I’m always so delighted when I’m greeted with dozens of mini plates filled with delicious morsels of food at a Korean restaurant! It seems as if I’m getting all this food for free in addition to my order.
Banchan is a must at every Korean meal and it consists of:
- Kimchi: spicy pickled vegetables such as the infamous white cabbage kimchi.
- Namul: marinated steamed or stir-fried vegetables like stir-fried beansprouts.
- Jorim: a simmered dish in a light broth such as simmered tofu in a light soy sauce.
- Jjim: a steamed dish such as steamed egg.
- Jeon: a panfried dish such as pajeon.
With the many varieties of kimchi, namul, jorim, jjim and jeon, that’s well over dozens of banchan dishes to learn how to make!
Today I decided to try a kimchi banchan called Mu Saengchae which is a simple daikon radish kimchi. Very easy, and very delicious!
Step 1: Ingredients!
- 1/2 a daikon radish (or white carrot), julienned
- 1/2 a carrot, julienned (optional, just for colour)
- 2 cloves minced garlic
- 2 tsp salt
- 1 tbsp sugar
- 1 tbsp + 1 tsp gochugaru (or you can use regular crushed pepper flakes which works okay but has a slightly different aroma)
Step 2: Slice, chop, and slice some more!
I learned how to slice my daikon this way from watching Shikgaek!
Cut daikon and carrots into matchsticks and mince your garlic.
Step 3: Mix!
In a plastic container or bowl with a lid, mix the daikon, carrots, garlic, salt, sugar and gochugaru until everything has been evenly coated. Cover the container and let your daikon sit in the fridge for a couple of hours or overnight. I left mine in the fridge overnight.
Step 4: Serve!
Banchan Pic Credit: Wikipedia