If you have eaten at a Korean restaurant you will recognize ‘Banchans’ as being the small (usually free) side dishes that accompany the main meal. Cabbage Kimchi is a standard offering but there are many others and I tend to rate a restaurant on the number and variety of selections provided.
Today’s offering is not an actual Korean recipe (to the best of my knowledge) but the combination of Preserved Salted Radish along with Gochujang chilli paste makes it a pretty good fit to the basic theme… Continue reading “Salted Radish Banchan”
This Korean Banchan, or small-plate/side dish, uses dried squid and chili paste. There are many variations and quite a lot use the dried squid that is purchased pre-cut into fine shreds. This one, however, starts with a whole dried squid and the result is not just spicy and delicious but good and chewy as well… Continue reading “Banchan: Spicy Dried Squid”
A few days ago, I featured a recipe for Gamja Jorim, which is an example of a particular type of Korean Banchan (or side-dish) in which the main ingredients are simmered in a seasoned liquid medium. Today’s post involves another class of Banchan known collectively as ‘Namul’. A namul consists of seasoned vegetables (sometimes cooked, sometimes not) and for this recipe I will be using some of the Daikon greens grown by my wife this past summer. Other greens could be used, but this recipe is probably best suited to the coarser, more fibrous sorts… Continue reading “Banchan: Namul of Daikon Greens”
The Koreans have a great tradition of serving small side dishes known as ‘Banchan’ along with the rice and other main dish selections of a meal. There are many different varieties, and several types (sometimes just a couple but occasionally, up to twelve, will be served at once, being replenished as necessary. The varieties are organized into categories and today’s recipe is for a type known as a ‘Jorim’ dish, which essentially consists of one or two main ingredients seasoned in a simmered broth. A Jorim could be a main dish, and is then usually served hot, but, as a Banchan, it is often served cold. Today, I am making a potato variety called ‘Gamja Jorim’… Continue reading “Banchan: Jorim with Potato – Gamja Jorim”