Continuing our Series of Banchan Recipes, here are four more easy Korean Side Dish recipes.

Recipes

Korean Braised Black Beans
Ingredients:
1 cup dry soybeans
4 cups water
¼ cup soy sauce
2 Tbsp rice wine (or Mirin)
2 Tbsp sugar
1-2 Tbsp malt syrup
1 tsp sesame seeds

Instructions:
Rinse 1 cup dry soybeans well. Soak in 2 cups of water for four hours. Drain and set aside.
Boil soaked soybeans in 2 cups of water for 10 minutes. Remove any excess foam that floats on top.
Add soy sauce, sugar, and rice wine vinegar. Braise on medium-low for 25-30 minutes. Occasionally mix so the beans do not burn.
Add malt syrup. Mix well. Cook for 2-3 minutes. Remove from heat. Sprinkle and mix in sesame seeds.
Let cool. Serve at room temperature or cold.

Radish & Carrot Salad
Ingredients:
1 large carrot, julienned
8-ounce white radish, julienned
1 Tbsp sesame oil
1 tsp soy sauce
1 tsp sugar
Salt
Instructions:
Place julienned carrots and radish in large bowl. Sprinkle 2 tsp salt. Mix well and let sit for one hour.
Drain carrots and radish, squeeze out excess water. Place in large bowl.
Add sesame oil, soy sauce and sugar. Mix well.
Serve cold or at room temperature.


Cucumber salad

Ingredients:
4-5 Persian cucumbers
½ tsp salt
2 tsp garlic, finely minced
2 Tbsp rice wine vinegar
2 Tbsp sugar
2 tsp sesame oil
1 tsp sesame seeds

Instructions:
Cut cucumbers into thin ovals or rounds. Place in large bowl. Sprinkle in ½ tsp salt. Mix well and let sit for 20 minutes.
Drain cucumbers and squeeze out excess water. Place in large bowl.
Mix in vinegar, sesame oil, sugar, minced garlic, and sesame seeds. Toss well.
Serve at room temperature or cold.

Korean Steamed Eggs

Ingredients:
4 eggs
1 cup anchovy broth (or chicken broth or water)
5-6 green onions, chopped.
1/4 tsp salt
Sesame oil
Water for boiling

Instructions:
Beat eggs well. Mix in anchovy broth and season with salt.
In ramekin, coat bottom and sides with small amount of sesame oil.
Pour beaten egg in ramekin.
Boil water in large pot. Place filled ramekin in pot. Close the lid and steam for 8 minutes on medium-low heat. Make sure the water only touches the bottom half of ramekin. You don’t want the water to touch the eggs.
Remove the lid and place chopped green onions on top of egg. Cover and let steam for another 4 minutes.
Serve hot.