I don’t know about you, but when I get to make the dinner plans, I always aim for one of my favorite cuisines, Korean BBQ. Sure, cooking brisket, Korean short ribs and shrimp on a griddle at my own table is pretty cool, but I also can never get enough of all the banchan, or side dishes, served over bowls of fluffy rice, kimchi, and sweet-spicy marinated grilled meat.
Some of our favorite banchan are, of course, kimchi, cheesy corn, soy-marinated eggs and garlic-sesame sautéed spinach (fried sigeumchi namul) and pickled daikon radish. It doesn’t get easy whipping up lots of delicious banchan with bibimbap from a sheet pan, allowing all the components to cook together in one pan.
Speaking of favorite Korean dishes, we could be writing volumes about delicious, spicy, tart kimchi. It’s insanely delicious on its own served next to your BBQ, used in kimchi fried rice or kimchi shells, as well as my favorite kimchi ramen. Have you mastered your signature kimchi recipe yet? It’s time to master our next favorite Korean recipe: sticky-sweet-spicy Korean fried chicken.
Whatever meals you choose to cook, make sure you have enough gochujang, a fermented Korean chili paste reminiscent of a funkier sriracha. It’s the key to the sauce that tops Korean fried chicken, tteokbokki-style gnocchi, bulgogi, and japchae, so look it up at your grocery store. You’ll find yourself adding spicy gochujang to everything: eggs, meatloaf, stir-fries, roast chicken, tempura veggies, the list goes on.