Banchan refers to small dishes of food served along with cooked rice in Korean cuisine. This word is used both in the singular and plural. The word Banchan translated into English means side dish.
Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chilli paste). Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette.
Permanent link to this article: http://aussietaste.recipes/side-dish/banchan/
Permanent link to this article: http://aussietaste.recipes/barbecue/bulgogi-korean-bbq-beef/
Dak galbi is a popular Korean dish generally made by stir-frying marinated diced chicken in a chilli pepper paste based sauce, and sliced cabbage, sweet potato, spring onions, onions, ggaennip, and rice cake together on a hot plate.
Permanent link to this article: http://aussietaste.recipes/chicken/dak-galbi-korean-spicy-grilled-chicken-and-vegetables/
Permanent link to this article: http://aussietaste.recipes/chicken/dak-kkochi-korean-chicken-skewers/
Permanent link to this article: http://aussietaste.recipes/meat/beef/galbitang-korean-beef-short-rib-soup/
Permanent link to this article: http://aussietaste.recipes/fritters-2/gamja-jeon-korean-potato-pancakes/
Gochujang is a savoury and pungent fermented Korean condiment made from red chilli, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대) in the backyard.
Permanent link to this article: http://aussietaste.recipes/asian-cuisine/east-asian-cuisine/korean-cuisine/korean-chilli-pepper-paste/
Kimchi, also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with a variety of seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, spring onion, or cucumber. Kimchi is also a main ingredient for many Korean dishes such as kimchi stew (김치찌개; kimchi jjigae), kimchi soup (김칫국; kimchiguk), and kimchi fried rice (김치볶음밥; kimchi bokkeumbap).
Permanent link to this article: http://aussietaste.recipes/national-dish/kimchi/
Nakji bokkeum ( 낙지볶음) is a popular dish in Korea. A sweet and spicy octopus stir fry dish, it is a classic Korean favourite, often served with buckwheat noodles or rice. Octopus is a low-calorie food so it is believed to be good for stamina. In Korea, nakji bokkeum is served spicy so people usually eat shellfish soup with it to reduce the sensation of hotness.
Permanent link to this article: http://aussietaste.recipes/seafood/korean-spicy-chilli-octopus-nakji-bokkeum/
Permanent link to this article: http://aussietaste.recipes/seafood/snapper/seng-sun-bulgogi-barbecued-spiced-fish/
Permanent link to this article: http://aussietaste.recipes/condiment/ssamjang-korean-dipping-sauce/
Permanent link to this article: http://aussietaste.recipes/asian-cuisine/east-asian-cuisine/korean-cuisine/sujeonggwa-korean-ginger-persimmon-punch/