Bean sprout side dish – kongnamool muchim

bean sprouts

A simple yet delicious side dish of blanched beansprouts seasoned with sesame and garlic.

Beansprouts are one of my yobo’s favourite vegetables.  In his opinion, any dish is made better with beansprouts.  So when I made this big batch of seasoned sprouts, thinking they would last a meal or two, I shouldn’t have been surprised when 2 lbs of sprouts were polished off!

I have yet to convince the kids of their deliciousness.  I’ve tried to sneak sprouts into ramens or chowmeins where I think they can easily be disguised and camouflaged by the noodles.  But alas, the most discerning of the children spots the sprouts a mile away and carefully tries to pick each one out. The least observant yet with the most acute taste-buds child, fishes them out of his mouth half chewed and hands them to me with a smile.

So as it goes with most foods, if the kids don’t eat it with reasonable well, it doesn’t get made very often.  Nobody likes a fight on their hand, especially if they have been working hard at making a yummy dinner. On the whole the kids are fabulous big eaters and are not too picky about food.  But I am keen on introducing them to a wide variety of flavours, so I will continue to try and entice them to eat their sprouts. Don’t let the kids reservations about them scare you, give this recipe a try.

In the meantime, my yobo and I will enjoy them… the whole bucket of them!

Bean sprout side dish

Bean sprout side dish

Ingredients

  • 300g bean sprouts
  • 2 cloves minced garlic
  • 1 green onion chopped fine
  • 1.5 tbsp soy sauce
  • ½ tbsp sesame oil
  • ½ tbsp toasted sesame seeds
  • 1 tsp gochu garu - red pepper flakes

Instructions

  1. Blanche the bean sprouts in a pot of boiling water for 1-2 mins
  2. Drain the water and place in a bowl
  3. Add green onion, soy sauce, sesame oil, sesame seeds and pepper flakes
  4. Mix well
  5. Enjoy
  6. It can be stored in the fridge for a few days... assuming there is any left over!
http://koreainmykitchen.com/?p=2054

*This is a fabulous addition to bibimbap and a great side dish with bulgogi.


Grilled eggplant -gaji namul

eggplant produce

A simple yet delicious recipe for eggplant.  If you think of eggplant as just a bland mushy vegetable your mom made you eat, think again.  Marinated and grilled, these purple beauties have a perfect soft texture and great flavour.

My yobo has fond memories of eating eggplant.  Every time we see them in the store, he reminds me of them.  I don’t have many memories of eggplants, and the ones I do have, haven’t left me pining for purple-ness on my plate.

So when my yobo’s customer offered him some eggplants from her garden, he enthusiastically accepted them and brought them home hoping I could remake his childhood eggplant dreams.  I haven’t eaten eggplant in Korea so I did some research.  Even my favourite Korean recipe blogs did not have anything that made me want to jump up and eat eggplant.  But then I started looking at non-Korean recipes and I have to say that I think we got something on these Koreans in this department;  lots of fabulous recipes for grilled eggplant.  And those recipes, had me up on my feet.  So I took the marinade from a Korean recipe and grilled these babies!  Oh boy, were they delicious.

eggplant grill

So when I went to serve them with dinner, my yobo looked aghast!  What had I done to his eggplant darlings.  They were not looking at all the eggplant dishes of his long gone youth.  Sceptically he tried them; and then he admitted they were delicious.

So if you have an eggplant growing in your garden, or your loving neighbour hands you one, try this recipe.  You’ll thank me.

Grilled eggplant

Grilled eggplant

Ingredients

  • 1 eggplant
  • 2 tbsp soy sauce
  • 1 tsp minced garlic
  • 1 green onion finely chopped
  • 2 tsp sesame seeds
  • 1 tbsp sesame oil
  • 1/2 tsp gochu garu (red pepper flakes) - optional

Instructions

  1. Heat the bbq
  2. Slice the eggplant thinly
  3. Mix together the remaining ingredients
  4. Marinade the eggplant in the mixture for a few minutes
  5. Place the eggplant slices on the grill
  6. Flip when browned and grill the other side for a few minutes (depending on the thickness of the eggplant)
  7. Remove and serve hot.
http://koreainmykitchen.com/?p=2031

Sesame spinach side dish- sigeumchi namul

spinach

Trying to get more vegetables into your meal plan?  Tired of the same old, same old steamed veggies?  This delicious garlicky spinach Korean side dish will have you craving those leafy greens!!

This is a very common side dish (banchan) in Korea served with rice and other side dishes such as kimchi,  honey potatoes or a bell pepper banchan. It is one of my yobo’s favourite; he has fond memories of eating this everyday in spinach season. He waxes on about his mom and his childhood when he eats it  reminiscing about trimming spinach in the garden.  He recalls being influenced by Popeye cartoons and wanting to eat lots of it to grow big and strong.  Our kids have no idea who Popeye is, so the stories are lost on them.  This poor generation of kids, not having heroes like Popeye to look up to.  I should find some old cartoon clips and show them.  For educational purposes, of course!

So whether you are old enough to remember Olive Oyl and Brutus or not, I promise you, if you make this dish, it will be gone before you can say ‘Popeye’!

Sesame spinach – Sigeumchi namul

Ingredients

  • 300g spinach
  • 2 cloves minced garlic
  • 1 green onion chopped fine
  • 1.5 tbsp soy sauce
  • ½ tbsp sesame oil
  • ½ tbsp toasted sesame seeds

Instructions

  1. blanch the spinach in hot water for 30 seconds
  2. drain and squeeze out excess water
  3. add the remaining ingredients
  4. mix well
  5. serve and enjoy!
http://koreainmykitchen.com/?p=1428

Recipe from Maangchi.com

Father’s day – Bell pepper side dish

Father's day

Happy Father’s day!

In honour of Father’s day, my yobo got to pick what he wanted to eat for dinner.  His request: sam gyup sal – pork belly bbq! Nothing says ‘I love you’ like three layers of fat on side pork! 🙂

sam gyup sal

Sam gyup sal is served up with different side dishes so I also whipped up a batch of kamja jo rim – a potato side dish – sweet and salty potato dish that I could devour all on my own.

june 2014 138

and I made him a spicy red bell pepper side dish to enjoy along side his kimchi.

june 2014 131

The bell peppers added a nice sweetness to this in contrast to the green onions. It was fabulous… because he is fabulous!

Bell pepper side dish

Ingredients

  • 1 red bell pepper
  • 2 green onions
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp vinegar
  • 1 tsp minced garlic
  • 1 tsp hot pepper powder

Instructions

  1. Slice the red bell pepper thinly
  2. Slice the green onions thinly as well.
  3. Combine the remaining ingredients
  4. Pour over the peppers and onions and mix well
http://koreainmykitchen.com/?p=1193

Enjoy! 🙂