Today, I made 8 Korean side dishes (banchan) for the week. It's great to have many banchan, so you don't have to worry about what to eat all week! What are your favorite side dishes? Please let me know in the comment!😊
Oh Wow! I was just reminded by your lesson how much I love these dishes. My favorite is the bean sprouts. Banchan/Panchan I love Korean food. Thank you for sharing your recipes. I will make some of these soon.
@@artistlovepeace Ah, you like bean sprout side dishes! I'm so grateful that you really like Korean food and want to try making some of the side dishes. Thank you for leaving a comment! Happy cooking!!😊🥰👏👍
For people who don't know, the radish she's cutting up is called a daikon or daikon radish. Usually you can find them in Asian market sometimes in American supermarkets. They are less expensive in the Asian market. They taste just like the red radishes but there have a milder bite to them. Very delicious on sandwiches as they don't overpower the rest of the ingredients the way red radishes do. And they have a much less heat to them. They also make great kimchi if you want to try that.
It looks like a Korean radish which is a type of daikon radish but rounder. They normally sell both types at most Asian markets. I don’t know if it matters for taste but whenever I make any Korean radish banchans, I normally use those.
Most of the side dishes I made can be stored in the refrigerator and consumed within a week. I recommend consuming seasoned bok choy and seasoned mung bean sprouts within 2-3 days if possible. Thank you for the good question!😊🙏
I do have to give you a million points for saying osmosis. Most people use it incorrectly and use it for any type of moisture but osmosis is always about water. Diffusion is the term to use for anything else but water. Medical researcher here with tons of biological background lol lol.
it is a rainy day here in Norway. and my family is craving korean food. thankfully to you, my job will be so much easier. thank you for the recepies. ❤ hope you arre well. 😊
Oh, you've already tried making Sukju Namul! Thank you so much for saying it was delicious! And I really appreciate you recommending my bibimbap video to others!!😊😍👏👍
If you liked this video, please give it a thumbs up and subscribe. Your likes and comments give me a lot of strength. Visit my website for the full recipe! Have a wonderful day! Thank you! ❤ www.chungskfood.com/2024/03/8-korean-side-dishes-for-week.html
@@NestleMacabenta Oh, I see! You can use chopped almonds or walnuts instead of sesame seeds to achieve a similar nutty flavor. For a substitute for sesame oil, you can use olive oil or avocado oil. Hope this works for you. Thank you!😊😊
Hello! I loved this video. Would love to see a video dedicated to korean/korean inspired food that is not spicy. 🥺 As someone who has a horrible spice tolerance I would love to try some korean dishes that aren't spicy.
Hello! Thank you for liking this video! If you check out my channel, you'll find many videos of non-spicy dishes. For example, there are videos on bulgogi, japchae, galbijjim, various egg and potato dishes, and pancakes (jeon). I'll be sure to upload more non-spicy recipes in the future. Thanks for the good idea!😊🥰👍
You can substitute oligosaccharide with corn syrup or honey. If you don't have gukganjang, depending on the dish, you can use soy sauce and add some salt, or you can use fish sauce.😊
Most side dishes should be okay in the fridge for up to a week, but it's best to eat seasoned bok choy and seasoned mung bean sprouts within 2-3 days. I hope this helps! Thank you for the good question!😊👍
Oligosaccharide is oligodang in Korean. Oligosaccharide has a lower sweetness level and is richer in fiber compared to corn syrup. You can substitute it with corn syrup if oligosaccharide is not available. I hope this answers your question. Thank you!😊🙏
Hi , I love Korean foods so much and glad to find your Chanel. Please let me know what kind of soy sauce you use. Each soy sauce has different tastes and some is very salty. What best brand you normally cook. Thank You
Hi! I'm so glad you love Korean food and found my channel! For soy sauce, I usually use Korean brands like Sempio brand (Jin-Ganjang). They have a balanced flavor and aren't too salty. Hope this helps! Thank you for watching! 😊🥰👍
You asked a great question! Most of the side dishes I made can be stored in the refrigerator and consumed within a week. I recommend consuming seasoned bok choy and seasoned mung bean sprouts within 2-3 days if possible. Thank you for your interest in Korean food!😊👏👍
Oligosaccharide is called oligodang in Korean, just so you know. It's less sweet and packed with more fiber than corn syrup, . You can use corn syrup instead if you don't have oligosaccharide. Hope this clears things up for you. Thank you!😊🥰🙏
Thank you so much for the kind words! Most side dishes can last up to a week in the fridge, but it's best to enjoy seasoned bok choy and seasoned mung bean sprouts within 2-3 days. I hope this information is😊🙏
In Korean, oligosaccharide is known as oligodang. It boasts a lesser degree of sweetness and contains more fiber than corn syrup. If oligosaccharide is unavailable, corn syrup can serve as a suitable replacement. Thank you for the good question!!😊🙏
dari Indonesia 🇮🇩 trimakasih untuk resepnya. Mungkin agak mahal beli bumbu korea 😅 tapi semua sayur yang anda pakai ada di Indonesia 🙏 God bless you 💞💞
Oligosaccharide can be substituted with corn syrup or honey. Gukganjang can be replaced with light soy sauce, salt or tuna fish sauce. In South Korea, these alternatives are widely available. Thank you!😊
Yes, you can use alternative sugars like honey, coconut sugar, or agave nectar for eggs. Just keep in mind that it might slightly alter the texture and flavor, so adjustments may be needed. Thank you!😊🙏
You can make kimchi with a variety of ingredients. While it's possible that some people make kimchi with potatoes, it seems to be very rare. There are many other ingredients that can be used to make delicious kimchi, so potato kimchi is almost unheard of. Thank you!😊
All looks delicious.. however, i am muslim..cannot eat mirin/sake..what can i use to substitute it? Hopefully that you can mentioned it in your next video. Looking forward..thanks in advance..lots of love..❤❤❤
Thank you for your kind words! For a non-alcoholic substitute for mirin or sake, you can try using apple cider vinegar mixed with a pinch of sugar, or a bit of lemon juice for acidity. These options mimic the sweetness and tanginess without using alcohol. I hope this helps!😊🙏
Most side dishes should be okay in the fridge for up to a week, but it's best to eat seasoned bok choy and seasoned mung bean sprouts within 2-3 days. I hope this helps! Thank you!😊🙏
Most of the side dishes I made can be stored in the refrigerator and enjoyed within a week. For the best taste, I suggest consuming the seasoned bok choy and mung bean sprouts within 2-3 days if possible. Thanks for the good question!😊🙏
certainly not for every dish lol. it's about personal taste, people who like sweeter or more balanced flavor will add more sweetener while others won't. a lot of korean flavors are naturally strong, very salty, very spicy, very sour, and so sweetener is sometimes needed to balance it out. also, these dishes are not usually eaten in large quantity. they're often eaten in small quantity alongside rice.
As a vegetarian it always terrifies me how many different cuisines find ways to hide things like fish sauce (or beef/chicken broth, shrimp paste, etc) in things that otherwise look vegetarian!
Oh, I see! You can use salt instead of fish sauce for seasoning. I also sometimes use salt when cooking vegetable dishes. For a bit more umami flavor, you can use Korean soy sauce for soup (Gukganjang) instead of fish sauce. 국간장 (Gukganjang) is made from soybeans, salt, and water. It provides a rich umami flavor without using fish sauce or other animal-based ingredients. Thank you!😊🙏
@@PurringMyrrh I go out of my way to ask a lot of questions before I eat things that may contain animal products. Often there are language barriers that make that difficult. Sometimes in places I've traveled - in Europe, Asia, the Middle East and Africa - there are cultural barriers to considering small amounts of animal products as meaning that a food "contains" meat or fish, so even if you're able to linguistically communicate, the meaning you're going for might not get across. I'm not acting like the world is out to get me - if I were, I wouldn't have been to 76 countries, and loved almost every minute of it. But fish sauce, shrimp paste, and beef/chicken broth are often unobservable to vegetarians, and therefore "hidden" to those looking out for it. Good grief indeed.
@@morrowdougI mean, its just a quality within every cuisine that exists. there are always ways that animal based products can easily be added but not noticed. worcestershire sauce is made from anchovies as well. korean temple cuisine would be good for you to explore, everything is vegetarian friendly.
