Sigeumchi-namul 시금치나물, from sigeumchi for spinach and namul because it is a vegetable dish, is one of the most common banchan (Korean side dish), and also one of the easiest! Best of all it isn’t spicy, so everyone can enjoy it! It’s funny to me that even as a family that isn’t particularly fond of […]
“What is the Korean name for this dish?” you ask. Well that depends on what kind of bean sprouts you use. First and foremost this dish is a namul (나물) , referring to a steamed, stir-fried, or marinated vegetable dish. However, sukju-namul is the name for bean sprouts in general. Now soy bean sprouts are […]
Oi-muchim (오이무침): oi for cucumber and muchim for mixed or tossed, this quick Korean side dish is very common as a snack and of-course a banchan for any meal or special bapsang. (Sometimes it is also written as Oi Saengche (오이생채) from the Chinese influenced Korean writing for live vegetable since it is not ‘dead’/cooked.) […]
Ojingeo means squid, and chae means shredded or julienne so Ojingeochae (오징어채) is dried squid strips, and then you add muchim (무침) meaning mixed to title the dish. As the second half of the name implies the sauce and the dried squid strips, (already processed with salt and sometimes sugar,) are simply mixed together and […]
It’s pretty obvious by looking at the recipes around this one that I am on a total Korean kick. It all started when I found out what banchan even were through my discovery of Dubu Jorim. I love these little side dishes! One might be sweet, one might be spicy, this one has a ginger […]
One year ago I was privileged with the ability to ‘come back home’ and again be a full time homemaker, mother, and caregiver. I had a huge list of goals that I desired to accomplish and put to ticking them off one at a time.
These two Korean cooking vesicles are very similar. In fact, they are used in exactly the same way. One just costs more than the other. A very traditional piece of Korean cookery, the dolsot is a stone pot that usually comes with a lid. Oringinally made from agalmatolite they are now most commonly produced from […]
Bibimbap is an incredibly versatile dish. Meaning literally ‘Mixed Rice,’ it is perfect for left overs or pre-made banchan. You simply add your desired sauteed, steamed or fermented vegetables of choice, typically along with bolgogi beef, to a hot bowl of crisping rice, and top it with a poaching egg. Although the meat and vegetables […]
First, let’s distinguish the difference between a dolsot, a stone pot with a stone or wooden lid, and a ddukbaegi (sometimes written ttukbaegi), a ceramic pot that typically comes with no lid, although they are available. Besides the obvious appearance, the price tag is one of the first major differences. Here in Anchorage, and it […]
This recipe was created after my recent discovery of dried bean curds. There are a lot of recipes floating around for simple salads and soups using these tofu skins, but I so much enjoy kkakdugi (Quick Korean Radish Kinchi) that I thought for sure you could use bean curd sticks for a similar snack. After […]
