We can cook Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) by using 11 ingredients and 10 steps. Here is how you achieve Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish).
Ingredients of Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish)
- You need to prepare of Vegetables of your choosing (see above) - at least 3/4 pound of each kind.
- Prepare of water.
- Prepare of salt.
- Prepare of Seasoning:.
- Prepare 1 of small clove garlic, minced (about 2/3 teaspoon).
- Prepare 1/2 of green onion, finely chopped.
- You need to prepare 1/2 teaspoon of kosher salt (if you're using table salt, use roughly 90% the amount) OR 1.5 Tablespoons light soy sauce.
- Prepare 1/2 teaspoon of sugar.
- You need to prepare 1 teaspoon of toasted sesame oil.
- Prepare 1/2 teaspoon of neutral oil.
- You need to prepare of toasted sesame seeds for garnish (nice to have, not a biggie if you don't).
Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) directions
- 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..
- 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..
- 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..
- 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..
- 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..
- Repeat steps 3 to 5 for the rest of the vegetables and strain in the colander..
- 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..
- Cut into bite sized pieces (1 to 1.5 inches in length), but not the sprouts. We rarely ever cut the sprouts..
- For every 2 cups of prepared vegetables, add the seasonings listed above and toss to season thoroughly and evenly..
- Enjoy as a side dish with your Korean meal, by itself as a snack, or use it to make a yummy bowl of bibimbap! :).
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