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Hi everyone! I previously shared photos of these side dishes on my profile and crossposted them here, but I felt like it was a bit of a shame just to share the pictures. So, I decided to upload the full video of the cooking process as well! These are my go-to “Banchan” that stay tasty even after being in the fridge. Here are the recipes I used: 1. Sausage Stir-fry (So-ya) Ingredients: Sausages, Ketchup, Tonkatsu Sauce, Oyster Sauce, Sugar, Vinegar, Gochujang, Garlic, Onion, Paprika 2. Stir-fried Anchovies (Myeolchi-bokkeum) Ingredients: Anchovies, Walnuts, Almonds, Cheongyang chili peppers (seeds removed), Soy Sauce, Corn Syrup, Sugar Note: I used Cheongyang chili peppers instead of Shishito peppers, and added walnuts and almonds for extra crunch. 3. Spicy Stir-fried Dried Squid (Ojingeo-chae-bokkeum) Ingredients: Dried Squid Strips, Gochujang, Mayonnaise, Cooking Oil, Soy Sauce, Sugar 4. Braised Quail Eggs and Pork Tenderloin (Jang-jorim) Ingredients: Pork Tenderloin, Quail Eggs, White Wine (as a substitute for Mirin), Soy Sauce (0.5 cup), Water (1.5 cups), Sugar, Green Onion, Garlic, Onion, Chili Pepper For the Jang-jorim: I used pre-cooked quail eggs. I also boiled the pork in water first, then hand-shredded it before adding it to the soy sauce base. Some people prefer to cook the raw meat directly in the soy sauce, so you can choose whichever method you prefer! Also, I used white wine because I ran out of Mirin, and it worked perfectly. You can adjust the ratio of soy sauce and water to your liking—add more water for a milder taste or more soy sauce if you like it saltier. For the other side dishes: Feel free to adjust the seasoning to suit your palate. I’m not a professional chef; I’ve just learned these over 15 years of making meals for my children, so my recipes might not be perfect. If you have any of your own tips or better recipes, please share them in the comments! I’d love to learn from you too. submitted by /u/Joe_WYK |
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