Kong means bean in Korean, Namul means edible plants. Banchan (side dishes) are a big part of the Korean home kitchen. Kong-namul is one of the most popular side dishes and also one of the classic vegetable ingredients of Bibim-bab. It seems that Koreans started to eat this around 500 years ago. Beansprouts are different…
Tag: bibimbap
Gochujang Yangnyum Bibimbap
You need gochujang Yangnyum. Cooked rice All you will do is finely sliced vegetables(carrots, pointed cabbage(cabbage), onions, leeks, potatoes(optional), cucumber, peppers, bulgogi for nonvegans, for the vegans fried tofu(temple kimbap), shiitake mushrooms or just Gochujang Yangnyum Stir fry each vegetable(except cucumber) for 20-30 seconds.
Gochujang Yangnyum
A teaspoon Gochujang Yangnyum over Dasima and cabbage rolls. Kombu is the Japanese word for dried sea kelp and Dasima in Korean and seaweed including dried sea kelp is widely consumed in Korea. This dish is a favourite picnic and party food and you can taste at moderately expensive Korean traditional restaurants. If you want to…
Bibimbap
Rice with mixed vegetables and Korean chilli paste Bibimbap is made of steamed rice, assorted “Namul” (cooked and seasoned vegetables). This dish is vegetarian heaven; they might top with a choice of fried tofu, fermented Kimchi (Chinese cabbage) or cooked and seasoned mushrooms. Even non vegetarians love this dish, they can top with seasoned beef,…
KoreanAnju 