10 Korean Side Dishes (Banchan) and Dolsot Bibimbap
This recipe features 10 easy-to-follow Korean side dishes (banchan) for beginners, along with a delicious dolsot bibimbap recipe that makes use of leftover banchan.
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This savory side dish features fragrant chwinamul (Aster Scaber) blanched and seasoned with baek-ganjang (백간장), garlic, and sesame oil.
📝 Editor's Notes
Fragrant Chwinamul Muchim is a quintessential Korean side dish that invigorates the dining table in spring.
Blanched chwinamul (Aster Scaber) is seasoned with baek-ganjang (백간장), garlic, and sesame oil, allowing you to fully enjoy its unique bitter yet aromatic flavor.
The cooking process is simple and the ingredients are humble, making this a beginner-friendly recipe that even novice cooks can easily try.
It's especially excellent when eaten with warm rice, truly whetting your appetite.
It's perfect when you want to feel the vitality of spring greens or when you need a light and healthy side dish.
🛒 Ingredient Tips
When choosing chwinamul (Aster Scaber), it's important to select leaves that are not wilted, have a vibrant green color, and stems that are not too thick but rather tender.
Avoid leaves that are overly large or discolored yellow.
Baek-ganjang (백간장) is lighter in color than regular jin-ganjang (진간장), making it excellent for preserving the natural color of the greens while providing a clean flavor.
If baek-ganjang (백간장) is unavailable, you can use a small amount of guk-ganjang (국간장), or a very small amount of jin-ganjang (진간장) and adjust the seasoning with salt.
Use fresh sesame oil to ensure a rich nutty aroma; it's recommended to use it as quickly as possible after opening.
🔄 Substitution Guide
If chwinamul (Aster Scaber) is hard to find or if you prefer other greens, you can use spinach, bean sprouts (sukju-namul (숙주나물)), or Korean watercress (minari (미나리)) in the same way.
For spinach, reduce the blanching time to about 1 minute, and for bean sprouts, rinse them immediately in cold water after blanching to maintain their crisp texture.
If you don't have baek-ganjang (백간장), you can use about 1/2 tbsp of guk-ganjang (국간장) and adjust the remaining seasoning with salt.
Guk-ganjang (국간장) is darker in color and saltier than baek-ganjang (백간장), so adjusting the amount is important.
If minced garlic is too strong for your preference, you can halve the amount or omit it entirely, but the distinctive pungent flavor of garlic will be reduced, diminishing the overall aroma.
🥘 Ingredients
👨🍳 Cooking Points
The key to this Chwinamul Muchim lies in 'blanching the chwinamul (Aster Scaber)' and 'removing excess water'.
First, when blanching chwinamul (Aster Scaber), add 1 tbsp of salt to boiling water and blanch for about 3 minutes.
It's crucial to stick to the time, as over-blanching will make the chwinamul (Aster Scaber) mushy and weaken its fragrance.
Second, after blanching, rinse the chwinamul (Aster Scaber) thoroughly in cold water and 'squeeze out as much water as possible' by hand.
If water remains, the seasoned greens will become bland and easily spoil.
Finally, crushing the toasted sesame seeds in a mortar and pestle will significantly enhance their savory flavor and aroma.
Remember these three points, and you'll be able to make delicious Chwinamul Muchim without fail.
👨🍳 Directions
Remove thick stems from the chwinamul (Aster Scaber) and wash it thoroughly 2-3 times.
Bring water to a boil in a pot, add 1 tbsp of salt, then add the chwinamul (Aster Scaber) and blanch for about 3 minutes.
Rinse the blanched chwinamul (Aster Scaber) thoroughly under cold water and squeeze out excess water tightly by hand.
Cut into bite-sized pieces.
Place the toasted sesame seeds in a mortar and pestle and crush them.
In a bowl, combine the prepared chwinamul (Aster Scaber) with 1 tbsp baek-ganjang (백간장), 2 tbsp minced garlic, 1 tbsp sesame oil, and the crushed sesame seeds. Mix thoroughly by hand.
Taste and adjust seasoning with salt if needed.
Transfer the finished chwinamul muchim to a serving dish.
💡 Tips
Remove any thick stems from the chwinamul (Aster Scaber) and wash it thoroughly 2-3 times.
After blanching, rinse the chwinamul (Aster Scaber) thoroughly under cold water and squeeze out as much water as possible by hand.
Taste and adjust the seasoning with salt if it's not savory enough.
📦 Storage & Reuse
Store the finished Chwinamul Muchim in an airtight container in the refrigerator for 3-4 days to keep it fresh.
Consuming it as soon as possible is the best way to enjoy the herb's original aroma and flavor.
Freezing is not recommended as it can alter the texture of the greens.
If you have leftover chwinamul muchim, it's great mixed with warm rice, or you can use it as an ingredient for gimbap (김밥).
Pairing it with a fried egg for a simple meal is also a good idea.
🥢 Who This Is For
This Chwinamul Muchim can be enjoyed as a satisfying meal with warm rice, even without other side dishes.
It's especially delicious when added to bibimbap (비빔밥), enhancing it with its fragrant flavor.
When served alongside main dishes like meat or grilled fish, it acts as a refreshing palate cleanser, cutting through any richness.
We highly recommend it for those who lack appetite in spring or wish for a light and healthy diet.
🔥 Nutrition Info
Chwinamul Muchim is a low-calorie side dish, estimated to be around 80-120 kcal, making it very suitable for diets or healthy eating plans.
Protein is estimated at about 3-5g, fat from sesame oil at about 5-8g, and carbohydrates at about 5-10g.
Chwinamul (Aster Scaber) is particularly rich in various vitamins and minerals such as Vitamin A, Vitamin C, calcium, and potassium, which help boost immunity and promote bone health.
It is also high in dietary fiber, benefiting gut health, and its unique aroma is known to be effective in stress relief.
The seasonings like baek-ganjang (백간장), garlic, and sesame oil are also beneficial ingredients for health, contributing to excellent nutritional balance.
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