3 Korean Banchan for Just $8
Ingredients
Korean Stir-Fried Zucchini
zucchini (sliced)
1.5 piece
onion (thinly sliced)
0.5 piece
red chili pepper (thinly sliced)
1 piece
Korean fish sauce
15 ml
cooking oil
15 ml
garlic (minced)
1 tbsp
gochugaru
1 tbsp
soy sauce
7.5 ml
sesame oil
15 ml
sesame seeds (toasted)
1 tsp
Doenjang Muchim with Young Napa Cabbage
young napa cabbage
2 bunch
green onion
1 stalk
salt
1 pinch
garlic (minced)
0.5 tbsp
doenjang
0.5 tbsp
gochugaru
0.5 tbsp
soy sauce
0.5 tbsp
sesame oil
0.5 tbsp
sesame seeds (toasted)
1 tsp
Buchu Muchim (Seasoned Chive Salad)
chives
1 bunch
onion (thinly sliced)
0.5 piece
soy sauce
15 ml
rice vinegar
15 ml
gochugaru
1 tbsp
sugar
1 tbsp
fish sauce
15 ml
sesame oil
15 ml
plum extract syrup
15 ml
black pepper
1 pinch
sesame seeds (toasted)
1 tsp
Instructions
Prepare zucchini
Wash and slice 1.5 zucchinis into thin half-moons.
Slice onion and chili
Thinly slice half an onion and one red chili pepper.
Stir-fry zucchini
Heat oil in a pan, add minced garlic and gochugaru. Stir for 30 seconds, then add zucchini, onion, and chili. Stir-fry 3-4 minutes until zucchini softens. Add fish sauce and soy sauce, cook 1 minute more. Finish with sesame oil and toasted sesame seeds.
Blanch cabbage
Bring a pot of salted water to boil. Add young napa cabbage and blanch 1-2 minutes until bright green. Drain and rinse under cold water. Squeeze out excess water.
Season cabbage
In a bowl, mix minced garlic, doenjang, gochugaru, soy sauce, and sesame oil. Add blanched cabbage and green onion. Toss to coat. Sprinkle with toasted sesame seeds.
Prepare chives and onion
Wash chives and cut into 5 cm lengths. Thinly slice half an onion.
Make chive dressing
In a bowl, combine soy sauce, rice vinegar, gochugaru, sugar, fish sauce, sesame oil, plum syrup, and a pinch of black pepper. Mix well until sugar dissolves.
Mix chive salad
Add prepared chives and sliced onion to the dressing. Toss to coat evenly. Sprinkle with toasted sesame seeds before serving.
Original recipe
Storage
Best eaten within 2 days. Store each banchan separately in airtight containers.
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