Korean Sides (banchan) Recipe

Prep cucumbers

Slice cucumbers into 1/8–1/4-inch rounds (or lengthwise thin half-moons). Place in a bowl, sprinkle with 1 tsp kosher salt, toss, and let sit 10 minutes to draw out water.

Drain and season

After 10 minutes, gently squeeze cucumbers to remove excess liquid and discard liquid. Return cucumbers to bowl and add 1 tbs rice vinegar, 1 tsp gochugaru, 1/2 tsp minced garlic, 1 tbs sliced green onion, 1/2 tsp sesame oil, 1/2 tsp toasted sesame seeds and 1/4 tsp sugar. Toss to combine. Taste and adjust salt or vinegar. Serve immediately or chill up to 2 hours.

Blanch spinach

Bring a medium pot of water to a rolling boil and add 1 tsp kosher salt. Add 6 cups fresh spinach and blanch 20–30 seconds until wilted but bright green.

Shock and squeeze

Immediately transfer spinach to a bowl of ice water to stop cooking. After 30 seconds, drain and squeeze out excess water with your hands (or press between towels) until mostly dry. Roughly chop into 1–2 inch lengths.

Season

Place spinach in a bowl and add 1 tbs soy sauce, 1 tsp sesame oil, 1/2 tsp minced garlic, 1/2 tsp toasted sesame seeds and 1/4 tsp sugar if using. Mix well, taste, and adjust seasoning. Serve chilled or at room temperature.

Press and slice tofu

Drain 14 oz firm tofu and press gently between paper towels or a clean kitchen towel for 10 minutes to remove excess water. Slice into 1/2-inch thick slabs or 3/4-inch cubes per preference. Lightly season both sides with 1/2 tsp kosher salt.

Pan-fry

Heat a nonstick or cast-iron skillet over medium-high and add 2 tbs vegetable oil. When oil is hot, add tofu pieces in a single layer (work in batches if needed). Fry 3–4 minutes per side until golden brown and crisp edges. Transfer to a plate lined with paper towel to drain.

Make sauce and finish

In a small bowl combine 1 tbs soy sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp minced ginger and 1/2 tsp minced garlic. Drizzle or spoon the sauce over the warm tofu. Garnish with 1 tbs thinly sliced scallion and 1/2 tsp toasted sesame seeds. Serve warm or room temperature.

Prep radish

Peel and julienne or thinly slice enough daikon to make 1 cup.

Quick-pickle

In a small jar or bowl combine 2 tbs rice vinegar, 2 tbs water, 1 tsp sugar and 1/4 tsp kosher salt. Stir until sugar and salt dissolve. Add daikon, press to submerge, and let sit at room temperature 20–30 minutes or refrigerate for at least 1 hour for crisper, more pickled flavor. Drain before serving.

Blanch sprouts

Bring 6 cups water to a boil with 1 tsp kosher salt. Add 4 cups rinsed mung bean sprouts and blanch 1 minute until just tender-crisp. Drain immediately.

Season and serve

Place drained sprouts in a bowl. Add 1 tsp toasted sesame oil, 1/2 tsp minced garlic, 1/2 tsp soy sauce and 1/2 tsp toasted sesame seeds. Toss gently to combine. Taste and add a pinch more salt or sesame oil if needed. Serve chilled or room temperature.