Crunchy Gochujang Fennel

Fennel gets a whole new look when quickly blanched then dressed in a spicy-sweet gochujang sauce. Serve this simple Korean banchan alongside rice and a main dish like Red Wine and Soy–Braised Short Ribs or Kimchi Jjigae to make it a meal. The dressing would also be crazy delicious on …

Dashi-Steamed Egg Custard

This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi. It’s often cooked in a traditional clay pot (called a ttukbaegi) but you can cook the eggs in any small heatproof bowl to get the same …

Soy-Marinated Eggs

What’s better than a jammy egg? One that’s been sitting in a tangy-salty marinade of chiles, soy, mirin, and vinegar, like this classic star of Korean banchan. The longer you let them sit, the more flavor they’ll pick up, but if you only have an hour, serve egg quarters with …