If you are at all familiar with Korean cuisine, it’s traditionally made up of a bowl of rice and soup, accompanied by a bunch of side dishes like so. Being a full-time victim of corporate America and still new at homemaking, my dinner table is more untraditional, or conventional in the world of every other newly-wedded young professionals like me – consisting of one entree, a starch, and a vegetable dish, and other times something of unknown origin the husband whips up. Like so.
My husband, unsurprisingly, prefers to be fed the traditional way, and sometimes I’m nice enough to sacrifice my day off to bulk make a few side dishes. Yesterday was one of those days, and I opted to make three very simple yet tasty dishes. Eggplant and spinach are in season, I think, so I like to believe that they taste better than in other months. The fishballs are my new discovery, as I always always used Japanese fishcake, and these korean fishballs I found at the market last weekend happen to be tastier. All sauces and seasonings are those that I always keep in my pantry.
Three simple dishes in three simple steps:
1. Wash and steam EGGPLANT –> cut/rip steamed eggplants into strips –> mix* with thinly sliced scallions, hot pepper (I also added julienned cucumber), soy sauce, fish sauce, and sesame oil to taste (sprinkle it with sesame seeds**)
2. Wash SPINACH in cold water –> scald in boiling water with some pink salt (5 to 7 seconds) then submerge in cold water immediately (to prevent your spinaches from looking like dead weed) –> mix* with a pinch of salt, very little fish sauce, sesame oil just enough to give a shine, and sesame seeds**
3. Cut FISHBALLS into bite size –> EVOO and pan fry –> Add oyster sauce for sweet and salty flavor (optional hot pepper for a slight spiciness to your liking) and sprinkle sesame seeds**
*When any type of mixing that’s better done with hands than utensils is involved, disposable vinyl gloves (as you can spy in the picture) come in handy -> is an understatement
**I take it after my mom to finish off almost all dishes with sesame seeds. It adds a hint of nutty flavor to what may otherwise be a little too fishy, bland, or strong. In other words, I seem to believe that sesame seeds make everything taste better.
Spying-worthy pantry staples: sesame oil, Korean cooking salt (mat-so-geum), Viet Huong Fish Sauce, Korean cooking soy sauce (not pictured), sesame seeds
I whipped up some yummy potato pancake like a pro, and it was a feast of our own kind. Seriously satisfying.