Learn how to make Zucchini and Spinach Banchan, two easy and healthy side dish recipes. Comment below with which one youll try first!0:00 Intro0:40 Banchan, the Soul of Korean Cuisine 1:34 Where to find Zucchini2:07 How To Cut and Prepare Zucchini Banchan3:57 The Benefit of Adding Salt To Zucchini4:53 Chop Scallions5:26 Add Avocado Oil 6:10 Add Sesame Oil6:19 Add Cracked Black Pepper, Toasted Sesame Seeds, and Green Onions6:41 The Final Zucchini Banchan Result6:49 How To Prepare Spinach Banchan7:42 How To Squeeze Out Excess Water In Spinach8:20 Spinach Moochim (Korean for Seasoned)8:36 Add Sesame Oil8:44 The Health Benefits of Gluten Free Doenjang (Fermented Soy Bean Paste)9:17 Add Toasted Sesame Seeds9:27 Why Its Best To Use Your Hands When Youre Making Korean Recipes9:51 Add Gochugaru (Korean Pepper Powder) For Spice9:55 The Final ResultJoanne Lee Molinaro is a Korean American trial lawyer, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. Since then, she has launched a podcast and released a cookbook. She has been featured in Salon, Healthyish by Bon Apptit, The Atlantic, The Kitchn, Thrive, and VegWorld, and on Food Network, CNN, BBC, and CNBC.Helpful Resources: Website: https://bit.ly/TKVWebsiteThe Korean Vegan Cookbook: https://bit.ly/TKVCookbookThe Korean Vegan Meal Planner: https://bit.ly/TKVMealPlannerThe Korean Vegan Podcast: https://bit.ly/TKVPodcastLinktree: https://bit.ly/TKVLinktreeFind me on Social:Instagram: https://bit.ly/TKVInstagramTikTok: https://bit.ly/TKVTikTokTwitter: https://bit.ly/TKVTwitterFacebook: https://bit.ly/TKVFacebook