Korean Royal Court Platter
A colorful assortment of seasoned vegetable strips, beef jerky, and crispy anchovies arranged on a platter, inspired by Korean royal court cuisine. This banchan-style dish is perfect for sharing and can be customized with whatever vegetables you have on hand.
- Total time
- 35 min
- Servings
- 4
- Calories
- 220
- Protein
- 15g
Ingredients
- 4 oz beef jerky
- 2 cups mung bean sprouts
- 2 medium carrot
- 1 medium daikon radish
- 4 cups spinach
- 1 cup dried anchovies
- 2 tbsp sesame oil
- 3 tbsp soy sauce
Instructions
- 1
Blanch the 2 cups mung bean sprouts in boiling water for 2 minutes, then drain and rinse with cold water. Squeeze out excess moisture and set aside.
- 2
Cut the 2 carrots and 1 daikon radish into thin matchsticks. Blanch the carrot sticks in boiling water for 1 minute, then drain and cool. Leave the daikon raw.
- 3
Blanch the 4 cups spinach in boiling water for 30 seconds, then drain, cool, and squeeze dry. Season with 1 tbsp soy sauce and 1 tsp sesame oil.
- 4
Season the sprouts with 1 tbsp soy sauce and 1 tsp sesame oil. Season the carrots and daikon with 1 tsp sesame oil and a pinch of salt each.
- 5
In a dry skillet over medium heat, toast the 1 cup dried anchovies until fragrant and slightly crisp, about 3 minutes. Remove from heat.
- 6
Arrange the seasoned vegetables, beef jerky, and toasted anchovies in separate piles on a large platter. Drizzle with remaining sesame oil and serve.
- 7
Optional: sprinkle with sesame seeds or sliced green onion before serving.
Tools you’ll need
- large pot
- colander
- skillet
- cutting board
- knife
- serving platter
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