Kongjaban 콩자반 (Korean Sweet Black Beans)
Today we made a healthy side dish to counter-balance all the meat we have been eating. It’s called kongjaban (sweet black beans), a dish that has been pre-soaked for a lengthy time (to aid in...
View ArticleGamja Jorim (Korean Glazed Potatoes)
Gamja jorim (Korean glazed potatoes) is another banchan (side dish) that we made and enjoyed for its sweet taste and ease of cooking. It can either be made a little sweeter or spicier (just add more...
View Article#1 Kimchi 김치 (Korean Spicy Fermented Cabbage)
At #1 on the Korean Top Ten is the ubiquitous (at least in Korea) and most important food that is usually served at every meal–kimchi (spicy fermented vegetable). This is the national dish (actually...
View ArticleHobak Bokkeum 애호박 볶음 (Zucchini Stir Fry)
Here is one of many side dishes that Korean cuisine is renowned for, called aehobak bokkeum (zucchini stir fry). It’s easy to make and can be had in a matter of minutes. You often find this banchan...
View ArticleKimchi 김치 (Spicy Fermented Cabbage)
With some advice from my mom and prancing around different food websites, I finally made my first official batch of kimchi (fermented spicy cabbage) with some success. My version came out much better...
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Baek Kimchi 백김치(Non-Spicy Fermented Cabbage)
Now that we successfully finished our batch of kimchi a couple weeks ago, we thought venturing into other kimchi domains would be a wise decision, especially with the warmer weather. So we decided to...
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Ttukbaegi Gaeran Jjim 뚝배기계란찜 (Steamed Eggs in Earthenware Pot)
Here is a popular dish called gaeran jjim (steamed eggs) that I made a few weeks back and just found on my photo roll. I’ve made this several times in the past but never using a traditional ttukbaegi...
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Breaded Tofu Cubes w Sweet Soy Sauce
With the abundant use of tofu here in Korea, many of the restaurants that I have happened to stumble upon serve it in ways I never thought imaginable (plain, boiled, steamed, stir fried, fried,...
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Ojingeochae Muchim 오징어채 무침 (Spicy Squid Strips)
There’s not many Korean side dishes that you can eat alone with plain white rice and be totally satisfied with, unless you’re talking about my of my favorite banchan called ojingeochae muchim (spicy...
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Oi Sobagi (Stuffed Cucumber Kimchi)
I have been wanting to do this oi sobagi (cucumber kimchi) for a long time but my local grocery store didn’t have the Kirby cucumbers (small, knobby-looking ones) that I was looking for. So I decided...
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Kkakdugi (Cubed Radish Kimchi)
This is my first attempt at making kkakdugi (cubed radish kimchi), a type of kimchi which has the same ingredients of original kimchi, but instead of using Chinese cabbages, it’s substituted with...
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Mu Saengchae (Seasoned Thinly Sliced Radish)
Updated recipe: https://bit.ly/2RCy1cs I am starting to look out for light and healthy banchan (side dishes) since I’ve been eating way too much meat and proteins in my diet. The great thing about...
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Oi Kimchi (Cucumber Kimchi)
As of late, I have been making a side dish that my mom likes to do with thinly sliced cucumbers, imitation crab meat strips, and wasabi, and it surprisingly tastes pretty good. Like all things with...
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Shigeumchi Namul (Korean Spinach)
Here is is another banchan (side dish) that I disliked as a child but can’t get enough of now. Korean spinach (shigeumchi namul) is one of the most popular side dishes served in Korean restaurants...
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Gaeran Jjim 계란찜 (Steamed Eggs)
I have made gaeran jjim many times before (by microwave usually) but I wanted to try a new method that takes just a little bit longer but still relatively easy. I individually steamed the eggs in...
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Pajori (Green Onion Salad Mix)
Koreans love their barbecue, but even better they love the side dishes that accompany it. For that reason, I love pajori (green onion/scallion salad) because it is the best side dish when eating any...
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Kongnamul Muchim (Seasoned Soybean Sprouts)
Here’s another side dish (banchan) that is very easy to make and healthy. It’s called kongnamul muchim (seasoned beansprouts), which is very common in Korean households for its simplicity and multiple...
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Kkaetnip Jangachi (Pickled Perilla Leaves)
We finally got some quality perilla leaves (kkaetnip) to make the kkaetnip jangajji (pickled perilla leaves) that we have been waiting for. Our local Korean grocers carry them but sadly they’re of...
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Gwangjang Market 광장시장 (Jongro, Seoul)
The unlimited food options at Gwangjang Market, one of Korea’s oldest and largest traditional markets, can be quite intimidating for any visitor, especially first-timers and anyone unfamiliar with...
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Mabang Jip 마방집 (Hanam City, Gyeonggi Province)
Instead of getting the all-annoying question, “I am coming to Seoul and staying in Myeongdong, can you recommend any restaurants for me?”— a few people were sensible enough to put some thought into...
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