How to make Korean Breakfast Banchans II

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock is lower in sodium and more flavorful.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits while canola is more budget-friendly.

tofu

🥗Healthier: tempeh

💰Cheaper: canned beans

Tempeh is protein-rich and canned beans are often less expensive.

mushrooms

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini provides a similar texture with fewer calories.

Thoroughly wash your spinach. Cut off the pointy ends of the spinach roots. Quarter each spinach bundle, starting from the root and pull apart into 4 pieces.

Bring a pot of water to boil. Quickly blanch the spinach for 1 minute. Put them immediately into cold water. Rinse again under cold water. Squeeze the spinach with your hands, about 3-4 times. De-tangle them in a mixing bowl.

Place in sesame oil, soy sauce, minced garlic, sesame seeds, and salt. Add some spring onions. Mix thoroughly with your hands. Garnish with extra sesame seeds. Eat with rice. Store leftovers in Tupperware in the refrigerator.

Cut the stems off the oyster mushrooms. Separate each mushroom with your fingers. Cut the onion into thin slices. Cut two thin rectangle pieces off the carrot and slice thinly. Julienne the bell pepper and spring onion.

Bring a pot to boil with water. Quickly blanch the oyster mushrooms for 30 seconds. Run them under cold water. Squeeze out the water from the mushrooms with your hands.

Heat a frying pan on medium heat with cooking oil. Once hot, add the mushrooms. When they turn slightly brown, add carrots and bell peppers. Season with minced garlic, salt, and black pepper. Stir to coat evenly. Add green onions and stir again. Turn off the heat. Eat with rice.

Remove black innards and heads off the anchovies. Heat a large pot or frying pan on high heat. Toast the anchovies for 30 seconds. Add water and dashima pieces. When boiling, remove dashima. Reduce heat to medium and simmer for 15 minutes. Strain the broth and set aside.

Cut potato in half, then into three long strips, and chop into bite-sized pieces. Crack an egg into a bowl and stir thoroughly. Cut spring onion into small pieces.

Place broth in a pot on high heat. Add potato pieces. Once boiling, reduce to medium heat and boil until potatoes are soft. Add egg mixture in a circular motion. Remove bubbles with a ladle. Turn off heat, add spring onion, and season with soup soy sauce, salt, and black pepper. Eat with rice.

Cooking Techniques

Equipment Needed

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Dietary

Allergens