Chef Jeong-sun
Kongjaban (콩자반, Sweet Soy-Braised Black Beans)
Black soybeans braised after soaking, then tightened in soy sauce and rice syrup until the skins wrinkle, shine, and keep a firm little chew beside plain rice.
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Chef Jeong-sun
Yeongeun-jorim (Soy-Braised Lotus Root)
A make-ahead banchan of sliced lotus root kept pale with vinegar, simmered in soy until glossy, crisp under the teeth and sweet only enough to round the salt.
Chef Jeong-sun
Jinmichae-bokkeum (Sweet-Spicy Dried Squid)
The lunchbox banchan made from shredded dried squid, softened first and tossed off the heat in a sweet-spicy gochujang glaze so it stays chewy instead of turning tough.
Chef Jeong-sun
Beoseot-bokkeum (Stir-Fried Mushrooms)
Torn king oyster or shiitake mushrooms, browned until their own water disappears, then finished with soy, garlic, sesame oil, and onion for a quiet banchan that earns its place.
Chef Jeong-sun
Gamja-jorim (Soy-Braised Potatoes)
A weeknight banchan of potato cubes braised in soy until glossy and tender, sweet only at the edges, with the starch rinsed away so every piece keeps its shape.
Chef Jeong-sun
Ueong-jorim (Soy-Braised Burdock)
Autumn burdock cut into thin matchsticks, briefly soaked, then braised in soy, rice syrup, and sesame until each piece turns glossy, chewy, and ready for the week's rice bowls.
Chef Jeong-sun
Gaji-bokkeum (Stir-Fried Eggplant)
Silky summer eggplant browned in a hot pan, seasoned with soy, garlic, scallion, and sesame so it stays clearly itself, not collapsed into salty mush.
Chef Jeong-sun
Myeongyeopchae-bokkeum (명엽채볶음, Stir-Fried Pollack Strips)
Pale dried pollack ribbons softened with mayonnaise, then turned quickly through a soy-rice syrup glaze so they stay tender, glossy, and useful beside rice for several days.
Chef Jeong-sun
Myeolchi-bokkeum (Stir-Fried Anchovies)
Tiny dried anchovies, toasted until clean and crisp, then glossed off the heat with soy, rice syrup, sesame, and restraint: the make-ahead mitbanchan that keeps rice from ever feeling lonely.
Chef Jeong-sun
Dubu-jorim (Soy-Braised Tofu)
Firm tofu, browned first so it will not crumble, then braised with soy, garlic, scallion, and gochugaru until the sauce clings like a proper weeknight banchan.
Chef Jeong-sun
Geonsaeu-bokkeum (Stir-Fried Dried Shrimp)
Tiny dried shrimp dry-toasted until crisp, then pulled through a soy and rice-syrup glaze with blistered kkwari-gochu, the weeklong banchan that makes plain rice feel cared for.
Chef Jeong-sun
Gyeran-jjim (Korean Steamed Egg Custard)
A trembling Korean egg custard for the weeknight table, made by measuring eggs and broth, stirring at the edge, then covering just long enough for the center to set softly.
Chef Jeong-sun
Gyeran-jangjorim (Soy-Braised Eggs)
Hard-boiled eggs gently braised in soy sauce, kelp, garlic, and chilies until stained deep brown, a make-ahead banchan that turns one bowl of rice into a meal.
Chef Jeong-sun
Mechurial-jangjorim (Soy-Braised Quail Eggs)
Small quail eggs simmered in a measured soy braise until brown and glossy, with wrinkled green peppers added late so the lunchbox banchan stays gentle, savory, and clear.
Chef Jeong-sun
Gyeran-mari (Korean Rolled Omelet)
A tender Korean rolled omelet built in thin layers over low heat, cut into neat slices for the weeknight table, lunchboxes, and the small comfort of rice.
Chef Jeong-sun
Goguma-jorim (Sweet Potato Braise)
Golden Korean sweet potatoes braised until tender in soy, rice syrup, and sesame, sweet enough for children but seasoned carefully enough to sit properly beside rice.
Chef Jeong-sun
Bugeopo-gochujang-muchim (Spicy Dried Pollack)
A no-cook keeping banchan from dried pollack, softened just enough to chew, then dressed in a restrained gochujang seasoning that deepens in the refrigerator.
Chef Jeong-sun
Pyogo-beoseot-jorim (Soy-Braised Shiitake)
Whole shiitake simmered slowly in kelp broth, soy, and grain syrup until the caps turn dark and chewy, a keeping banchan that brings a meaty bite to rice without needing meat.
Chef Jeong-sun
Mumallaengi-muchim (Seasoned Dried Radish)
Sun-dried radish strips brought back just enough to stay chewy, then worked by hand with gochujang, perilla oil, garlic, and sesame into the banchan that makes plain rice feel cared for.
Chef Jeong-sun
Miyeokjulgi-bokkeum (미역줄기볶음, Stir-Fried Seaweed Stems)
Salted seaweed stems drawn back from the brine, cut short, and stir-fried until glossy and tender-chewy, the kind of quiet banchan that earns its place beside rice all week.
Chef Jeong-sun
Aehobak-bokkeum (Korean Stir-Fried Zucchini)
Tender Korean zucchini half-moons cooked quickly over real heat, seasoned with salted shrimp so the squash tastes deeper than oil and still clean enough for a weeknight table.
Chef Jeong-sun
Gamja-bokkeum (Korean Stir-Fried Potatoes)
Pale potato matchsticks rinsed clean of starch, stir-fried with onion until tender but still distinct; the quiet weeknight banchan that proves restraint is a flavor.
Chef Jeong-sun
Kkwarigochu-myeolchi-bokkeum (꽈리고추멸치볶음, Shishito Anchovy Stir-Fry)
Tiny dried anchovies and wrinkled green peppers, each cooked at its own speed, then pulled together in a soy glaze that clings without burying either one.
Chef Jeong-sun
Eomuk-bokkeum (Stir-Fried Fish Cake)
The lunchbox banchan that forgives beginners: sliced fish cake, onion, and carrot cooked fast in a soy glaze until sweet-savory, chewy, and ready for rice.
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