Ingredients
1 small squash, halved, seeded, cut into 1/4" half moons
1/3 c. soy sauce
1/4 c. sugar
1 T rice vinegar
1 in. piece ginger, grated
Directions
In small saucepan, cover squash with water. Bring to a boil, simmer until nearly tender - 5 min.
Drain, mix remaining ingredients and pour over squash.
Return to a simmer, cook until fully tender
(this also works with sweet potato)
Note: It doesn't take long for the squash to get tender. To keep it from being soggy, remove from heat just before it's finished because it will keep cooking even with the burner off. Best to remove from pot altogether when done.
Showing posts with label Banchan. Show all posts
Showing posts with label Banchan. Show all posts
Korean/Russian Carrot Salad
Ingredients
5 big carrots
3 cloves of garlic
1 small onion
1 tbsp crushed corriander seeds
3 tbsp oil
2 tbsp white vinegar
1 tsp salt
1 tsp pepper
1 tbsp honey
2 tbsp sesame seeds
a handful of parsley or fresh corriander
Directions
5 big carrots
3 cloves of garlic
1 small onion
1 tbsp crushed corriander seeds
3 tbsp oil
2 tbsp white vinegar
1 tsp salt
1 tsp pepper
1 tbsp honey
2 tbsp sesame seeds
a handful of parsley or fresh corriander
Directions
Slice the carrots into sticks or use a special grater to grate them into sticks.
Peel and chop the onion and garlic.
Put the carrots, onion and garlic into a big bowl.
In another bowl mix coriander seeds, vinegar, oil, salt, pepper, honey.
Pour them over the carrot, sprinkle with some sesame seeds and parsley.
Mix it well and let it stay for 10 minutes. Then serve and enjoy!
Black Bean JaBan
Ingredients
1½ Cups Canned/Drained Black Beans
3 Cups Water
½ Cup Soy Sauce
4 Tbsp Honey
4 Tbsp Sugar
½ Tbsp Sesame Seeds
Directions
In pot on medium heat, combine beans and ½ cup of soy sauce.
Add 4 Tbsp of honey and 4 Tbsp of sugar depending on your tastes.
Reduce the temperature to medium-high, and cook them for 20 to 25 minutes: until the liquid is almost gone. Watch carefully not to burn them.
Sprinkle ½ Tbsp of sesame seeds on them, and cook them for 5 more minutes on low. Turn off the heat.
1½ Cups Canned/Drained Black Beans
3 Cups Water
½ Cup Soy Sauce
4 Tbsp Honey
4 Tbsp Sugar
½ Tbsp Sesame Seeds
Directions
In pot on medium heat, combine beans and ½ cup of soy sauce.
Add 4 Tbsp of honey and 4 Tbsp of sugar depending on your tastes.
Reduce the temperature to medium-high, and cook them for 20 to 25 minutes: until the liquid is almost gone. Watch carefully not to burn them.
Sprinkle ½ Tbsp of sesame seeds on them, and cook them for 5 more minutes on low. Turn off the heat.
Cucumber Kimchi
Ingredients
3 Korean cucumbers or 5 - 6 kirby (pickling) cucumbers, about 1.5 pounds
1 tablespoon coarse sea salt (less if using table salt)
1/4 small onion, thinly sliced
1 - 2 scallions, cut into 1-1/2 inch lengths
1-1/2 tablespoons Korean red chili pepper flakes (gochugaru)
(use 2 tablespoons for spicier kimchi)
1 tablespoon fish sauce (myulchi aekjeot)
1-1/2 teaspoons minced garlic
1/4 teaspoon grated ginger
1/2 teaspoon sugar
1 teaspoon sesame seeds
Directions
Cut the cucumbers crosswise into 1-1/2 inch-long pieces. Quarter each piece lengthwise. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.
Drain the cucumbers in a strainer to remove any water released. Do not rinse the cucumbers.
Add the onions, scallions and all the remaining ingredients to the salted cucumbers.
Toss everything until the cucumbers are well coated with the seasonings. The cucumbers will look dry at this point but will release moisture as they absorb the seasonings. You can eat this kimchi 20 - 30 minutes after making it. If you like it ripe, leave it out in room temperature for a few hours to overnight to expedite the fermentation process. Then, refrigerate. It is best eaten within 3 to 4 days.
3 Korean cucumbers or 5 - 6 kirby (pickling) cucumbers, about 1.5 pounds
1 tablespoon coarse sea salt (less if using table salt)
1/4 small onion, thinly sliced
1 - 2 scallions, cut into 1-1/2 inch lengths
1-1/2 tablespoons Korean red chili pepper flakes (gochugaru)
(use 2 tablespoons for spicier kimchi)
1 tablespoon fish sauce (myulchi aekjeot)
1-1/2 teaspoons minced garlic
1/4 teaspoon grated ginger
1/2 teaspoon sugar
1 teaspoon sesame seeds
Directions
Cut the cucumbers crosswise into 1-1/2 inch-long pieces. Quarter each piece lengthwise. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.
Drain the cucumbers in a strainer to remove any water released. Do not rinse the cucumbers.
Add the onions, scallions and all the remaining ingredients to the salted cucumbers.
Toss everything until the cucumbers are well coated with the seasonings. The cucumbers will look dry at this point but will release moisture as they absorb the seasonings. You can eat this kimchi 20 - 30 minutes after making it. If you like it ripe, leave it out in room temperature for a few hours to overnight to expedite the fermentation process. Then, refrigerate. It is best eaten within 3 to 4 days.
Mung Bean Sprout Salad
(Prep time – 2 minutes, Cooking time – 10 minutes)
Ingredients
350g fresh mung bean sprouts
1 tsp ground salt – to add to the water
6 cups of water to boil
1 tsp finely chopped spring onion/scallion
½ tsp minced garlic
1 tsp roasted sesame seeds
½ tsp ground salt (You can adjust the amount of salt per your requirement)
1 Tbsp sesame oil
Rinse the mung bean sprouts in cold water and discard the bad beans if any.
Boil the water in a pot and add the salt. Once the water starts to boil, plunge the mung bean sprouts into the pot and leave them for 1-2 mins.
Drain the water and run cold water on the sprouts for 1-2 minutes.
Squeeze the mung bean sprouts with your hands to remove excess water. Put the mung bean sprouts into a mixing bowl and add the seasoning sauce. Mix them well.
Ingredients for 4 to 5 servings as a side dish
Ingredients
350g fresh mung bean sprouts
1 tsp ground salt – to add to the water
6 cups of water to boil
1 tsp finely chopped spring onion/scallion
½ tsp minced garlic
1 tsp roasted sesame seeds
½ tsp ground salt (You can adjust the amount of salt per your requirement)
1 Tbsp sesame oil
Rinse the mung bean sprouts in cold water and discard the bad beans if any.
Boil the water in a pot and add the salt. Once the water starts to boil, plunge the mung bean sprouts into the pot and leave them for 1-2 mins.
Drain the water and run cold water on the sprouts for 1-2 minutes.
Squeeze the mung bean sprouts with your hands to remove excess water. Put the mung bean sprouts into a mixing bowl and add the seasoning sauce. Mix them well.
Ingredients for 4 to 5 servings as a side dish
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