Recipe: Korean Green Bean Banchan
The vinofornian twist is a splash of verjus to provide the tang of lemon juice or vinegar while not bullying the wine — an ethos especially of my local wine region of Napa and Sonoma counties. Verjus is a fancy French word for unripe-grape juice. It is made from high-acid, low-sugar winegrapes.
Korean green beans
1 pound French green beans, stemmed
1 tablespoons sesame oil
1/2 tablespoon rice vinegar
1/2 tablespoon verjus
1 tablespoons sesame seeds
1/4 teaspoon sea salt
1 teaspoon ginger, fresh-grated (optional)
ground black or white pepper (to taste)
- If you’re serving this dish as banchan, chop each beans into two to three bite-sized, chopstick-friendly pieces before cooking. For a Western-style meal, snip off the ends but leave the beans otherwise whole before blanching.
- Bring a large pot of water to a boil. Add the green beans and cook without a lid until crisp-tender (three to four minutes). Drain the beans, and set them aside.
- In a large bowl, blend the remaining ingredients well with a whisk.
- Add the green beans, and toss the combination well.
- Season with freshly ground pepper to taste.