Banchan Platter

The Banchan Platter is a vibrant and flavorful vegan Korean breakfast featuring a variety of small side dishes that are both nutritious and satisfying. This colorful assortment includes seasoned vegetables, savory pancakes, and a refreshing salad, offering a delightful start to your day.

Ingredients

• Spinach - 100 grams
• Carrots - 1 medium, julienned
• Radish - 100 grams, thinly sliced
• Tofu - 200 grams, firm, sliced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 1 clove, minced
• Green onions - 2, chopped
• Rice flour - 50 grams
• Water - 150 ml
• Korean chili flakes (gochugaru) - 1 teaspoon
• Cucumber - 1 small, thinly sliced
• Vinegar - 1 tablespoon
• Salt - to taste
• Sesame seeds - for garnish

Steps

1. Blanch the spinach in boiling water for 1-2 minutes until wilted, then drain and rinse under cold water. Squeeze out excess water and set aside.
2. In a bowl, mix the blanched spinach with 1 tablespoon of soy sauce, half the minced garlic, and half the sesame oil. Set aside as a side dish.
3. In a separate bowl, combine the julienned carrots and sliced radish with 1 tablespoon of soy sauce, the remaining garlic, and a pinch of salt. Let it marinate for a few minutes.
4. Prepare the tofu by pressing it to remove excess moisture, then cut it into cubes. Heat a non-stick skillet over medium heat and add a little sesame oil. Fry the tofu cubes until golden brown on all sides, about 8-10 minutes.
5. In a mixing bowl, combine the rice flour, water, and gochugaru to make a batter. Pour into a hot pan to cook pancakes, using 1/4 cup of batter per pancake. Cook until golden on both sides, about 2-3 minutes per side.
6. For the cucumber salad, toss the sliced cucumber with vinegar and a pinch of salt. Let it sit for 5 minutes before serving.
7. Plate the spinach, carrot and radish mixture, tofu, pancakes, and cucumber salad together. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 320
• Protein: 16 g
• Carbs: 38 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• High in antioxidants from fresh vegetables.
• Rich in plant-based protein from tofu.
• Low in cholesterol, promoting heart health.
• Provides a good source of dietary fiber for digestive health.

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