Yes, Four More Korean Side Dishes - Banchan

Continuing our Series of Banchan Recipes, here are four more easy Korean Side Dish recipes.

Recipes

Korean Braised Black Beans
Ingredients:
1 cup dry soybeans
4 cups water
¼ cup soy sauce
2 Tbsp rice wine (or Mirin)
2 Tbsp sugar
1-2 Tbsp malt syrup
1 tsp sesame seeds

Instructions:
Rinse 1 cup dry soybeans well. Soak in 2 cups of water for four hours. Drain and set aside.
Boil soaked soybeans in 2 cups of water for 10 minutes. Remove any excess foam that floats on top.
Add soy sauce, sugar, and rice wine vinegar. Braise on medium-low for 25-30 minutes. Occasionally mix so the beans do not burn.
Add malt syrup. Mix well. Cook for 2-3 minutes. Remove from heat. Sprinkle and mix in sesame seeds.
Let cool. Serve at room temperature or cold.

Radish & Carrot Salad
Ingredients:
1 large carrot, julienned
8-ounce white radish, julienned
1 Tbsp sesame oil
1 tsp soy sauce
1 tsp sugar
Salt
Instructions:
Place julienned carrots and radish in large bowl. Sprinkle 2 tsp salt. Mix well and let sit for one hour.
Drain carrots and radish, squeeze out excess water. Place in large bowl.
Add sesame oil, soy sauce and sugar. Mix well.
Serve cold or at room temperature.

Cucumber salad

Ingredients:
4-5 Persian cucumbers
½ tsp salt
2 tsp garlic, finely minced
2 Tbsp rice wine vinegar
2 Tbsp sugar
2 tsp sesame oil
1 tsp sesame seeds

Instructions:
Cut cucumbers into thin ovals or rounds. Place in large bowl. Sprinkle in ½ tsp salt. Mix well and let sit for 20 minutes.
Drain cucumbers and squeeze out excess water. Place in large bowl.
Mix in vinegar, sesame oil, sugar, minced garlic, and sesame seeds. Toss well.
Serve at room temperature or cold.

Korean Steamed Eggs

Ingredients:
4 eggs
1 cup anchovy broth (or chicken broth or water)
5-6 green onions, chopped.
1/4 tsp salt
Sesame oil
Water for boiling

Instructions:
Beat eggs well. Mix in anchovy broth and season with salt.
In ramekin, coat bottom and sides with small amount of sesame oil.
Pour beaten egg in ramekin.
Boil water in large pot. Place filled ramekin in pot. Close the lid and steam for 8 minutes on medium-low heat. Make sure the water only touches the bottom half of ramekin. You don’t want the water to touch the eggs.
Remove the lid and place chopped green onions on top of egg. Cover and let steam for another 4 minutes.
Serve hot.

[sheilaf]

I always love to eat those Korean side dishes in K. restaurants. I know it’s healthy and I wanted to try making it at home. Your video is so helpful. I can’t wait to try these recipes for my family!! Thank you! ❤

[jgage]

Inspiring! The variety between the vegetarian dishes is so appealing. I appreciate the different textures and methods. I’m heading out to my local Korean store right now!

[koinovic]

thanks for making videos, i've watched many of them in the grocery store and kitchen.

[OscarLazy]

So delicious, can’t wait to try them!

[jeantaborn]

Hi Jane, I love watching you cook. You have such a calm and pleasant presentation. And you are so pretty! There are many other Korean cooking videos out there, but you are my favorite. I hope you will upload more frequently in the future!

[imbabe]

I felt so intimidated with making panchan. You make it look so much easier!

[lfmccune]

Just discovered your channel and have subscribed! I began watching tonight with your Banchan videos posted last year, and was so pleased to see that you're continuing the series! I've always had problems with vegetables going bad before I get around to using them, so I've begun spiralizing carrots and zucchini and freezing them for future use. So much easier for me than the two-step julienne process (you are obviously a pro, I am not!). from there I can use them as noodles, chop them for zucchini/carrot bread, or cut them in shorter segments for Banchan. Recently bought my first Daikon Radish and spiralized that as well. I was so thrilled to see your carrot/radish dish! I neglected to squeeze out the water my first try (before watching your videos!) so they were a bit soggy, especially after freezing and thawing. Will take your advice and remove the excess water next time. I'm not a fan of salt, so when they're fresh I simply toss them in a dry pan for a bit to cook off the water, then toss with sesame oil and sprinkle with sesame seeds. It's a lovely side dish! Love your videos and look forward to seeing more! ❤

[helenlee]

Looks yummy 😋 I will make it thank you 🙏

[Jett]

Thank you for sharing all your awesome recipes!! I can’t wait to try them all!

[ivanthenuke]

Can't wait to try them! I have made banchan with cucumbers and with bean sprouts and love them so much! Still kind of nervous to try Kimchi - wish I could find a local hands-on class - but that is not likely in northern MN. One of my favorite parts of Korean food is the banchan. I have especially fallen in love with gochugaru (I had never heard of it a year ago and now I want to add it to everything 🙂) and love everything made with it. In fact, I am going to try making Tteokbokki for the first time today, so wish me luck!

[pigglet]

Love you videos! Can you use any black beans or is it a specific one at the Korean market? Thanks!

[karenbenavente]

Hi Jane, your recipes look so delicious 😋 thank you! Oh and thank you for the written recipes 😍

[ocouxzj]

These look so yummy! I was wondering if the carrots and radish were a bit too salty after squeezing the water out, what would you do?

[arlinesiu]

10:32 love your video and have always wanted to make the side dishes. Do you have measurements to what needs to be included in your recipes? Particularly the ratio of broth to egg for the steam eggs?

[micperez]

Does anyone have a link to those plates she has?