![]() ![]() ![]() And just to be clear, you MUST toast the sesame seeds because they make a huge difference in flavour! You can do this easily by cooking your sesame seeds on the stovetop in a skillet until they turn brown and super aromatic. Make the dressing by mixing scallions, garlic, toasted sesame seeds, salt, and sesame oil. Preparing these two as banchan involve quickly parboiling the veggies just to make sure the raw taste of them disappears and makes way for the lightly garlicky but highly aromatic sesame dressing. Today I’m focusing on spinach and bean sprouts, which are pretty common vegetables anywhere I believe, and also very good for you! I got this process from the My Korean Kitchen blog, but it’s the same process pretty much in most other Korean food blog. Shall we learn how to make these super easy banchan dishes? Let’s go! 가자! I can only wish for a Korean teacher to help me learn how to make every banchan there is, but for now I managed to make just two of the simplest banchan right here at home. The number of banchan dishes can go way up depending on the occasion, and usually the more important and formal the meals are, the more banchan there will be. Rosa, Laguna.īanchan are those tiny dishes you see on a Korean table that’s typically set at the middle to be shared by everyone. Pictured above is the awesome spread we had when we ate at authentic Korean restaurant DAOM in Sta. It’s technically an assortment of appetizers since it comes out ahead of all the other dishes, but you can also eat it with the main meal as side dishes. I can no longer live without gochujang haha!īut what I actually want to talk about today is one of the most important components in any Korean meal, and that is their banchan dishes 반찬. (Heck I didn’t even know what it was before!) But now even my mom likes to buy big tubs of gochujang! Not to be over-dramatic or anything, but to me it was a literal life-changing condiment. Kimchi didn’t use to be a staple in my supermarket cart, and gochujang 고추장 certainly wasn’t a regular in our pantry at home. I am yet to find the charm in mainstream K-Pop (but I am a fan of K-Pop ballads that get used in Korean dramas, so there’s that), and yet I can’t deny it seems like I’m craving Korean food more often than usual these days. I’ll be talking a bit more about it on my next post but needless to say, a lot of that appreciation applies to food. I’m not entirely new to the “Korean wave” or whatever you want to call it, however I feel like this year I gained a new appreciation for all things Korean. ![]()
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