Experiencing Great Food and Travel Together!
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, …
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’.
Korean Soybean Sprout Banchan, Kongnamul-muchim 콩나물무침, is another one of the typical and most common Korean banchan, and it is usually included in almost every meal. It is a very simple dish to prepare with minimal ingredients and steps to make.
Korean Braised Baby Potatoes (Banchan), Algamja-jorim 알감자조림, is a banchan made of baby potatoes braised in a sweet soy reduction. Once these potatoes are braised down to a gooey sweet and salty consistency, they are difficult to not finish in one sitting. This dish can …
Korean Spinach Banchan, Sigeumchi-namul 시금치나물, is like banchan 101. It is a deliciously balanced mix of greens, garlic, soy, sesame, and green onion. The seasoning mix can be applied to nearly any green and have the same delicious results. The key to this and most …
Korean Braised Lotus Root (Banchan), Yeon-geun–jorim 연근조림, is a sweet, salty, chewy lotus dish that has flavors and textures that keep you coming back for more. It is something of a favorite for adults and children alike. This banchan is commonly used in lunches in …
Korean Spicy Radish Salad (Banchan), Musaengchae 무생채, is a simple and refreshing dish made from Korean radish and a blend of spices. This dish is probably one of the most common banchan in Korea outside of kimchi due to its simplicity and readily available primary …
Oi Muchim 오이무침 Spicy Cucumber Banchan, Oi Muchim 오이무침, is by far one of my favorite go-to recipes throughout the year. This spicy cucumber banchan is simple, yet complex in flavors and texture. Don’t prepare this recipe until just before serving to keep it fresh …
