Seasoned Seaweed (돌자반 무침/김자반 무침) or doljaban muchim/gimjaban muchim is a type of banchan (side dish) in Korean cuisine. This dish uses a type of seaweed called doljaban or gimjaban which is…
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banchan
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Perilla leaves (kkaenip 깻잎) is the leaves from the herb plant-mint family perilla (shiso, deulkkae 들깨) with distinct serrated edges. Beautiful leaves I must say. I’ve seen the used of perilla leaves…
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For the past few weeks already, I was mad about Korean cuisine. Not angry mad but love mad as in madly in love. This didn’t come as a surprise to me or…
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Note: This shop has closed down. On day 2 of my Melbourne trip, we had our dinner at Seoul Tookbegi Korean Restaurant. I was craving for rice “already” and bibimbap seem to…
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Note: This branch has closed down. We treated our mom at Korean BBQ Seoul Garden Restaurant on Mother’s Day. It was perfect as mom is a Korean dramas fanatic. Haha Actually we…