gochujang + sugar melted in a bit of hot water = instant banchan sauce!

Basically you can use this on almost any green vegetable and turn it into banchan: steamed broccoli, cauliflower, cabbage, brussel sprouts, spinach.. not to mention a veggie filled bibim- naengmyun!

Maybe everyone already knows this but it didn't hit me until I discovered this baby swiss chard banchan at a korean restaurant, it was simply blanched and then covered in this sauce. The slightly bitter leafiness of the chard balanced nicely with the spicy sweet sauce and I couldn't stop eating it:

(and many apologies for the headache inducing iphone photo - obviously I was too hungry while taking this one!)

posted at 08:29 PM by jenn

Filed under: recipes