Korean Banchan - Classic Korean BBQ Side Dish Recipe (video)

[Saviolo]

More eggplant! This is an amazing classic Korean BBQ side dish called banchan, and involves steaming eggplant and tossing it in a really flavourful dressing. It is incredibly delicious, and the steamed eggplant has an excellent creamy texture. It is best to put this recipe together the day before you wish to eat it, though even a couple of hours ahead will allow the flavours to really permeate the eggplant.

It is ideal to use Chinese eggplant for this. They are slimmer and longer and easier to get into the shape and size for the dish. Using regular eggplant will work okay, but the texture will be a little different, and not all of the pieces will have the skin on them. We prefer the flavour and texture of the Chinese eggplant for this recipe. Also, if you are unable to find Korean gochugyaru (the Korean pepper spice mix), you can use whatever sort of spicy pepper flakes mixture you can get your hands on. Even Just plain cayenne will work in a pinch.

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[sorcrow]

1. Looks delicious

I have eggplant in my garden. I'll try this and probably with zucchini as well, because one can never have too many recipes for zucchini.

Regards,
Sorghum Crow

[Saviolo]

3. I grew up with zucchini!

We grew it for years where I grew up. My favourite zucchini recipe is the fresh zucchini and tomato casserole we made:

[markodochartaigh]

2. This looks great!

I think that the word banchan actually refers to the multitude of Korean dishes typically served sort of like appetizers in small dishes with the meal. At a Korean restaurant you usually get four to eight different banchan types. Personally, as a semi-vegetarian, it is worth going to many Korean restaurants with great banchan simply for these dishes.

[Saviolo]

4. Thanks for that!

We do the Korean tabletop BBQ here at home from time to time, and we love putting together all of the side dishes. The potatoes, the eggplant, the japchae... we love it all!