It's basically the same steps with Hobak/Zucchini Jun but just use Tofu.

You can make both of them at the same time and you get 2 banchan. If you made too much at once, you can always save them and heat it up again. That's what we did for couple days.

They are easy to make, healthy, and yummy~!!  Hope you like it as much as I do.

So shall we start?

I sliced tofu into good bite sizes. Make sure not to slice too thin. Just thick enough like the following picture.

Sprinkle some salt lightly evenly over the tofu. Just enough not too much!

I lightly turn them over and sprinkle some salt again so the salt gets evenly distributed.

Just make sure you don't crumble them. Ha ha...

Get a bowl for flour and a bowl for eggs. Oh add some salt in the eggs again so the eggs and tofu taste goes together nicely. Sorry, I took the picture when I was almost done...

Usually I end up cracking too much eggs so I chop some scallions and fry leftover eggs afterwards...you know the one you fry and roll up like a roll cake? Another banchan for you there!

So, back to the recipe...

1. coat each tofu slice with flour. Coat it evenly all over so eggs will stick all over as well. I use hands to coat flour and toss gently couple times on hand to shake off excess flour. I don't want to eat chunk of flour you see...

2. Now, drop in the stirred eggs and I use a spoon to pick it up. And on to the pan!

Lightly coat with oil and cook it. I used the griddle since I was making a big batch. I think temp was about 325 degrees.

You can eat Tofu raw so just make sure you cook eggs thoroughly. If eggs are all cooked, you are done~! Yay.

You can dip in soy sauce or eat it as it is.

Don't forget to try Zucchini Jun too!

Enjoy!

Unlike Quick ‘n Easy Korean Banchan(sidedish)-Fresh Spicy Cucumber Salad Recipe which only uses the flesh part of cucumber (no seeds, no skin), this sidedish just uses the whole cucumber like other regular salads.

Ingredients

1 tbsp sea salt for pickling
1/2 lb cucumber

1 chopped scallion
1 tsp sesame oil
1 tsp sesame seeds
2 tsp red hot pepper flakes
1 tsp sugar
1/4 tsp salt
1 tsp minced garlic

*NOTE: salt, sesame oil, pepper flakes, sugar, and garlic are all basic Korean spices. There's no right and wrong amounts to these like all other cuisine. Try it first as the recipe and feel free to adjust to your liking ^-^

First, cut cucumbers like the picture and put sea salt to 'pickle' just little bit. Maybe 15 min. Let it sit for a while...just enough that it's flexible but still fresh and crunchy.

When you think it's enough (don't let it sit tooooooo long), wash and gently squeeze excess water out.
and mix with all other ingredients. Adjust the spices accordingly to your liking.

Enjoy!

Other Recipes:
Bulgogi-Korean BBQ beef
Zucchini fried jun
Korean style Pickle (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi

Once a friend told me she ate a very healthy meal...spinach salad. Yes that's good but let me show you an alternative way...Asian way...of eating spinach, as a Banchan/Sidedish with rice. I think that's little more filling than just a salad heh heh.

Just slightly cook and mix with sesame oil and salt and you are done!
Okay..okay...I'll be little more specific...scroll down!

Ingredients

1 bunch spinach
1 tsp salt
2 cups water

(Mix)
1-3 chopped scallions
1/2 tsp Sesame Oil
1/4 tsp salt

(OPTIONAL)
Little garlic
1/2 tsp sesame seeds

Let's Start!

Wash spinach thoroughly several times so you don't have to wash it after it's cooked.

Add salt to water and bring it to boil. When the water starts to boil put clean spinach and let it sit only for about 2 minutes. No longer than that!

Take spinach out and drain water. If it's too hot just briefly wash spinach once and squeeze excess water out. Cut spinach twice (into bite size).

Now just mix spinach with scallions, sesame oil, salt and sesame seeds (and garlic if you want).

Serve with rice and other banchan. If you didn't make it too salty, feel free to just eat it by itself.

That's all!

As you get familiar with the basic spices and sauces for Korean food, like sesame oil, feel free to add more or less depending on your preference. After all it is to please you not me ^^. Beauty of cooking after all is to adjust to your liking right?

Enjoy!

Spinach Seeds- Organic- Gigante D'Inverno- 200+ 2012 Seeds $1.69 Max. Shipping US $1.04

SPINACH MUSTARD TENDERGREEN SEEDS US $1.00

Other Recipes:
Bulgogi-Korean BBQ beef
Jhuck-Special Occasion Bulgogi
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi

First pour salt into water and bring it to boil.
Add vinegar just before turning your stove off. Turn stove off.

Add clean cucumbers into the hot salt water and let it cool.

When it cools, transfer cucumbers and salt water into a glass jar.
Make sure cucumbers are tightly placed and make sure to place something heavy or anything to push down (but not crush) cucumbers tightly in the jar to enhance pickling process. Young even suggest putting some chopsticks to tighten the top of cucumbers. And let it sit for 3-4 days.

When you are ready to eat, take some out, wash, and slice thinly. Top with scallions and some fresh water. You can also sprinkle red hot pepper flakes if desired. Adding water or red hot pepper flakes is totally your choice! But chopped scallions with pickles are really good!

*Variation:You can turn this into different spicy banchan. Mix pickle slices with some sesame oil, minced garlic, chopped scallion, sesame seeds (optional) and red hot pepper flakes. And there's another banchan for you! Enjoy!

Other Banchan/Sidedish Recipe:

Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake
Zucchini Jun

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Kimchi Fried Rice
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Kimchi Facts:

About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi

However, as ironic as it may sound...I do LOVE pickles and this spicy cucumber salad! Yummmm!!
In fact, this banchan is my FAVORITE!!!!!! I can eat so much rice with just this alone.

Like I told you before, I hate FRESH cucumber because of that FRESH seed smell, which cucumber lovers like it FRESH... as for me, pickles are 'pickled' and this recipe actually doesn't use the seed part (Keep this in mind to just throw away! or eat it if you must....)

No seeds, spicy, sweet, and fresh crunchy...Mmmmmmmmm...I want some!

Why should you eat this?
1. Eat more vegetables in different ways: In fact, that's the beauty of Korean food! You get to eat vegetables in many tasty ways! Not just regular old salad anymore!
2. Healthy diet and weight loss: more veggies, more benefits your and less greasy stuff means lose weight! Yay!
3. Spicy foods promote and protects health and possibly weight loss too: If you can't take the heat, please don't over do it.

So cucumber lovers or not, as long as you are not allergic to it...
Shall we start?

Ingredients:
5 cucumbers (You know those big fat juicy kind?)
OR 10 small cucumbers
1tbsp salt
1tsp ground garlic
1tsp sesame oil
2tbsp hot red pepper paste
2tsp sugar
OR skip the sugar if you are diabetic like my dad
1tsp roasted sesame seeds (OPTIONAL)
And some chopped green onions!

First, clean and peel the skin off.

Then, cut around the seed center part by cutting one side and turn it to cut the other side, thus making a rectangular remain of the center seed part (Very left one in the pic). DON'T use the seed center part and slice others thinly.

Now, put all the cucumber slices in a mixing bowl and sprinkle salt all around and mix it so all the slices will be 'pickled' briefly. Let it sit for 15 minutes.We are not making Kimchi, so we don't need to let it sit too long. Just enough that it's flexible or soft but still fresh and crunchy.

After 15 minutes, wash them thoroughly. We don't want it to get too salty.

When you are done rinsing it out we need to squeeze out the excess water out. But gently please. If you are too strong...it would all get mushy and lifeless. So gentle firm squeeze will be good. We just need to get enough water out...not to completely dry it out, so don't worry too much.

Add garlic, hot pepper paste, sesame oil, and sugar.

Now, mix it well. You will end up having watery sauce. Don't throw it away. It's part of banchan. You used juicy cucumber after all!

You are done! Serve with rice. You can even eat the extra sauce (watery part) with rice too.

*If red pepper paste is too spicy for you, just add less and vice versa.*

Enjoy!

Other Banchan/Sidedish Recipe:
Korean style Pickl (Oiji)
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake
Zucchini Jun

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Kimchi Fried Rice
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Kimchi Facts:
About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi

Ok, Here we go...

Ingredients
1 Soft Tofu (If you only have a firm tofu, just quickly cook in boiling water to make it softer.)
2-3 Scallions-chopped
1tsp ground garlic
2tsp sesame seeds
1/2 tbsp soy sauce
1tbsp oyster sauce (click for image)
2tsp sesame oil
2tsp sugar
1tsp lemon juice OR vinegar
1tsp hot pepper flake/powder (if you like some kick into it)

Cut tofu like so. If you can't do this, don't worry. It's only cut that way for the appearance. You can cut in different ways or just leave tofu as it is (I like to have it as it is for my late nite snack. Tofu, sauce, and spoon... and you are ready!)

And when you are done or decided with how the tofu will look, just mix all the ingredients together (except for Tofu, of course). Then just pour the sauce over your all ready to eat tofu. Just don't over use your sauce. It may get too salty. Otherwise, ENJOY!

Other Banchan/Sidedish Recipe:
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake
Zucchini Jun

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Kimchi Fried Rice
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Kimchi Facts:
About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi

Ingredients

3 eggplants (I think they are called chinese eggplants. The long ones.)
3 green onions
1tsp honey
2tbsp soy sauce
2tbsp vegetable oil
2tbsp water
1tsp gralic
1 tsp sesame seeds


Slice eggplants diagonally. Chop green onion/scallion.
Lightly fry sliced eggplants with oil and garlic. Then turn down to low heat and add water and soy sauce and fry till eggplants get soft and nice to eat (but not too mushy.)
Add honey and stir and then add scallion. (We added scallion from the start so scallion lost its color. We'll show you another one later that we add scallion at the end.)

Turn off the stove and sprinkle sesame seeds.

Enjoy!

Other Banchan/Sidedish Recipe:
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Mini Ground Turkey Pancake
Zucchini Jun
Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Kimchi Fried Rice
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Kimchi Facts:
About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi

Got everything? OK. Let's start!


Slice zucchini like so.
Beat eggs in one bowl and sprinkle some salt. And some flour in another bowl.

Now...Coat zucchini slice with flour first (I used chopsticks). Then, dip it into the egg. Repeat for all the slices.

Warm up a frying pan with some oil and fry. And it's ready!! Enjoy!

Other Banchan/Sidedish Recipe:
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Kimchi Fried Rice
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Kimchi Facts:
About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi