“What do we have for dinner today?” The most burdensome question!
Today, here are vegetable side dishes for a week’s meal planner, which will blow away your side dish stress.
These seven side dishes with easy recipes use familiar ingredients that you can spot anytime in the fridge.
Since they are vegetablebased, they cater not only to vegetarians, but also those who look for healthy and light meals with great recipes.
I hope you enjoy fantastic meals all throughout the whole week with these vegetastic, nonmeat side dishes.

00:23 Soy Braised Garlic
01:35 Pickled Eggplant
03:10 Broccoli Tofu Muchim
04:46 Doenjang Cucumber Chilli Muchim
05:47 Stirfried Seaweed Stem
07:21 Braised Burdock
08:47 Beansprouts and Watercress Muchim


Soy Braised Garlic / Serves 4 / Easy / 30 min.
[Ingredients]
2 cups of garlic (300g), 1 dried chilli pepper, 2 tablespoons of olive oil, a half tablespoon of sesame oil, a little bit of sesame seeds
[Ingredients for braising sauce]
1.5 tablespoons of soy sauce, 3 tablespoons of starch syrup, 2 tablespoons of Korean cooking wine, 2 tablespoons of water

1.Cut the garlic sprouts off and chop the garlics into halves, flat.
2. Leave them in the cold water for 10 minutes, and then remove the water from them.
3. Chop the dried chili pepper into pieces.
4. Add some oil on a heated pan, and stirfry the garlics on medium heat until they become nice golden brown.
5. Add the braising sauce ingredients and dried chili pepper to the fried garlics, and braise it until it becomes shiny.
6. For the last step, sprinkle some sesame oil and sesame seeds atop.


Pickled Eggplant / Serves 4 / Easy / 30 min.
[Ingredients] 3 eggplants, a piece of white part of green onion, some sesame seeds, 2 tablespoons of chopped thin green onion. (replaceable with regular green onion), 3 cups of cooking oil
[Ingredients for soy sauce brine]
6 tablespoons of soy sauce, 2 cups of vegetable stock, 1 teaspoon of unrefined sugar, a half tablespoon of vinegar

1.Cut the washed eggplants into halves lengthways and score them.
Cut the green onion into fingerlength pieces.
2.Fry the green onion in the heated oil, so that the oil will be permeated with its scent.
And then fry the eggplant for 10~15 seconds.
3.After resting the fried eggplants on a tray, place them on a paper towel to remove the excess oil.
Mix all the ingredients for soy sauce brine in a bowl.
4.Place the eggplant and green onion in an airtight container and pour the soy sauce brine there.
5.Let the eggplant sit in the fridge for 1~2 days. Then, serve it with chopped green onions and sesame seeds sprinkled atop.
(You can store this up to 2 weeks)


Broccoli Tofu Muchim / Easy / Serves 2 / 15 min.
[Ingredients] 1 head of broccoli, a half block of tofu, a little bit of sesame seeds
[Ingredients for sauce blend] 1 teaspoon of minced garlic, 1 tablespoon of soy sauce for broth, salt, sesame oil
1.Take off broccoli florets in small pieces. If any piece is too big, cut it in half.
2.Blanch the floret pieces in the boiling salted water for 20 seconds, rinse them in the cold water, and then drain them.
3.After blanching the tofu for a minute, squeeze out water from it with cheesecloth.
4.Place the squeezed tofu, broccoli florets, and sauce blend ingredients in a bowl, and give it a good stir.
5.Serve it on a plate with some sesame seeds sprinkled atop.


Doenjang Cucumber Chilli Muchim ​/ Serves 4 / Easy / 15 min.
[Ingredients] 6 cucumber chilies, 10~15 olives, 1 tablespoon of sesame oil, 1 tablespoon of sesame seed
[Ingredients for sauce blend] 1 tablespoon of crushed nuts, 3 tablespoons of doenjang, 1 tablespoon of minced garlic
1.Chop cucumber chilies into 2~3cm pieces, and olives into three pieces.
Mix all the sauce ingredients in a bowl.
(tip. Doenjang comes in different salinities, so adjust the amount of it to your liking.)
2.Add the sauce to the cucumber chilies and olives, toss to coat, then add some sesame oil and sesame seeds and stir.
3.Serve on a plate, and it’s time to enjoy.




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