Korean banchan spread (five quick side dishes)

Instructions

1. 1

   Press the tofu to remove excess water: wrap the block in kitchen paper, place on a plate and weigh with another plate or a can. Leave for 20 minutes.

2. 2

   Meanwhile core and roughly chop the Chinese cabbage into bite-sized pieces. Toss the leaves with the sea salt, massaging between layers so salt gets in. Leave to draw water for 30 minutes.

3. 3

   Slice the English cucumber 5mm thick (or on the diagonal). Toss with a pinch of sea salt and leave in a colander to drain for 15 minutes.

4. 4

   Make the kimchi-style paste: finely mince 4 cloves of garlic and grate 10 g fresh ginger. In a small bowl combine gochugaru, minced garlic, grated ginger, 45 ml light soy sauce, 25 ml rice vinegar, 15 g caster sugar and 15 ml sesame oil. Slice 2 spring onions and fold in.

5. 5

   Rinse the salted Chinese cabbage thoroughly under cold water (several changes) to remove excess salt, then squeeze out as much water as you can. Toss the cabbage with the kimchi paste until evenly coated. Taste and adjust — a little more rice vinegar or sugar will balance if needed.

6. 6

   Make the oi muchim (spicy cucumber): squeeze the salted cucumber to remove excess water, then toss in a bowl with 1 tsp gochugaru, 15 ml rice vinegar, 15 ml light soy sauce, 10 ml sesame oil and a pinch (5 g) caster sugar. Scatter toasted sesame seeds and reserved sliced spring onion on top.

7. 7

   Blanch the baby spinach: bring a saucepan of water to the boil, drop in the spinach and blanch for 20–30 seconds until just wilted. Drain, cool under cold water, then squeeze out excess moisture. Toss with 10 ml sesame oil, 10 ml light soy sauce, a grating of 1 clove garlic and a sprinkle of toasted sesame seeds.

8. 8

   Soy-glaze the mushrooms: heat 10 ml vegetable oil in a frying pan over a medium–high heat on the hob. Add halved or quartered chestnut mushrooms and sauté for 6–8 minutes until browned. Stir in 30 ml light soy sauce, 30 ml mirin and 5 g caster sugar, cook for 1–2 minutes until glossy. Finish with a drizzle of sesame oil and a sprinkle of sesame seeds.

9. 9

   Crisp the tofu: after pressing, cut the tofu into bite-sized rectangles and pat dry. Toss gently in plain flour to coat. Heat 40 ml vegetable oil in a frying pan over a medium–high heat on the hob. Fry the tofu in batches for 3–4 minutes each side until golden and crisp. Drain on kitchen paper, finish with a light drizzle of sesame oil, a scatter of toasted sesame seeds and freshly ground black pepper to taste.

10. 10

    Arrange the five banchan in small bowls or on a shared platter and serve at room temperature alongside steamed rice if you like.

Tips

• Press the tofu first — that passive step saves time and makes the tofu properly crispy.
• When salting the cabbage, rinse thoroughly and squeeze out water; too much retained salt will ruin the balance.
• Cook mushrooms in a hot, roomy pan so they brown rather than steam.
• Make the kimchi and cucumber earlier in the day and keep chilled — their flavours develop and mingle.
• Leftovers keep well covered for up to 2 days; separate tofu (re-crisp in a 200°C fan/220°C conventional oven for 8–10 minutes) before storing if possible.

Substitutions

• gochugaru → 2 tsp red chilli flakes + 1 tsp smoked paprika

  Noticeably different

• light soy sauce → tamari, same quantity (use gluten-free tamari if required)

  Stays close

• plain flour → cornflour, same quantity

  Stays close

• sesame oil → neutral oil + 1 tsp toasted sesame seeds (for nutty flavour)

  Noticeably different

Nutrition

Per serving · estimated

520

Calories

16 g

Protein

44 g

Carbs

30 g

Fat

6 g

Fibre

8 g

Sugar

1100 mg

Sodium

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