House Banchan Recipe
Make House Banchan Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cucumber kimchi (Oi Kimchi)
Spicy braised shiitake mushrooms
Soy-sesame spinach (Sigeumchi Namul)
Pan-fried tofu (crispy)
Pickled daikon
Method
Cucumber kimchi (Oi Kimchi)
- 1
Salt cucumbers
Place the sliced cucumbers in a bowl, sprinkle with 1 tbs coarse salt, toss, and let sit for 10 minutes. This draws out water and crisps them.
- 2
Rinse and drain
Rinse cucumbers under cold water to remove excess salt. Drain in a colander and gently squeeze out extra water. Pat dry with paper towels.
- 3
Make dressing and combine
In a small bowl combine 1 tsp minced garlic, 1 tsp gochugaru, 1 tsp fish sauce, 1 tsp sugar, 2 tbs sliced green onion, and 1 tsp sesame oil. Toss the drained cucumber slices with the dressing until evenly coated. Sprinkle 1 tsp toasted sesame seeds before serving. Chill 10–15 minutes if time allows.
Spicy braised shiitake mushrooms
- 4
Soak mushrooms
Place dried shiitake in 2 cups warm water and soak 20–30 minutes until softened. Reserve soaking liquid (strain to remove grit). Slice mushrooms if whole, reserve 1/4 cup soaking liquid for sauce and discard the rest or save for stock.
- 5
- 6
Braise in sauce
Add 2 tbs soy sauce, 1 tbs mirin, 1 tsp gochujang, 1 tsp sugar and 1 tbs water plus 1/4 cup reserved mushroom soaking liquid. Bring to a gentle simmer and cook 4–6 minutes until sauce thickens and mushrooms are glazed. Stir in 1 tsp sesame oil and 1 tbs sliced green onion. Remove from heat and cool slightly before serving.
Soy-sesame spinach (Sigeumchi Namul)
- 7
- 8
Season
Squeeze out excess water from the spinach and gently squeeze into a tight bundle; chop coarsely if leaves are large. In a bowl, combine spinach with 1 tsp minced garlic, 1 tsp soy sauce, 1 tsp sesame oil and 1 tsp toasted sesame seeds. Toss to combine and adjust seasoning to taste.
Pan-fried tofu (crispy)
- 9
Press and slice tofu
Drain the tofu and press between paper towels or a clean kitchen towel with a weight for 10–15 minutes to remove excess moisture. Slice into 1/2" thick rectangles or cubes.
- 10
Coat and pan-fry
Toss tofu pieces lightly in 3 tbs cornstarch to coat evenly. Heat 2 tbs vegetable oil in a nonstick skillet over medium-high heat. Add tofu pieces and fry 3–5 minutes per side until golden and crisp, working in batches if necessary to avoid crowding.
- 11
Finish
Transfer tofu to a paper towel-lined plate. Drizzle with 1 tsp soy sauce and sprinkle 1 tsp gochugaru if using. Serve warm or at room temperature.
Pickled daikon
- 12
Make quick pickle
In a bowl or jar combine 1 tbs rice vinegar, 2 tsp sugar, 1 tsp salt and 2 tbs water. Stir until sugar and salt dissolve. Add 2 cups julienned daikon and toss to coat. Let sit at least 15 minutes; refrigerate up to 3 days. For best flavor, allow 1–2 hours.