Korean mitbanchan pages

  1. Korean green chili pepper pickles

    Pepper pickles in fish sauce (Gochu-jeotguk-jangajji: 고추젓국장아찌)

    Fermenting can’t get easier with this fish sauce based ferment of pickled peppers in soy sauce. It’s made with traditional Korean green peppers that are mild, sweet, juicy, and super crispy. The flavorful juice in the peppers squirts out with every bite, so be careful!

  2. jangjorim

    Braised beef in soy sauce

    One of Korea’s most popular side dishes, these salty, savory, juicy flakes of braised beef don’t need much else when served with a bowl of rice. Store in an airtight container and enjoy a little bit every day for a week.

  3. Dubu-jangajji (Tofu pickles)

    Hi everybody! I’m introducing another delicious tofu recipe to you today. It’s very juicy and delicious. I didn’t use any chili peppers or powder, so it will be a good side dish for children or those who can’t tolerate spicy food. Yes, I’m a spicy food lover! But I sometimes feel like eating something mild. […]