Basic Namul Banchan (Korean Sesame Garlic Vegetable Side Dish) Recipe by x
Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Cooking Instructions 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! :) 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. 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. 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. 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. 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. 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. 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. 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. 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. 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! :) 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! :) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Nikujaga (Simmered meat and potatoes) Jalapeno Cheese Cornbread Creole Jambalaya Greek Mussaka Tofu Hamburger Nikujaga (Simmered meat and potatoes) Jalapeno Cheese Cornbread Creole Jambalaya Greek Mussaka Tofu Hamburger Mango fruity Pasta with fried potatoes and garlic yogrut Deep Fried Bananas With Kachumbari Githeri and liver Fruity mocktail Creole Jambalaya Left over Grilled Chicken Spring Roll Greek Mussaka Matumbo stew Sweet Matumbo stew Mango fruity Pasta with fried potatoes and garlic yogrut Deep Fried Bananas With Kachumbari Githeri and liver Fruity mocktail Creole Jambalaya Left over Grilled Chicken Spring Roll Greek Mussaka Matumbo stew Sweet Matumbo stew