Potato kimchi (banchan) elevates yellow potatoes (or other) to sweet and savory. Keep the small dish presentation of banchan in mind while cubing the potato. This is a simple take on gamja jorim. If you need gluten-free soy sauce (tamari) or sesame oil, check out the Waygook Kitchen!
Broccoli kimchi (banchan) hits my crucifer notes. Simple to execute, it makes a welcome addition to any banchan set. Don’t over steam the broccoli! A cheat code is to microwave the broccoli in a bowl with saran wrap and a few tablespoons of water for about 2:30 minutes, taking care …
Carrot kimchi (banchan) is one of my favorites. It’s a rendition on candied carrots that is sure to please. Use a hand mandoline slicer with the triangle blade to get the thin matchsticks, or spiralize it and cut into 2 inch pieces for a funky flare. Sauteing can take the …
We love a good gimbap, but our sushi mat rolling skills are not quite up to snuff. That’s why we use a Sushedo, available in the Waygook Kitchen. Gimbaps are traditional street food in Korea, served by the doors of restaurants in a long tin foil wrapper, and peeled off …
