What Goes With Rice

When I take friends to a Korean restaurant, I always feel I spend more time explaining than actually eating. Whenever a dish is placed on the table, everyone points and asks, “What’s that?” as they wave their chopsticks cautiously about the food. Depending on which restaurant we’re in, that could be repeated anywhere from five to 20 times.

If I’m in a particularly nice mood, I will carefully explain the dish, list all the ingredients and describe how it’s prepared, how spicy it is and how it should be eaten. On days when I’m feeling lazy, annoyed or just plain mischievous, I give some noncommittal answer: “It’s just some stuff thrown together,” or “Just try it and see if you like it.”

Anything eaten with rice is given the all-purpose name panchan. Panchan can be anything from an elaborate fish dish to kimchi to some sauteed vegetables. All the little dishes that come with a meal are called mit panchan, which loosely translates to something like bottom or base panchan. They are the foundation and support for the main panchan-kind of like the relishes and pickles in a Midwestern meal. A Korean meal isn’t complete without a couple of main dishes (or panchan), at least half a dozen smaller dishes (mit panchan) and some sort of soup or water kimchi to help wash it down.

When I’m entertaining at home, not only do I have to make a couple of main dishes, I also have to make sure there are plenty of mit panchan too. Once when I was rushing around trying to put a meal together, I realized I’d forgotten to make a soup. My boyfriend didn’t know what the big deal was. “Can’t we just skip the soup?” he asked innocently.

No. We can’t just skip the soup. My mom raised me right; there has to be a liquid with a meal.

When you look out on a Korean table filled with little dishes, you may think it took a tremendous amount of time and effort, but it doesn’t have to. I’ve been able to put together a last-minute feast in a little more than an hour. It’s easier for me because I have most of the ingredients at hand, but take one trip to the Korean grocery and you too can whip up a great dinner in no time.

When putting a meal together, just make sure you have the following: rice, at least one type of kimchi, a liquid, at least a couple of main panchan (usually with meat, chicken or fish), and a handful of mit panchan.

Let’s take it in steps. First, the rice. This part is easy, especially if you have an electric rice cooker. Even if you don’t, you can prepare the rice first and do something else while it’s cooking.

Next, the kimchi. You should always have kimchi in the house anyway, but if you don’t, you can buy it ready-made, packaged in glass jars, plastic containers or even bags. Some of the less common kimchi may be harder to find, but the traditional nappa cabbage kind can be found in the refrigerated sections of even some non-Asian supermarkets.

Next, there’s the main panchan. A main panchan can be something easy, like bulkogi (grilled beef), or something complicated, like chapchae (Korean yam noodles). It’s up to you.

Now, the fun part-the mit panchan. In the deli section of larger Korean supermarkets. you may see a variety of these laid out for your convenience. The little dishes can be anything from pickled lotus roots to sauteed spinach. They can be salty, sour, sweet, spicy or any combination.

Some of the dishes need to be prepared weeks ahead (especially if you’re pickling anything).Once you get the hang of making certain dishes, you can mix and match the ingredients. Just as long as there is a balance of hot and cold, spicy and sweet, crispy and soft, the meal will be great.

Oh yeah, and don’t forget the soup.

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On the cover: panchan dishes from Yuzu, Pasadena.

Tofu Chorim (Tubu Chorim)

Active Work Time: 15 minutes * Total Preparation Time: 25 minutes

A chori is any dish that has been simmered in a soy-based sauce until the liquid has reduced, allowing the seasoning to soak in. A chorim can be made from beef, chicken, tofu or any number of meaty vegetables. In making a chorim, the heat must be carefully adjusted so the liquid continues to boil but the ingredients don’t scorch. Korean red chile powder is available at Asian markets.

1 (18-ounce) package firm tofu

2 tablespoons soy sauce

1 clove garlic, minced

2 green onions, thinly sliced

1/4 red bell pepper, chopped, or 1 teaspoon Korean red chile powder, optional

1 tablespoon oil

Rinse the tofu block in cold water then cut it in half, then into approximately 1/2-inch slices. Set the tofu aside on paper towels or in a wire-mesh colander to drain.

Combine the soy sauce, garlic, green onions and optional red pepper or chile powder. Set aside.

Heat the oil in a large skillet over high heat. Working in two batches, carefully place the tofu into the skillet, making sure each rectangle rests flat on the bottom. (Be careful, because the water in the tofu will make the oil splatter.) You may wish to cover the skillet with a wire-mesh splashguard. Cook the tofu until it is lightly browned on both sides; don’t overcook or it will lose its moisture and texture.

Reduce the heat to low and spoon the soy mixture over each tofu slice. Cover and cook until the tofu is slightly steamed and infused with the seasoning, another 2 or 3 minutes.

8 to 10 servings. Each of 10 servings: 54 calories; 205 mg sodium; 0 cholesterol; 4 grams fat; 0 saturated fat; 2 grams carbohydrates; 5 grams protein; 0.26 gram fiber.

Boiled Black Beans (Kong Jang)

Active Work Time: 10 minutes * Total Preparation Time: 1 hour plus 30 minutes chilling

Asian dried black beans can be found at Asian markets. Korean malt syrup is sold at Korean stores.

1 pound Asian dried black beans

3 cups water

1/4 cup sugar

1/2 cup soy sauce

1 tablespoon yut (Korean malt syrup)

Toasted sesame seeds, for garnish

Thoroughly rinse the black beans in cold water, taking care to remove any debris. Place the beans in a pot and cover with the water. Bring to a boil and simmer until the beans have softened slightly and the water is reduced drastically, about 50 minutes. If there is too much water, cook the beans uncovered a little longer.

Add the sugar, stirring until it has dissolved. Then add the soy sauce and simmer an additional 10 minutes. Add the malt syrup and stir to combine.

Chill the beans at least 30 minutes, then serve them sprinkled with sesame seeds.

8 to 10 servings. Each of 10 servings: 93 calories; 912 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 18 grams carbohydrates; 6 grams protein; 4.07 grams fiber.

Seasoned Bean Sprouts (Kong Namul)

Active Work Time: 10 minutes * Total Preparation Time: 20 minutes

“Namul” describes a certain group of greens, herbs, sprouts and vegetables. It is also used to describe a certain banchan made from these plants. Usually the vegetables are sauteed or steamed and mixed with a sesame oil-and garlic-based seasoning. Salt is often used in place of soy sauce to preserve the natural color of the vegetable. Korean chile flakes can be found at Korean markets.

1 pound bean sprouts

1 cup water

2 green onions, thinly sliced

3 cloves garlic, minced

1 tablespoon sesame seeds, crushed

1 tablespoon sesame oil

1 1/2 to 2 teaspoons salt

1 to 2 teaspoons dried Korean red chile flakes

Wash the bean sprouts in cold water, removing any empty husks. Place them in a pot and add the water. Do not fill the pot. Cover, bring to a boil and cook about 5 minutes. (Do not lift the 1818846240 Combine the sprouts, onions, garlic, sesame seeds, oil, salt and red chile flakes in a bowl. Serve warm or chilled.

8 to 10 servings. Each of 10 servings: 25 calories; 418 mg sodium; 0 cholesterol; 2 grams fat; 0 saturated fat; 2 grams carbohydrates; 1 gram protein; 0.57 gram fiber.

Sauteed Spinach (Shigumchi Namul)

Active Work Time: 20 minutes * Total Preparation Time: 30 minutes

3 bunches spinach

3 tablespoons sesame oil

4 cloves garlic, minced

1 1/2 teaspoons salt

Toasted sesame seeds, for garnish

Carefully wash the spinach; remove the stems and drain.

Heat the oil in a large, flat skillet over medium heat. Add the garlic and cook for about a minute. Add half the spinach and cook until the leaves become limp. Add the rest of the spinach, 1937009010 Serve at room temperature or chilled, sprinkled with sesame seeds.

8 to 10 servings. Each of 10 servings: 66 calories; 510 mg sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 3 grams carbohydrates; 3 grams protein; 2.34 grams fiber.

Pickled Green Chile Peppers (Kochu Chang-Ajji)

Active Work Time and Total Preparation Time: 10 minutes plus 2 weeks standing

“Chang-ajji” is the word used to describe any number of vegetables that are pickled in a soy sauce and vinegar base. Anything from cucumbers to garlic can be preserved in this way. Generally, most of the dishes have a salty yet tangy and slightly sweet taste. To ensure proper pickling, vegetables should be fully immersed in the pickling liquid and free of any air bubbles. Look for Korean chiles at Korean markets.

1 pound Korean green chiles

3/4 cup soy sauce

3/4 cup water

3/4 cup vinegar

2 tablespoons sugar

Wash and rinse the chiles and place them in a medium-sized glass jar.

Combine the soy sauce, water, vinegar and sugar and mix until the sugar is dissolved completely. Slowly pour the soy mixture over the chiles, making sure that no air bubbles form. If they d1865162867 Take a pair of wooden chopsticks and cut both so that they will fit just under the lip of the jar. Jam the chopsticks in a cross pattern or an “X” over the peppers to make sure that they are immersed in the pickling seasoning. Cover tightly and store in a cool, dry place for about 2 weeks.

Serve the peppers whole at room temperature or chilled. Refrigerate after opening.

16 servings. Each serving: 11 calories; 584 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 2 grams carbohydrates; 1 gram protein; 0.41 gram fiber.

Pickled Garlic (Manul Chang-Ajji)

Active Work and Total Preparation Time: 15 minutes plus 4 weeks standing

Use young garlic for this recipe, if you can. Otherwise, remove most of the papery skins.

10 heads garlic

1 1/2 cups vinegar, divided

1/2 cup soy sauce

1/2 cup water

1 tablespoon sugar

You can either peel the outside papery skin from the heads or just cut about 1/2 inch off the tops of each bulb, making sure that each clove is exposed. Place the garlic in a glass jar, add 1 cup of vinegar, cover the jar tightly and set it aside in a cool, dry place for 2 weeks.

After 2 weeks, drain the vinegar from the garlic.

Combine the soy sauce, water, sugar and 1/2 cup of vinegar until the sugar is completely dissolved. Pour over the garlic. Cover and let sit another 2 weeks.

Serve at room temperature or chilled. Refrigerate after opening.

30 servings. Each serving: 19 calories; 69 mg sodium; 0 cholesterol; 0 saturated fat; 0 fat; 4 grams carbohydrates; 1 gram protein; 0.25 gram fiber.

Potato Chorim (Kamja Chorim)

Active Work Time: 10 minutes * Total Preparation Time: 25 minutes

3 baking potatoes

4 cloves garlic

1/2 onion, diced

1/2 cup water

3 tablespoons soy sauce

1 tablespoon sugar

Peel the potatoes and cut them into 3/4-inch cubes. Place them with the whole garlic cloves and onion in a medium pot.

Combine the water, soy sauce and sugar, stirring until the sugar dissolves. Bring to a boil. Reduce the heat, cover partially and simmer until the liquid starts to evaporate and the potatoe1931503461minutes, until the liquid is reduced and thick. Do not overcook or over-stir the potatoes or they will lose their shape. Remove the pot from the heat while the potatoes are still slightly hard; they will continue to cook away from the heat.

Serve warm or chilled.

8 to 10 servings. Each of 10 servings: 49 calories; 304 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 11 grams carbohydrates; 2 grams protein; 0.83 gram fiber.

Sauteed Dried Anchovies (Myoltchi Bokkum)

Active Work Time: 15 minutes * Total Preparation Time: 25 minutes

Korean malt syrup is sold at Asian grocery stores.

1/4 cup oil, divided

4 cloves garlic, minced

1/2 to 1 onion, chopped

1 (6-ounce) package small dried anchovies

3 tablespoons yut (Korean malt syrup) or 2 tablespoons honey

1 tablespoon sugar

1 tablespoon sesame oil

2 tablespoons soy sauce or kochu jang (Korean chile paste)

Sesame seeds, for garnish

Heat 1 tablespoon of oil in a skillet over medium heat. Add the garlic and onion and stir-fry until the onion is soft, 4 to 5 minutes.

Add the remaining oil, and when it is hot, add the anchovies and stir-fry over low heat until the anchovies get slightly crispy on the outside, 10 to 15 minutes. Add the yut, sugar, sesame 1869179936 Serve the anchovies warm or cold, sprinkled with sesame seeds.

8 to 10 servings. Each of 10 servings: 106 calories; 18 mg sodium; 10 mg cholesterol; 8 grams fat; 1 gram saturated fat; 6 grams carbohydrates; 4 grams protein; 0.24 gram fiber.