Category: Banchan

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Pajeon (Korean Zucchini Scallion Pancakes)

Pajeon (Korean Scallion Pancakes) is probably one of the most popular appetizers in Korean cuisine. Whenever we go to a Korean restaurant, we don’t have to look far to spot a Pajeon atop someone’s table.

There is a good reason for this. Obviously, Pajeon is delicious. But it’s also a “safe” dish for those who are not familiar with Korean cuisine. As much as I LOVE Korean food, I must admit some dishes are an acquired taste. (Once acquired though, they are addictive!) But the scallion pancakes are comforting and familiar regardless of your origin or taste. They are savory and crispy when eaten right out of the skillet and piping hot. And they are savory and chewy when eaten at room temperature. The choice is yours. Ooh~ And don’t get me started on the salty, tangy dipping sauce.

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Sweet and Sour Pickled Cucumbers and Daikons

There’s nothing like some refreshing Korean-style pickled cucumbers and/or radishes in the summer time. They are sweet, sour, and if you are so inclined, spicy. They keep for days, you can eat them with (or on) anything. They make a great side for any meat or poultry dish. And they are great on Asian noodles, bibimbap, burgers, tacos, or sandwiches.

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Gyeran Jjim (Korean Steamed Silken Eggs)

Gyeran or Gaeran Jjim (Korean Steamed Eggs) is often served as part of the banchan spread when you go to a Korean restaurant. But you don’t have to visit a Korean restaurant to enjoy this dish. It is one of the easiest dishes you can make at home. Additionally, you don’t have to limit its potential. It can be much more than a side dish. For instance, you can serve it for breakfast or brunch with different stir-ins. And you can serve it in individual ramekins for a fun and lovely presentation.

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Hobak Namul (Korean Stir-Fried Zucchini)

Hobak Namul is a popular Korean side dish (banchan). It is also very easy to make and requires very little time, 10-15 MINUTES MAX.

Usually, Chosun Hobak (Korean Zucchini) is used for this dish. They are rounder and fatter than the thin zucchinis available in most American grocers. And the flesh is slightly sweeter. I’ve been pretty spoiled; because my maternal grandmother grows them in her backyard. Most years, she has an abundance during harvest season. She has enough to share them with her friends and neighbors. Needless to say, she’s a very popular woman. And she has enough leftover to store them for later use after the season is over.

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