Top Results for Banchan

Namul is a broad Korean culinary term referring to seasoned vegetable dishes that are typically served as banchan, or side dishes, alongside a main meal. The vegetables used can be foraged wild greens or cultivated varieties like spinach, zucchini, and bean sprouts, which are usually blanched, steam...

Dubu jorim is a Korean braised tofu dish commonly served as banchan, or a side dish accompanying rice and other foods. Slices of firm tofu are usually pan-fried before being simmered or coated in a seasoning sauce containing soy sauce, garlic, scallions, and often gochugaru, the Korean red-pepper fl...

Kongjaban is a traditional Korean side dish, or banchan, consisting of braised black soybeans. The soybeans are slowly simmered in a mixture of soy sauce, sugar, and water until the liquid is absorbed, resulting in a distinctly sweet and savory flavor profile. The dish is typically finished with a d...

Sukju-namul is a Korean banchan, or side dish, consisting of blanched mung bean sprouts seasoned with sesame oil, soy sauce, minced garlic, and toasted sesame seeds. The sprouts are quickly cooked to retain their crisp texture and fresh flavor, then typically served at room temperature or chilled. A...

Yukpo is a traditional Korean dried beef jerky created by thinly slicing lean meat and marinating it in a sweet and savory mixture of soy sauce, sugar, and sesame oil. The seasoned beef is then air-dried or pan-fried to achieve a chewy texture and concentrated flavor profile. Historically regarded a...

Nokdu-muk is a Korean jelly made from mung bean starch, which is extracted from ground mung beans and set into a translucent, pale greenish block. It is typically sliced into thin strips and served cold as a banchan (side dish), seasoned with soy sauce, sesame oil, garlic, and scallions. Its soft, g...

Myeolchi Muchim is a Korean banchan, or side dish, made from dried anchovies that are stir-fried and coated in a seasoned glaze. The anchovies are typically tossed with a mixture of gochujang (red chili paste), garlic, soy sauce, and sesame oil, creating a spicy and savory flavor profile. Some varia...

Dubu jeon is a Korean side dish made by slicing tofu, coating the pieces with flour or another dry coating and beaten egg, and pan-frying them until lightly browned. It is commonly served as banchan, and versions of tofu jeon may also appear in holiday cooking and foods prepared for jesa, Korean anc...

Kongnamul muchim is a Korean banchan made from soybean sprouts seasoned with ingredients such as sesame oil, garlic, salt, and sometimes chili. The sprouts are cooked until tender while retaining a distinct crunch, then served as a cold or room-temperature side dish with rice and other foods. It is...

Dubu buchim is a Korean side dish made by pan frying slices of tofu and seasoning them with a savory sauce. Common preparations use soy sauce, sesame oil, and scallions, although the exact seasoning can vary between households and restaurants. The dish is served as banchan, so it functions as an acc...