By Eric Kim, The New York Times In Min Jin Lee’s 2017 novel “Pachinko,” a restaurant owner approaches the protagonist, Sunja, after hearing of her famous kimchi. Sunja’s reputation preceding her, the owner hires her on the spot to supply his restaurant’s banchan — the small side dishes that often accompany a Korean meal. “Any fool can make a marinade and grill meat,” he tells her, “but the customer needs a fine array of banchan to make him feel like he’s dining like a king, wouldn’t you say?” Banchan are one of the great joys of Korean cuisine, complementing the entree, such as a grilled meat or a bubbling stew, but treasured in their own right.
Banchan Recipes: A Spread Worthy Of Royalty
The New York Times News Service Syndicate, Denver Post: Living
Thu, 10/01/2020 - 8:00am
Topics: eric kim the new york times in min jin lee s pachinko sunja any banchan joseon odae mountain gangwon south korea new york atoboy junghyun park similarly korean peninsula ultimately korea s buddhist related articles tabasco fried spam cheddar hot pockets gamja in american jalapeño jangjorim with jammy eggs ice gently add mason gamja salad with cucumber carrot red onion freshly gochujang-glazed eggplant with fried scallions asian chinese japanese place reserve remove finally plate i new york in korean korea to korean cooking recipe as yield total ingredients directions add bring serve spread royalty large heat transfer bowl set cut salt pot sauce sugar meat soy water eggplants fry small greens great peeled meal cold brown tablespoons beef cubes cup restaurant reduce browned home halved tablespoon scoop vegetables feel paper spoon salted segments room jalapeños pound temperature broth kosher cool resealable batch sesame bounty don unpeeled steam eat left needed evenly called starts dark table pour preferably packed meant deseeded eaten hours raw restaurants rest green cloves owner turn namul cups common sweet salty parts bath nestle pepper days peel gentle slotted cooked soup cream week hands
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