I don’t know about you, but when I get to make the dinner plans I’m always pushing for one of my favorite cuisines, Korean BBQ. Sure, cooking brisket , Korean short ribs , and shrimp myself on a griddle at my very own table is pretty cool, but I […]
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I don't know about you, but when I get to make the dinner plans I'm always pushing for one of my favorite cuisines, Korean BBQ. Sure, cooking brisket, Korean short ribs, and shrimp myself on a griddle at my very own table is pretty cool, but I also can never get enough of all the banchan, or side dishes, that are served to accompany bowls of fluffy rice, kimchi, and sweet-spicy marinated grilled meats.
Some of our favorite banchan include, of course, kimchi, cheesy corn, soy-marinated eggs, and garlic-sesame sautéed spinach (sautéed sigeumchi namul), and pickled daikon radish. It doesn't get any easy to whip up plenty of delicious banchan with sheet-pan bibimbap, which allows all the components to cook together on a single pan.
If we're talking favorite Korean foods, we could write volumes on delicious, spicy, pungent kimchi. It's insanely delicious on it's own, served alongside your BBQ, used in kimchi fried rice or kimchi shells, and also my favorite: kimchi ramen. Already mastered your signature kimchi recipe? It's time to master our next favorite Korean recipe: sticky-sweet-spicy Korean fried chicken.
Whatever meals you choose to cook up, you've got to make sure you have plenty of gochujang, a fermented Korean chili paste that's reminiscent of a funkier sriracha. It's the key to the sauce that coats Korean fried chicken, tteokbokki-style gnocchi, bulgogi, and japchae, so do track it down at your grocery store. You will absolutely start to find yourself adding spicy gochujang to everything: eggs, meatloaf, stir-fries, roast chicken, tempura vegetables, the list goes on and on.
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