Super Simple Banchan (Korean sides)

Spicy Daikon Salad:

1. Cut the daikon into thin strips and put in a bowl.

2. Add the rest of the ingredients and let sit for at least 30 min.

3. Garnish with Sesame Seeds.

Cucumber Salad (Oi Muchim):

1. Cut each cucumber into four long sticks, then divide the sticks into coarse pieces and put them in a bowl.

2. Add the remaining ingredients and mix thoroughly. Let chill for at least 30 minutes in the refrigerator. This salad tastes best if prepared the day before.

Pepper-Pickled Radish (Daikon):

1. Rinse, peel and cut the radish into cube-sized pieces. Cut the Spanish pepper into thin slices and place in a jar with a lid.

2. Boil water, sugar and vinegar until the sugar is dissolved. Pour over the vegetables in the jar. Store cold, preferably overnight. This side dish is perfect for fried chicken and other fried food.

Korean Carrot Salad:

1. Peel the carrots, slice thinly and put them in a bowl.

2. Add the rest of the ingredients to the bowl, except garlic and oil.

3. Heat the oil in a saucepan for 2–3 minutes together with the garlic. The garlic should not turn brown.

4. Pour the hot oil over the carrot mixture and stir.

Fresh Kimchi:

1. Rinse and slice the napa cabbage, the thicker parts thinner and the finer leaves more course. Add salt to the sliced cabbage and put it in a perforated tray. Knead a little to make the salt draw out the liquid for 5–10 minutes. Then squeeze out even more liquid from the cabbage.

2. Mix the sliced carrots and lettuce onions with the cabbage and transfer everything to a bowl. Add Kimchi Paste Garlic & Chili and stir. The kimchi is good to prepare the day before. Either way, put it in the fridge for at least 30 minutes.

3. This quick and non-fermented kimchi can be varied with various greens. Experiment with different cabbage depending on season. If you want a Kimchi with more kick, add some Kimchi Spice Mix!

Mung Bean Sprouts in Sesame Oil:

1. Boil water. Then add the raw mung bean sprouts. Boil for about 2 minutes, rinse cold and let the water drain off.

2. Mix the mung bean sprouts with the sesame oil and sesame seeds.

Soy Marinated Spinach:

1. Heat oil in a pan before adding spinach, garlic and water. As soon as the spinach has softened. Remove from heat and let it drain in a colander.

2. Stir the spinach with the soy sauce and refrigerate until serving.

Allergens:

• Soy, wheat (Cucumber Salad)

• Soy, wheat (Fresh Kimchi)

• Sesame seeds (Mung Beans in Sesame Oil)

• Soy, wheat (Soy Marinated Spinach)