Experiencing Great Food and Travel Together!
Korean Bracken / Fernbrake Banchan, Gosari-namul 고사리나물, is a delightfully simple and meaty banchan that is flavorful and has the texture almost of meat. This is one of my personal favorites and is super simple to prepare, especially if you use the water packaged fernbrake.
Korean Spicy Soft Tofu Stew, Sundubu-jjigae 순두부찌개, is an earthy, spicy, and down-home feeling stew that warms you up from the inside. I use a bone broth as the base, but there are several variations that can use a beef or seafood broth.
Banchan (반찬) In recent years in my travels and restaurant experiences, I’ve seen a rise in (x) Tapas, with (x) being Spanish, Mexican, Italian, and even Ethiopian. Around the world, there are many similar styles small-dish foods in the name of Pupus, Hors d’oeuvres, Izakaya, …
Kimchi Stew, Kimchi Jjigae 김치찌개, the true 101 of stews made from the iconic kimchi, usually well-fermented kimchi making the best stews. This is the chicken noodle soup of Korea. As ubiquitous as rice in nearly every region.
Korean Braised Beef Banchan, Jangjorim 장조림, is a soy sauce braised banchan that can also include other vegetables such as garlic, peppers, onions, and more. It is like a cross between a braise and hot pickling but using a soy sauce based ‘brine’.
This March is Nosh With David Korea Month and I’m celebrating my cultural heritage by featuring Korean dishes and restaurants for every post! I can’t wait to share my favorite Korean recipes that I grew up on! My favorite recipes will include: 10 types of …
