Banchan Rice

Hey everyone!

It’s almost Halloween! Or, as I call it, home decor shopping season! I’m so pumped, Halloween is my absolute favourite!

Alright, alright we’ve got a bit to go still but I’m excited nonetheless!

This week, two recipes in one! I call this Banchan Rice (rice mixed with Korean side dishes), it’s basically a lazy version of Bibimbap that I eat fairly often for lunch. You can make it with virtually anything, but I’ll give you the recipe for one of my favourite banchan that I use all the time for this rice.

Here we go!

 

Fork & Fantasy - Banchan Rice Pinterest

 

First of all, what is banchan? Banchan, or side dishes, are served with most Korean food. Both in restaurants as well as at home. Personally, I try to have 2 or 3 in the fridge most of the time, but I eat a lot of different food. If you eat mostly Korean food, you might want to shoot for 5ish at least so you don’t get bored.

Now, one of my personal favourite is Kongnamul- Muchim 콩나물무침 which is basically a soybean sprout salad.

There are many ways to make that side dish, every restaurant, and every family probably has their own recipe. This is mine!

 

Kongnamul- Muchim

 

Ingredients:

  • 1/3lbs (350ish grams) Soybean Sprouts
  • 3-4 green onions
  • 3 garlic cloves
  • 2-3 tbsp of sesame seeds
  • 1 tbsp of sesame oil
  • 1 tsp of Korean red pepper flakes (Gochugaru – 고추가루)
  • Salt and Pepper

Fork & Fantasy - Banchan Rice 3

How to:

  1. Blanch the sprouts in boiling water for 2-3 minutes. I like mine with a crunch so I do about 2 min. If you prefer yours on the tender side, go 3 minutes, maybe even 4 minutes.
  2. Rinse the sprouts in cold water to stop the cooking process and let dry completely. I lay mine on paper towels until dry.
  3. Cut the green onions, I prefer thinly sliced, but you do you.
  4. Mince the garlic.
  5. In a bowl, mix all of the ingredients together.
  6. In an airtight container in the fridge, these will last 7-8 days.

 

Feel free to double up the recipe, I make smaller batches because my husband doesn’t like soybean sprouts.

So, now that you have your side dish, let’s get to the main event!

 

Banchan Rice

Serves 1

Ingredients:

  • 1 cup of cooked rice (I used purple rice but you can use anything)
  • 1/4 cup of Kongnamul- Muchim
  • 1/4 cup of Kimchi
  • 2 tbsp of flaked dried seasoned seaweed
  • 1 tsp of Sesame oil
  • 1-2 tbsp of gochujang or bibimbap sauce (whatever you prefer)

 

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How to:

  1. Reheat the rice if it was leftover rice
  2. Cut the kimchi and sprouts in bite-size (if you want, this is clearly optional)
  3. Literally, mix everything together in a bowl.
  4. EAT ALL THE RICE

 

That’s it, can’t go much more simple than that! This is why it’s a pretty regular lunch for me. It’s starchy, satisfying, a little spicy, and it takes 2 minutes to throw together. We all know that this is my kinda recipe ahahah

Fork & Fantasy - Banchan Rice 4

 

You’ll note that there’s no kimchi recipe on this post. I don’t make my own kimchi,  know, dishonor! I just get the store-made stuff and it totally does the trick. I have neither the talent nor the patience for kimchi. If someone has a quick and foolproof recipe through, I’m all ears, or well… eyes I guess.

For now, I’ll stick with the grocery store Kimchi!

 

Fork & Fantasy - Banchan Rice

Voila! This is it for this week, as usual, if you make it let me know in the comments or tag me on Instagram #forkandfantasy

Can’t wait to see your creations!

Until next time,

Andreanne

 

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”Let’s Fight Ghost” Hoisin-Garlic Sausages

Welcome back!

What a week… I am sooo tired! My dad came down last weekend to visit with his girlfriend and her kids. It was super fun, but then I had to do all my weekend stuff after they left. You know what I mean, like… Laundry, changing the bed, vacuuming all the pet hair… No? Just me? Alright then…

On a different note, I decided to try something new for this week’s post. I’m going to combine a Korean Drama review of sort, with a recipe! Let me know if you like it in the comments section below.

Lately, I have been obsessed with the drama ”Let’s Fight, Ghost!” (싸우자 귀신아). I watched it something like 4 times already. Yes, I am very much aware of how sad that is…

lets fight ghost

It’s a 2016 drama that originally aired on tvN. Starring Ok Taecyeon (Dream High) and Kim So Hyun (School 2015) and it’s hilarious!

It’s also slightly creepy sometimes, some of the ghosts are ugly and scary as hell! I would not want to be able to see those in real life. Nope, hard pass on that one!

I believe I have read somewhere that it’s a manga adaptation, if you know more about it, tell me in the comments, I’d like to read it!

The story is about Park Bong Pal, a college student who can see (and beat up) ghosts. He meets Kim Hyun Ji, the ghost of a High schooler who can’t cross over as she doesn’t remember anything from her life. They become unlikely partners in helping ghosts cross over and even starting an exorcism business with some of Bong Pal’s college mates.

You absolutely have to watch it, it’s amazing, I personally watched it on Dramafever, but you can also watch it on VIKI. EDIT: Dramafever ceased activities in late 2018. VIKI is still up and running.

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Kim Hyun Ji loves to eat, I’m not sure if it’s the norm for ghosts but she eats A LOT! She spends half her time trying to get Park Bong Pal to buy meat and make her food. Go feminism! I mean, who’s the sandwich maker now uhh??

Anyway, in episode 2, Monk Myung Chul asks Bong Pal for some sausage. It looks like regular sausage grilled with some onions and broccoli and it looks fantastic. Obviously, this is when I decided that I had to make something similar.

 

 

See those sausages in the very last image? Doesn’t it look fabulous? Well since I had zero clues how to do it, I kind of improvised. Good thing I did too, as my husband now requests it every week!

Hoisin Garlic Sausages

(Serves 3-4 or two who eat a whole lot… STOP JUDGING!)

hoisin-garlic sausages1

Ingredients:

  • 1 pack of Maple Lodge Farms fully cooked smoked chicken ” Smokies” sausages (or whichever sausages you’d like really)
  • 1 head of broccoli
  • 1 big onion
  • 1/4 cup of VH Hoisin-Garlic sauce (yeah, that’s cheating, I know!)
  • Sesame oil
  • 1/2 cup of water

 

How To:

  1. Cut the sausage in diagonal slices (just because it looks prettier).
  2. Dice the onion and cut the broccoli in small florets.
  3. Grill the sausages in a pan or a wok.
  4. Add in the veggies and grill them for a few minutes. You can add a bit of sesame oil if too dry, it’s going to depend on what sausage you use I think.
  5. Add in about 1/2 cup of water to finish steaming the vegetables.
  6. Once the water is all gone, add in the sauce.
  7. Serve with rice, or noodles, or any starchy leftovers you have in the fridge.
  8. Eat all the sausages!

 

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You can hardly mess that up, so simple it’s embarrassing to put it on here really… I guess you could make your own sauce with hoisin, garlic, a bit of soy sauce… I am lazy so I used pre-made, I know, shame on me. Recently I’ve been adding bell peppers to the recipe and tteok. Delicious additions but unnecessary.

On the other hand, it’s really good AND it looks pretty close to the dish made by Park Bong Pal sooooo I say it’s a win.

Let me know if you try it, and what you think about it!

 

hoisin-garlic sausages 3

So that’s it for this week’s episode of  ”Andreanne tries to make food from k-dramas” I hope you enjoyed.

On a completely unrelated subject, I’m thinking of taking a Pets First Aid course next month, has anyone done that before? Is it worth it? I read a story online about a dog choking to death on a tennis ball and it kinda traumatized me… I’m a bit sap for my fur babies!

WELL, I guess I’ll see you next time,

 

Andreanne