Tell me the secrets of the ajumma kimchi fridge: I want to prep 5 banchan, once a week. Which ones should I choose?

Tell me your top 5.

Must be:

(1) able to be stored in the fridge and still edible after seven days

(2) fairly cheap to make

(3) fairly healthy and unprocessed

You can assume I have all the typical sauces, oils, etc, and large airtight containers to store. I live ingredients. close to an H Mart, so no problem obtaining ingredients.

submitted by /u/CassCat
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