Banchan
For most fans of Korean food, bibimbap and bulgogi
may be a familiar thing. Moreover kimchi, which its kind of more than a
hundred species. But perhaps many do not knowing that kimchi is a part
of the banchan (반찬) or side Korean-style dish. For me personally,
banchan is its own pleasure in eating delicious dish korea because
aside, banchan also presented free of charge when we ordered main dish
as a form of service more and can be refilled (recharged).
My favorite dishes or the most tasties banchan for me such as Kimchi, Ojingeochae bokkeum, and Japchae cause they have special tastes for me, like the hot tastes. The Japchae I liked is Gochu japchae (made with shredded fresh green chili pepper and vegetables).
My favorite dishes or the most tasties banchan for me such as Kimchi, Ojingeochae bokkeum, and Japchae cause they have special tastes for me, like the hot tastes. The Japchae I liked is Gochu japchae (made with shredded fresh green chili pepper and vegetables).
Kimchi is fermented vegetables, usually baechu (Napa cabbage), seasoned with chili peppers and salt. This is the essential banchan of a standard Korean meal. Some Koreans do not consider a meal complete without kimchi. Kimchi can be made with other vegetables as well, including scallions, gat, and radish.
Ojingeochae bokkeum is Stir-fried dried shredded squid seasoned with a
mixture of gochujang (chili pepper paste), garlic, and mulyeot
(syrup-like condiment).
Japchae is a Korean dish made from sweet potato noodles (called dangmyeon, stir fried in sesame oil with various vegetables (typically thinly sliced carrots, onion, spinach, and mushrooms), sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar. It is usually served garnished with sesame seeds and slivers of chili. It may be served either hot or cold.
Family Korean banchan alone generally cook in large quantities to be stored in a certain period of time, especially the kind of pickles as kimchi. Because banchan dishes that are durable, they banchan usually packed in an airtight container stored in the refrigerator. Each family usually prepare three to four types of banchan for each serving of food, but the number could increased to twelve types when there is celebration. For the people busy or those living alone, can also be fast banchan purchased at supermarkets in the gram size, small packaging, or canned. If you come to Korea, came to the restaurant serving traditional Korean food, because that's where delicious banchan served, free of charge and can recharge!
Japchae is a Korean dish made from sweet potato noodles (called dangmyeon, stir fried in sesame oil with various vegetables (typically thinly sliced carrots, onion, spinach, and mushrooms), sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar. It is usually served garnished with sesame seeds and slivers of chili. It may be served either hot or cold.
Family Korean banchan alone generally cook in large quantities to be stored in a certain period of time, especially the kind of pickles as kimchi. Because banchan dishes that are durable, they banchan usually packed in an airtight container stored in the refrigerator. Each family usually prepare three to four types of banchan for each serving of food, but the number could increased to twelve types when there is celebration. For the people busy or those living alone, can also be fast banchan purchased at supermarkets in the gram size, small packaging, or canned. If you come to Korea, came to the restaurant serving traditional Korean food, because that's where delicious banchan served, free of charge and can recharge!
Usually the restaurants or cafes in Korea presents two to three types of banchan to accompany the main course, consisting of pickled yellow radish, kimchi, and the other kind. Unfortunately we could not order banchan particular because each restaurant cooking different banchan each days. But that's where the interesting factor of banchan. We will always guess-banchan guess what will be presented today with the hope of one It is our favorite to be presented.
There're three tastiest Banchan for me as follows:
1. Kimchi
Kimchi is fermented vegetables, usually baechu (Napa cabbage), seasoned with chili peppers and salt. This is the essential banchan of a standard Korean meal. Some Koreans do not consider a meal complete without kimchi. Kimchi can be made with other vegetables as well, including scallions, gat (갓), and radish (무; mu).
2. Namul
Namul (나물) refers to steamed, marinated, or stir-fried vegetables usually seasoned with sesame oil, salt, vinegar, minced garlic, chopped green onions, dried chili peppers, and soy sauce.
3. Bokkeum
Bokkeum (볶음) is a dish stir-fried with sauce.
a. Kimchi bokkeum (김치볶음) - Stir-fried kimchi, often with pork (similar to jeyook bokkeum).
b. Jeyook bokkeum (제육볶음) - Stir-fried pork with gochujang (chili pepper paste) sauce and onions.
c. Ojingeochae bokkeum (오징어채볶음) — Stir-fried dried shredded squid seasoned with a mixture of gochujang (chili pepper paste), garlic, and mulyeot (syrup-like condiment).
d. Nakji bokkeum (낙지볶음) - Stir-fried baby octopus in spicy gochujang sauce.
e. Buseot bokkeum (버섯볶음) - Stir-fried mushrooms such as pyogo, oyster mushrooms, pine mushrooms .
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