Recipes

Make These Filipino Side Dishes for Your Next Korean Barbecue Night at Home

July 16, 2019

It’s no secret that people are loving the Korean barbecue trend in Metro Manila. One of our favorite parts about it is the (unlimited) banchan (Korean side dishes) that come with it. So we decided to make some of our own—but this time, with common local ingredients and flavors, making it an easy assortment to make at home.

Bang, it’s homemade banchan!

This recipe set makes four different side dishes, each of which fuses Korean and Filipino tastes and prep techniques. The fish cakes use a sauce reminiscent of those you’d have in street-side fish ball carts; the carrots are kind of like atchara (pickled green papaya) in flavor, but with a nice crunch; the fried tofu have a little charring on them, giving them a smoky aftertase; and the radishes come with a sweet-ish sauce that cleanses the palate well. All you need now is to grill some meat, and you’ve got yourself a Korean (Filipino?) barbecue—without having to deal with those ridiculous lines.

Filipino Banchan

  • Serves: 6 people
  • Active time: 1 hr
  • Total time: 1 hr
  • Difficulty: Easy

INGREDIENTS

Green Mango “Fresh” Kimchi

  • 3 green mangoes, thinly sliced
  • 1 tsp salt
  • 3 tbsp. gochujang
  • 1 tbsp. fish sauce
  • 2 tsp sugar
  • 2 cloves garlic, minced

White “Adobo-Spiced” Radish

  • 4 cups white radish, cubed
  • 1/4 cup sugar
  • 1 tbsp salt
  • 1/4 cup white vinegar
  • 1 cup water
  • 3 bay leaves
  • 2 tbsp black peppercorn
  • 4 cloves garlic, smashed

Spicy Carrot Pickles

  • 4 cups carrots, cut into sticks
  • 1/4 cup sugar
  • 1 tbsp salt
  • 1/4 cup white vinegar
  • 1 cup water
  • 3 red chilies, split in half

Fishcakes with Sweet & Spicy Sauce

  • 6 skewered fishcakes
  • 1 recipe fishball sauce

INSTRUCTIONS

  1. For the Green Mango “Fresh” Kimchi, combine salt, gochujang, fish sauce, sugar, and garlic in a bowl until well combined and sugar is dissolved.
  2. Add green mangoes and toss until well coated.
  3. Let sit for at least 1 hour before serving or store in refrigerator.
  4. For the White “Adobo-Spiced” Radish, combine sugar, salt, vinegar, and water in a large bowl; and stir until sugar and salt are dissolved.
  5. Add in bay leaves, black pepper, and garlic and stir.
  6. Add radish cubes to a jar, then pour over pickling mixture until submerged.
  7. Let sit for at least two hours before serving or store in the refrigerator.
  8. For the Spicy Carrot Pickles, combine sugar, salt, vinegar, and water in a large bowl; and stir until sugar and salt are dissolved.
  9. Add in red chili and stir.
  10. Add carrots to a jar, then pour over pickling mixture until submerged.
  11. Let sit for at least four hours before serving or store in the refrigerator.
  12. For the Fishcakes with Sweet & Spicy Sauce, steam fishcakes until tender, hot, and cooked all the way through.
  13. Serve coated in fishball sauce.
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