Preparation

• 1.

  In a mixing bowl, combine the blanched spinach with 1 tablespoon of sesame oil, 1 teaspoon soy sauce, 1 minced garlic clove, and half the sesame seeds. Mix well and set aside.

• 2.

  In another bowl, combine the blanched bean sprouts with 1 tablespoon of sesame oil, a pinch of salt, and half the sesame seeds. Toss and set aside.

• 3.

  For the carrot and zucchini, sauté each separately in a pan over medium heat for about 2-3 minutes with a little sesame oil and salt until slightly tender. Set aside.

• 4.

  In a skillet, scramble the beaten eggs until fully cooked. Set them aside.

• 5.

  To assemble the banchan, place a serving of rice in the center of a plate and surround it with a portion of each prepared side dish: spinach, bean sprouts, sautéed carrot, sautéed zucchini, and scrambled eggs.

• 6.

  Garnish with chopped green onions and remaining sesame seeds. Serve immediately and enjoy!