Korean Zucchini Side Dish Recipe & Video - Seonkyoung Longest (2024)

FAQs

What Korean side dishes last a long time? ›

Korean mitbanchan are essential, well-preserved side dishes that can be made in large batches and kept on hand in the fridge for long periods of time. The most well-known example is kimchi. You can make a quick, delicious, nutritious meal with a few portions of mitbanchan served with fresh rice.

Don't overcrowd the pan, which can cause the zucchini to steam instead of roast. Unless you have time to salt and drain the zucchini, wait to salt it until after they're cooked so the salt doesn't draw out the moisture in the oven—this can lead to sogginess.

Banchan is an assortment of small Korean dishes as well as soups, stews, entrees, and, of course, kimchi. Banchan is meant to be stored in your fridge and portioned out at meal times as needed.

Commonly used vegetables include Korean radish, napa cabbage, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms, lotus root.

Banchan (/ˈbɑːntʃɑːn/ BAHN-chahn; Korean: 반찬; Hanja: 飯饌; IPA: [pantɕʰan]) are small side dishes served along with cooked rice in Korean cuisine.

Salting and draining ensures the zucchini doesn't turn into a soggy mess while frying. This method also works for roasted zucchini, grilled zucchini, or baked zucchini if you're looking to remove as much water as possible.

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

Give the zucchini slices a light pan fry, stopping as soon as the outsides begin to turn golden. You'll be left with a nice, lightly crisp exterior, without the interior becoming soggy. Be patient as you sauté. These lip-smackin' slices are worth the wait.

Korean culture places a lot of importance on sharing food. In Korea banchan (Korean side dishes) sharing is a feature on the table at mealtimes and so meals are naturally more communal. Banchan are lots of little side dishes spread across the table.

It's generally considered healthy because Koreans use many health- promoting ingredients like fermented foods. Also, side dishes (Banchan) include seasoned green vegetables (Namul) with fermented sauces (Jang), such as soybean paste (doenjang), soy sauce (ganjang), and hot pepper paste (gochujang).

Do you eat Korean side dishes first? ›

Banchan is typically served first, before the main dishes arrive, so they're often mistaken for appetizers.

Korean Temple Cuisine often includes fermented foods like kimchi, soybean paste, and fermented tea. These probiotic-rich foods contribute to a healthy gut microbiome, which is linked to improved immune function and longevity.

You can keep musaengchae for about 4 days in an airtight container in the refrigerator. Note that the radish may water over time, so be sure to drain the liquid before serving. Always bring Korean banchan to room temperature before serving.

Korean culture places a lot of importance on sharing food. In Korea banchan (Korean side dishes) sharing is a feature on the table at mealtimes and so meals are naturally more communal. Banchan are lots of little side dishes spread across the table.