3 Korean Side Dish Recipe // Marinated Chili Peppers, Potato Salad, Spicy Dried Squid
Hey guys, welcome back to another video! Today, we will be sharing 3 different side dishes also known as Banchan in Korean. The first is a soy sauce based marinated chili peppers. This is one of my grandma’s staple banchan for the summer. The second is one of my favorites at Korean restaurants, potato salad. It is not the typical American BBQ potato salad, the Korean one is sightly sweet and light! The last banchan is spicy dried squid, which Angie will add a special ingredient to elevate the side dish. So stay tuned, and we hope you enjoy the video! We’ll se you guys on our next!
Jalapeño banchan
Prep Time: 10 minutes
Ingredients:
1 Cup soy sauce
⅔-1 Cup sugar
1 Cup vinegar
1 package of jalapeño (~10 chili peppers)
Directions:
1. Roughly chop large pieces of chili peppers/jalapeños. Set aside.
2. In a mixing bowl, add sugar, soy sauce, and vinegar. Mix to dissolve sugar. It’s ok to not fully dissolve sugar as it will continue to dissolve while marinating the peppers.
3. To a Tupperware, add chili peppers. Pour in the sauce and cover.
4. It is ready to eat when chili peppers lose it’s vibrant color and looks pickled.
Potato Salad banchan
Prep Time:
Cook Time: 15-20 minutes
Ingredients:
2 russet potatoes1 carrot, ½ Cup when cut2 eggsApple, ½ Cup when cut½ tsp salt½ tsp sugar
½ cup mayonnaise
Directions:
1. Boil 2 pots of water. Wash and peel potatoes and carrots.
2. Cut potatoes into smaller pieces so it will cook faster. Place into boiling pot of water for about 15 minutes or until fully cooked.
3. Place eggs into boiling pot of water. Cook for at least 10-12 minutes until hard boiled.
4. Roughly chop carrots and apples into bite size pieces. Set aside.
5. Place Cooked eggs and potatoes into a mixing bowl and mash up.
6. Add carrots and apples to the bowl.
7. Add sugar, salt, and mayo. Mix until well coated and combined.
8. Enjoy!
Spicy dried squid banchan
Prep Time:
Cook Time:
Ingredients:
2 handful of dried squid (300g)
4 garlic cloves, minced
2 Tbsp gochujang
1 Tbsp Mayo
½ Tbsp Korean chili flakes
3 Tbsp oligosaccharide
½ Tbsp sugar
1 Tbsp sesame oil
½ Tbsp sesame seeds
Directions:
1. Soak dried squid in a bowl of water to soften for about 10 minutes. Then strain the water and set aside.
2. Mince garlic and throw onto a pan along with sugar, Korean coarse red chili flakes, sesame oil, oligosaccharide, red pepper paste (gochujang), and mayo.
3. Place on medium-low heat and mix to stir in all of the ingredients together.
4. When the sauce starts to simmer, add in dried squid and place on low heat.
5. Add sesame seeds to the pan and stir until squid is well coated in the sauce.
6. Enjoy some right away and store the rest in a Tupperware and refrigerate.
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