This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make Ram-Don from the film Parasite!
Have you seen the Oscar Best Picture Winner of 2020, the Korean film Parasite?
I didn't know what this film was about before watching...however I knew that we weren't in for something "normal" because we have seen two films recently by the director Bong Joon-Ho which were NOT what we expected.
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One of my favorite spicy foods is Korean Spicy Bean Sprouts!
I honestly do not know when my taste buds turned toward spicy. My belief is that that some people just have a tendency toward highly spiced foods....and my husband and I are of this tendency.
This is a good thing for our marriage! So there is generally no fighting over whether to have spicy food or not. 🙂
Korean spicy bean sprouts can be considered banchan. I almost LOVE the banchan (Korean side dishes) more than I adore the main meal itself!
When life gives you cucumbers, make Quick and Easy Cucumber Kimchi!
A good friend of mine has an incredible green thumb! I am so fortunate to often be on the receiving end of that green thumb. The other day, she kindly brought me some amazing home grown cucumbers, chives, peppers, and perilla (sesame) leaves, which are all perfect for Korean banchan. So I'm so excited to be making some awesome Korean side dishes over the next few days!
[feast_advanced_jump_to] ...This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post raves about delicious Korean Bok Choy Kimchi!
I loooove Korean banchan. Banchan is actually my favorite part of a Korean meal. Give me banchan, chopsticks, and rice and I am haaapy!! 🙂 Kimchi is a banchan, and one of the best kimchi's is Bok Choy Kimchi.
Banchan are the side dishes that accompany Korean meals. They are actually an essential part of the meal. If you've ever been to a Korean restaurant, you'll know the feeling of excitement as they bring out various banchan. 🙂
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All I need is a bowl of rice, some chopsticks, and marinated perilla leaves to be happy. 🙂
Korean perilla leaves, also known as sesame leaves, are a very popular banchan in Korean cuisine. Banchan, or side dishes, are an essential part of Korean meals. They are brought out in small portions, meant to be shared, and served with rice.
You will always have a feast for your eyes when dining in a Korean restaurant. I am always filled with anticipation to see what banchan, or Korean side dishes, are brought out to accompany the meal I've just ordered.
I almost enjoy eating the banchan more than the main course. 🙂
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Jajangmyeon is Korean comfort food at its best. It originated in China, and now is considered a type of Chinese-Korean fusion food.
It is delicious noodles topped with black bean paste. The black bean sauce is added to a stir fry that consists of diced pork, zucchini, potato, cabbage, and onion. It is then topped with some cucumber matchsticks to finish it off. You will definitely want a heaping bowlful of the jajangmyeon as it is so scrumptious!
You'll need the following ingredients to make this fantastic Korean comfort food:
Once you gather your ingredients, the hardest part of this recipe is dicing the veggies. Other than that, this comes together pretty quickly and you will be rewarded with some amazing delish noodles!
The black bean paste I used is by the Korean brand Assi. You can buy this at your local Korean market or at Amazon using this link. The black bean paste is called "chunjang" and it is fermented caramel, soybean, and flour. The taste is a bit salty and sweet, and of course the color is black. Once opened, the chunjang will need to be stored in the refrigerator.
The noodles that are used for this dish are typically made of wheat, and very often sold frozen in Asian or Korean stores. They may be labeled udon or jajangmyeon noodles. However, I only had these Kalguksu Knife-Cut Korean Style Noodles and they worked perfectly fine! The Kalguksu noodles are not traditional for this dish but I enjoyed using them. In general you will find both dried and fresh varieties of noodles available in your local Korean market, and it's fun to experiment with both kinds of noodles!
It's super easy to make Jajangmyeon!
Begin by heating up a pan on med high heat, and add olive oil. Once the oil is hot, add the minced ginger and garlic. Stir fry constantly for 1 minute. Then add the pork and continue stir frying until no longer pink (approximately 3-5 min).
Then add the cabbage, onion, potato, and zucchini. Stir and lower the heat to medium. Cover and cook for around 10-15 minutes or until the vegetables are tender, stirring every so often.
Add 1 cup of chicken broth, soy sauce, sugar, black pepper, and the Korean black bean paste. Bring to the boil, and then turn down the heat and simmer for about 5-10 minutes.
In the meantime, heat up water and cook your noodles of choice according to package directions.
Add the rice vinegar as a final step and the jajangmyeon is ready to eat!
A Korean meal is not complete without the national dish of Korea, which is kimchi. So you'll want to serve the jajangmyeon with some kimchi. Kimchi is pretty much salted and fermented vegetables with seasonings. There are so many different kinds available, all delicious! You can buy prepared kimchi at your local Korean market. Or you may want to try this delicious recipe for Pa Kimchi, which is Korean Wild Green Onion Kimchi.
I also recommend that you have serve some cucumber matchsticks and yellow pickled daikon radish with this dish. You can find the pickled daikon radish at your local Asian market in the refrigerated section.
April 14th is Black Food Day. What is Black Food Day? In Korea it is a day when single people get together to eat black food (typically jajangmyeon!) to commiserate over not being part of Valentine's Day or White Day.
In Korea, Valentine's Day is observed by women giving men gifts on February 14. March 14 then, is White Day. On this day, men return the favor by giving women gifts. Then one month later, April 14, Black Day (or Black Food Day) singles who didn't receive gifts on Valentine's Day or White Day get together to eat the jajangmyeon! By the way, jajang refers to the black bean paste sauce, and myeon refers to the noodles.
Jajangmyeon is an awesome meal for any day, not just April 14. 🙂 It is budget friendly, and quick and easy to prepare.
I always love to practice pronouncing the name of the international dishes that I cook. If you are not familiar with jajangmyeon, then click here to listen to the pronunciation. Then you can practice saying jajangmyeon until it rolls off the tongue. 🙂
Try this delicious noodle dish and bring a taste of Korea to your table! 식사 맛있게하세요!! (Enjoy your meal in Korean). 🙂
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Cheers!
Grace
This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here is a post about Korean Green Onion Kimchi!
My mother is Korean. Growing up I didn't have the best appreciation for Korean food, but I certainly do now. Korean food is hands down one of my favorite cuisines, and I am excited to share some Korean recipes with you...starting with kimchi.
Kimchi is so very important in Korean cuisine. There are many different types of kimchi, which basically refers to fermented and pickled vegetables.
Kimchi is generally served as a side dish, or "banchan.'' I confess that sometimes I am way more excited about the banchan than the main dish! Typically you will be served several types of banchan if you dine at a Korean restaurant. They are colorful, beautiful, varied, and delicious!
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