Korean Banchan #1

 Korean Cucumber Salad Oi Muchim                                        

1lb cucumbers sliced 1/8 thick        

1 tsp salt

1 clove garlic minced    

1 green onion sliced

2 tsp gochugaru (chili flakes)

2 tsp rice vinegar

1 tsp sesame seeds

1/2 tsp sugar

Add salt to cucumbers. Let sit for 20 minutes then drain. Add rest of ingredients. Let chill.

Bean Sprout Banchan

1 lb bean sprouts

2 quarts water

1/2 TBS salt

Rinse and clean sprouts. Blanch in boiling salt water for 1-2 minutes. Rinse under cold water well.  Pat dry then add rest of ingredients: 

1 finely chopped scallion or green onion

2 cloves minced garlic

1 TBS sesame oil

1 tsp sesame seeds

1/4 tsp sugar

1 tsp salt

Ddangkong Jorim Soy Braised Peanuts

1 cup raw shelled peanuts

2 TBS shoyu, mirin, Korean oligodang (corn syrup) or honey

1 TBS sugar

1 cup water or dasima broth

1/4 sesame seeds

Boil peanuts in 2 cups water for 5 minutes. Drain.

Add to pot all ingredients except sesame seeds. Boil then lower to medium uncovered until all the sauce has evaporated about 20 minutes or so. Keep an eye on it closely. Stir occasionally to not burn. Add sesame seeds when done.