Korean Style-kong Namul Muchim/Soyabean sprout salad

What is Banchan? Banchan (pronounced "bonchon") refers to the assorted sides served alongside a main course in Korean cuisine. About 2 to 12 banchan are served at any meal; are served in small portions, meant to be finished at each meal and are replenished during the meal if not enough. To me, the most important and well-known is kimchi, follow by cucumber kimchi ,daikon kimchi, soybean sprout salad, seasoned spinach and many more. As promised, i will try to post the banchan that i so often cooked when we have a korean bbq meal...............

Look out for the Seasoned Spinach recipe in my up-coming post.

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Bulgogi and Kalbi/Galbi(Korean barbecued beef)

There are three dishes in Korean cuisine most people are familiar with. The first one is kimchi which is fermented spicy cabbage. The 2nd and 3rd most popular are Korean barbecued beef dishes, Bulgogi and Kalbi / Galbi. The primary difference between bulgogi and kalbi/galbi, is the cuts of beef used, although the marinate is the same.. Kalbi/Galbi uses short-ribs while Bulgogi is thinly sliced, against the grain rib-eye steak. The marinate makes these two types of beef, sweet, tender, juicy and makes a deliciously enjoyable eating experience. Originally cooked over a wood fire but when prepared in at home or restaurants nowadays, the meat is often seared on a special curved broiler plate/hibachi grill placed in the middle of the table, where each guest cooks his or her own.

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Flax-o-nana Bread/Banana Bread

I named this bread Flax-o-nana cos it is a banana bread with flaxseeds and oats added. I have heard so much about Flaxseeds, .is it the new wonder food? Some call it one of the most powerful plant foods on the planet.That’s quite a tall order for a tiny seed that’s been around for centuries.

 
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