Category: Banchan

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Kimchi Bulgogi Panini

Kimchi Bulgogi Sandwich | cHowDivine.com

I hate to generalize. But I will do it anyway. When Koreans cook, size matters. This is especially true when it comes to marinating meats – always 10+ lbs. If a Korean cook doesn’t follow this general rule of thumb, he/she is relentlessly ridiculed by fellow Korean cooks. They’ll say you have a “small hand.” Nope, it doesn’t mean that. 😉 It just suggests that you are not generous; you think too small. Pretty tough, huh? Ok. It may be a slight exaggeration, but not by much. It may just be my family, but I don’t think so.

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Kimchi Bulgogi Rice Bowl

Kimchi Bulgogi Rice Bowl | cHowDivine.com

Kimchi seems to be ubiquitous in the culinary world these days. Celebrity chefs are enamored with it. Small local markets and even the behemoth Whole Foods is carrying it. Suburbanites and hipsters alike are experimenting with it. And of course, food bloggers cook and write about it. It’s hard to believe that not too long ago, many people pinched their nose when in close proximity to kimchi. I think this is just a small part of a larger trend. I see more and more people embracing new experiences and accepting different types of cultures and lifestyles.

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Sangchu Geotjeori (Korean Lettuce Salad)

Sangchu Geotjeori (Korean Lettuce Salad) is commonly served with Korean Barbecue at Korean restaurants. Its slightly salty, sweet, and vinegary taste complements Bulgogi and Galbi perfectly. I love it, in part, for the convenience, because I use it in lieu of lettuce wraps – saam – sometimes. It’s almost like eating a bulgogi or galbi lettuce wrap, deconstructed. And you don’t have to get your hands “dirty” in the process.

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Creamy and Spicy Korean-Style Slaw

I was really in the mood for a fat sandwich a few days ago. But even with sandwiches, I need a little bit of Asian or Korean flair to it. So I decided to make some Korean-flavored slaw to add to the sandwich in lieu of lettuce. I usually make it mayo-free, because I’m not crazy about mayonnaise. I rarely ever eat it. In fact, I only ever eat it mixed with gochujang (with a very few exceptions). But I wanted something creamy and spicy for my sandwich.

I usually make it with napa cabbage, but you can substitute it with regular green cabbage or even bok choy. And I add a lot of cucumber slices for their crunch. This slaw is perfect for a meaty sandwich or just as a side dish for those end of the summer barbecues.

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