BANCHAN: REDEFINING THE SIDE DISH

반찬

BANC H A N

REDEFINING THE SIDE DISH

BY ABBY YUHAN PHOTOS BY ANDY LI

As a child, my fondest memories of eating Korean food came from home-cooked meals or go- ing out to eat at Korean BBQ restaurants. But, my love for these meals were rooted in more than just sizzling meat on a grill or a boiling stew; it was the small dishes that they came with. Yes, I would crave Korean BBQ, noodle dishes, and fish stews, but more than that, I found comfort in the unique flavor diversity and endless variety of banchan dishes. Banchan, which translates to “side dishes” or “appetizers,” are small sides that are eaten with all Korean meals. They originate from the Jo- seon Dynasty when the King would eat his meals with a specialty dish from each province of Korea to represent the prosperity of the respective re- gions. In the mid-Three Kingdom period, when Buddhist influence was prominent and meat consumption was prohibited, vegetables were the focus of Korean cuisine. This translated into vegetable-centric banchan dishes. Today, banchan comes in many forms. It ac- companies every Korean meal, from the most simple home-cooked dinners to royal feasts. The style, preparation, and ingredients of banchan tend to reflect different regions of Korea based on local ingredients. Some types of banchan are meant to be eaten right away, while others are fermented. Popular dishes include kongnam- ul (seasoned soybean sprouts), cheongpomuk (mung bean jelly), danmuji (pickled radish), gamja saelleodeu (potato salad), and gyeran mari (vegetable omelet roll). The most famous ban- chan is kimchi, a dish of spicy, fermented pickled vegetables (usually napa cabbage but it can also be made from cucumber, radish, green onions, and more). There are many types of banchan preparations, including:

Namal muchim: lightly seasoned vegetables Bokkeum: lightly stir fried or sautéed Jorim: braised in sauce Jjim: steamed Jeon: pancakes

Banchan is not known to be the focal point of Korean cuisine, but it can still be appreciated for its simplicity. When it comes to a meal, Ko- reans orchestrate a harmony of flavors through banchan, incorporating sweet, salty, sour, and umami all into one spread. Although they are considered “side” dishes, they still play a key role in the meal; a Korean meal simply wouldn’t be complete without them. Follow these recipes to enjoy some of my favorite banchan dishes and spice up your own meal.

OI KIMCHI

p re p 5 minutes m a ke s 4 servings

GET

6 persian cucumbers 4 tbsp gochugaru (take into account preference for spice) 3 tbsp soy sauce 1 head of garlic 3 tbsp rice vinegar 2 tbsp sugar 3 tbsp sesame oil 2 chopped green onions Sesame seeds to garnish Salt to taste

DO

Slice persian cucumbers into ¼ inch slices.

Finely chop green onions.

Mix soy sauce, sugar, sesame oil, gochugaru, rice vinegar, garlic, salt,

and green onions together in a bowl.

Mix the cucumbers in, making sure to thoroughly coat them.

Sprinkle sesame seeds on top.

GAMJAJEON

p re p 10 minutes c o o k 10 minutes m a ke s 1 servings

GET

Pancakes: 1 large, peeled potato 1/2 onion, grated Salt to taste 2 2/3 tbsp potato starch Vegetable oil

Sauce: 2 tbsp soy sauce 2 tbsp vinegar 2 tbsp water 2 green onions, chopped 1 jalapeño ¼ onion, chopped 2 tsp sugar

DO

Pancakes: 1. Grate potato and half an onion into the same bowl. 2. Add potato starch and salt. Mix thoroughly. 3. Heat up a nonstick pan with vegetable oil, and swirl the oil to coat the pan evenly. 4. Thinly and evenly spread the potato mixture onto the pan. 5. Cook until pancake is golden brown on one side, and then flip until both sides are golden brown.

Sauce: 6. Add onions, jalapeño, soy sauce, water, green onions, sugar, and vinegar into a bowl. 7. Mix until sugar is melted.

ALGAMJA-JORIM

p re p 5 minutes c o o k 35 minutes m a ke s 2 servings

GET

1 lb potatoes 2 tbsp vegetable oil 3 tbsp soy sauce 3 tbsp rice syrup (or honey or sugar) 1 garlic clove, minced 1 tsp sesame oil Sesame seeds to garnish

DO

Wash and rinse potatoes under cold water.

Heat cooking oil in a pan over medium heat.

Add potatoes and cover with a lid.

Heat for 20 minutes until fully cooked. Shake and

move the pan every so often to evenly cook the

potatoes and prevent burning.

Turn the heat down and add rice syrup, soy sauce,

and garlic while stirring.

6. Evenly coat potatoes with sauce mixture, and keep cooking until sauce has been reduced and potatoes look wrinkly.

7. Mix in sesame oil and sprinkle sesame seeds on top.

TOFU JORIM

p re p 10 minutes c o o k 15 minutes m a ke s 4 servings

GET

1 pack of firm tofu 2 tbsp cooking oil 1 tbsp sesame oil 1 tsp sesame seeds 2 cloves garlic, minced 2 green onion stalks 3 tbsp soy sauce 3 tbsp water Salt to taste 1 tsp sugar Gochugaru to taste

DO

1. Cut tofu into 1/2 inch blocks. 2. Dry tofu by patting with a paper towel. 3. Prepare the sauce by mixing sesame oil, water, sesame seeds, garlic, green onions, soy sauce, salt, sugar, and gochugaru together.

Heat oil in a non-stick pan over medium-high heat and add

in tofu pieces.

Cook until golden brown and then flip.

Spoon the sauce over each side of the tofu.

Simmer tofu for 3-4 more minutes with the lid on.

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