Explore traditional Korean side dishes in their daily meal

06/08/2019   138  3.63/5 trong 4 rates 
Explore traditional Korean side dishes in their daily meal
Banchan, also known as side dishes, are essential parts of Korean daily meal. They are served along with cooked rice in Korean cuisine and served in small dishes and supposed to be shared with everyone at the table. Banchan can be the vegetable side dishes listed here but also includes seafood and meats. Let find out what are the most popular side dishes in Korea.

 
  • Kimchi

    KimchiKimchi

    Kimchi is fermented vegetables, usually used 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, and radish.

  • Seasoned soybean sprout (Kongnamul)

    Seasoned soybean sprout (Kongnamul)Seasoned soybean sprout (Kongnamul)

    Judiciously tinged with sesame, soy, scallions, and garlic, soybean sprouts are a cool and snappy foil to the grilled meats.One of the most popular side dishes in Korea, sookju namul can complement almost any Korean meal. It is delicious, fresh, healthy, and easy to make, calling for many Asian ingredients you may have in your pantry. Mung bean sprouts are parboiled, drained, and then mixed with scallions, garlic, sesame oil, soy sauce, and sesame seeds, making for a simple but tasty side dish.

  • Seaweed

    SeaweedSeaweed

    Korean seaweed side dish that’s made from Miyeok Julgi (stem). A great savory and garlicky banchan that is really easy to make. A perfect way to enjoy the full flavors and nutrition of this wonderful sea plant.

  • Stir-fried cucumber (Bokkeum)

    Stir-fried cucumber (Bokkeum)Stir-fried cucumber (Bokkeum)

    This stir-fried cucumber side dish is quick and easy to make. In Korea, it’s called oi bokkeum. Oi is cucumber, and bokkeum means stir-fried. Cucumbers are more commonly prepared raw, salted, and seasoned either mildly or spicy for Korean side dishes. Any thin-skinned, crunchy variety of cucumbers are good for this dish.

  • Braised potato (Gamja jorim)

    Braised potato (Gamja jorim)Braised potato (Gamja jorim)

    Gamja jorim is a braised potato dish. It’s very popular as a side dish at home and restaurants and for home-packed lunch boxes. Jorim refers to dishes made by simmering the main ingredient in sauce until the sauce is reduced. The potatoes are braised in a slightly sweet, soy-based sauce until the sauce is reduced and the potatoes are tender.

  • Omelet

    OmeletOmelet

    Gyeran-mari, or rolled omelet in Korean cuisine is a savory banchan made with beaten eggs mixed with several finely diced ingredients. This Korean rolled egg omelet is filled with onion, carrot, and seaweed, but you can substitute Western-style omelet ingredients such as cheese, ham, and spinach.

  • Omelet

    OmeletOmelet

    Gyeran-mari, or rolled omelet in Korean cuisine is a savory banchan made with beaten eggs mixed with several finely diced ingredients. This Korean rolled egg omelet is filled with onion, carrot, and seaweed, but you can substitute Western-style omelet ingredients such as cheese, ham, and spinach.

  • Jeon

    JeonJeon

    Easy to make, this Korean scallion pancake recipe is always a big hit at any gathering. Perfect as a side dish to a Korean or Asian meal, you can also serve it as a hearty snack or an appetizer. A simple batter of flour, eggs, water, and scallions is mixed together and then fried as one large pancake in a skillet. Serve with soy sauce or a spicy dipping sauce.

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Nhu Dang

Nhu Dang


is member from: 22/08/2018, has 540 posts

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