VideoNEW
Podcasts
Blogs
Watch Video
Cuisine Category
Special Consideration
Food Category
Listen
You need to upgrade your Flash Player This is replaced by the Flash content. Place your alternate content here and users without the Flash plugin or with Javascript turned off will see this.
- Cuisine: Korean
- Prep Time: 20 min(s)
- Cook Time: 15 min(s)
- Serves 4-6
Banchan refers to small side dishes of food served with cooked rice in Korean cuisine. Korean cuisine is famous for an amazing array of banchan which accompanies many Korean meals to complement and accentuate the flavours of the main dishes. Often colourful and varied, banchan is set in the middle of the table to be shared.
Ingredients
Hobak narmul (quick braised Korean zucchini)1 medium-sized Korean zucchini, sliced into 5mm half-moon shapes
1 tbsp oil
½ clove garlic, minced
½ tbsp sesame oil
½ tsp salted shrimp juice
1 tbsp green onions, sliced
Kochugaru (Korean chilli powder)
Myulchi bokkeum (stir-fried dried anchovies)
1½- 2 tbsp oil
1 clove garlic, minced
1 cup tiny baby anchovies
1 tbsp soy sauce
2 tbsp mirin, or cooking sake
1-2 tbsp malt/corn or glucose syrup
1 tbsp raw sugar
2 tbsp pinenuts, pumpkin seeds or sunflower seeds
Gamja bokkeum (stir-fried potatoes)
2 medium-sized potatoes, julienned
2-3 tbsp canola or grapeseed oil
½ onion, sliced
1 clove garlic, minced
1 green onion, sliced, white part only
½ mild green chilli, thinly sliced (optional)
Salt and pepper
Preparation
For the hobak narmul, salt the zucchini very lightly with salt. Leave for a few minutes and wipe off excess water with a paper towel.Pour the oil to a heated saucepan and add the zucchini. Cook over a medium heat, add the garlic and cook briefly.
Put in the seasame oil and salted shrimp juice.
Cook the zucchini until it softens. Don’t caramelise the zucchini.
Add the green onions when the zucchini is nearly done.
Place cooked zucchini on a serving plate and sprinkle a pinch of chilli powder on top.
For the myulchi bokkeum, heat the oil in a non-stick saucepan.
Add the garlic and sauté gently for a few seconds.
Add the dried anchovies and sauté over a gentle heat, making sure that the anchovies are well coated with oil, for about 2 minutes.
Take out the anchovies and set aside.
In the same pan, add all the other ingredients and bring to a quick boil.
Add the anchovies and nuts, and stir until they are well coated.
For the gamja bokkeum, wash and drain the potatoes well.
Add the oil to a heated frying pan and then add the potatoes.
Cook over medium heat, until the potatoes start to soften.
Add the onions and garlic and sauté until they are cooked and potatoes have softened, but still retaining their shape. Do not caramelise the potatoes, they should be pale in colour.
Add the green onions and chillies, and season with salt and plenty of ground black pepper.
If you enjoyed this Korean banchan recipe (Korean side dishes) then browse more Korean recipes, side dish recipes, easy recipes, entertaining recipes, quick recipes and our most popular hainanese chicken rice recipe.
Korean Restaurants
Displaying 10 of 87 Korean Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Arirang | Perth | |
| 2. | Mapo Korean Restaurant | Adelaide | |
| 3. | 7 & 7 | Carnegie | |
| 4. | Mukunghwa | Glebe | |
| 5. | Se Joung | Campsie | |
| 6. | Great River Korean Barbecue | Adelaide | |
| 7. | Seoul Restaurant | Melbourne | |
| 8. | Korea Palace | Melbourne | |
| 9. | Kimchi Grandma | Carnegie | |
| 10. | JJ Jackson | Brisbane |
Featured Food & Recipes
Hot Tips
Fruit and veg
Use fruit and vegetables that are in season. They will look better, taste better and the prices are lower.
Glossary
Escalope
Thin slice of meat, often beaten thinner for quick cooking. One method used to prepare veal escalopes is to coat them with breadcrumbs.
