Oyee Banchan - Cucumbers

Ingredients:

1 Swedish /English cucumber (2-3 Kirby cucumbers are good too)
1 tbsp Salt
1/2 tsp Korean Red Pepper Powder
1/2 tsp Minced Garlic
1 tsp Roasted Sesame Seeds
2 tbsp Chopped Scallions



Slice thinly your cucumber.



Salt your cucumber for approx. 1 hour.


When your cucumber bends slightly, rinse off the salt with cold water.


Soak your cucumbers in cold water for 5-10 minutes to release the saltiness.



Remove the water, and squeeze the cucumbers to take away the excess water.

Add the scallions, red pepper powder, sesame seeds, and garlic.

Stir all of the ingredients and serve.

Kong Namul - Beansprouts

1 bunch of Beansprouts. (Böngroddar 200g)
1 tsp Sesame oil
1 tsp Sesame seeds (roasted)
1 pinch Salt

You can add a bit of chopped scallions for garnish. (salladslök)


Beansprouts with their green shells. Try to get them when they are fresh. If they are brown, they are BAD!


Wash your beansprouts in a bowl with cold water.



Leave the water, and fish out the green shells.


You want your beansprouts to look like this. You can also take the time to cut off the long stringy tails. The "tails" are left on in this picture.


Cook a pot of boiling water. Blanch the Beansprouts in the boiling water for 30 seconds. Do not cook the beansprouts, you want them to be semi-translucent.


Rinse the blanched Beansprouts under cold water.


In a separate bowl, add the sesame oil, sesame seeds, and salt.

You can add a bit of chopped scallions for garnish. (salladslök)

Stir and serve.

Sidedishes.

In Korea, you have your rice, a meat/fish dish and/or a soup. On your table, there will also be many small dishes with veggies, pickled cabbages and radishes and so forth. If you don't have any side dishes, you need at least Kimchi (pickled cabbage or radish). I will post up my side dish recipes one by one!

Enjoy!

Shigumchi Namul - Spinach

1 bunch of Spinach. (200g)
1 tsp Sesame oil
1 tsp Sesame seeds (roasted)
1 pinch Salt

You can add a bit of chopped scallions for garnish. (salladslök)


Wash your Spinach thoroughly, otherwise you'll get grit in your mouth.



Cook a pot of boiling water. Blanch the Spinach in the boiling water for 20 seconds. Do not cook the spinach, you want to just wilt the leaves.


Rinse the blanched Spinach under cold water.


Squeeze out the excess water with your hands.


In a separate bowl, add the sesame oil, sesame seeds, and salt.


You can add a bit of chopped scallions for garnish. (salladslök)


Stir and serve.