K-Drama marathon during ECQ will make you crave for a yummy Samgyupsal meal. During this quarantine, I practiced making Korean side dishes, and I am excited to share my favorites – Kimchi, Korean Spinach Salad, Fishcake Banchan, Tteokbokki and Sesame Sauce.
If you wanted to try these recipes and wonder where you can get the ingredients, here is the list of Korean groceries in Metro Manila.
Kimchi
Kimchi is a popular Korean side dish. Vegetables like Napa Cabbage (Pechay Baguio for Pinoys) is salted and fermented using chili paste.
Ingredients:
1 small Pechay Baguio
1 small carrot cut into julienne strips
1 small radish cut into julienne strips
1 tsp finely minced garlic
1 tsp finely minced ginger
Chopped scallions
1 tsp salt
1 tsp sugar
3 tbsp Gochujang paste
Lots of salt for dry brine
Procedure:
- First, I cut the cabbage. I prefer it to be bite-size, so it will be easier for me to eat it later.
- Place the cabbage in the container and salt them. Using my hands, I massage them until they became softer. I set them aside for an hour.
- Then, I cut other vegetables like radish and carrots into julienne style. I use a peeler to have thinner slices. I salt them too so their juice will come out.
- This method is called dry brine
- Kimchi is also known to be pungent; that’s why I’ll be adding minced garlic and ginger.
- After an hour, I wash the vegetables.
- I set them aside so they’ll continue to drain for another hour.
- Now, it’s time to mix these with other ingredients.
- Transfer the mixture to a separate container and let it ferment for 2-3 days
*Gochujang is a Korean red pepper paste. This is a savory, sweet, and spicy fermented condiment. It is usually made from chili powder, glutinous rice, and salt.
Korean Seasoned Spinach Salad
This is one of my favorite Korean side dishes. It is actually easy to prepare.
Ingredients:
Spinach
1 tsp finely minced garlic
1 tsp salt
1 tsp sesame seeds
1 tsp sesame oil
Procedure:
- Blanch the spinach leaves on boiling water for 30-60 seconds
- Remove the spinach from the casserole using a strainer
- Run it under cold water for a minute and squeeze the excess water
- Cut on small portion (preferrably bite size)
- Mix with other ingredients
Tteokbokki Rice Cake
Tteokbokki is a stir-fried rice cake which is a popular Korean street food.
Ingredients:
200 g Korean rice cake
Tteokbokki sauce:
– 1 tbsp Gochujang paste
– 1 tbsp sugar
– 2 tbsp water
Procedure:
- Prepare the Tteokbokki saucce
- Cut the Korean rice cake into 2 inches
- Boil Korean rice cake with 1/2 cup of water & Tteokbokki sauce
- Once the sauce is reduced, remove from heat and sprinkle sesame seeds
Korean Fishcake Banchan
Fishcake is another popular Korean street food. This is also good to add in Tteokbokki but I prefer to have it stir-fried with other vegetables.
Ingredients:
2 sheets of Korean Fishcake cut into small squares
Vegetable mix like carrots, bell pepper, onions
Chopped scallions
2 tbsp sesame oil
2 tbsp water
sesame seeds
Procedure:
- Heat the pan and add 2 tbsp of sesame oil and water
- Stir fry the fishcake and vegetable mix
- After 2 minutes, remove from heatand sprinkle some sesame seeds
Easy Sesame Sauce / Dressing
Aside from cheese dip, this is also my preferred sauce to grilled meats.
Ingredients:
5 tbsp mayo
1 tbsp vinegar
2 tsp soy sauce
2 tsp sugar
2 tbsp sesame oil
sesame seeds
Procedure:
Just mix everything 🙂
Our DIY Samgyupsal at home
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