Easiest Way to Make Homemade Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish)

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, basic namul banchan (korean sesame-garlic vegetable side dish). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

In banchan speak, basic sesame-garlic vegetable dish usually refers to vegetable food prepared in more of an uncooked (not always raw, though) fashion, and usually with sprouts and leafy green vegetables on the side. Whether you're looking for a simple side dish or two for your Korean grilling, or an array of side dishes for other Korean meals, these banchan dishes will complement just about any main dish! Kongnamul Muchim (Seasoned Soybean Sprouts) Beuseus namul (버섯 나물) is a typical Korean banchan, or side dish. It is simple but has a bold flavor.

Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook basic namul banchan (korean sesame-garlic vegetable side dish) using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish):

1. Make ready Vegetables of your choosing (see above) - at least 3/4 pound of each kind
2. Make ready water
3. Prepare salt
4. Take Seasoning:
5. Get 1 small clove garlic, minced (about 2/3 teaspoon)
6. Get 1/2 green onion, finely chopped
7. Take 1/2 teaspoon kosher salt (if you're using table salt, use roughly 90% the amount) OR 1.5 Tablespoons light soy sauce
8. Get 1/2 teaspoon sugar
9. Prepare 1 teaspoon toasted sesame oil
10. Take 1/2 teaspoon neutral oil
11. Take toasted sesame seeds for garnish (nice to have, not a biggie if you don't)

It is a broad term for any and every dish prepared in this manner. Most vegetables and mountainous herbs are sautéed, seasoned, marinated, steamed, dried or even enjoyed semi-raw. Banchan (반찬 飯饌) is a name for all the small side dishes that are typically served with rice in a Korean meal. They are usually served in small dishes (but not always) and is supposed to be shared with everyone at the table.

Instructions to make Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish):

1. Bring about 6 cups of water plus 2 teaspoons of salt to a gentle boil. After you put the water on the stove, prepare an ice bath in a large mixing bowl to shock the vegetables after they've been blanched.
2. Prepare your vegetables for blanching. Leafy greens always benefit from a good bath in water to release all the dirt and sand accumulated in the growing process. Spinach can be particularly dirty, especially after a good rain, so make sure to wash the spinach as many times as it takes for your water to run clean. Sprouts don't usually need to be washed.
3. When the water is gently boiling, place your first batch of vegetables in the water. Contrary to popular wisdom, I actually have had no problems putting as much vegetable matter into the pot as the water will cover.
4. Blanch the vegetables until the leafy parts turn a brighter, deeper green and the stalks just turn translucent (or in the case of sprouts, until they just turn translucent), no more than 2 or 3 minutes. If you're making spinach, take it out of the water immediately after it starts to wilt, which is probably no more than 30 seconds.
5. Take the vegetables out of the boiling water, place them immediately in the ice water bath and give them a good swish, letting them shock (essentially stop cooking) and cool for 3 or 4 minutes before removing them to a strainer/colander. You'll want to throw out some of the water and add more ice to keep the shocking water cold.
6. Repeat steps 3 to 5 for the rest of the vegetables and strain in the colander.
7. In fist sized batches, and according to type, thoroughly squeeze the excess liquid from the vegetables. This takes 2 or 3 squeezes and is an important step to keep from diluting the seasoning.
8. Cut into bite sized pieces (1 to 1.5 inches in length), but not the sprouts. We rarely ever cut the sprouts.
9. For every 2 cups of prepared vegetables, add the seasonings listed above and toss to season thoroughly and evenly.
10. Enjoy as a side dish with your Korean meal, by itself as a snack, or use it to make a yummy bowl of bibimbap! :)

Banchan (반찬 飯饌) is a name for all the small side dishes that are typically served with rice in a Korean meal. They are usually served in small dishes (but not always) and is supposed to be shared with everyone at the table. The second Korean side dish is bean sprout and spinach namul. Namul is a vegetable side dish that is seasoned simply with sesame oil, salt, and crushed sesame seeds. You can use almost any kind of vegetable you'd like, with the most traditional being spinach, bean sprout, and carrots.

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