Korean Sides (banchan) — Unlimited Recipe

Prepare cucumbers

If using a whole cucumber, cut into 1/4-inch half-moons to total about 1 cup. Toss with 1/2 tbsp kosher salt in a bowl and let sit 10 minutes to draw out water. After 10 minutes, gently squeeze or drain liquid and pat cucumbers lightly with paper towel.

Make dressing and toss

In a small bowl combine 1.5 tbsp rice vinegar, 1 tsp gochugaru, 1/2 tsp sugar, 1/2 tsp minced garlic, 1/2 tsp sesame oil and sliced green onion. Taste and adjust heat or acidity. Toss cucumbers with dressing until evenly coated. Sprinkle toasted sesame seeds on top and serve immediately or chill up to 30 minutes.

Blanch and cool spinach

Bring a medium pot of water to a boil and add 1/2 tsp kosher salt. Add 4 cups fresh spinach and blanch 20–30 seconds until wilted and bright green. Immediately drain and plunge into a bowl of ice water to stop cooking. Drain thoroughly and squeeze out excess water with your hands (or wrap and press).

Season spinach

Place the squeezed spinach in a bowl and add 1 tsp soy sauce, 1 tsp sesame oil, 1/4 tsp minced garlic and 1/2 tsp toasted sesame seeds. Mix gently to combine, taste and adjust seasoning. Portion and serve at room temperature or chilled.

Prepare potatoes

If using baby potatoes, halve to roughly 2 cups. Heat 1 tsp neutral oil in a small skillet over medium heat. Add potatoes cut-side down and sauté 2–3 minutes until lightly golden.

Braise

Add 1/4 cup water, 2 tbs soy sauce, 1 tbs brown sugar and 1/2 tsp minced garlic to the skillet. Bring to a simmer, cover, and cook 10–12 minutes until potatoes are tender and liquid has reduced to a glossy glaze. Uncover and cook another 1–2 minutes to thicken, shaking the pan so potatoes glaze evenly.

Finish

Remove from heat and stir in 1/2 tsp sesame oil. Sprinkle 1/2 tsp toasted sesame seeds over the potatoes. Serve warm or at room temperature.

Make pickling brine

In a small jar or bowl combine 2 tbs rice vinegar, 2 tbs water, 1 tsp sugar, 1/4 tsp kosher salt and 1/8 tsp turmeric (if using) until sugar and salt dissolve.

Pickle radish

Add 1 cup julienned daikon to the brine, pressing down so the radish is submerged. Let sit at room temperature for 20–30 minutes for a quick pickle, or refrigerate for up to 24 hours for deeper flavor. Drain before serving.

Prep and dredge

Slice zucchini into 1/4-inch rounds to yield about 2 cups. Lightly salt the rounds (1/4 tsp salt) and let rest 5 minutes, then pat dry. Dredge each slice in 1/4 cup flour, shaking off excess, then dip into the beaten egg.

Pan-fry

Heat 1 tbs neutral oil in a nonstick skillet over medium heat. Add zucchini slices in a single layer and fry 1–1.5 minutes per side until golden and cooked through. Transfer to a plate lined with paper towel to drain. Serve warm.