Banchan Basics: The Essential Side Dishes
A meal without banchan is incomplete. They are not merely garnishes; they are a fundamental component that allows you to construct a different bite every time you pick up your spoon.
Master the pantry staples before you branch out.
Keep soy sauce, sesame oil, toasted sesame seeds, and minced garlic within arm's reach. You will be using these ingredients for almost every dish.
- small mixing bowls
- tongs
- skillet
- saucepan
What goes in.
- 1 bunchspinach, blanched and squeezed dry
- 1 lbbean sprouts, rinsed
- 2 tbspsoy sauce
- 1 tbsptoasted sesame oil
- 1 tbsptoasted sesame seeds
- 2 clovesgarlic, minced
Seasoning by Squeeze
For vegetable side dishes, the secret is removing excess water after blanching. Squeeze the greens firmly with your hands until no more droplets fall, ensuring the seasoning clings to the vegetable rather than sliding off into a pool of water.
The method.
Blanch the vegetables
Drop the spinach or bean sprouts into boiling salted water for 30 seconds. Remove immediately to an ice bath to stop the cooking and preserve the color.
Drain and squeeze
Drain the vegetables well and press them between your palms or a clean cloth to remove as much moisture as possible.
Season and toss
In a bowl, combine the vegetables with the soy sauce, minced garlic, sesame oil, and seeds. Massage the dressing into the greens with your hands to distribute the flavors evenly.
Other turns to take.
Oi Muchim
Sliced cucumbers tossed with chili flakes, vinegar, and garlic.
Gyeran-mari
Thinly rolled omelet slices made with finely chopped scallions and carrots.
When it doesn't go to plan.
Always toast your sesame seeds in a dry pan until they smell nutty; it makes a significant difference.
Make banchan in advance; many flavors improve after sitting in the refrigerator for a few hours.
Use small, individual plates for each dish to maintain a clean presentation on the table.
The ones that keep coming up.
How long can I store banchan?
Vegetable-based sides stay fresh for 3 to 4 days in an airtight container in the refrigerator.
Can I use dried garlic instead of fresh?
Avoid dried garlic. The pungent, sharp bite of fresh minced garlic is necessary for the proper profile of these dishes.
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