Korean cooking for total noobs.
Danmuji is best recognized as the BFF of Jjajangmyun, its fluorescent neon yellow complements (?) the black noodles nicely (?). Haha, terrible jokes aside, Danmuji used to be my absolute favourite banchan 반찬 (side dish). Danmuji is Korean yellow pickles made of radishes. However, being best friends with Jjangmyun 짜장면, it also mainly hangs out … Read more
Many people new to Korean food will have their first experience at a Korean restaurant. Korean BBQ and Kimchi Stew may surprise and delight but it’s the numerous small dishes of banchan that leave a lasting impression. Kimchi should always be in stock (ahem, I mean if you can, we have been known to run … Read more
If Kimchi is the representative Korean side dish (#famous), Jeotgal has to be the national hidden gem. I can’t say I’ve seen jeotgal served much as banchan at Korean restaurants. If you’ve never had jeotgal, you’re in for a surprise! It’s usually raw seafood (in this case, squid) that’s fermented in lots of salt and … Read more
This Korean banchan is made from the root of the beautiful lotus flower. Peel this ugly bulb, blanch it and simmer it in a soy sauce dressing and you’ve got a sticky, sweet, savoury side dish with serious crunch. Help Me Pronounce It! “Young Gun Jorim” 연근조림 I personally love lotus root. I’d liken the … Read more
Did you know beans could taste so sweet? Black Bean Banchan is a very common side dish you’ll most likely have come across at Korean restaurants. It’s also a popular banchan with kids- the sweet and salty combo of soy sauce + sugar is a winning match made in heaven. What beans to use for … Read more
Ever look at zucchini at the supermarket and think to yourself, “I really should eat more zucchini” but never end up buying any? Well, fear its tastelessness no more. Try this recipe and if you like spice, ramp it up and this may become your favourite side dish on the table. What you need: Zucchini … Read more
