Banchan, the must-have side dishes accompanying all Korean meals, are delicious and nutritious, and the ones in this post are simple to cook. This is an easy recipe for two popular banchan: spinach and bean sprouts, each prepared with the same easy-to-find seasonings.
Recipe:
Spinach and Bean Sprouts:
I never really measured the bean sprouts or spinach. But a bag of 500 grams of each will make enough 4 to 5 meals. I would always grab a little more spinach than you think. Spinach always shrinks down to half the size.
You will need these ingredients for each banchan (spinach and bean sprout).
Seasoning ingredients:
- 1 TBSP Garlic
- .5 TBSP Salt
- 1 TBSP Sesame oil
- 1TBSP Sesame seeds
- (Optional) 1 TSP of MSG
Instructions:
Preparation: Start by thoroughly washing the spinach or bean sprouts. Remember, you’ll cook them separately, but follow the same steps for each.
Cooking: Bring a large pot of water to a boil. Add the spinach or bean sprouts and blanch for about 30 seconds to 1 minute or until they’re slightly wilted but still vibrant. Once you put the bean sprouts or spinach in the boiling water, it’ll lower the temperature. You mayhave to use your judgment of time on this.
Cooling and Draining: Quickly remove the sprouts and spinach from the boiling water and plunge them into ice water or spray with very cold water, whichever is easiest. This will stop the cooking process and retain the color. Drain well and gently squeeze out the excess water.
Seasoning: In a bowl, combine the blanched spinach or bean sprouts with 1 TBSP of minced garlic, 0.5 TBSP of salt, 1 TBSP of sesame oil, 1 TBSP of sesame seeds, and the optional 1TSP of MSG. Toss gently to ensure the greens are evenly coated with the seasoning.
Serving: Serve cold as a side to your favorite Korean main dishes, or add them to a bowl of rice with an egg on top for a quick meal. These banchan are perfect for adding a fresh, flavorful touch to any meal.
Simple and nutritious, these spinach and bean sprout banchan are a staple in Korean cuisine for a reason. Try them out, and let me know how they turned out on social media!
