Korean Seasoned Spinach (Sigumchi Namul)

This seasoned spinach “salad” is a light Korean side dish that can also be used in other Korean main dishes like chapchae (stir fried noodles), kimbap (rice and seaweed rolls), and bibimbap (rice with mixed vegetables).

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serves 6 as a side dish

Ingredients

1 pound spinach

2 Tbsp soy sauce

1 Tbsp sesame oil

1 Tbsp sesame seeds

1 Tbsp sesame salt*

2 cloves finely chopped garlic

2 tsp sugar

Directions

1. Blanch the spinach in boiling water for 30 seconds.

2. Remove spinach quickly and rinse in cold water.

3. Gently squeeze the spinach to remove excess water.

4. Mix soy sauce, sesame oil, seeds, salt, garlic, and sugar and mix into spinach.

* If you don't have sesame salt, you can add 1 tsp of salt and an additional 2 tsp soy sauce).

Source: Sigumchi Namul

Korean Fried Zucchini (Hobak Jun)

A delicious and healthy Korean side dish, Hobak Jun (or Jeon) is easy to prepare and goes well with almost every Korean meal. The zucchini is coated in a thin batter of flour and egg, sauteed on both sides, and served with soy sauce for dipping.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serves 4 as a side dish

Ingredients

1 medium-large zucchini, sliced into 1/4 inch coins

1/2 Cup Flour

2 eggs, beaten

2 tsp salt

1-2 Tbsp vegetable or olive oil (for saute pan)

Directions

1. Distribute 1 tsp salt over zucchini slices.

2. Add remaining 1 tsp salt to beaten egg.

3. Put flour and egg in separate shallow dishes next to stove.

4. Heat lightly greased saute pan to medium heat.

5. Coat zucchini coins first with flour, and then dip and coat with beaten egg and place into pan.

6. Saute zucchini for about 3-4 minutes per side, turning once, or until they are a light golden brown.

* You can serve with the basic or spicy dipping sauces or nothing at all.

Source: Hobak Jun

Korean Scallion Pancake (Pa Jun)

This Korean scallion pancake recipe is easy to make and is always a big crowd-pleaser. It works as a hearty snack, an appetizer, or a side dish to a Korean or Asian meal. As with most Korean recipes and dishes, you can tweak it to your own tastes. Sliced red chili peppers and white onions can be added. Carrots, zucchini, mushrooms, and kimchi are also popular fillings for Korean scallion pancakes. If you are going to be using the ready-made batter available at Korean and other Asian groceries, see the bottom note for directions.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves 4 as an appetizer or a side dish

Ingredients

2 cups flour

2 eggs, beaten

1.5 cups water

1 bunch of scallions, halved and cut into 2-3 inch lengths

1 tsp salt

Oil for cooking

Directions

1. Mix all ingredients together and let sit for about 10 minutes. Check consistency before cooking – batter should be a little bit runnier than American pancake batter, so that the Pa Jun cooks quickly and evenly.

2. Heat a saute pan over medium heat and coat with a thin layer of oil.

3. Pour batter to fill pan in a thin layer (about 1/3 of your batter should fill a regular saute pan).

4. Cook for 3-4 minutes until set and golden brown on bottom.

5. Turn over with help of spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1-2 more minutes, adding more oil if necessary.

6. Serve with soy or spicy dipping sauce**.

*You can also make these using the ready-make “Korean Pancake Batter” (Buchimgae) from the Korean section of Asian grocery stores. You just add ¾ cup water to every 1 cup of dry mix and add whichever vegetables you wish.

** Spicy Dipping Sauce

A spicy dipping sauce for Korean dumplings, scallion pancakes, and tempura. A twist on the basic soy sauce and vinegar version, this adds a lot or a little spice to your meal.

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients

1/3 cup soy sauce

1/3 cup rice wine vinegar

1 Tbsp sesame oil

1 Tbsp chili pepper flakes (kochukaru)

1 Tbsp scallions, thinly sliced

1 tsp finely chopped garlic

Directions

Mix all ingredients together and use as a dipping sauce for dumplings, scallion pancakes, mung bean pancakes, and tempura dishes.

*Can make in large batches and store in refrigerator for a couple weeks.

**If you don't have Korean chili pepper flakes (kochukaru), you can use cayenne pepper or sriracha sauce in the mix.

Source: Pa Jun