In Partnership with the Southern Weekend

Enjoy delicious Korean banchan recipe with Chef Grant Sato

We’re celebrating Korean Culture Week! Join HI Now hosts Kainoa Carlson and Rachel Pacarro in the kitchen as they learn about and enjoy delicious Korean banchan.

Sponsored by Consulate General of the Republic of Korea

Banchan is the name given to small side dishes normally served with rice in Korea. Foods commonly seen in banchan dishes include lotus root, onions, cucumber and cabbage kimchi, potatoes, and marinated daikon.

Chef Grant Sato, winner of the 2015 Taste of Korea, has given his own local twist to the traditional side dishes. “We’re always talking about being a little more sustainable, and one of the items that we grow a lot but really don’t purchase in our supermarkets is long eggplant,” says Chef Sato.

He begins by flash frying a peeled, locally grown long eggplant and simmers it in dashi to flavor and thoroughly cook it. He then splits the eggplant open and prepares the filling. In a bowl, he adds gochujang (Korean chili paste), plum syrup, sesame seed oil, and soy sauce in equal proportions. He then adds minced garlic, minced ginger, chopped chives, and julienne cut carrots and daikon. After mixing everything together, Chef Sato stuffs the eggplant with the filling and suggests leaving to marinate for at least an hour. Once marinated, serve and enjoy with any meal!