Banchan

1. Spinach Namul (Sigeumchi Namul)

Ingredients:

• 2 cups fresh spinach
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• 1 teaspoon soy sauce
• Sesame seeds, for garnish

Instructions:

1. Blanch the spinach in boiling water for 30 seconds, then rinse with cold water and squeeze out excess water.
2. Toss the spinach with olive oil, sesame oil, garlic, soy sauce, and sesame seeds. Serve chilled.

2. Garlic Zucchini Stir-Fry (Hobak Bokkeum)

Ingredients:

• 1 medium zucchini, sliced into half-moons
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, minced
• 1 teaspoon soy sauce
• 1 teaspoon toasted sesame seeds

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the garlic and stir until fragrant.
2. Add the zucchini and cook for 2-3 minutes, then stir in soy sauce.
3. Garnish with sesame seeds before serving.

3. Spicy Radish Salad (Musaengchae)

Ingredients:

• 2 cups julienned daikon radish
• 1 tablespoon extra virgin olive oil
• 1 teaspoon gochugaru (Korean red chili flakes)
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1 garlic clove, minced
• Salt to taste

Instructions:

1. In a bowl, mix the radish with olive oil, gochugaru, vinegar, sugar, garlic, and salt.
2. Let it sit for 10 minutes before serving to absorb flavors.

4. Soy-Glazed Mushrooms

Ingredients:

• 1 cup button mushrooms, sliced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 garlic clove, minced

Instructions:

1. Heat olive oil in a skillet, add garlic, and sauté until fragrant.
2. Add mushrooms, soy sauce, and sugar, and stir-fry until mushrooms are tender.