Korean Side Dishes Continued: Episode 4

Four More Korean Side Dishes:

Recipes:

Spicy Radish Salad (Musaebgchae)
Ingredients:
1 pound Korean or Japanese radish
1 tsp Kosher salt
2 scallions, thinly chopped
2 Tbsp Korean chili pepper
2 tsp garlic, minced
½ tsp ginger, grated
1 Tbsp fish sauce
1 tsp sugar
1 tsp sesame seeds

Instructions:
Peel radish, cut into 2-inch lengths and cut into matchstick pieces. Place in large bowl and sprinkle with Kosher salt. Mix well and let sit for 20 minutes. Drain.
Place radish back in large bowl, add chili pepper, garlic, ginger, fish sauce, and sugar. Mix well. Add scallions and sesame seeds. Gently fold in. Let sit for 30 minutes or overnight in refrigerator.

Korean Potato Salad

Ingredients:
1.5 pounds russet potatoes
1 hardboiled egg
2 oz cucumbers (I like Persian cucumbers)
2 oz carrots
1 scallion, finely chopped
6 Tbsp mayonnaise
1 tsp salt
1 tsp black pepper (optional)
1 tsp sugar
2 Tbsp white vinegar

Instructions:

Cut cucumbers into thin slices. Place in bowl and mix with salt. Let sit for 15-20 minutes. Squeeze out excess water. Set aside.
Cut carrot into thin slices. Set aside.
Chopped hardboiled egg into large pieces. Set aside.
Boil potatoes until fork tender. Drain and place in large bowl. Roughly mash with a fork. Add carrots, cucumbers, egg, scallions and mix well. Add mayo, salt, sugar, and white vinegar. Mix well. Serve at room temperature or cold.

Seasoned Korean Watercress (Minari Muchim)

Ingredients:
6-8 oz Korean water cress
2 tsp salt
1 medium scallion, finely chopped
½ tsp garlic
½ tsp sesame oil
1 tsp sesame seeds
2 tsp soy sauce
1 tsp sugar

Instructions:
Clean watercress. Blanch in boiling water for about 30 seconds. Drain, rinse with cold water, squeeze out excess water. Cut into bite size pieces and place in large bowl. Season with salt, scallions, garlic, sesame oil, sesame seeds, soy sauce, sugar, and salt to taste. Mix well. Serve at room temperature or cold.

Braised Lotus Roots (Yeonggeun Jorim)

Ingredients:
1 pound lotus root (I use prepackaged, poached lotus root slices)
2 Tbsp oil
2 ¼ cup water
¼ soy sauce
2 garlic, minced
¾ cup rice syrup (or ½ cup sugar)
2 tsp sesame oil
1 tsp sesame seeds

Instructions:
Heat oil in large pan. Stir fry lotus roots for a few minutes until lightly softer and translucent.
Add water, soy sauce and garlic. Mix well and let come to boil with lid on. Reduce heat to low and let Braise for 40 minutes.
Add rice syrup and stir well. Cover and braise for another 20 minutes. Remove lid. Mix in sesame oil and sprinkle with sesame seeds. Serve at room temperature or cold.

Enjoy!

[lindagregory]

The radish and potatoe salad would be my favorite. Thank You for sharing ❤

[rachelwise]

So approachable, and looks easy to make. Your an excellent teacher. Enjoying the series so much!

[JustbeingJoi]

Thank you so much your videos have given me the opportunity to really show off my skills in the Korea food of cooking for my family ❤

[ednaarroyo]

Thank you again for another great Korean dishes! You’re awesome!

[stonefly]

Love the vid and love the (One note: always taste the recipes you make! It really adds a highlight to the video!!!)

[atsele]

I am definitely going to try making this when i find some free time!! Thank you for the video :)

[classical]

I love Korean side dishes!!! Tried lotus root for the very first time as a ban chan. It was yummy!! Had another side dish that tasted so much like dry squid, but I think it might've been jack fruit or another veggie with same texture... I dunno, but it was delicious!

[ritachan]

Thank you so much, that's all I need.❤ could you tell me, whether we can put it in the refrigerator for storage for a whole week? Could it last more than one day ?

[echang]

I would love to make these side dishes. Could you provide measurements for the recipes? Thanks!

[raymondbeytrison]

for Spicy Radish Salad (Musaebgchae), sesame oil or fish sauce ?

[khushbumerchant]

Can I use sugar instead of rice syrup for lotus banchan?

[jimmcfarland]

Grandmas potato salad is now a Korean side dish??? Lol

[wingolden]

I made the lotus roots, it came out yummy but doesn’t have the shiny sticky look. What is wrong ?