Korean Side
The Korean side — banchan — is the meal’s structure, not its supplement. Eun-young Kim writes about kimjang as a verb. Min-jun Park ranks the twelve. Each banchan is a small, complete idea.
Featured korean side recipes
- Kimchi as a verb — kimjang — Eun-young Kim · Gwangju, South Korea · Eun-young: the act before the recipe. Kimjang is a community.
- Baechu kimchi, classic — Eun-young Kim · Gwangju, South Korea · Eun-young: napa cabbage, brined, gochugaru paste, jeotgal, six-week wait.
- Kkakdugi, cubed daikon kimchi — Iris · Seoul, South Korea · Daikon, gochugaru, fish sauce, scallion. Crunch the cabbage version does not have.
- Spinach namul — Min-jun Park · Seoul, South Korea · Min-jun: blanched spinach, sesame oil, garlic, salt. The starter banchan.
- Kongnamul muchim, soybean sprout — Min-jun Park · Seoul, South Korea · Min-jun: sprouts, sesame, scallion, garlic. Cool, salty, fast.
- Oi muchim, cucumber salad — Iris · Seoul, South Korea · Sliced cucumber, gochugaru, sesame, vinegar, garlic.
- Gamja jorim, soy-glazed potato — Iris · Seoul, South Korea · Diced potato, soy, sugar, sesame, the sweet-savory side that travels in lunch tins.
- Myeolchi bokkeum, anchovies — Iris · Busan, South Korea · Dried anchovies, soy, sugar, sesame, the salty crunch on the rice.
- Cabbage in doenjang — Iris · Seoul, South Korea · Steamed cabbage, doenjang dressing — the side every grilled meat asks for.
Cook Korean — other meals
Korean across the edition
- Korean cuisine hub — all six lanes
- Cook Korean
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- Preserve Korean
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- Grow Korean