Some of the Various banchan dishes we make at home
by Puzzleheaded_Act_131
10 Comments
shikawgo
These look so tasty!
What are the names of 1, 5, and 6? 5 appears to be made with spring onion but I’ve never seen a banchan of that style. I have a lot of spring onion I need to use up! While 6 looks like dubu and I need more dubu recipes.
PoodleFan4242
Yummy!
HolyColostomyBag
Any chance we could get a list of names, and maybe some recipes 🙂 ?
InterestingCoat792
Amazing!
Wooden-Mycologist-24
All look so delicious but the best for last i really want to try the ponytail radish kimchi.
After cleaning: par boil, tear into smaller pieces, then quickly stir fry with garlic and green onion, a pinch of salt or drizzle of soy sauce, and a little sesame oil garnish with sesame seed or chopped green onion.
2girls1eli
All very lovely looking
Puzzleheaded_Act_131
Second is Yeongeun jorim, a soy candied lotus root dish. Check Maangchi, My Korean Kitchen, Korean Bapsang – they all have solid recipes.
Third is Gogi-jeon. Thin slices of meat dredged through a seasoned rice flour/starch mix (salt, black pepper, ground sesame seed) then whipped egg with fine chopped green onion mixed in, then a quick pan fry
Fourth is Hobak Jeon, another flour and egg coated pan fry.
Fifth is Pajeori: Best when young tender spring onions are used. Sliver the green onions, then soak in ice water for about ten to fifteen minutes to reduce the raw taste then pat dry, make a dressing of gochugaru, soy sauce, vinegar, sugar, sesame oil to your taste. Drizzle with the dressing just prior to serving.
Sixth is Dubu-jeon. Press a block of firm tofu. Put a plate with a weight on it and let it sit for an hour or so until liquid stops coming out. Slice into thick or thin slices. Dredge through seasoned rice flour, then whipped egg, then pan fry until golden brown.
Seventh is Buchu kimchi. Again Maangchi, Korean Bapsang, and a few others have some good recipes.
Eighth is Eomuk Bokkeum (Odaeng Bokkeum) or fried fishcake. Cut fishcake into small rectangles, add onion, green onion, carrot, all cut to roughly the same length as the fishcake rectangles. Make a sauce of 2 tbs soy sauce, 1 tablespoon mulyeot (Korean malt or rice syrup), 1 tsp sesame oil, one teaspoon rice wine (soju if you can get it, rice cooking wine if not – just watch the saltiness), 2 teaspoons or more of gochugaru if you want a spicy version. Toast the fishcake in a dry pan (no oil), add the sauce, and stir fry until the fish cake is coated.
Last is chonggak kimchi (ponytail kimchi). Again Maangchi and Korean Bapsang have some good recipes.
10 Comments
These look so tasty!
What are the names of 1, 5, and 6? 5 appears to be made with spring onion but I’ve never seen a banchan of that style. I have a lot of spring onion I need to use up! While 6 looks like dubu and I need more dubu recipes.
Yummy!
Any chance we could get a list of names, and maybe some recipes 🙂 ?
Amazing!
All look so delicious but the best for last i really want to try the ponytail radish kimchi.
So the first dish is ssari namul. Made from foraged coral mushrooms. (image from pixabay: https://pixabay.com/photos/coral-flava-fungi-gomphacea-88451/)
https://preview.redd.it/ej64we51ecmg1.jpeg?width=1920&format=pjpg&auto=webp&s=9fe59089a567f4f5ac131a8aeeb6bb6193497b2f
After cleaning: par boil, tear into smaller pieces, then quickly stir fry with garlic and green onion, a pinch of salt or drizzle of soy sauce, and a little sesame oil garnish with sesame seed or chopped green onion.
All very lovely looking
Second is Yeongeun jorim, a soy candied lotus root dish. Check Maangchi, My Korean Kitchen, Korean Bapsang – they all have solid recipes.
Third is Gogi-jeon. Thin slices of meat dredged through a seasoned rice flour/starch mix (salt, black pepper, ground sesame seed) then whipped egg with fine chopped green onion mixed in, then a quick pan fry
Fourth is Hobak Jeon, another flour and egg coated pan fry.
Fifth is Pajeori: Best when young tender spring onions are used. Sliver the green onions, then soak in ice water for about ten to fifteen minutes to reduce the raw taste then pat dry, make a dressing of gochugaru, soy sauce, vinegar, sugar, sesame oil to your taste. Drizzle with the dressing just prior to serving.
Sixth is Dubu-jeon. Press a block of firm tofu. Put a plate with a weight on it and let it sit for an hour or so until liquid stops coming out. Slice into thick or thin slices. Dredge through seasoned rice flour, then whipped egg, then pan fry until golden brown.
Seventh is Buchu kimchi. Again Maangchi, Korean Bapsang, and a few others have some good recipes.
Eighth is Eomuk Bokkeum (Odaeng Bokkeum) or fried fishcake. Cut fishcake into small rectangles, add onion, green onion, carrot, all cut to roughly the same length as the fishcake rectangles. Make a sauce of 2 tbs soy sauce, 1 tablespoon mulyeot (Korean malt or rice syrup), 1 tsp sesame oil, one teaspoon rice wine (soju if you can get it, rice cooking wine if not – just watch the saltiness), 2 teaspoons or more of gochugaru if you want a spicy version. Toast the fishcake in a dry pan (no oil), add the sauce, and stir fry until the fish cake is coated.
Last is chonggak kimchi (ponytail kimchi). Again Maangchi and Korean Bapsang have some good recipes.
I am not Korean but i love spinach banchan.
I often enjoy these more than the main course.