Korean cooking forum topics
One thing I love about Korean food is the variety and convenience of it. I spend the weekend making a variety of banchan and then only have to worry about a soup or meat dish during the week.
The reason I’m requesting these two recipes is that the ingredients and preparation are very similar (if not exactly the same)and the dried versions are easy to purchase and store. Besides that, they’re absolutely delicious.
For those living away from a large Asian market, these items are usually available in even the smallest Asian stores or can be bought in bulk during those long forays into a smaller town and kept until needed. They’re also readily available online and easily and inexpensively shipped.
Also fitting into this category are platycodon or burdock root.
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