Three Korean Side Dishes - Banchan
Seasoned Dried Radish Salad
Ingredients:
1 package of dried radish (about 5-6 ounces)
2 Tablespoons toasted sesame seeds
Sauce
• 2 large garlic cloves, minced.
• 1 green onion finely chopped.
• 1 Tablespoon fish sauce
• 2 Tablespoons Korean pepper paste (optional: Korean red chili powder)
• 2 Tablespoons malt syrup (optional: honey)
Instructions:
Thoroughly mix sauce ingredients in bowl. Set it aside.
Soak dried radish in hot tap water or boiled water for 20-30 minutes.
Drain in colander and rinse under cold water.
Squeeze out excess water. Place in large mixing bowl.
Pour sauce onto radish. Mix radish and sauce well. Mix in toasted sesame seeds.
Serve at room temperature or cold.
Seasoned Broccoli Salad
Ingredients:
1 large broccoli, cut into bite size pieces.
1.5 teaspoon sesame oil
1/8-1/4 teaspoon salt
1 Tablespoon toasted sesame seeds
Instructions:
Blanch broccoli for up to 15 seconds.
Drain broccoli, rinse under cold water and squeeze out excess water. Set in mixing bowl.
Season with sesame oil, salt, and toasted sesame seeds. Mix well.
Serve at room temperature or cold.
Pan Fried White Fish
Ingredients:
½-1 pound cod. Rinsed under cold water and patted dry.
Salt
Black pepper
1 cup flour
2 eggs, beaten.
Oil for pan frying.
Instructions:
Slice cod into ¼ inch thickness. Lightly season with salt and pepper on both sides.
Lightly flour each piece of fish with flour.
Coat floured fish in beaten egg.
Heat a large pan with oil. Pan fry fish until lightly golden on both sides. Repeat the process until all fish are pan fried.
Serve hot or at room temperature.
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