Hi everyone, I abbreviated a little for the topic title so the question is: how many prepared banchan and kimchi do you try to keep on hand to assemble quick meals? How many people you are serving? What types of banchan and kimchi do you tend to keep around, and what are your favourite dishes to make out of them?
In my case when I cook Korean a lot it's generally for 2 people and a baby. I try to keep 3 types of banchan, generally spinach 'namul' with sesame oil and soya sauce plus two others which I rotate. I buy a small package of radish kimchi rather than make it because it gets consumed slowly at our house. Often I get home from work right before dinner and I assemble (dol sot--hot stone) bimbimbap as a quick dinner by putting banchan over rice and serving within minutes.
Mul kimchi (a quick, light, nonspicy 'water' kimchi) is another thing I make a lot and serve with noodles for a quick meal along with some protein.
Our neighbours object to strong kimchi smells so we never eat kimchi chiggae (soup) :( which would be a wonderful quick meal.
How about you?