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Feb 24, 2008 10:57 AM

Those little dishes served with Korean Meals

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.

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  1. Awesome, hannaone! Do you have a recipe for gae jang? Not the soy sauce-based one, there's a spicy one I used to get all the time in LA...

    9 Replies
    1. re: link_930

      Are you talking about Yuk gae jang, spicy beef soup?

      Never mind, had a brain fart -
      You are asking about the spicy crab dish served with some Korean meals.
      I will take a look and see what I have on that.

      1. re: link_930

        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

        anchovy stock
        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.

        Anchovy Stock
        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.

        1. re: hannaone

          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...

          1. re: moh

            My wife will start eating it at about two or three weeks.

            1. re: hannaone

              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.

              1. re: moh

                The texture can be - ummm - off putting. I can't get into large quantities of this dish either. The flavor is great but that mouth feel takes an adjustment.

                1. re: moh

                  I love that slimy texture! It's quite interesting, but I guess not to everybody's taste. I sometimes wish the dish was a bit easier to eat. It certainly makes for some messy eating.

            2. re: hannaone

              Ahh you're the best! My grandmother made something similar to this, but the missing ingredient from my recipe I see now is that anchovy stock. Also, I don't think she used *any* soy sauce, but could be wrong. Looks awesome, will report back!

              1. re: link_930

                You could probably get away with leaving out the soy sauce and subbing salt equal to the "saltiness" of 1 cup soy sauce. Maybe a couple teaspoons.
                If you go that route I would salt the crab directly and let it sit about 15 to 20 minutes before covering with the marinade.

          2. awesome, thanks! I just had Korean last night and one of the dishes had me craving to make it at home.

            1 Reply
            1. re: MB fka MB

              This isn't Korean or pan chan, but Korean reminded me of kimchee and kimchee reminded me of Mark Bittman's great recipe for potato and kimchee pancakes in his Best Recipes in the World cookbook. Yum. Especially great served with his marinated sesame chicken thighs.

            2. 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.

              1 Reply
              1. re: soypower

                I'll see what I can find for the clam and squid.

                Haven't tried anything with pea vines - yet. Sounds interesting though.

              2. 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...

                3 Replies
                1. re: moh


                  And, yes I would love to have the recipe.

                  1. re: hannaone

                    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.

                2. 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.

                  2 Replies
                  1. re: dimsumgirl

                    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.

                    1. re: hannaone

                      Thanks for the quick reply. I will have to go get some cucumbers so I can try it.