This was one of my fave side dishes I loved growing up, and Jacob loves this one too! My aunt actually makes it the best, so her version of the recipe or a variation of it has been passed around our family.
While I was spending time at my family’s over my grandma’s near-death experience, it made me realize that I must never take anything for granted. You never know when it will be the last time you see someone. I need to spend quality time with them, tell them I love them (super weird for verbally nonaffectionate Koreans) and hear their stories. I was never big on heirlooms or traditions, but I am starting to see how valuable they are in connecting generations of family.
I’ve never really felt the need to learn how to make korean food until more recently. This past year, I learned how to make my mom’s kimchi and have been trying my best to learn all the basics of korean cooking. While home, we knocked out several new korean banchan recipes including this one. Thanks for teaching me umma (mom)!
Korean Banchan Recipes | Seasoned Dried & Shredded Squid (마른 오징어채무침):
- 2 Tbsp korean red pepper paste
- 2 Tbsp korean red pepper flakes
- 1 Tbsp ketchup
- 1 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
- 4 Tbsp corn syrup
- 1/2 lb korean dried squid, shredded
- Mix all the ingredients except the squid in a small bowl to make a paste
- In a larger bowl, mix the paste evenly with the dried squid and massage in for approx 3 minutes.
- Serve! Refrigerate what’s leftover. You can keep this for a couple weeks.
So simple and can take less than 5 minutes. In case you’re not very familiar with korean food, “banchan” are small korean side dishes. Koreans usually eat rice with a variety of banchan, and they often make them to store in the fridge for many future meals since you are eating smaller amounts of a variety of dishes. You can go here to find a pretty comprehensive list of different banchan.
What are some recipes or traditions you hope to pass down?