Assorted Korean Banchan (Namul, Radish Muchim, Pickled Radish, Quick Kimchi, Stir-Fried Eggplant, Braised Potatoes, Soy-Glazed Soft-Boiled Eggs)

Ingredients

• 200 g Bean Sprouts (rinsed, trimmed)
• 200 g Spinach (washed, stems removed)
• 2 tbsp Sesame Oil (to season namul)
• 1 tbsp Sesame Seeds (toasted)
• 2 cloves Garlic (minced)
• 1 tsp Sea Salt (for seasoning)
• 300 g Korean Radish (Mu) (peeled, sliced thin)
• 1 tbsp Red Pepper Flakes (Gochugaru) (adjust to heat preference)
• 1 tbsp Sugar (for sweet balance)
• 200 g Yellow Radish (sliced into thin rounds)
• 2 tbsp Rice Vinegar (for quick pickling)
• 300 g Napa Cabbage (cut into bite‑size pieces)
• 2 tbsp Gochugaru (Korean Chili Flakes) (for kimchi)
• 1 tsp Fermented Shrimp (Saewoo) (optional, adds umami)
• 1 large Eggplant (cut into 1‑inch strips)
• 1 cup Soy Sauce (for glaze and braising)
• 3 medium Potatoes (peeled, cubed 1‑inch)
• 6 large Eggs (soft‑boiled)
• 2 cup Water (for braising potatoes)
• 1 tbsp Sesame Oil (extra for stir‑fry) (for eggplant stir‑fry)
• 2 tbsp Cooking Oil (neutral oil for stir‑fry)
• 1 pinch Black Pepper (optional garnish)

Instructions

1. Wash and Prep Produce

   Rinse all vegetables (bean sprouts, spinach, radish, yellow radish, napa cabbage, eggplant, potatoes) under cold water. Pat dry with a clean kitchen towel or spin in a salad‑spinner.

   Time: PT5M

2. Blanch Namul (Bean Sprouts & Spinach)

   Bring a pot of water to a boil. Add bean sprouts for 30 seconds, then spinach for 20 seconds. Immediately transfer to an ice‑water bath to stop cooking. Drain well and squeeze out excess water.

   Time: PT5M

   Temperature: Boiling

3. Season Namul

   In a bowl combine blanched bean sprouts and spinach with 1 tsp sea salt, 2 tbsp sesame oil, 1 tbsp toasted sesame seeds, and minced garlic. Toss gently and set aside.

   Time: PT3M

4. Make Radish Muchim

   Thinly slice Korean radish. In a bowl add radish slices, 1 tsp sea salt, 1 tbsp gochugaru, 1 tbsp sugar, and 1 tsp sesame seeds. Mix until evenly coated. Let sit for 5 minutes to soften.

   Time: PT5M

5. Quick Pickled Yellow Radish

   Combine sliced yellow radish with 2 tbsp rice vinegar, 1 tsp sugar, and a pinch of salt. Toss and let sit for 5 minutes; the radish will soften slightly and take on a tangy flavor.

   Time: PT5M

6. Prepare Quick Kimchi Base

   Finely mince 1 clove garlic and ½ tsp grated ginger. In a bowl mix 2 tbsp gochugaru, 1 tbsp sugar, 1 tsp fermented shrimp (or fish sauce), the minced garlic‑ginger, and 1 tbsp sesame seeds to form a paste.

   Time: PT3M

7. Assemble Quick Kimchi

   Add chopped napa cabbage to the kimchi paste. Toss thoroughly until the cabbage is evenly coated. Let sit at room temperature for 10 minutes for flavors to meld (no long fermentation needed).

   Time: PT10M

   Temperature: Room temperature

8. Stir‑Fry Eggplant

   Heat 2 tbsp cooking oil in a wok over medium‑high heat. Add eggplant strips and stir‑fry until translucent and soft, about 6‑8 minutes. Add 1 tbsp soy sauce, 1 tsp sugar, and a drizzle of sesame oil; stir for another minute.

   Time: PT8M

   Temperature: Medium‑high

9. Braised Potatoes (Toim)

   In a saucepan add cubed potatoes, 1 cup soy sauce, 1 tbsp sugar, and 2 cups water. Bring to a boil, then reduce to low simmer, cover, and cook until potatoes are fork‑tender, about 20 minutes. Remove lid and continue simmering for 3 minutes to thicken the sauce.

   Time: PT23M

   Temperature: Low simmer

10. Soft‑Boiled Eggs

    Bring a pot of water to a gentle boil. Gently lower 6 eggs into the water and set a timer for 8 minutes. After timing, transfer eggs immediately to an ice‑water bath for 2 minutes, then peel.

    Time: PT10M

    Temperature: Boiling

11. Glaze Eggs

    In a small pan combine 1 cup soy sauce, 1 tbsp sugar, and a pinch of black pepper. Warm over low heat until sugar dissolves, about 2 minutes. Add peeled eggs and turn to coat evenly. Remove and set aside.

    Time: PT3M

    Temperature: Low

12. Plate and Serve

    Arrange each banchan in small serving bowls: namul, radish muchim, pickled radish, quick kimchi, stir‑fried eggplant, braised potatoes, and soy‑glazed eggs. Serve with steamed rice and enjoy the variety of textures and flavors.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

8 g

Carbohydrates

22 g

Fat

9 g

Fiber

4 g

Ingredient Substitutions

• Instead of Bean Sprouts: Snow peas
• Instead of Spinach: Kale
• Instead of Sesame Oil: Peanut oil
• Instead of Sesame Seeds: Pumpkin seeds
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Sea Salt: Kosher salt
• Instead of Korean Radish (Mu): Daikon radish
• Instead of Red Pepper Flakes (Gochugaru): Paprika + cayenne
• Instead of Sugar: Honey (½ tbsp)
• Instead of Yellow Radish: Daikon radish
• Instead of Rice Vinegar: Apple cider vinegar
• Instead of Napa Cabbage: Savoy cabbage
• Instead of Gochugaru (Korean Chili Flakes): Korean chili paste (gochujang) 1 tbsp
• Instead of Fermented Shrimp (Saewoo): Fish sauce (½ tsp)
• Instead of Eggplant: Zucchini
• Instead of Soy Sauce: Tamari
• Instead of Potatoes: Sweet potatoes
• Instead of Eggs: Quail eggs (12)
• Instead of Sesame Oil (extra for stir‑fry): Canola oil
• Instead of Cooking Oil: Vegetable oil

Equipment Needed

• Large Pot
• Steamer Basket or Colander
• Wok or Large Skillet
• Cutting Board
• Chef’s Knife
• Mixing Bowls (3)
• Measuring Cups and Spoons
• Timer
• Tongs
• Ice Bath Bowl
• Spoon or Small Ladle

Critical Steps — Do Not Skip

• Blanching the namul quickly to retain crunch
• Cooking the soft‑boiled eggs exactly 8 minutes for a jammy yolk
• Braising potatoes until fully tender before reducing the sauce
• Stir‑frying eggplant until translucent without burning

Chef Tips from the Video

• Toast sesame seeds lightly in a dry pan for extra nuttiness
• Add a few drops of toasted sesame oil at the end of each dish for aroma
• Use a bamboo steamer for blanching to keep the kitchen tidy

Troubleshooting

Storage

Refrigerator: All banchan can be stored in airtight containers for up to 3 days. Reheat braised potatoes and eggplant briefly before serving.

Freezer: Braised potatoes and cooked eggplant freeze well for up to 1 month; thaw before reheating. Do not freeze fresh salads or soft‑boiled eggs.

Room temperature: Kimchi and pickled radish can sit at room temperature for up to 2 hours during a meal.

Make-Ahead Tips

• Prepare the namul and radish muchim a day ahead and store in the fridge; flavors improve overnight
• Kimchi paste can be made in bulk and refrigerated for up to a week
• Braised potatoes reheat well in a microwave or skillet