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Eight Korean Side Dishes (Banchan)
A complete Korean banchan platter featuring eight simple, make‑ahead side dishes: Soybean Sprout Muchim, Pan‑Fried Tofu Patties, Stir‑Fried King Oyster Mushrooms, Young Napa Cabbage Salad, Stir‑Fried Anchovies, Spicy Pork (Jeyuk Bokkeum), Spicy Dried Squid Strips, and Seaweed Stem Stir‑Fry. Perfect for serving with rice and a main course.
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Critical Success Points
- • Press tofu thoroughly to remove moisture before mixing.
- • Toast dried anchovies until fragrant but not burnt.
- • Do not add hot sauce to dried squid; let sauce cool to warm before mixing.
- • Blanch seaweed stems to reduce salt and fishy smell.
Safety Warnings
- • Handle hot oil with care to avoid burns.
- • Ensure pork is cooked to an internal temperature of at least 145°F (63°C).
- • Use kitchen scissors cautiously when trimming dried squid.
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