Korean Banchan (Side Dishes)

Egg roll omelette

• 3 Eggs

• Salt To Taste

• Avocado Oil

• 1 Green Onion, Finely Sliced

• 1/4 Small Carrot, Peeled And Finely Chopped

Braised Potatoes (Gamja Jorim)

• 1 kg baby potatoes (red or white), skin on, (35 ounces)

• 1 cup water

• 2 Tbsp cooking oil , I used rice bran oil

• 2 Tbsp honey (or your choice of sweetened syrup)

• 1/2 Tbsp toasted sesame oil

• 1/2 Tbsp toasted sesame seeds

• 5 Tbsp soy sauce

• 2 Tbsp rice wine

• 2 Tbsp brown sugar

Seasoned Spinach (Sigeumchi Namul)

• 250g (0.6 pounds) English spinach (or baby spinach)

• 1 tsp fine sea salt, to add to the water

• 6 cups water, to boil

• 1 tsp green onion, finely chopped

• 1/2 tsp minced garlic

• 1/4 tsp fine sea salt or to taste

• 1 tsp roast sesame seeds

• 1 Tbsp sesame oil

For egg roll omelette:

1. In a small bowl, whisk eggs until mostly smooth. Season to taste with salt.

2. Heat a 10-inch cast iron skillet over medium-low heat. Add about 2 teaspoons of avocado oil.

3. Pour half of the beaten eggs into the preheated skillet to cover the bottom. Once the eggs begin to set a bit, sprinkle the green onion and carrot on top. Cook until eggs are nearly set. Fold one end of the omelette over itself twice. Scooch the whole omelette down to make room for more eggs.

4. Pour half of the remaining eggs into the other end of the pan. When the eggs are again almost set, fold the omelette over twice and scooch it over. Repeat with remaining eggs. Roll the entire omelette up.

5. Remove to a plate. Allow to cool for 5 minutes. Slice and enjoy.

*Recipe is from Korean Bapsang*

For Braised Potatoes:

1. Rinse the potatoes thoroughly – use a scrubber to remove any dirt if needed. Cut the potatoes in half if your potatoes are bigger than a small egg.

2. Preheat a large (shallow) braising pot over medium high heat. Add some oil (1 Tbsp) and spread it well. Add the potatoes and drizzle more oil (1 Tbsp) over them. Pan fry the potatoes over medium heat for about 25 mins. Turn them around often to avoid burning.

3. Once the outer layer of potato is nicely cooked and browned, add the water and the braising sauce. Bring it to boil over medium high heat (about 2 mins). Reduce the heat to medium and simmer the potatoes until the most sauce is boiled away (about 15 mins), leaving about 5-6 Tbsp worth sauce in the pot.

4. Reduce the heat to low. Add the honey, sesame oil and sesame seeds. Gently toss to coat while you continue to simmer until the sauce thickens (another 15 mins). Potatoes should be all cooked by now.

5. Continue to simmer to achieve darker colored potatoes (because it looks more appealing) and to make the sauce stickier. You may turn the heat up to medium to quicken this process. Stir often. Remove from the heat.

6. Serve with a bowl of steamed rice. The potatoes taste better once cooled down for about 30 mins in the fridge.

*Recipe is from My Korean Kitchen*

For Spinach Salad:

1. Trim the spinach roots (if any) and wash the spinach in cold water thoroughly.

2. Boil the water in a pot/sauce pan for 5 to 7 mins. Add the salt (1 tsp). Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds.

3. Drain the boiled water away and run cold water on the spinach for 1-2 minutes.

4. Squeeze the spinach to remove excess water.

5. Cut the spinach into 2-3 pieces with a knife. (If you are using baby spinach, you can skip this step.)

6. Add the seasoning sauce and mix well with your hands.

7. Serve it on a plate and enjoy.

*Recipe is from My Korean Kitchen*