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Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish)
Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish)

Before you jump to Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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You can get results without eliminating foods from your diet or make considerable changes at once. It’s not a bad idea if you want to make big changes, but the most vital thing is to bit by bit switch to making healthier eating selections. Sooner or later, you will probably see that you will eat more and more healthy food as your taste buds get used to the change. As with many other habits, change occurs over a period of time and when a new way of eating becomes part of who you are, you won’t feel the need to go back to your old diet.

As you can see, it’s not at all hard to begin integrating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to basic namul banchan (korean sesame-garlic vegetable side dish) recipe. To cook basic namul banchan (korean sesame-garlic vegetable side dish) you need 11 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish):
  1. Take Vegetables of your choosing (see above) - at least 3/4 pound of each kind
  2. Prepare water
  3. Use salt
  4. Prepare Seasoning:
  5. Prepare 1 small clove garlic, minced (about 2/3 teaspoon)
  6. Prepare 1/2 green onion, finely chopped
  7. Provide 1/2 teaspoon kosher salt (if you're using table salt, use roughly 90% the amount) OR 1.5 Tablespoons light soy sauce
  8. Take 1/2 teaspoon sugar
  9. Prepare 1 teaspoon toasted sesame oil
  10. You need 1/2 teaspoon neutral oil
  11. You need toasted sesame seeds for garnish (nice to have, not a biggie if you don't)
Steps to make Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish):
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Repeat steps 3 to 5 for the rest of the vegetables and strain in the colander.
  7. 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.
  8. Cut into bite sized pieces (1 to 1.5 inches in length), but not the sprouts. We rarely ever cut the sprouts.
  9. For every 2 cups of prepared vegetables, add the seasonings listed above and toss to season thoroughly and evenly.
  10. Enjoy as a side dish with your Korean meal, by itself as a snack, or use it to make a yummy bowl of bibimbap! :)

There are several ways to season namul. Namul munchin provides the much needed balance to offset the spice from the kimchi and the main dish. The final basic component is jorim, which are vegetables, meats and fish that are braised and reduced in simmered broths. These dishes deliver a depth of flavour due to their long cooking times. In addition to the aforementioned components, other dishes may embellish the banchan.

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