The intriguing world of Korean cuisine is explored with South Korean actor and cooking enthusiast Ryu Soo-young(류수영), accompanying him is HUH Young-man( 응 젊은이) who is a renowned cartoonist , author and originated series creator along with the spunky Mimi ( 김미현) better known by the stage name, Mimi (미미), is a South Korean singer, rapper and songwriter. She is the sub vocalist, main dancer, and rapper of OH MY GIRL.
The salivating mini series explores the best of Banchan or side dishes that make a korean meal extraordinary.
This kind of meal is called baekban jeongsik (백반정식) in Korean. Baekban means “fluffy white rice” and jeongsik is a kind of prix fixe set meal of different dishes. It’s also sometimes called han-jeongsik (한정식).
The diverse world of Korean cuisine offers sides dishes selection which utilize seasonal produce and is made completely by hand resulting in creation of food that is a labour of love and care.
The side dishes thar are typically served along with the main dish in korean cuisine range from the most popular:
Napa cabbage kimchi (Baechu-kimchi: 배추김치)
Pickled garlic stems or shoots (Maneul-jjong jangajji: 마늘쫑 장아찌)
Braised bellflower roots (Doraji-namul bokkeum: 도라지나물볶음)
Seasoned seaweed (Doljaban-muchim: 돌자반 무침)
Spinach side dish (Sigeumchi-namul: 시금치나물)
Vegetable water kimchi (Nabak kimchi: 나박김치)
Braised belt fish (Galchi-jorim: 갈치조림)
Korean sweet sour spicy sauce (Chogochujang: 초고추장)
Green onion kimchi (Pa-kimchi: 파김치)
Roasted fish (Saengseon-gui: 생선구이)
Korean fermented bean paste stew (Doenjang-jjigae:된장찌개)
Stir-fried king oyster mushroom (Se-songee-beoseot bokkeum: 새송이버섯볶음)
Spicy bellflower roots (Doraji muchim: 도라지 무침)
Stir-fried dried fish (Mareun saengseon-jorim: 마른생선조림)
Stir-fried small crabs (Ge-bokkeum: 게볶음)
Vegetable pancakes (Yachaejeon: 야채전)
Seasoned acorn jelly (Dotorimuk-muchim: 도토리묵무침)
Pickled garlic (Maneul-jangajji: 마늘장아찌)
Pickled perilla leaves (Kkaennip jangajji: 깻잎장아찌)
Butterbur stems cooked in perilla seed powder (Meowidae deulkkae bokkeum: 머위대 들깨볶음)
This is (banchan: 반찬). While the dishes vary in taste and preparation process according to the region of South Korea that you are in, it’s interesting to explore that every part of South Korea has something delicious and delectable memorable to offer.
Jeju Island is famous for high quality seafood from dishes featuring local seafood fresh from the sea to the table.
Abalone, squid, king crab , mackerel, clams, oysters, shrimp , sea cucumbers and much more are highly consumed in record numbers along with rich broths and side dishes are carefully paired to enhance the flavour profile in your mouth.
The World of Korean cuisine is vast and in the coming weeks, I will be sharing one by one collection of Korean cuisine from my kitchen.
Stay tuned for past, present and future recipes cooking in my kitchen that you can try at home.
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