While I was slicing the chayote preparing for my Stir-Fried Chicken Breast with Chayote, I remembered that it can be eaten raw. So, I took a piece and tried it and immediately fell in love. It was really good when eaten raw. Hence, I was figuring out what to make of it and I thought that it would go well with Korean muchim preparation and serve as a banchan/side dish. I saved half of the chayote for experiment, therefore my recipe only had half chayote. It turned out delicious as the refreshing and crisp chayote made such a good banchan. I thought I might be the first one to thought of this as I really thought of this combination while slicing the chayote for another dish. So later, I did a search on Google and I found out that other actually made this before, as I saw a picture of this dish being served in a Korean restaurant (no recipe though). What a surprise, as I figure chayote is not common in south Korea and seriously thought that I invented a new Korean recipe, but realized that Korean American would probably know of this. Please tell me if this is common in Korea? Or just an adaptation dish for Korean American?
I am sharing my spicy chayote banchan recipe with you and strongly recommend you to try it. It's going to be my regular banchan now. Chayote can be bought at Asian and Hispanic supermarkets. It has become my regular buy at the Asian market now, I just love it!
Ingredients:
- 1/2 chayote squash, seeded and thinly sliced
- 1/8 tsp. sea salt
- 1 tsp. chili powder
- 1 tsp. sesame oil
- 1 tsp. mirin
- 1 tsp. toasted sesame seeds
- 1 clove of garlic, minced
- 1 Tbsp. chopped scallion (the green part)
Method:
Put all ingredients in a bowl. Stir to mix well. Keep in air-tight container and keep in the refrigerator until ready to eat. Should be able to keep for a few days in the refrigerator.
For 1 chayote, I would double the salt, chili powder and mirin. You can adjust to taste.
Couldn't answer your question, but can tell you that sauce looks awesome.
ReplyDeleteI love Korean side dishes and this one is no exception, looks delicious...!!
ReplyDeleteI have not seen this in the Korean restaurants here in the US. But I thought it is a creative way to use chayote.
ReplyDeleteI like this so much and the chayote is very healthy esp for diabetics. Will prepare for my hubby as he also enjoys this style of cooking. very nice to look and tempting.
ReplyDeletefirst time here....i absolutely loved your space....though is recipe is new for me it looks absolutely fabulous....happy to follow u !
ReplyDeleteThis chayote looks delicious, love the idea of spicing up with Korean flavors...great side dish Ching.
ReplyDeleteHope you are having a great week ahead :-)
I have never tried eating chayote raw. Your cold appetizer dish looks great, perhaps I should try it next time I am slicing a chayote.
ReplyDeleteYou are so creative, this look so delicious and healthy too.
ReplyDeleteohhh my! chayote! i never thought it can be done this way. love!
ReplyDeleteLove this! This must be very nutritious too :)
ReplyDeleteMmmm lovely recipe. I am Korean and Mexican and I can across a good deal on chayote. Once I tasted it I knew it would be great in Korean foods... To your recipe I switched the chili powder with Korean chili kochugaru and added a teaspoon or two if you like of kochujang. Oh and also a dash of sugar.. If you're weight conscious add a packet of splenda.
ReplyDeleteHi Camille, thanks for sharing. It certainly would do well with some sugar. Will try it with some gochujang next time. :)
ReplyDeleteI just had chayote with sliced jalapeño at a Korean restaurant in Annandale, VA. Had a soy flavor with a tiny hint of sweetness and really spicy from the jalapeños. Was my favorite banchan of the meal. Lighthouse Tofu is the name of the restaurant.
ReplyDeleteSorry I'm posting so many years late. I copied a banchan dish from Beverly Soon Tofu,L.A many years ago (everyone loves it). Sliced cucumber marinaded in rice vinegar,sugar and sesame oil to taste. Forward to two weeks ago I tried a new place in Rowland Heights, "Ham Ji Park" one of the banchan looked and tasted like my cucumber with chili flake added. When the waiter returned I told him I never thought of adding chili to the cucumber, when he says that's chayote ��. I'm here trying to figure out whether to do the chayote raw like the cucumber or if it needs to be lightly cooked because it's so hard.
ReplyDeleteI really want to try your recipe it looks great. Thanks for posting.
Hi Dan,
ReplyDeleteI would not recommend cooking it because you wanted it to taste fresh, crisp and refreshing. Let me know how it turned out for you!