Banchan aka side dish, and to begin our collection, here are a few Korean side dishes, that along with this beautiful crunchy broccoli salad comes up in mere minutes.

Squid Jerky

Stir Fried Anchovies

Whelk Salad

Drinks that can be whipped up in 5 minutes:

‘Otai, Tropical Drink

Blueberry Kale Smoothie, my favorite!

Even Rice Cakes can be made in just 10 minutes.  {Not bad for something that used to take hours}!

To make this beautifully crunchy and flavorful Broccoli Salad, you don’t even need 10 whole minutes.  You’re just 5 minutes away from a unique salad that can be eaten as is or tumbled into Bibimbap!

Broccoli Salad, A Korean Banchan

 

Ingredients

• 1 Head Broccoli, cut into Florets
• 3 tb Gochujang (Korean Hot Pepper Paste)
• 1 tb Sesame Oil
• 1 tb Sesame Seeds
• 2 ts Apple Cider Vinegar
• 2 tb Brown Sugar
• Black Pepper
• Green Onion Garnish.

Instructions

1. Boil your water and salt it well.
2. Toss in your florets and cook for no longer than 3 minutes.
3. Immediately plunge them into an ice bath to stop the cooking process and retain their vibrant green color.
4. Tumble in all of your ingredients and mix well. Garnish with green onions.
5. Serve immediately, at room temperature, in bibimbap, or keep in the fridge.

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Cheers to eating your vggies!  {Mom would be so proud}

Love,

{and 5 minute fixes},

Your Squishy Monster ^.~

This subtly sweet and milky concoction is said to help aid with digestion, alleviate hangovers and quench the thirst on a hot day.  The first authentic taste I ever had of it was at an open air market in the middle of Summer in Korea while the family dragged one very hot and tired girl around.  After the first few hours, the sight of fresh fish and variety of dried this or that lost its appeal to me as the sun beat down its heavy rays (Summers in Korea can be fierce).  As the family continued to march onwards in the never ending labyrinth of meats and produce to sift through, I began to fade and that’s when my uncle came to the rescue with this rice punch.  Crouched in the corner of a makeshift stall was a tan and wrinkled lady ladling cool cups of this lifesaving libation and then and there was when I became a life long fan.  It’s the original coconut water in my life, if you will.  I don’t know if it will cure cancer or make you more beautiful, but it’s certainly a sight to behold on any warm day.  It’s light and refreshing with the most interesting texture of rice floating in the midst of it all and it’s completely delicious.

5.0 from 2 reviews

Rice Punch Korean Shikae 식혜

 

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Prep time

2 hours

Cook time

4 hours

Total time

6 hours

 

Author: The Squishy Monster

Serves: 4-6 Servings

Ingredients

• 2 c malted barley powder
• 12 c lukewarm water
• 2 c cold cooked rice
• 1 c sugar
• Optional: ginger or pinenuts

Instructions

1. Soak the powder in water for 2 hours. Don’t stir.
2. Strain and use only the liquid left behind.
3. Pour this liquid, sugar, and rice in a big pot on very low and heat for 4-5 hours (until you see grains of rice floating on top).
4. Skim off any foam. Cool and refrigerate.

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You can find the malted barley powder here.

Crave a one pot meal that requires little to no effort?  This recipe is for you!  You layer rice with meat and veggies and steam them altogether at the same time.  It’s one of those great set it and forget it dishes that will patiently wait for you while you do other things.  Mine waited for me while I edited and uploaded a video only to forget a clip to edit and re-upload again *face palm*

httpv://youtu.be/j9TY6Qva2YE

5.0 from 2 reviews

Soybean Rice 콩나물밥

 

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: The Squishy Monster

Serves: 2 Servings

Ingredients

• 1 c hamburger meat
• 3 tb soy sauce
• 1 tb sesame oil
• ½ tb sesame seed
• 3 tb chopped onion
• 3 minced garlic cloves
• 1 ts minced ginger
• Black pepper
• 1 c {brown} rice
• 2½ c beef stock
• 2 c fresh soybean sprouts

Sauce

• ¼ c soy sauce
• 2 ts sesame oil
• 1 ts sesame seed
• 2 ts Korean red pepper flakes
• 1 chopped green onion
• 2 minced garlic cloves
• 1 tb honey

Instructions

1. In a bowl, combine the meat, soy sauce, sesame oil, sesame seed, onion, garlic, ginger and pepper. Mix until just combine to not over mix.
2. In another bowl, rinse the rice. Run it through cold water 2-3 times until it’s no longer milky.
3. Drain the rice and set into a pot.
4. Layer the seasoned beef on top.
5. Layer the soybeans on top of the beef.
6. Pour the stock all over the top.
7. Clamp the lid on and steam on low/medium for 25-35 minutes until the rice is tender.
8. For the sauce, whisk all of the ingredients together and spoon on top of the steamed pot when it’s ready.

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Love,

Your Squishy Monster ^.~

It’s no secret that my favorite fruit is watermelon.  It just screams summer to me.  This past weekend, I consumed an entire one all by myself while laying out on the beach.  If that isn’t my own little slice of Heaven, I don’t know what is.  Stack that on top of the fact that Korean watermelon kimchi utilizes the parts of this fruit that might otherwise be tossed out, watermelon makes the perfect summer time treat for me, all while reducing/reusing.  That’s what I call delicious and responsible snacking!

httpv://youtu.be/PNlctwVmbLY

5.0 from 1 reviews

Watermelon Kimchi 수박김치

 

Prep time

10 mins

Total time

10 mins

 

Author: The Squishy Monster

Serves: 4 Servings

Ingredients

• 1 lb {white only} watermelon rind + 1 tb *coarse* sea salt
• 3 minced garlic cloves
• 1 ts minced ginger
• 2 tb Korean red pepper flakes {gochugaru}
• 2 chopped green onions
• 1 tb honey
• Optional: 1-2 ts baby brine shrimp

Instructions

1. In a large bowl, toss the rind with the coarse sea salt and set aside for about an hour. Taste test, and depending on how salty the rind has become, you can either drain or rinse/drain it.
2. In another bowl, combine your garlic, ginger, pepper flakes, green onions, and honey (as well as the brine shrimp if you’re using it).
3. Combine your first and second bowls and mix to combine, taking care not to squeeze the rind too firmly.
4. If your finished product does not include any shrimp, leave your kimchi on the counter for a day or two, just to jump start the fermentation process. Afterwards, keep refrigerated.

Notes

Time does not include inactive time.

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And just for kicks and giggles, I present to you my favorite video on how to properly consume a watermelon.

httpv://youtu.be/5gUKZpgVfMo

Love,

{your needs marshmallows}

Squishy Monster ^.~

Daddy grew up on the water so naturally, he ate a lot of seafood growing up.  There isn’t much that he won’t consume if it comes from the sea and I followed suit and am a huge fan of seafood myself.  One of his favorites has got to be squid.  Growing up, we had a deep freeze full of them, among mackerel, anchovies, shrimp, and so forth.  I always made jokes about how I could just go fishing in the freezer so it’s to go without saying, we eat squid often and when we do it’s as a squid stir fry or this bright and vibrant squid soup.

http://youtu.be/iEoYRLDEKp8

5.0 from 2 reviews

Squid Soup 오징어국

 

Prep time

30 mins

Cook time

10 mins

Total time

40 mins

 

Author: The Squishy Monster

Serves: 2 Servings

Ingredients

Stock

• 3-4 c water
• 2 c shrimp shells

Soup ingredients

• ½ c Korean radish
• ½ sliced onion
• ½ c cabbage, bell pepper, carrots, leeks, etc
• 1 cleaned/cut squid
• 2 tb fish sauce
• 1 ts sesame oil
• 1 tb Korean red pepper flakes
• 3 cloves garlic
• ½ ts ginger
• 3 green onions

Instructions

1. To make the stock, bring your water and shells to a rolling boil for about 15-20 minutes. Strain it through to collect the shells and set your broth aside.
2. In the same pot, toss in your veggies, squid, fish sauce, sesame oil, pepper flakes, garlic, and ginger. Give everything a mix and set aside for 15 minutes.
3. Set your pot on medium-high and re-introduce the broth to the pot. Just bring it to a bubble (you don’t want to over cook squid). It’s ready when the squid slightly curls and turns completely white.
4. Turn off the heat and scatter in your green onions.

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Wishing you a fabulous weekend!

Love,

Your Squishy Monster ^.~

Chicken?  Check.  Veggies?  Check.  Rice cakes?  Check.  Delicious sweet and spicy sauce?  Check.

If the above sounds appealing to you at all, you’ll be in love with this Korean marinated chicken dish that offers a little bit of everything.  It totes a variety of flavors and textures and comes together as a complete meal under an hour and you probably already have everything, save the rice cakes so why not give this one a try?

http://youtu.be/Mf5ocHMTr5s

5.0 from 5 reviews

Korean Stir Fried Chicken Dakgalbi 닭갈비

 

Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

Author: The Squishy Monster

Serves: 4 Servings

Ingredients

• 1½ lbs chicken
• 4 tb Korean red pepper paste
• 2 tb Korean red pepper flakes
• 2 tb soy sauce
• 1 tb sesame oil
• ½ tb curry powder
• 1 tb minced garlic
• 1 ts minced ginger
• 2 tb honey
• Optional: 2 tb sake
• Sesame oil
• 2 c veggies of your choice (I used zucchini, onions, bell peppers, Korean peppers, cabbage, carrots and scallions but sweet potatoes and sesame leaves are nice too).
• 1½ c rice cakes (or plain ramen noodles if you can’t find rice cakes)
• ½ c chicken stock or water
• Salt and pepper

Instructions

1. In a large bowl, combine your chicken, paste, flakes, soy, sesame, curry, garlic, ginger, honey, and sake (if using) and massage everything together.
2. In a separate bowl, steep your rice cakes in water. Set both bowls aside for 30 minutes.
3. Begin stir frying your veggies in sesame oil, seasoning with salt and pepper. You only want to begin to soften them.
4. Lay your marinated chicken on top of your veggies along with your drained rice cakes. Give everything a toss with the stock/water and cook until the rice cakes are tender and the chicken is cooked through.

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Wishing everyone a very happy weekend…

Love,

Your Squishy Monster ^.~

When I was little, sometimes we’d have these savory Korean pancakes for breakfast and boy was it difficult to explain to my friends that these were thin and crispy, filled with vegetables or seafood, not the fluffy variety where golden stacks required sticky syrup.  I hope that despite being unconventional, you’ll give these glorious crispy bits a try.  The edges brown as it sputters in its drizzle of oil and the seafood swells up as the green onions spread their mild aroma around in the pan.  Each mouthful lends you a bite of this, that, and more.

http://youtu.be/N73VFkCHt5U

5.0 from 7 reviews

Seafood Pancakes Haemul Pajeon 해물파전

 

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: The Squishy Monster

Serves: 4-6 Servings

Ingredients

• 2 c unbleached all purpose flour
• ½ c rice flour (not sweet rice)
• 1¼ ts fine salt
• 2¼ c cold filtered water
• 1½ c seafood of your choice
• 3 chopped green onions

Dipping Sauce

• ¼ c soy sauce
• 2 ts toasted sesame seeds
• 2 ts sesame oil
• ½ ts minced garlic
• 1 chopped green onion
• 1 ts red pepper flakes
• 1 ts vinegar

Instructions

1. In a bowl, sift together your dry ingredients. Begin whisking in your water.
2. Fold in your seafood and green onions.
3. In a hot pan with at least 1 tb of peanut/canola/veggie oil, fry your pancakes individually and flip only once when it achieves a golden brown color.
4. For the dipping sauce, bring all your ingredients together and stir.

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Your Squishy Monster ^.~

I rave about soup because it’s merely broth with a jumble of this and that but somehow, when you’re bundled up in a fuzzy blanket that matches your fuzzy socks and you’re comfortably curled up in your favorite nook, it can be a phenomenal experience to sip and slurp such a soothing concoction.  Not to mention, it’s a great way to stretch the dollar, which is a perfect post to follow up with my previous cost cutters.  I chose to use ribeye here (because I’m partial to the cut and it was on sale at my market) but truly, you can use whatever you have/like.  Muguk (this radish/beef soup) was a way to stretch beef during the period my parents were growing up because it was so rare to have.  Which again, is why soup is such a winner.  What you don’t have or can’t afford more of, you can really make go the extra mile with the distraction of fresh green onions and the beautifully tender bulk that the Korean radish brings.

5.0 from 6 reviews

Beef Radish Soup 무국

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: The Squishy Monster

Recipe type: Soup

Cuisine: Korean

Serves: 2-3 Servings

Ingredients

• 3 tb fish sauce
• 1 ts sesame oil
• 2 c roughly chopped Korean radish
• 1 ribeye (or whatever else you’re using)
• 2 cloves minced garlic
• 1 ts grated ginger
• 1 tb Korean red pepper flakes (can omit)
• 5 c cold filtered water or beef/mushroom broth
• 4 green onions

Instructions

1. In a large pot, glaze the bottom with your fish sauce and oil.
2. Toss in your radish, meat, garlic, ginger, and pepper flakes. Give everything a mix. If you have the time, allow this to set on your counter for 15-20 minutes.
3. Begin cooking your pot on medium, pepper to taste and when your meat begins to sizzle a bit, pour in your water/broth.
4. Bump up the heat to medium-high and bring the entire pot to a bubble until your radish gets nice and tender. Top with green onions and serve with steamed rice and Kimchi.

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This is wonderful on a cold night.  Paired with hot and fluffy steamed rice and some zing from crunchy and refreshing Kimchi, it’s really a meal that you can really cuddle up with that will provide an endless soup bowl of comfort.

Love & warmth,

Your Squishy Monster ^.~

Watch this video on YouTube Embedded with WP YouTube Lyte.

5.0 from 6 reviews

Korean Radish & Beef Soup

 

Save Print

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: The Squishy Monster

Recipe type: Soup

Cuisine: Korean

Ingredients

• 3 tb fish sauce
• 1 ts sesame oil
• 2 c roughly chopped Korean radish
• 1 ribeye (or whatever else you’re using)
• 2 cloves minced garlic
• 1 ts grated ginger
• 1 tb Korean red pepper flakes (can omit)
• 5 c cold filtered water or beef/mushroom broth
• 4 green onions

Instructions

1. In a large pot, glaze the bottom with your fish sauce and oil.
2. Toss in your radish, meat, garlic, ginger, and pepper flakes. Give everything a mix. If you have the time, allow this to set on your counter for 15-20 minutes.
3. Begin cooking your pot on medium, pepper to taste and when your meat begins to sizzle a bit, pour in your water/broth.
4. Bump up the heat to medium-high and bring the entire pot to a bubble until your radish gets nice and tender. Top with green onions and serve with steamed rice and Kimchi.

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This is wonderful on a cold night.  Paired with hot and fluffy steamed rice and some zing from crunchy and refreshing Kimchi, it’s really a meal that you can really cuddle up with that will provide an endless soup bowl of comfort.

Love & warmth,

Your Squishy Monster ^.~

The last time I went to Korea, my cousins took me to “Pizza Hut.”  It seemed like everything had corn on it.  It bothered me then, but I’ve really latched onto the concept since.  It echoes my childhood breakfasts of canned beans and corn.  Now this “pizza” doesn’t have corn on it, (but it could)!  It elaborates on the idea of putting things in a dish that, in hindsight make complete sense!  Like one of those Homer Simpson “d’oh!” moments.  Why should Korean BBQ be held to the strict confines of rice and kimchi?  Holy cow, next time I make this, I’m definitely adding kimchi!!!

5.0 from 1 reviews

Korean BBQ Pizza

 

Prep time

1 hour

Cook time

15 mins

Total time

1 hour 15 mins

 

Author: The Squishy Monster

Ingredients

• 1 ribeye
• ½ onion
• 6-8 mushrooms (any variety)
• 1 bell pepper
• 2 pieces of naan (pizza dough or any flat-bread works as well)
• 2 c shredded mozzarella (any nicely melting cheese would work)
• Bulgogi marinade (recipe follows)
• Gochujang sauce (recipe follows)

Bulgogi Marinade:

• ¼ c soy sauce
• 1 tb agave/coconut nectar/honey/rice syrup
• 2 tb grated Asian pear or Fuji apple
• ½ ts ginger
• 2 ts garlic
• 2 ts sesame seed
• 1 tb sesame oil

Gochujang (Hot Pepper Paste) Sauce

• ¼ c hot pepper paste (or roasted red peppers/tomatoes)
• ½ tb agave/coconut nectar/honey/rice syrup
• 2 ts sesame oil
• 2-3 tb water (enough to thin out your sauce to a spreadable consistency)
• 1 head of roasted garlic

Instructions

1. Pepper your steak and pop it into your freezer for it to firm up enough to cut into thin slices (20 min or so)…add your slices to your marinade (the longer it sits the better min: 30 min up to 2 days) *Grilling outdoors makes this superb.
2. Cut the top off of your whole head of garlic, wrap it in a sheet of foil after liberally dousing with olive oil, S + P. Mine took about 35-45 min but check on it after the 30 min mark and see if it’s satisfactory to you. Blitz to mix.
3. To assemble, smear your sauce on your flat-bread, drape your toppings and sprinkle with cheese. The naan takes literally less than 5 min so bake at 350 until your cheese gets nice and gooey.

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One day, I want to have a pizza party with all of y’all…just like in grade school with balloons, streamers, and glass bottle sodas!!

Love Always,

Your Squishy Monster

XOXO!!!!