Banchan with Oleastro Olive Oil

Experience a delightful twist on traditional Korean side dishes with this Banchan recipe, featuring the rich, fruity flavors of Oleastro Olive Oil. This version of Banchan includes a mix of sautéed, seasoned vegetables and a light, refreshing salad, perfect for adding a Mediterranean touch to your Korean dining experience.

Ingredients:

• For Sautéed Spinach:
• 1 bunch spinach, washed and trimmed
• 2 tablespoons Oleastro Olive Oil
• 1 garlic clove, minced
• Salt to taste
• 1 teaspoon sesame seeds (optional)
• For Cucumber Salad:
• 2 medium cucumbers, thinly sliced
• 1 tablespoon Oleastro Olive Oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey or sugar
• 1/4 teaspoon chili flakes (optional)
• Salt to taste

Instructions:

1. Prepare the Sautéed Spinach: Heat Oleastro Olive Oil in a pan over medium heat. Add minced garlic and sauté until fragrant. Add the spinach and sauté until wilted. Season with salt and sprinkle with sesame seeds. Set aside to cool.
2. Make the Cucumber Salad: In a bowl, combine the sliced cucumbers, Oleastro Olive Oil, rice vinegar, honey or sugar, chili flakes (if using), and salt. Toss well to coat the cucumbers evenly.
3. Serve: Arrange the sautéed spinach and cucumber salad in small dishes. These banchan can be served alongside your favorite Korean dishes or as a refreshing side to any meal.

This Banchan with Oleastro Olive Oil brings a unique fusion of Korean and Mediterranean flavors to your table. The Oleastro Olive Oil not only enhances the taste of the vegetables but also adds a heart-healthy element to these beloved Korean side dishes, making them a perfect addition to any meal seeking a touch of international flair.