How To Make Zucchini And Spinach Banchan (Side Dish Recipes) | In The Kitchen With The Korean Vegan

Learn how to make Zucchini and Spinach Banchan, two easy and healthy side dish recipes. Comment below with which one you’ll try first!

0:00 Intro
0:40 Banchan, the Soul of Korean Cuisine
1:34 Where to find Zucchini
2:07 How To Cut and Prepare Zucchini Banchan
3:57 The Benefit of Adding Salt To Zucchini
4:53 Chop Scallions
5:26 Add Avocado Oil
6:10 Add Sesame Oil
6:19 Add Cracked Black Pepper, Toasted Sesame Seeds, and Green Onions
6:41 The Final Zucchini Banchan Result
6:49 How To Prepare Spinach Banchan
7:42 How To Squeeze Out Excess Water In Spinach
8:20 Spinach Moochim (Korean for Seasoned)
8:36 Add Sesame Oil
8:44 The Health Benefits of Gluten Free Doenjang (Fermented Soy Bean Paste)
9:17 Add Toasted Sesame Seeds
9:27 Why It’s Best To Use Your Hands When You’re Making Korean Recipes
9:51 Add Gochugaru (Korean Pepper Powder) For Spice
9:55 The Final Result

Joanne Lee Molinaro is a Korean American trial lawyer, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. Since then, she has launched a podcast and released a cookbook. She has been featured in Salon, Healthyish by Bon Appétit, The Atlantic, The Kitchn, Thrive, and VegWorld, and on Food Network, CNN, BBC, and CNBC.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook

Books you might like about Veganism/ Vegan Cookbooks and wellness/ spirituality/ self-help...