Maangchi's Korean food and cooking forum » Tag: Side Dish - Recent Posts

MeepKitty on "Mystery Banchan"

MeepKitty — Thu, 11 Apr 2013 02:00:05 +0000

I think you would like Chawanmushi, a Japanese dish as well. It's delicious!! Very silky egg custard

sossamon on "corn side dish"

sossamon — Wed, 27 Mar 2013 05:05:58 +0000

안녕하세요! I'd love to know how to make the corn side dish...i have a sneaking suspicion it's really easy! 감사합니다 :)

Dan on "Mystery Banchan"

Dan — Sat, 05 Jan 2013 02:52:54 +0000

For the record, I did eventually find out that the side dish in question was steamed eggs. However, when I tried Maangchi's version, the texture was not the same. It was still delicious, but the restaurant's side dish was very soft and it was solid all the way through. Maangchi's was firmer and had bubbles throughout containing the broth. To achieve the very soft and solid texture, three things were necessary: 1) Boil the water for the stock for a few minutes and bring it down completely to room temperature. This removes all of the air that is dissolved in the water (yes, water contains air and it forms bubbles like swiss cheese if you don't boil it out like this). 2) When the lightly beaten eggs and broth are combined, pour them through a wire mesh strainer once or even twice to remove any bubbles remaining. 3) Bring the steamer to a raging boil and then put the egg mixture in it, then turn immediately down to a medium heat and tilt the lid a bit so some of the steam can escape and the eggs aren't cooked too much. Three small details but they made all the difference in the world. Skipping any one leads to a product with bubbles in it and tougher than it should be. Basic recipe was: 3 eggs (save the wide end of one eggshell) Dashida stock at room temperature, I like anchovy Fish sauce to taste Break the eggs and beat just to incorporate the whites and yolks completely. Use chopsticks as this will minimize the incorporation of air bubbles. Add the stock by using the half-eggshell as a ladle to measure out three portions of stock (one for each egg used). Add fish sauce to the stock to your liking, for me two teaspoons is about right. Add the stock/fish sauce to the beaten eggs and mix gently to thoroughly incorporate everything. Pour the mix through a strainer into another vessel to remove air bubbles. Rinse the bubbles out of the strainer under running water if necessary and repeat the process again or twice again if necessary to remove all air pockets. Pour the egg mixture into 1, 2, or 3 ramekins or other containers and put into the steamer, which should be going full bore. Put the lid on, reduce heat immediately to medium, and tilt the lid just a bit so some steam can get out. If you have them in multiple containers, then after about 15 minutes it should still be a little jiggly in the center and a toothpick in the center should cause a little broth to come out. If you're using one vessel, you may need to give it a few more minutes to heat through to the center. Remove from steam and allow to set for ten minutes or so. Either serve in the ramekins or cut into banchan-sized portions and get creative with garnish and whatever light sauce you want to add for seasoning.

Maangchi on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

Maangchi — Mon, 24 Dec 2012 14:47:21 +0000

Nice meeting you TJ! Awesome!

MusiChef TJ on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

MusiChef TJ — Wed, 19 Dec 2012 12:58:25 +0000

Hello all, This is my first time posting... when you said Thanksgiving & Korean dessert, I immediately thought of SuJungGwa. For my french culinary school menu project, I once made sorbet out of Sujunggwa and served it with a wine poached pear. It was a big hit! :) For this Thanksgiving, I made Momofuku style roasted brussels sprouts with fish sauce as side and everyone loved it! True East meets West! can check out my blog for the recipe. Happy Holiday everyone! TJ- ps- Thank you Maangchi for awesome videos and recipes (a friend of mine - Dan Quach from california introduced me to your blog a few years ago and today I came across your site, this time, I became a member of your website :) will come back again soon!

Maangchi on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

Maangchi — Fri, 14 Dec 2012 17:31:04 +0000

Check out my another easy and delicious recipe called baesuk (steamed pear) please. <a href="http://www.maangchi.com/recipe/baesuk" rel="nofollow">http://www.maangchi.com/recipe/baesuk</a>

ashnoxo on "Fav side dish but don't know what it's called..."

ashnoxo — Wed, 03 Oct 2012 06:15:56 +0000

This is one of my favorite banchan at a restaurant I go to, so I would like to know how to make it but I don't even know what it's called, I even googled around for zucchini side dishes but I always seem to get the same result-hobak jeon, ._. So if you can Maangchi or fellow users, if you know what it is and how to make it, please let me know ") thanks!

miguk girl on "Kale Salad"

miguk girl — Sat, 10 Mar 2012 20:47:33 +0000

Hey Cooking mom! Great modification of an already great recipe. You do the same thing I do. For many years I used to pester my mom to "tell" me recipes, but she never was very good at it. Eventually, I guessed at it. And then I arrived at my own conclusion: Make Korean food by using the ingredients I have access to. Cooking Korean doesn't just have to be specific recipes, but cooking "Korean style" as well, using Korean seasonings and cooking methods. Like you I am a fan of Kale, and though I haven't yet done it, I also thought to make this modification.... Kudos!

Maangchi on "Gombak as side dish"

Maangchi — Mon, 26 Dec 2011 12:09:58 +0000

It's a kind of clams called kkomak:꼬막 or 고막 in Korean. English name is cockle. It's one of my favorite clams. When I traveled to Malaysia during my Gapshida trip, I found some cockles in a local market. I cooked them in Korean method. Delicious! Problem is that it's not easy to find the ingredients in NY where I'm living. I will keep your request in mind though.

arlee_84 on "Gombak as side dish"

arlee_84 — Mon, 26 Dec 2011 07:59:20 +0000

Hi, I have the picture.. maybe you can tell from the picture ? Thanks.

tastingkorea on "Gombak as side dish"

tastingkorea — Wed, 09 Nov 2011 18:59:07 +0000

Soondae? You need to be more descriptive for us to get a better idea of what you're looking for.

arlee_84 on "Gombak as side dish"

arlee_84 — Wed, 09 Nov 2011 07:31:21 +0000

Hi, i recently ate in Korean Restaurant in Indonesia "Tobak". I found one of the dishes really delicious and wish able to make it by my self. I don't know what the dishes name, but it served along with other side dishes and the main ingredients is gombak ( blood clamp ). If anyone know what the dishes name , and also know how to make it , I would really appreciate it if you share it here. Thanks .

Dan on "Mystery Banchan"

Dan — Sun, 07 Aug 2011 04:20:42 +0000

You're right, and I was planning on asking them anyway and posting the results here soon... but I thought it would be more fun to find out what people thought it might be... plus a good way to drum up new recipes. :) So, I will let everybody know when I find out but in the interim please make your wild guesses!!

tweewin on "Mystery Banchan"

tweewin — Sun, 07 Aug 2011 03:45:53 +0000

There are literally hundreds and hundreds of styles of banchan with tons of different ingredients. Many people homemake them so it's not like the nationally known kimchi. You would have better luck calling the restaurant up and ask them what it is or wait until you dine there next time and ask (if that's easier). This is what I do when I like one of the side dishes. =) Good luck finding out!

Dan on "Chayote"

Dan — Sun, 07 Aug 2011 03:38:40 +0000

As an aside, the chayote is also referred to as a mirliton in Cajun country, so if you are looking for interesting ways to use this vegetable, a search for "Cajun Creole Mirliton" should probably yield some interesting results. Good luck!

Dan on "Mystery Banchan"

Dan — Sun, 07 Aug 2011 03:33:06 +0000

Please help! A few weeks ago, I had lunch at a neighborhood Korean restaurant and one of the side dishes was absolutely delicious. I have never seen it anywhere else and I would love to learn how to make it. My problem is that I don't know what it was! I originally thought it was a block of soft tofu, but it might have been a set egg dish, or a combination of both. Basically it was a block about the color of tofu, about two inches on each side, with a sweet/savory sauce over it. I know this is not much to go on but I wanted to see if anybody knows what this is? Thanks!!

Ashimi on "Chayote"

Ashimi — Thu, 04 Aug 2011 04:49:16 +0000

Take a look at this recipe. I believe Maangchi is referring to a Chayote in the banchan her friend made. <a href="http://www.maangchi.com/recipe/kongnamul-muchim" rel="nofollow">http://www.maangchi.com/recipe/kongnamul-muchim</a> good luck

Flee228 on "Chayote"

Flee228 — Tue, 02 Aug 2011 16:28:41 +0000

Hi;I was online looking for a Korean recipe for Chayote that I recently had as a Banchan in Korean restaurants in Flushing, and came across your website via the kimchee jigae video.That was the pickled vegatable Chayote that I ate. So would you consider making that? I am Chinese with a Korean husband so most days we have Korean Food cooked with a Chinese palate of course. I looked at your Kkaennip jangajji recipe, do you think that will work for the Chayotes?

Ashimi on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

Ashimi — Thu, 23 Jun 2011 03:08:19 +0000

LOL! I am putting my 2 cents in everywhere today! My husband is away.... Thanksgiving is a particularly patriotic holiday, no matter which country is celebrating it, so it is not uncommon to find culinary reservations at this time. People are often more concerned with food traditions at this time. This being said, perhaps it would be better to introduce something new that does not in fact "interfere" with the meal or desserts themselves. Perhaps a drink before dinner? Although sujungwa is classically served after dinner in korea, it can certainly be served before hand. I have another suggestion - sengang cha - ginger tea. It is similar to sujungwa in flavor, but without the persimmon. You could serve it with cocktails, or as an alternative to soft drinks or lemonade. And it is super easy to make. I have found that dried persimmons are extremely difficult to find, and the most likely time would probably be late fall to early winter. The reason is - most of these are left to dry on trees and sugared on the tree. At least the best ones are, and because they are labor intensive are not commonly exported. The ones you will commonly find are usually done in a factory, but they are still tough to find. I have a couple of alternatives for this though. I have not ever found them in regular American stores. First - Sengang cha - wash and thinly slice a hand of ginger. You can peel it if you wish, but it is not strictly necessary. Place ginger in 2-3 quarts of water - depending on size of hand of ginger, bring to a boil, reduce heat and simmer for 20 minutes, or until liquid begins to taste spicy and "gingery". Strain. Add honey to taste - 1/2 cup or more, cinnamon to taste and garnish wth soaked jujubees and pine nuts. This can be served hot or cold, and if bottled keeps 3 days in fridge. This is particularly good for your health as well as delicious. Great warm if you have a cold or flu, good for stomach aches, and motion sickness. Very refreshing served cold on a hot summer day. You can even spike it to make a punch. If you want to make sujungwa and cannot find dried persimmons, you can dry your own. You want asian persimmons, which are more squat looking, not western ones which are longer and softer in texture. They usually become available in October, and if you have access to an asian market are usually more reasonably priced than in a regular grocery store. You want to use them when they just begin to have "give" when you press. remove leaves, wash and slice into 3 to 4 slices horizontally. Be careful, they are slippery! Dip into sugar and dry as follows. If you have a food dehydrator place on racks and dry at low temp until leathery, but not brittle. Can't give you exact timing - too many variables, like fruit size, ambient humidity, fruit age...la la la. If you do not have access to a dehydrator you can use a box fan. Measure the fan and purchase furnace filters that are made from cellulose - NOT FIBERGLASS! They are relatively inexpensive. You need to have at least two, but more if you have lots of fruit to dry. Both sides of the fruit must be enclosed by the filter. Lay out filter, put a layer of persimmon slices, top with another filter, lay on more fruit, top with another filter. Lay the fan on the floor. You want the side that the air comes out facing up. Place the fruit filled filters on top. Bungie cord the filters to the fan - Don't do this too tightly. Use at least two bungies - top and bottom, or criss cross. At this point you should be able to stand the fan up. Turn on fan to at least medium and check every few hours. You can peel the persimmons if you wish, but they will become very slippery. You don't HAVE to peel them, but if you wish to I suggest slicing them first. Good Luck!

Maangchi on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

Maangchi — Wed, 22 Jun 2011 21:21:27 +0000

Check this out. I posted sweet manju pastry recipe today. <a href="http://www.maangchi.com/recipe/manju" rel="nofollow">http://www.maangchi.com/recipe/manju</a>

milgwimper on "Recipe request for Arctium Lappa side dish"

milgwimper — Wed, 23 Feb 2011 14:17:37 +0000

우엉조림? Burdock simmered in soy sauce? Sorry I don't have a recipe but maybe it will stir someone's memory or maangchi will chime in, and give us the recipe. :)

turtlelung on "Recipe request for Arctium Lappa side dish"

turtlelung — Tue, 22 Feb 2011 00:01:32 +0000

Hi Maangchi and the forum community, Recently, I went to a few Korean restaurants and they have this side dish with Arctium Lappa (Sweet taste and brown color and sesame on top). I couldn't find it in your recipe section. Anyone could help? Thanks, Turtle

mokpochica on "Side dish Question"

mokpochica — Mon, 10 Jan 2011 03:00:21 +0000

Our side dishes usually get eaten so quickly that they don't have time to go bad. I do think good containers help the side dishes last though. I got these for Christmas and they are supposed to make food last much longer: <a href="http://www.amazon.com/Kinetic-Premium-Silver-Storage-Container/dp/B002PDOC68/ref=sr_1_17?ie=UTF8&qid=1294628199&sr=8-17" rel="nofollow">http://www.amazon.com/Kinetic-Premium-Silver-Storage-Container/dp/B002PDOC68/ref=sr_1_17?ie=UTF8&qid=1294628199&sr=8-17</a> I think that kongjorim would last a long time. My doraji side dishes last a long time too. The only side dish I think I have had trouble with is spinach because we forgot about it and it got shoved to the back of the refrigerator.

freedomfighter on "Side dish Question"

freedomfighter — Sun, 09 Jan 2011 21:25:42 +0000

Hi everyone. I like making lots of side dishes, but I never know how long they last in the fridge. Could anyone give me a list of the side dishes that keep the best?? (besides Kimchi)

Cookingmom on "Kale Salad"

Cookingmom — Sat, 23 Oct 2010 19:40:05 +0000

I modified a favorite Korean spinach side dish and changed it to kale because I like the chewy texture and the flavor of this salad especially when added to udon or just as a topping for rice...I call it my Savory Iron Fix. Blanched Kale, about 3 minutes in boiling water then ice bath. Squeeze water out in handfuls then chop. Add to chopped scallion, sesame seeds, chopped fresh garlic, 1 tsp sugar, cayenne pepper, and sesame oil and salt to taste....Yum

MTZero on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

MTZero — Tue, 28 Sep 2010 06:52:12 +0000

@Everyone: I think I'll make a decision around November 11 (i.e. two weeks before Thanksgiving), but for the benefit of others, don't hesitate to post after that date if you have any other ideas. @mokpochica: "Not everyone tried it unfortunately…" Yeah, I'm afraid that's going to be the case for me, no matter what I make. It's a somewhat picky/set-in-their-ways bunch I'm dealing with, and there's really not much I can do about that. On the bright side, if I have to end up eating or drinking most of what I make, at least I'll enjoy it.

mokpochica on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

mokpochica — Mon, 27 Sep 2010 16:38:12 +0000

I made sujungwa for my family one Thanksgiving and it did go really well with the foods. Not everyone tried it unfortunately, but those who did, liked it.

MTZero on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

MTZero — Sat, 18 Sep 2010 03:29:26 +0000

Sujeonggwa actually sounds like a great idea. A sweet drink with warm cinnamon and ginger sounds like a great complement to the rest of the desserts (pumpkin pies, pecan pies, apple desserts, and such). There is going to be cranberry sauce with the main meal, of course, but as a refreshing after-dinner drink, I think this recipe would go over well. Do dried persimmons have any sort of tartness in the flesh itself, or do they impart any into the water? I'd like it if they did; otherwise, I may have to add some lemon juice or something. I'll need to see if my local K-market carries dried persimmons first, though… Oh, and I just found this dessert in my Korean cookbook: A sweet potato jelly which is just cooked, mashed sweet potatoes mixed with gelatin, maple syrup, and sesame seeds, then refrigerated in a rectangular mold. It looks easy and not too sweet. I don't know what it's called in Korean (if anyone knows, please post it), but that's another option for me. Please keep the suggestions coming!

stanford on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

stanford — Wed, 15 Sep 2010 02:21:40 +0000

Sujunggwa might be too "weird" but is sure is delicious: <a href="http://www.maangchi.com/recipe/sujunggwa" rel="nofollow">http://www.maangchi.com/recipe/sujunggwa</a> and I could see it as acting kind of like cranberry sauce as a refreshing alternative to heavy turkey.

MTZero on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

MTZero — Wed, 15 Sep 2010 00:04:45 +0000

Those are all good suggestions. I love shikhye and ginger-flavored cookies, though I've never made them. I think most, if not all, of these recipes would go over well for most of my relatives. I really know very little about their personal tastes, so that's why I'm trying to keep the flavors light and not too "exotic." I like the sometimes strong, spicy, complex flavors in Korean cuisine, but I can't speak for the rest of my family. I may be underestimating them, but it's better to err on the side of caution. At any rate, please keep the suggestions coming! I should also note that recipes do not have to come from Maangchi's site. If anyone has a personal/family recipe or a link to an English-language recipe on another site that would meet my requirements, please don't hesitate to post.