멸치볶음 (myeolchi bokkeum)having made quite a few korean dishes now, there's no way to leave out the banchans. out of the so many varieties, one of my favorite would have to be this - myeolchi (myulchi) bokkeum or spicy anchovies. doused with a sweet, spicy and sticky sauce, i would be happy to have it with rice alone without any other dishes to go along. its that addictive! its also very easy to make, usually under 10 mins and i've made this quite a couple of times now. there's the non-spicy version as well but gimme the spicy one anytime!
배추 김치 (baechu kimchi)
baechu kimchi, or white cabbage kimchi is a must-have on the korean dinner table. i posted this before, together with the bibimbap and i'm so addicted to this recipe. having tasted so many storebought kimchis i'm glad to hv this one right on my first attempt on homemade. i don't know why so many people like fresh kimchi but i prefer them just a little fermented with a tinge of sourness.
recipe source for myeolchi bokkeum : maangchi