OUTSTANDING Korean Side Dishes | My Fakeaway for Your Takeaway

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh is higher in protein and fiber.

chili flakes

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika adds color without heat.

Cut the aubergine in half lengthways, then quarter it into nice lengths.

Place the aubergine in a steaming basket and steam for about 8-10 minutes.

Slice the courgette into half rounds and place it in a wok.

Boil the courgette for 30 seconds to 1 minute, then season with salt, sugar, and sesame oil.

Mix in sesame seeds and allow the courgette to cool before serving.

Boil the bean sprouts for a maximum of 30 seconds, adding salt to the water for quicker boiling.

Season the bean sprouts with sesame oil and drizzle with light soy sauce, then toss to combine.

Finely chop garlic and add it to a bowl with sliced spring onion, korean chili flakes, fish sauce, and light soy sauce.

Add sesame oil and sesame seeds to the dressing and mix well.

Pour the dressing over the steamed aubergine and steam for an additional minute.

Curl the remaining spring onion in cold water and mix with the bean sprouts and a pinch of chili powder.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens