a large bowl, combine the julienned radish with 1 tablespoon of minced garlic, 3 tablespoons of fish sauce, a pinch of salt, 2 tablespoons of sugar, 2 1/2 to 3 tablespoons of chili flakes (gochugaru), 2 tablespoons of vinegar, and 1/2 tablespoon of ginger powder (if using).
⏱️ 3 min - 12
Mix all the ingredients thoroughly by hand until the radish is well coated and starts to develop color.
⏱️ 2 min - 13
Add 2-3 tablespoons of chopped green onion and 1 tablespoon of sesame seeds, then mix again.
⏱️ 1 min - 14
Put the salad in the fridge and let it chill for 30-60 minutes before serving.
⏱️ 2 min - 15
For the Oimuchim (Spicy Cucumber Salad): Slice 1 cucumber into thin rounds. Slice 1/2 onion thinly.
⏱️ 5 min - 16
In a bowl, combine the sliced cucumber and onion with 0.3-0.5 tablespoon of seasoned salt, 1-1.5 tablespoon of chili flakes (gochugaru), 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds.
⏱️ 2 min - 17
Toss all the ingredients thoroughly by hand until well combined.
⏱️ 1 min - 18
Place the salad in the fridge and let it chill for 1 hour before serving.
⏱️ 1 min