Five Korean Breakfast Side Dishes (Panchan)

Ingredients

• 1 piece Cucumber (ends trimmed, sliced 1/4‑inch thick)
• 0.25 piece Onion (thinly sliced, soaked in cold water 5 minutes)
• 2 tablespoon Garlic Chives (chopped into 1½‑inch strips, optional)
• 1 tablespoon Sugar (granulated)
• 1.5 tablespoon Rice Vinegar (mild acidity)
• 2 tablespoon Sesame Oil (toasted sesame oil)
• 2 tablespoon Sesame Seeds (toasted)
• 0.5 tablespoon Garlic (fresh minced)
• 1.5 tablespoon Korean Chili Pepper Flakes (gochugaru preferred)
• 0.5 teaspoon Salt (to taste)
• 150 grams Dried Squid (Korean style, rinsed under running water)
• 1.5 tablespoon Korean Chili Paste (gochujang)
• 2.5 tablespoon Soy Sauce (regular soy sauce)
• 4 tablespoon Corn Syrup (light corn syrup)
• 2 tablespoon Mayonnaise (plain, Korean‑style mayo optional)
• 4 tablespoon Cooking Oil (neutral oil such as vegetable or canola)
• 150 grams Dried Anchovies (small, heads removed if present)
• 100 grams Shishito Peppers (stems removed, quartered)
• 1 tablespoon Mirin (Japanese sweet rice wine)
• 2 pieces Zucchini (sliced 1 cm thick)
• 0.5 cup All-Purpose Flour (for coating the zucchini)
• 2 pieces Eggs (large, beaten)
• 1 teaspoon Red Chili Powder (for garnish, optional)
• 1 kilogram Quail Eggs (pre‑cooked, peeled; about 30 eggs)
• 2 cup Water (for braising)
• 1 tablespoon Oyster Sauce (Chinese style)
• 1 tablespoon Chicken Bouillon Powder (for depth of flavor)
• 1 teaspoon Dark Soy Sauce (adds color)
• 1 piece Red Chili (thinly sliced for garnish)

Instructions

1. Spicy Cucumber Salad – Slice & Soak

   Trim the ends off the cucumber, slice into 1/4‑inch rounds. Thinly slice a quarter of an onion and place the onion slices in a bowl of cold water for 5 minutes.

   Time: PT5M

2. Spicy Cucumber Salad – Chop Garnish

   If using, chop garlic chives into 1½‑inch strips.

   Time: PT2M

3. Spicy Cucumber Salad – Make Dressing

   In a small bowl combine 1½ Tbsp gochugaru, 1 Tbsp sugar, 1½ Tbsp rice vinegar, 1 Tbsp sesame oil, 1 Tbsp sesame seeds, ½ Tbsp minced garlic, ½ tsp salt, and a pinch of MSG if desired. Mix well.

   Time: PT3M

4. Spicy Cucumber Salad – Toss

   Drain the onion, then combine cucumber, onion, and garlic chives in a large bowl. Pour the dressing over and gently toss until everything is evenly coated.

   Time: PT2M

5. Spicy Cucumber Salad – Final Taste

   Taste a piece; if under‑seasoned, sprinkle a little more salt and toss again.

   Time: PT1M

6. Jimmy Chum – Rinse Squid

   Rinse 150 g dried squid under running water to remove surface salt; do NOT soak.

   Time: PT2M

7. Jimmy Chum – Prepare Sauce

   In a bowl mix 1 Tbsp gochugaru, 1 Tbsp sugar, 1½ Tbsp gochujang, ½ Tbsp soy sauce, 2 Tbsp corn syrup, 1 Tbsp sesame oil, and 1 Tbsp mayonnaise.

   Time: PT3M

8. Jimmy Chum – Fry Sauce

   Heat 2 Tbsp neutral cooking oil in a wok over medium‑low heat. Add the sauce and stir‑fry for about 1 minute until it bubbles.

   Time: PT1M

   Temperature: Medium‑low

9. Jimmy Chum – Cook Squid

   Reduce heat to low, add the rinsed squid, and stir‑fry for 2–3 minutes until the squid is glossy and slightly crisp.

   Time: PT3M

   Temperature: Low

10. Jimmy Chum – Garnish

    Transfer to a serving plate and sprinkle generously with toasted sesame seeds.

    Time: PT1M

11. Mil Bokum – Prep Peppers

    Remove stems from shishito peppers and cut each pepper into quarters.

    Time: PT3M

12. Mil Bokum – Clean Anchovies

    Place the dried anchovies in a strainer and shake gently to remove any debris or broken pieces.

    Time: PT2M

13. Mil Bokum – Make Sauce

    Combine 1 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp mirin, 2 Tbsp corn syrup, and 1 Tbsp mayonnaise in a small bowl; stir until smooth.

    Time: PT2M

14. Mil Bokum – Toast Anchovies

    Heat a dry pan over medium‑low. Add the anchovies and toss continuously for about 5 minutes until they turn golden and fragrant.

    Time: PT5M

    Temperature: Medium‑low

15. Mil Bokum – Sauté Garlic

    In a clean pan, heat 2 tsp cooking oil over medium heat. Add 1 Tbsp minced garlic and fry for 30 seconds until fragrant.

    Time: PT1M

    Temperature: Medium

16. Mil Bokum – Cook Peppers

    Add the quartered shishito peppers to the pan and stir‑fry for about 1 minute.

    Time: PT1M

    Temperature: Medium

17. Mil Bokum – Combine & Finish

    Pour the prepared sauce over the peppers, add the toasted anchovies, and toss everything together for 3–4 minutes until the sauce coats the ingredients.

    Time: PT4M

    Temperature: Medium

18. Mil Bokum – Garnish

    Transfer to a serving plate and sprinkle with toasted sesame seeds.

    Time: PT1M

19. Zucchini Pancakes – Slice & Salt

    Slice 2 zucchinis into 1 cm rounds, sprinkle both sides with a pinch of salt, and let sit 5 minutes. Then pat dry with paper towels.

    Time: PT5M

20. Zucchini Pancakes – Chili Garnish

    Thinly slice a small red chili for garnish.

    Time: PT1M

21. Zucchini Pancakes – Set Up Coating Station

    Place ½ cup flour on one plate and beat 2 eggs in another bowl.

    Time: PT2M

22. Zucchini Pancakes – Heat Pan

    Add a splash (≈1 Tbsp) of cooking oil to a non‑stick skillet, wipe excess with a paper towel, and heat over medium‑low.

    Time: PT1M

    Temperature: Medium‑low

23. Zucchini Pancakes – Fry

    Dredge each zucchini slice in flour, dip in beaten egg, then place in the hot skillet. Cook 2–3 minutes per side until golden brown.

    Time: PT8M

    Temperature: Medium‑low

24. Zucchini Pancakes – Drain

    Transfer cooked pancakes to paper towels to absorb excess oil, then sprinkle with the sliced red chili.

    Time: PT1M

25. Soy‑Braised Quail Eggs – Prep Eggs & Chili

    Rinse the pre‑cooked quail eggs under cold water, drain, and set aside. Slice the red chili for garnish.

    Time: PT3M

26. Soy‑Braised Quail Eggs – Make Braising Liquid

    In a saucepan combine 3 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp oyster sauce, 1 Tbsp chicken bouillon powder, 1 tsp dark soy sauce, and 2 cups water. Stir until dissolved.

    Time: PT3M

27. Soy‑Braised Quail Eggs – Bring to Boil

    Add the quail eggs to the saucepan, increase heat to high, and bring the mixture to a rolling boil.

    Time: PT5M

    Temperature: High

28. Soy‑Braised Quail Eggs – Simmer

    Reduce heat to low and let the eggs simmer for 7 minutes, stirring occasionally.

    Time: PT7M

    Temperature: Low

29. Soy‑Braised Quail Eggs – Finish

    Turn off the heat, add the sliced chili (and optional shishito peppers), and give a gentle stir to distribute.

    Time: PT1M

30. Soy‑Braised Quail Eggs – Cool & Store

    Allow the braised eggs to cool to room temperature, then transfer to an airtight container and refrigerate. They keep up to 2 weeks.

    Time: PT2M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

80 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Cucumber: English cucumber, Persian cucumber
• Instead of Onion: shallot
• Instead of Garlic Chives: green onions
• Instead of Sugar: honey
• Instead of Rice Vinegar: apple cider vinegar
• Instead of Sesame Oil: vegetable oil
• Instead of Sesame Seeds: pumpkin seeds
• Instead of Garlic: garlic powder
• Instead of Korean Chili Pepper Flakes: red pepper flakes
• Instead of Salt: soy sauce
• Instead of Dried Squid: dried cuttlefish
• Instead of Korean Chili Paste: spicy miso
• Instead of Soy Sauce: tamari
• Instead of Corn Syrup: honey
• Instead of Mayonnaise: yogurt
• Instead of Cooking Oil: olive oil (for lower smoke point)
• Instead of Dried Anchovies: dried shrimp
• Instead of Shishito Peppers: mini sweet peppers
• Instead of Mirin: rice vinegar + sugar
• Instead of Zucchini: yellow squash
• Instead of All-Purpose Flour: rice flour (gluten‑free)
• Instead of Eggs: egg substitute
• Instead of Red Chili Powder: paprika
• Instead of Quail Eggs: hard‑boiled chicken eggs
• Instead of Oyster Sauce: soy sauce + a dash of fish sauce
• Instead of Chicken Bouillon Powder: vegetable bouillon
• Instead of Dark Soy Sauce: regular soy sauce
• Instead of Red Chili: green onion

Equipment Needed

• Cutting Board
• Chef Knife
• Mixing Bowls (3)
• Strainer
• Non‑Stick Skillet
• Dry Pan or Wok
• Saucepan / Pot (2 L)
• Spatula / Wooden Spoon
• Measuring Spoons
• Measuring Cups
• Paper Towels
• Serving Plates

Critical Steps — Do Not Skip

• Rinse dried squid without soaking (Step 6).
• Toast anchovies until golden but not burnt (Step 14).
• Pat dry salted zucchini thoroughly before frying (Step 19).
• Simmer quail eggs exactly 7 minutes for proper texture (Step 28).

Chef Tips from the Video

• Use Korean gochugaru for authentic flavor and color; regular red pepper flakes work in a pinch.
• Toast sesame seeds dry in a skillet for 1‑2 minutes before using—they add a nutty aroma.
• For extra crunch, add a handful of sliced almonds to the anchovy dish just before serving.

Troubleshooting

Storage

Refrigerator: Store each side dish in separate airtight containers for 2–14 days depending on the dish.

Freezer: Not recommended; textures change, especially for fresh vegetables and fried items.

Room temperature: Serve at room temperature; keep hot dishes warm until plating.

Make-Ahead Tips

• All five dishes keep well in the fridge; prepare them over the weekend for a ready‑to‑serve breakfast.
• Keep the cucumber salad separate from the dressing until serving to maintain crunch.
• Re‑heat the zucchini pancakes briefly in a hot skillet or microwave before serving.