Korean Namul and Banchan

[powerplantop]

I get Korean takeout quite often and the banchan of course varies from week to week. Last week for the first time I received a single hotdog, diagonally slivered and lightly browned. I was just curious if this is traditional anywhere, or if the women at my carryout just really like hot dogs.

At home my Mother-inlaw will sometimes serve hot dogs just like that. But I have never gotten it when out of the house.

[powerplantop]

Posting a pic of Oijangajji Muchim that I made.

First I had to make the pickles (oijangajji)

[powerplantop]

Never seen anyone do that exact thing at a korean restaurant, but it is popular to put hot dogs in things like budae chigae, kimchi fried rice, kimbap, baked goods, etc.

Processed meat products (spam, hot dogs, corned beef, etc) are popular bc Americans introduced them during the Korean war.

Theres a very popular dish called "budae chigae" which means army dish stew. It requires the addition of processed meats (hot dogs perhaps) and additional things like cheese, ramen, potatoes, etc. It was a favorite dish growing up (:

Here is one I made a few nights ago.

[milgwimper]

Posting a pic of Oijangajji Muchim that I made.

First I had to make the pickles (oijangajji)

This is one of my favorite banchan! :9

[SheenaGreena]

We eat the same thing at my house, but my mother slices the pickles really thin and then squeezes them. I think this makes them crunchier and they taste really good with fresh rice with some hot or cold boricha poured over the rice.

[ZenKimchi]

Part of me wonders how this banchan would taste battered and fried.

[powerplantop]

Part of me wonders how this banchan would taste battered and fried.

You know fried dill pickles are quite big in MS. These are kind of similar but have more flavors so I would think that they would be better.

[powerplantop]

Soy sauce version of Korean Cucumber Pickle. I like this one also.

[powerplantop]

Bean sprout banchan that I made.

[ZenKimchi]

Myeolchi Bokkeum (Stir-fried Anchovies)

Recipe here

[powerplantop]

I made this Perilla leaf kimchi 깻잎김치

Used the recipe found here.

[nakji]

Pretty! That's a rather uncommon panchan to get at restaurants, too, isn't it? At least it was when I lived in Korea. What did you eat it with?

[powerplantop]

Pretty! That's a rather uncommon panchan to get at restaurants, too, isn't it? At least it was when I lived in Korea. What did you eat it with?

It takes a lot of work to make it for such a small amount so I am sure that is why its not normal at restaurants.

I ate it with Beoseot jeongol 버섯전골

[nakji]

Niiiiceeee. I made beosot-kalguksu shabu-shabu the other night, which is one of my husband's favourite dishes. Are those two other kimchis on the side?

[powerplantop]

One of them is Cucumber Pickle and the other is a fresh kimchi form a nice looking green I saw at the market. Honestly I don't know what kind of green it is, but it made a nice kimchi.

[powerplantop]

I had some Beoseot jeongol 버섯전골 left over from last night. I added chili powder, sake, kimchi and more garlic. Cooked until the alcohol cooked off then added somen noodles.

Edited January 10, 2010 by powerplantop (log)

[SheenaGreena]

Looks like bok choy or mustard greens

[Joon]

You're killing me...that looks SO GOOD!

[powerplantop]

Gyeran Jjim 계란찜

I made this Korean version of steamed egg custard.

3/4 cup water, 2 eggs, whip and strain into bowl. Add green onion, green pepper, red pepper and 1/2 tablespoon salted shrimp (could just use salt or fish sauce). Cover with plastic wrap and steam for 15 min.

[powerplantop]

Baked Cheesy Rice

I used pork, kimchi, mushrooms, red pepper and cheese.

[powerplantop]

One of them is Cucumber Pickle and the other is a fresh kimchi form a nice looking green I saw at the market. Honestly I don't know what kind of green it is, but it made a nice kimchi.

I saw it again and snaped a pic.