Banchan – more than just kim­chi


Of the count­less banchan op­tions, chef-owner Sun Kim of Meta and head chef Louis Han of Kimme whipped up a hand­ful that com­monly ap­pear on the Korean din­ing ta­ble.

HAEMUL PAJEON This va­ri­ety of jeon (pan­cake) is pan-fried with seafood and green onions, then paired with soy sauce.

MUSAENGCHAE A spicy juli­enned radish salad that’s juicy, sweet and re­fresh­ingly crisp

HOBAK NAMUL A sum­mer cre­ation of stir-fried hobak, a Korean squash that’s sim­i­lar to zuc­chini

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