3 Quick Korean Side Dishes in under 10 minutes!
3 Quick and Easy side dishes that goes great with any Korean meal. Two dishes are vegan and all are gluten free. Great last minute side dish ideas for a busy cook. Healthy, simple and delicious.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- 1 pint pack of white or brown mushrooms
- 1 Tbs sesame oil
- 1/2 tsp coarse sea salt (your best tasting one)
Avocado with Wasabi Soy Sauce
- 1 avocado
- 1 Tbs Jin Ganjang (Dark Soy Sauce)
- 1 tsp wasabi (from tube or the real stuff)
- black sesame seeds (optional)
Pan-fried Egg Tofu
- 8 oz (1/2 pack) of extra firm tofu
- 1 egg
- 1 Tbs oil
- 2 Tbs soy sauce (Jin Ganjang)
- 1 Tbs rice vinegar or white/apple cider vinegar
- sesame seeds
Make all the dipping sauces - sesame oil and salt, soy sauce and wasabi, soy sauce and vinegar
Clean mushrooms and break off stems from each mushroom, just leaving the cap.
Heat a frying pan on medium heat and put the mushroom caps in the pan.
Cook for 4 min and then lower heat to medium low and cook another 4-6 min until mushrooms are cooked and juice collects inside the cap. Serve with sesame oil and salt.
Peel and cut avocado into slices and sprinkle with black sesame seeds. Serve with wasabi soy sauce.
Beat 1 egg in a bowl.
Cut tofu into bite size rectangles and coat with egg mixture.
Heat frying pan with 1 Tbs oil on medium high heat.
Cook egg coated tofu in pan - 1-2 min. on each side or until eggs are cooked golden brown.
Serve tofu with vinegar soy sauce.
Calories: 216kcal | Carbohydrates: 10g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 352mg | Potassium: 876mg | Fiber: 4g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 5.2mg | Calcium: 51mg | Iron: 1.6mg