Banchan 반찬 - Korean Side Dishes II
22.9.10
kongnamul muchim, or korean seasoned soybean sprouts is another banchan that i'd often go for second or third helpings at a korean restaurant. i think this one is an acquired taste since it can taste rather raw and grassy to some people but i love it coz its like eating veggies and beans together. i like using soybean sprouts rather than the smaller mung bean sprouts for the crunch and texture but they're actually interchangeable for this dish. if you use mung bean sprouts, the name for it would be sukju namul (숙주 나물) instead.
김치전 (kimchi jeon)
i also made kimchi pancakes using the leftover kimchi juice i had from a previous batch of my homemade kimchi. i prefer this to the scallion ones coz the kimchi lends a sourish tang to the pancakes, making them very appetizing!
close-up of the kongnamul muchim. its been a long while since i used my macro lens and i've forgotten how close i can go towards the subject. i don't particularly fancy doing close-up shots of food like this but its just for fun.
and banchans i've made so far. closewise from top : kimchi, kongnamul muchim, kimchi jeon and myeolchi bokkeum.
i'm not sure what i'll be making next but there will definitely be a part three sometime so stay tuned for it :D recipe for the seasoned soybean sprouts can be found here and the kimchi pancakes here. i must say i really really like maangchi's recipes coz not only does she make cooking seem so easy but i'm always amazed when people could put measurements for cooking in writing. since everything is based on estimation and there would always be an opportunity for error, i'm really glad that it hasn't happened when i use maangchi's recipes. all her recipes are good and hv turned out well for me!
9 comments
That's such a great idea of sharing the side dishes together! Sometimes making two or three side dishes make a nice hearty meal. I guess I'll steal your idea and do something Indian with it :)
ReplyDeleteThanks for sharing!
Hi Evan
ReplyDeleteThe kimchi and the other side dish looks so yummy...I'm craving now LOL.
I'd like to say a Big Thank You to Evan and Chelle for sharing the Cranberry Rose Cookies recipe on the blog. It turned out so Good, the cookies was raved by many friends and colleagues. Thank you very much for sharing. Hope to see more of your recipe.
Monica
HEY! so qiao! my next post will be korean food i made the same dishes as u!!! haha. but not the anchovies though cos i didnt have time to buy them :( korean food is so yums. but i always grow fatter thinking of korean food even cos everytime i eat korean, i need a bowl of yummy short grain white rice....which is pure evil carbs! hehehehe. ;) love the macro shots! ooo u made really mini pancakes ah? so cute haha. like pancakes stack like that lol.
ReplyDeleteI love Korean banchan and am always looking for recipes to make them. Thanks for sharing.
ReplyDelete<span>the kongnamul muchim look so yummy and I like your close up shot!</span>
ReplyDeletehaha me too, i love japanese rice so much i can like eat it every meal! yea i made the pancakes mini style but i think the pic is damn ugly haha
ReplyDeleteglad you liked the cookies and that your friends & colleagues enjoyed them too :) best compliment any baker could receive, thx!
ReplyDeletethx for dropping by prerna :) yes i agree, just two or three side dishes would make a hearty meal. can't wait to see your rendition on indian side dishes :D
ReplyDeletekimchi pancakes is a great idea! i bet it's gonna be delish for lunch, spicy sweet sour! yumm!
ReplyDelete