Korean zucchini, watercress and eggplant side dishes. Healthy, simple and satisfying, all of these ingredients can be found at your local market and they’re incredible easy to make in less than 20 minutes. They’re perfect as banchan to accompany soup/stew/rice or as part of a bibimbap {Korean mixed rice dish}.
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Watercress
1 bundle of watercress
2 cloves minced garlic
1 chopped scallion
2 ts sesame oil
Pinch of salt
Eggplant
1 eggplant
2 ts sesame oil
2 minced garlic cloves
1 ts Korean red pepper flakes
Pinch of salt
1 chopped scallion
1 tb water
1 tb soy sauce
Zucchini
1 large zucchini
2 ts sesame oil
2 minced garlic cloves
Salt
Sautee each until just softened. Serve cold, warm, or room temperature.
Great in bibimbap!
Music by Rrarebear Beats
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