Those little dishes served with Korean Meals
- hannaone Feb 24, 2008 10:57 AM
For those of you who like Ban Chan, those small dishes that are served with Korean meals, I have posted some recipes in the member recipe section.
I am working on some more ban chan recipes and will post them later.
If any one has a request for a certain dish I will try to help out.
OK, here is one version of gaejang - hope it's the one you are looking for.
Gaejang (Spicy seasoned raw crab)
1 1/2 pounds Blue Crab
1 cup soy sauce
6 cloves garlic
1/2 inch knob ginger
3 green or spring onions
4 tablespoons medium ground red chili powder
1 tablespoon coarse ground red chili pepper (flakes)
4 tablespoons sugar
5 hot green chili peppers
Anchovy Stock for Marinade
1 1/2 cup water
4 medium dried anchovies
1 1/2 to 2 inch piece of dried kombu (Kelp)
You can get frozen crabs already prepped or have the Korean Market prepare live crabs for you, or you can do it yourself with live crabs.
Remove and discard the upper shell.
Using a heavy knife or cleaver, chop the crabs in half down the middle.
Remove the grey flaps (gills).
Use a small brush and gently brush out the orange and/or yellow stuff, leaving just the meat.
Cut each half into two pieces.
Optional (This exposes more meat to the marinade)
Chop the tips off the claws.
Using the back of the cleaver or a hammer, crack the arm segments.
Place water in a pot and bring to a full boil over high heat.
Reduce heat to medium low, add anchovies and Kombu.
Simmer for twenty minutes.
Remove from heat and strain.
Mince 3 of the garlic cloves, and thin slice the other three from top to bottom. Peel and mince the ginger.
Beginning just above the white part of the green onion, insert the knife tip and cut the white in half lengthwise.
Cut the onion into 1 1/2 inch long pieces.
Remove stems from peppers and slice into thirds lengthwise.
Add all marinade ingredients to the warm anchovy stock and mix well, then let cool.
After marinade has cooled to room temperature pour over prepared crabs.
Cover and refrigerate for at least 24 hours.
Serve at room temperature as part of a ban chan array with a Korean meal.
Once again, many thanks for your recipes!
I have to ask about the gae jang. In Korea, I had a version that was clearly slightly aged to put it mildly. It was... interesting but challenging. I've had fresher versions that are a bit easier to approach. Do you leave your version to "age" and if so, for how long? Is there a "too long"? I originally thought the gae jang I bought was off, but then was told that a lot of people like it aged, the longer the better...
I am clearly a big wimp when it comes to this dish. I shall try it again aged, and try to appreciate it.
The flavour was really yummy, but I was thrown off by the texture of the "aged" raw crab. It was odd, I loved the marinade, but I guess I found the texture a bit slimy. I will definitely give it another go. Sometimes, you just don't know better.
i've looked high and low for a jogae jeot (fermented raw clam) recipe...the squid version (ojingae jeot) would also be appreciated...:o)
i've made my own versions, but i'd like to see how others do them.
also, have you done anything banchan like with pea vines? i'd love to see these done korean style.
Hannaone, I just showed your list of Ban chan to my mum and dad, and they loved your recipes, and the pictures. We all really loved the picture of the ddok jjim, very artistic. My mother is very impressed, she says your recipes look very good, this is high praise indeed!
She just made a dish called do dok 더 덕 which is spicy codoropsis root (I've also seen it spelled codonpsis). I have never had it before, and it is delicious! it is a large mountain root product, and it is pan fried in a lightly spicy sauce. It is almost meaty. If you already have a recipe, no problem, but if you want, I can get my mum to give us her recipe. Turns out this was the recipe she wanted the hammer for...
Here it is:
Do Dok: Spicy codoropsis root 더 덕
1 pound cordoropsis root
3 large tablespoons ko chu jang (Korean red chile sauce)
1 tablespoon red wine
1 tablespoon minced garlic
½ tablespoon grated ginger
1 tablespoon soy sauce
2 tablespoons brown sugar
2 tablespoon sesame oil (and some for frying)
If you have frozen root, let it thaw. If you have dried root, soak at least overnight in warm water, if not longer, drain, squeeze out the water and pat it dry. Pound the root with a hammer until it is flat and about ¼ inch thick. Mix all the ingredients, and mix with root, and marinate overnight.
When ready to cook, heat 1 extra tablespoon of sesame oil in a non-stick skillet over medium-low heat. Brush the root with remaining marinade and slowly fry on each side (about 2-3 minutes per side). Cut the root into bite size pieces, garnish with chopped green onion and pine nuts.
My mum also uses this marinade to make her spicy pork belly. She marinates the thinly sliced meat in the sauce overnight, then panfries or grills it. Very yummy.
My favorite restaurant used to serve a cucumber kimchi with the loco moco breakfast. The restaurant has now closed and I don't know where to find this dish anymore. Would I season it like your stuffed cucumber recipe? If I remember correctly, it was just cucmber and maybe some thinly sliced onion.
The seasonings are basically the same, but you would use less of them for sectioned/sliced cucumber.
If what you remember had only the cucumber and onion, there are also "light" versions that use just a small amount of pepper flakes, maybe a teaspoon or 2 of vinegar, and maybe some shredded or thin sliced onion, then tossed and allowed to sit for a couple hours, tossing every so often. May or may not have green onion, garlic, and ginger.
There are so many ways to make these dishes, almost as many as there are Koreans/others who make them.
They are probably using the Tae Baek variety of Daikon, which is grown in Korea. It is a rounder/fatter and shorter variety.
The most basic recipe is simply radish, sugar, and vinegar or rice vinegar to taste.
Corn syrup may be used instead of sugar. A sweet Korean malt vinegar is also sometimes used.
The sweetness of the radish itself will determine how much sugar to use.
Julienne the radish, salt very lightly (a light even sprinkle over all the radish strips), let sit for about 10 to 15 minutes and rinse.
Make a test batch - (refrigerate the bulk of the radish)
Mix sugar and vinegar together.
Start with 2 tablespoons vinegar and 1 tablespoon sugar, add a small amount of the radish and let it sit for one hour, then taste and adjust sugar/vinegar as needed. When you get the test portion to your taste use the same proportions for the rest of the radish
Some optional ingredients are
A few sprinkles of Fine ground red chili powder
Thin sliced garlic
Odaeng - Sweet Fishcake
2 sheets flat Korean fish cake*
1 small onion
1 small carrot
blended sesame/soy bean oil (vegetable cooking oil)
* Note: There are many different types of fishcake. This recipe works well with any flat sheet style of fishcake, however the roughly 6 inch by 9 inch by ¼ inch with the medium to dark brown "skin" and off white center is best.
Stir Fry sauce:
1 tablespoon Soy sauce
1 tablespoon light brown sugar**
1 teaspoon Refined rice wine
2 cloves fresh garlic
¼ inch knob of fresh ginger
1 teaspoon Sesame oil
** (May substitute sugar, honey, or corn syrup)
Put garlic, ginger, and soy sauce in blender, and blend into a smooth liquid. Put all sauce ingredients into a smal mixing bowl and mix well.
Slice fishcake in half lengthwise, then slice each half into about 1/2 inch by 3 inch strips.
Thin slice carrot and onion.
Pre-heat wok or stir fry pan over high heat, add cooking oil, then add sliced fishcake and stir fry for 1 to 2 minutes.
Add carrot, onion, and sauce, and stir fry for three to four minutes.
Serve warm as a snack, or chill and serve as part of a ban chan array.
Thanks allot for putting up those recipes.
My wife used to love a dish that I have never been able to locate a recipe for that we used to buy at a Korean Grocery in Oakland CA. We've since moved to Vermont where I've been attempting to recreate some of our favorites. The main ingredient was a small black (or possibly red) bean with a syrupy sweet sauce. Any help would be appreciated.
This may be what you are looking for.
Kong Jang (Simmered Black Beans)
1 pound dried Korean black beans
3 cup water
1/4 cup sugar
1/2 cup soy sauce
1 tablespoon mulyeot (Korean malt syrup)
Toasted sesame seeds for garnish
Rinse the black beans in cold water, discarding any debris.
Place water in a pot and bring to a rolling boil over high heat.
Add the beans and reduce heat to medium.
Cover and simmer about one hour or until the beans are slightly softened (should be crunchy but not hard enough to break teeth) and the water has reduced to 1/4 of the original amount. If the beans have softened and there is too much water remaining, cook uncovered another five to ten minutes.
Add sugar and stir until dissolved.
Add soy sauce and simmer until the broth has reduced and thickened to a thin syrup like consistency.
Remove from heat, add the malt syrup, and mix well.
Place the beans in the refrigerator for at least half an hour before serving.
Sprinkle with white sesame seeds just before serving.
EDIT: I would do a smaller test batch to see if the salty/sweet balance is right for your taste.
If it is too salty, you can reduce the soy sauce amount and sub an equal amount of water. More sugar, honey, or malt syrup can also be added to your taste.
some variations on your gaejang recipe - I usually make it with corn syrup rather than sugar, gives a nice consistency and flavour. I also never throw away the "shell" of the crab which my family fights over as it is the best part: put a big shell on top of your hot rice, then spoon some rice into the shell along with the gooier stuff, mix and mmmmm, as they say in korean, dool-y mok da ga hanna jook aw do molla (transl: if two people were eating and one died, the other wouldn't even notice!)