The interesting part of eating Korean meal is probably the various banchan served with the main dish. It's totally different with malay cuisine where we only have 2-3 dishes on the table. Here in Jinbu, most days I would have at least 5 banchan to eat.
Today we have:
Ojingeochae bokkeum 오징어채볶음 - made by stir-frying dried shredded squid seasoned with a mixture of gochujang (chili pepper paste), garlics, and mulyeot (syrup-like condiment). It is eaten as anju (food to eat while drinking), and as banchan.
Dubu-jorim 두부조림 - tofu simmered in diluted soy sauce, a little bit of sesame oil, minced garlic, and chopped green onion.
Nabak kimchi 나박김치 - firmer and less spicy baechu (cabbage) and mu (radish) floating in pink watery brine
Geotjeori 겉절이 - freshly made kimchi to be eaten crisp without fermenting. Often made with baechu (cabbage).
Myeolchi Bokkeum -멸치 볶음 - Spicy stir fried anchovies
I am not much a cook...hehe, but to those who want to give it a shot on making this banchan why not visit this website - Maangchi
Here she guides us on how to cook Myeolchi bokkeum.
Today we have:
Ojingeochae bokkeum 오징어채볶음 - made by stir-frying dried shredded squid seasoned with a mixture of gochujang (chili pepper paste), garlics, and mulyeot (syrup-like condiment). It is eaten as anju (food to eat while drinking), and as banchan.
Dubu-jorim 두부조림 - tofu simmered in diluted soy sauce, a little bit of sesame oil, minced garlic, and chopped green onion.
Nabak kimchi 나박김치 - firmer and less spicy baechu (cabbage) and mu (radish) floating in pink watery brine
Geotjeori 겉절이 - freshly made kimchi to be eaten crisp without fermenting. Often made with baechu (cabbage).
Myeolchi Bokkeum -멸치 볶음 - Spicy stir fried anchovies
I am not much a cook...hehe, but to those who want to give it a shot on making this banchan why not visit this website - Maangchi
Here she guides us on how to cook Myeolchi bokkeum.
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