Eating banchan style

3 thoughts on “Eating banchan style”

  1. Couldn’t help but chime in with a few of my favorites. Be warned, I’d only consider the egg dish conventionally work-friendly:

    Steamed eggs:
    http://www.thekitchn.com/recipe-korean-style-steamed-egg-gyeran-jjimrecipes-167222

    Garlic stems in hot pepper paste:
    http://www.bestkimchi.com/shop/popup_image.php?pID=3075&osCsid=hglpahih

    Glazed anchovies:
    http://kimchimari.com/2012/04/10/soy-glazed-anchovies/

    Stuffed cucumbers:
    http://www.maangchi.com/recipe/oisobagi-kimchi

    http://en.wikipedia.org/wiki/Ssamjang
    ^There’s a twist on this I learned from some extended family. You add honey and chopped walnuts to taste and dip cucumber sticks in it. It’s both savory and refreshing.

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