Korean Temple Cuisine: Gosari-namul (Stir-fried fernbrake: 고사리나물)
Earthy, flavorful, and savory, stir-fried fernbrake, or gosari-namul, has always been one of my favorite side dishes. Full recipe:
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Spicy cucumber side dish (Oi-muchim: 오이무침)
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This recipe is also in my cookbook, Real Korean Cooking:
I’m going to share a super simple recipe with you today that’s one of my all time favorites. It’s a spicy Korean cucumber side dish called oi-muchim. If you have a nice seedless English cucumber, you can make this delicious banchan in just a few minutes. During my round the world Gapshida trip to meet my readers in 2011, I made this dish almost everywhere I went. Everybody loved it. Who wouldn’t like cold, fresh, crispy, seasoned cucumber? Each bite is succulent and wonderful!
Oi means “cucumber” in English, and muchim means “mixed” or “seasoned,” so many people simply call this dish “seasoned cucumber”. Many Koreans have their own version of it, so you’ll find many variations from family to family. This one is mine, and I’ve been using it for a long time. It’s also one of the dishes in my cookbook.
A major tip for this recipe is to make it and mix it just before serving, which will keep it crisp and fresh and prevent it from getting watery. It’s perfectly for a summertime BBQ – refreshing and just spicy enough to give you a little kick!
Enjoy the recipe! Let me know if you make it!
Ingredients (Serves 4)
1 English cucumber (or 2 to 3 kirby cucumbers), washed
1/4 cup thinly sliced onion
1 green onion, chopped
2 garlic cloves, minced
2 tablespoons soy sauce
2 teaspoons hot pepper flakes
2 teaspoons sesame oil
2 teaspoons sesame seeds
1 teaspoon sugar (optional)
5 Quick and Easy Korean Side Dishes - Banchan
5 Quick and Easy Korean Side Dishes - Banchan
A traditional Korean meal can be a bit daunting to make at home if you wish to serve a number of Banchan (Side Dishes). I'll show you 5 side dishes that can be made quickly to round out a Korean meal and you can find most, if not all, of the ingredients in your local grocery store.
The only ingredient that may not be available in your local grocery is the Korean Chili Powder (Gochagaru). See amazon link below:
Recipes: Banchan (Korean Side Dishes)
Seasoned Bean Sprouts
Ingredients:
1 pound bean sprouts, cleaned
1 green onion (scallions), finely chopped
1 garlic, minced
1 tablespoon toasted sesame seeds
1 tablespoon sesame oil
1 ½ teaspoon salt
Pinch of black pepper
Instructions:
Bring pot of water to boil. Place bean sprouts in pot and blanch 3 to 4 minutes. Transfer into colander, rinse under cold water, drain and
squeeze out excess water.
Place bean sprouts in medium bowl. Add green onions, garlic, sesame seeds, sesame oil, salt, and pepper. Mix well until well incorporated. Set
aside.
The bean sprouts can be served warm, chilled, or at room temperature.
Seasoned Spinach
Ingredients:
2 bunches of spinach (about 8 ounces), rinsed and ends trimmed
1 green onion (scallions), finely chopped
1-2 garlic, minced
1 teaspoon toasted sesame seeds
1 tablespoon sesame oil
1 teaspoon salt
Pinch of black pepper
Instructions:
Bring pot of water to boil. Place spinach in pot and blanch for about 2 seconds. Transfer into colander, rinse under cold water, drain and
squeeze out excess water.
Place spinach in medium bowl. Add green onions, garlic, sesame seeds, sesame oil, salt, and pepper. Mix well until well incorporated. Set aside.
The spinach can be served warm, chilled, or at room temperature.
Braised Tofu
Ingredients:
I package firm tofu
¼ cup soy sauce
2 green onions (scallions), finely chopped
2 garlic, minced
1 tablespoon sesame seed
1 tablespoon sesame oil
½ tablespoon Korean chili powder
1 teaspoon sugar
Instructions:
Remove tofu from package and pat dry as much as you can to remove the excess water.
In a mixing bowl, combine the braising liquid: soy sauce, green onions, garlic, sesame seeds, sesame oil, Korean chili powder, and sugar. Mix
well. Set aside.
Cut the tofu in half and then into squares, about ½ inch thick.
Very lightly season the tofu with salt.
Heat vegetable oil in a large pan over medium-high heat. Place single layer of tofu in the pan. Cook until tofu is slightly brown on both sides,
about 4 to 5 minutes.
Reduce the heat and pour braising liquid over the tofu. Spread evenly-as much as you can. Cover and let cook for about 3 minutes. Transfer to
plate and serve warm.
Simple Cucumber Salad
Ingredients:
3 Persian cucumbers, thinly sliced
2 green onions, thinly chopped
2 garlic, minced
2 tablespoons sesame oil
2 teaspoon soy sauce
2 tablespoon white vinegar
1 teaspoon sugar
1-2 teaspoon Korean chili powder
Instructions:
Place sliced cucumbers in large mixing bowl. Add green onions, garlic, sesame oil, soy sauce, white vinegar, sugar,
and Korean chili powder. Mix well. Set aside. Serve cold or at room temperature.
Egg roll
Ingredients:
4 eggs, beaten
1/2 salt
1 bunch (about 6) green onions, thinly chopped
Vegetable oil
Instructions:
Mix beaten eggs with salt and green onions in mixing bowl.
Heat about 2 tablespoons of vegetable oil in large pan on low. Pour egg and green onion mixture in pan. Cook on low and roll into log as the egg
continues to cook. Roll completely and let fully cook.
Remove egg roll onto cutting board. Let cool. Cut into ½ inch pieces. Place on serving plate. Serve warm or at room temperature.
UPDATE: We just uploaded a Korean Sides Dishes Part Two:
Also if you are looking for Korean Main Dishes, check out our Playlist
Three Korean Vegetable Side Dishes-2 [Super easy recipes for Korean Vegetable Namul] Vegan Recipe
I will make 3 different kinds of popular Korean side dishes.
I will make shiitake mushroom stir-fry, seasoned zucchini, and Royal fern. I will use Mirin soy sauce for seasoning..
Please check out my channel for more tasty recipes.
Ingredients (Serves 4)
Roasted Sesame seeds (Optional garnish)
Red finger hot pepper
Shiitake Mushroom Stir-fry:
4-5 Shiitake Mushrooms
1 tbsp Mirin Soy Sauce (½ tbsp Mirin mixed with ½ tsp Soy sauce)
½ tsp Minced Garlic
Zucchini Side Dish:
300g Zucchini
1 tbsp Saeujeot (Salted, fermented small shrimp)
½ tsp Minced Garlic
Royal Fern Side Dish:
300g Royal Fern
3 tbsp Mirin Soy sauce (Equal parts of soy sauce and mirin)
1 tsp Minced Garlic
½ tbsp Sesame seed oil
1 liter and ¼ cup water