Four Hearty Homemade Vegetable Side Dishes for a Bountiful Autumn
Abundant Autumn: 4 Homemade Vegetable Side Dishes
Celebrate the abundant autumn harvest with these four delightful and nutritious homemade vegetable side dishes: Chayote Squash (Bak), Stir-fried Eggplant (Gaji), Red Pepper Leaves (Gochut-nip), and Soybean Sprouts (Kongnamul). These recipes are perfect for adding freshness and health to your family’s table.
Chayote Squash Side Dish (Bak Namul)- 200g prepared chayote squash, sliced
- 2 red chili peppers
- 2 green chili peppers
- 1/2 cup (approx. 100ml) broth (anchovy or kelp)
- 2 Tbsp anchovy sauce (myeolchi-aekjeot)
- 1 Tbsp minced garlic
- Salt to taste
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- A little cooking oil (for stir-frying)
Stir-fried Eggplant (Gaji Bokkeum)- 3 medium eggplants
- 2 red chili peppers
- 2 green chili peppers
- 1/2 cup (approx. 100ml) broth (anchovy or kelp)
- 2 Tbsp anchovy sauce (myeolchi-aekjeot)
- 1 Tbsp minced garlic
- Salt to taste
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- A little cooking oil (for stir-frying)
Red Pepper Leaves Side Dish (Gochut-nip Namul)- 200g red pepper leaves
- 2 Tbsp anchovy sauce (myeolchi-aekjeot)
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- A pinch of coarse salt (for blanching)
Soybean Sprout Side Dish (Kongnamul Muchim)- 300g soybean sprouts
- 2 Tbsp anchovy sauce (myeolchi-aekjeot)
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 3 medium eggplants
- 2 red chili peppers
- 2 green chili peppers
- 1/2 cup (approx. 100ml) broth (anchovy or kelp)
- 2 Tbsp anchovy sauce (myeolchi-aekjeot)
- 1 Tbsp minced garlic
- Salt to taste
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- A little cooking oil (for stir-frying)
Red Pepper Leaves Side Dish (Gochut-nip Namul)- 200g red pepper leaves
- 2 Tbsp anchovy sauce (myeolchi-aekjeot)
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- A pinch of coarse salt (for blanching)
Soybean Sprout Side Dish (Kongnamul Muchim)- 300g soybean sprouts
- 2 Tbsp anchovy sauce (myeolchi-aekjeot)
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 300g soybean sprouts
- 2 Tbsp anchovy sauce (myeolchi-aekjeot)
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
For the Chayote Squash Side Dish: Slice the prepared chayote squash about 0.5cm thick. Thinly slice the red and green chili peppers diagonally. Slicing the chayote squash not too thick will ensure a tender texture when cooked as a side dish.
Step 2
In a wide pan, lightly heat cooking oil and sauté the minced garlic over low heat until fragrant. Be careful not to burn the garlic. Add the sliced chayote squash to the aromatic garlic oil and stir-fry over medium heat.
Step 3
Once the chayote squash begins to turn translucent, add the broth and season with anchovy sauce. Cover the pan and simmer for about 5-7 minutes, or until the chayote squash is tender and has absorbed the broth. When the chayote squash is almost cooked, add the sliced red and green chili peppers and stir-fry briefly.
Step 4
Finally, add sesame oil and toasted sesame seeds for shine and nutty flavor, then mix gently. This completes the delicious chayote squash side dish. Taste and add a pinch of salt if needed.
Step 5
For the Stir-fried Eggplant: Cut the eggplants into 5-7cm lengths and then slice them lengthwise into about 0.5cm thick strips. Soak the sliced eggplant in cold water for about 10 minutes to remove any bitterness and prevent discoloration. Drain the eggplant thoroughly, squeezing out excess water. Thinly slice the red and green chili peppers diagonally.
Step 6
Heat cooking oil in a pan and sauté minced garlic until fragrant. Add the drained eggplant and stir-fry over medium heat until the eggplant softens and wilts.
Step 7
Once the eggplant is partially cooked, add the broth and season with anchovy sauce. Use anchovy sauce for umami and adjust the seasoning with salt if necessary. Cover and simmer over low heat for 3-5 minutes to allow the flavors to meld into the eggplant.
Step 8
When the eggplant is tender, add the sliced red and green chili peppers and stir-fry to add color. Just before turning off the heat, stir in sesame oil and toasted sesame seeds to finish.
Step 9
For the Red Pepper Leaves Side Dish: Bring a pot of water to a boil with a pinch of coarse salt. Blanch the red pepper leaves for 30 seconds to 1 minute. Be careful not to over-blanch, as they will become mushy. Immediately rinse the blanched leaves under cold water to stop the cooking and drain them well, squeezing out excess water.
Step 10
In a bowl, combine the squeezed red pepper leaves with minced garlic, anchovy sauce, sesame oil, and toasted sesame seeds. Gently mix with your hands until well combined. Adjust the seasoning with anchovy sauce, adding a little salt if needed.
Step 11
For the Soybean Sprout Side Dish: Place the soybean sprouts and 1/4 cup of water in a pot. Cover the pot and steam for 5-7 minutes until the sprouts are cooked. It’s important to keep the lid on from the beginning to prevent any raw smell from the sprouts. Drain any excess water after cooking.
