Sorry for the reupload >.< I hope you find these banchan series useful. If there's a particular dish you'd like me to recreate / make, let me know! I had a lot of fun cooking at the mija seoul space, many more delicious foods to come :) Recipe is in the description box for anyone who wants to recreate it at home!!!
Please do "healthier" versions of Korean classics when you can - perhaps using less or no sugar as Korean food uses too much of this. As we are all learning, sugar is terrible for our health.
@@JJJ-kh3izSugar is a significant part of Korean cooking. If you don’t want to use sugar, find substitutions, don’t use it, or make something else you feel is “healthier”. Seems like a bit of an insulting request.
@@JJJ-kh3izadding sugar is a young generation trend, my grandma never put sugar in namul/banchan, least of all Kim chee. But I came from old school, born in 1964
I'm in a small country in Africa and have opened a shop. You'd be surprised by the number of times I've been asked, 'Please get us Korean foods.' I've been thinking about it for a while and finally think I can suck it up and make it. Thanks, Korean mama.
@@supersisters305 he gets off on thinking Tina is reading his comments. No other reason to keep watching content from someone you claim not to like. 100+ comments 😕
I just realised, after watching the entire video that a lot of these dishes are so less time-consuming and easy to make. It’s actually a great hack for full time students or people who are extremely busy with their work. Each of them look extremely flavourful. I love how it’s packed with nutrients and individual food groups be the vegetable or the meat is allowed to shine by themselves.
I love this style of cooking for that reason. I have adhd so longer complicated recipes just don’t work for me. Instead I can make one dish like theses every day and use that plus leftovers to from previous days to make meals.
exactly, as a college student myself I can defo see myself doing this/ especially with a tight budget I also love sharing easy and quick, and cheap recipes on my own UA-cam channel, and I would love to get more into meal prepping so this is definitely so insightful and helpful.
@@wanglee21No, it was $20 per person for the whole lot, not each dish! Although I can understand how you might have got that impression from the title, it could be interpreted either way. But she did explain near the beginning that it was £80 in total for all of the ingredients.
Latina here -- I enjoy how Asian meals are so healthy, balanced and delicious. I learned to love veggies through recipes from friends and it's a game changer. Absolutely in love.
Yes! I think the versatility and diversity of the food is so similar to Latino cuisine which is why I've learned to love lots of Asian cuisine as I get older
Me encantó la versatilidad, ingredientes que a veces no combinamos o pensamos que no combinan. Me dió muchas buenas ideas para incluir en mi intento de comer más vegetales 😅
What a fantastic introduction-plus-deep-dive for someone like myself, who's only recently discovered their enjoyment of homemade Korean food! Grateful for all the work you and your team did to create this guide - and I know it was a lot.
I cooked 14 of the recipes last sunday, I've been eating it all week, and I can't thank you enough for this video! This is absolutely delicious, and I can't wait to try new recipes next week! I'll definitly be doing the spinach namul, carrot bokkeum, mushroom bokkeum, eggplant jjim, potato jorim, yak gochujang and tofu jorim again next week, they're my favorite! And it's so satisfying to spend literally 2 minutes in the kitchen and having a fresh and different meal every time! Thank you so much
Are the recipes written down somewhere?? She went so fast with the meatball recipe & did not tell us what was in it or the amounts - also besides the bibimbop at the end, what do you do with the raw egg yolks?😊
@i will do a cooking session now and recreate the veggie-recipes. i was looking for a comment about how long the food will last in the fridge - so thank you
Your humor is cheesy af and I love it. Also, I’m a dad who does ALL the cooking (and kitchen cleaning/maintenance for that matter) for our family of four and I loved your appreciation for your grandma and all the folx who cook for their families. I found your video because my daughter loves this rhyming book about bibimbap we got from the library and wants to try some. I think we might splurge on dinner out after seeing all your work! You were marvelous friend, great video and homage to g’ma.
Often when I eat Korean food I find there's hidden shrimp pastes and peanut ingredients, I love that this video makes me feel like I can make and enjoy these delicious dishes without dying!
Tomorrow is Ramadhan which means I need this banchan (except the pork) for my suhur and iftar. Thank you for being my inspiration to make my meal prep to survive my Ramadhan.
@@michaelpark5681 The comment isn't about the video, but about banchan themselves. They love how veggies are treated with respect in the banchans, not in the video.
@@michaelpark5681I think its more a praise of korean food culture than of the video itself. Especially if you live in america, a lot of people have the mentality that vegetables are "that thing you dont like but will eat because you dont want to die" so theyre often an afterthought.
I absolutely love Korean food, especially all the free banchans Korean restaurants give. The crunchy, spicy, and healthy sides are amazing with Korean bbq.
@@michaelpark5681 The only unnecessarily dish is the anchovies one with the nuts maybe, yea. But I've also seen sauteed carrots&mushrooms at korean restaurants. Also other korean youtuber have used them as banchans. Maybe it's not that common but people use/eat them
@@michaelpark5681 buddy I regularly go to a local Korean restaurant and they 100% use carrots as banchan. maybe it's a newer development or something that never happened in the regions you're familiar with, but it's super weird that you're this overconfident about it. different regions and families have different foods, same as any country.
I just made a few dishes today! There are 20 dishes… so if you made it all accordingly, $20 bucks per person, it can last you for like five days! So far I’ve just made 4 dishes and it’s super healthy and delicious!!! Thank you Dooby!!!
Love your message at the end. Food isn't just something you eat, it's a labor of love; regardless of how simple or complicated this dish is. I am so grateful to my parents for always making the extra effort to cook a variety of dishes.
I love how you explained every step of the process, including the reason behind it. Will definitely be trying these recipes and rewatching this video many times! thank you :)
I’ve always been super into banchan because I love the idea of endless meals based on combinations. This helps me pick out 3-4 to meal prep for the week (or at least chop up on weekends to cook midweek to keep it fresh). Then just make a simple meat dish like baked chicken and I’ve got a different meal for every day! Thanks!
As an instructional designer, I really appreciated how you organized the videos based on the techniques. Well done. I am so proud of all that you have achieved and achieved (I am Amjumma-ing hard here). My daughter, a college student and I really enjoy all of your content and are sad that we didn't get to visit Mija Seoul. But so excited for what's to come for you. Bravo. 👏
56 yr old grandma came across your channel, had to subscribe - you are natural, have a good spirit, and you're one hell of a funny young lady - yes, girl, even with the profanity 😂😂 Thank you for the recipes. We LOVE Korean food ❤.
This is the 4th month of using your videos to help me meal prep and extend my budget more and my meals still taste sooo tasty. I cannot thank you enough!
As a 59-year-old black male from Texas, which probably has nothing to do with my next statement lol. Thank you for not leaving. Thank you for showing us how to manage a restaurant. Thank you for not giving up. We love you.
I have adhd. My meds lower my appetite, which makes it hard to find the energy to cook, and I get bored of foods very easily if they don’t give me enough sensory stimulation. I honestly think this will be a lifesaver for me, because I can mix and match different things easily and won’t need to spend a bunch of energy cooking a meal, because I can essentially meal prep most of it and have it ready to go in the fridge
Hi @Crunchyhoney fellow ADHD here. Banchan were absolutely a game changer for me. Having a few containers in the refrigerator meant I didn't go into decision fatigue just trying to plan dinner, but being able to mix and match the flavours kept everything interesting!
Omg same! That’s what I‘ve been thinking too! I think its a lot easier to spend one afternoon preparing some banchans and then only cooking rice and maybe some meat or other protein for individual meals, rather than coming up with dishes every day. Idk about you, but for me, its not even the cooking process thats so exhausting. Its deciding what to eat T^T
As someone else who has it too, a good tip is to add any foods that have Tyrosine (Building block for dopamine. Even with the meds, you can't make the dopamine the condition is lacking without eating specific foods) and Tryptophan (Building block for seratonin). Salmon does both. Wild Atlantic (not near Scotland) has the highest quantity of these compounds (of its ala-omega3). Other foods have either tryptophan or tyrosine, but are cheaper thankfully.
I am a mom and with ADD. Let me tell ya, food prep is exhausting but this vid gave me courage! 💪 I was actually captivated the whooooole time and it looks easy to make! I will definitely going to try it! I hope to be more motivated and less distracted while preparing the food because I know it’s going to taste so good!! Lol Thank you so much! We want more videos like this! 😊
I have never been more entertained from a how to cooking youtube than this. I guess it is a script and if so Amazing job, if not, you should do stand up. I love banchan and my mom says she is to old to make it for me so I guess I needed to learn. thx for this.
I loved this video so much. I train new language teachers and I always say: any good teacher (no matter what skill he teaches) knows what he teaches, is well-organised, and has amazing charisma. This video illustrates that point to perfection. I am bad at cooking, and I usually avoid it at all costs (lots of money wasted on delivery and fast food). But this video was so enjoyable, so fun, that I want to try this.
It has been my new years resolution to learn to cook banchan for two years now - I've always been too intimidated to try and it seemed so difficult and I did not know where to sart. I am so incredibly greatful to you for making this video for us, breaking it all down and explaining everything. I am beyond excited to get started with these...
Yessssss!!! I appreciate how you did a Banchan 101 where you went over different recipes while using the same seasoning ingredients. I am so excited to make these for my family, so thank you! :) I would love to see you make different type of kimchi (quick, different veggies) in particularly white radish water kimchi (I have never tried this variety but it looks so good!).
YESS!! PLEASEEE I LOVE KIMCHI. But was also wondering how can i make it with other veggies and whether i can substitute something for gochugaru, gochujang, etc or not :(
I just want to thank you for posting this- I've been looking for a way to get more veggies into my diet (as someone who's not all that into salads and is frankly too lazy to spend tons of time cooking vegetables), and I didn't even consider banchan, which is weird, because I love them every time I go out for Korean and have them or have tried making them at home. Definitely buying a bunch of veggies today and spending my afternoon blanching and seasoning them!
Thank you sooo much for this. I have every intention of making some of these to pair up with my "basic healthy dinners" because it gets so boring. And you even have the recipes in the description??? sending a tearful virtual hug of happiness lolol
I'm a 42 year old South Asian mom of 4 and I'm doing this next week. Thank you for showing us the process end-to-end. We all love Korean food and this will be a fun experiment at home!
Thanks for not only showing us the Recepies, but teach us also how and why. I think I have a better understanding and will be better in cooking it myself with your explanations. Thank you ^^
I was always overwhelmed with a lot of Korean recipes, and this video is so nicely structured that I finally tried. The bean sprouts are amazing. I just had a happy dance. This will help me to incorporate more veggies in my diet.
You are such a dork and I love it. But I also love that it’s not just entertaining, but very informative and educational. Honestly I’m Korean who grew up eating Korean food, but I didn’t understand the differences between different banchans, and making it seemed overwhelming. The way you organized banchan by cooking type blew my mind and made it so easy to understand, and even attempt. Well done!
I watched to learn new recipes and I learned new vocabulary. In France we say coffee spoon instead of tea spoon, and soup spoon instead of table spoon.
Cool! That's so fun! She's definitely not using real table or tea spoons, just a random kitchen spoon and if it's half-full she calls it a teaspoon. I actually really appreciate that, it conveys that precision isn't needed for these recipes. (But I imagine that if she didn't say table/tea spoon, she'd get a million comments asking for more precise measurements.)
Thank you for this video. My daughter was watching and was gettig hungry just watching. I subscribed after watching. I cook a lot and seeing this is right up our alley. I had to runnout to an event but I made 7 of these today. The salmon, avocado, green onion, spinach, sprouts, cabbage and egg yolks. I'll do more tomorrow. Thanks for the ending were you gave praise to your grandmother. I finished the rest to day. I made the beef gojujang, anchovies, carrots, ... well everything but the potatoes. I am so tired but my table looked amazing and my kids were happy.
I paused at 2:27 because i want to list my favorite banchan off the top of my head: 1) Numbe One on my list is the macaroni salad! It is sweet and savory and so bomb digs, i want it in a big bowl as an entree 😆. I want an entire gallon of tupperware of korean macaroni salad 😌 (it tastes like my mom's macaroni salad, and she's ilokana/filipina). 2) radish kimchi tied with green onion kimchi are a necessary for me. 3) umeboshi (pickled plum) -- i know this is japanese, but i have it routinely as part of my banchan. 4) pickled garlic in soy sauce is a healthy option high on the list! 5) mung bean sprouts! My (filipino) dad loves to cook this filipino/ilokano dish called "balatong" which is mung bean soup with local spinach or ampalaya leaves. But i remember my mom (may she rest in peace) used to add mung bean sprouts in my dad's balatong ... Anyway, i love mung bean sprouts as a banchan too! 6) i love fiddlehead ferns ONLY when fresh as a banchan. I dont like the smell after you leave it cooked in the fridge. 7) cabbage kimchi if course! 8) Lotus root or local Spinach, i can do without. EDIT: now because i am indigenous ilokano and pangasinan/filipino, we have always had a "banchan" as follow: 1) yellow ripe mango, tomatoe, onions, vinegar, sugar, salt, soy sauce - typical "common" salad 2) arorosep salad 3) piclkled green papaya or "atsara" 4) fermented salted shrimp or "bagoong" (usually fried in lots of garlic and oil FOR PRESERVATION as a "banchan"), usually 5) fermented anchovy/inasin may also be considered a banchan, but i am not into it. 6) green baby mango and salt (more a snack for Filipino kids) -- but tbh what i would consider as a "banchan" and that i really love to eat is "aam ka achar" which is a fermented side dish made of BABY GREEN mangos pickled in oil and spice (originally "Indian"/South Asian). 7) pickled bitter watermelon in vinegar and salt (anoth ilokano/filipino dish /"banchan").
55 y.o Korean born that know very little about how to cook banchan. I watch other popular videos but maybe confident enough to try cooking 1 or 2 here and there if i can get the ingredients. I know most of these dishes and have all the ingredients for most of them. Thank you beautiful young lady! I always loved eating just rice and banchan…well, plus kim and kimchi (when I could get it). Thanks❤
This video seems like such an amazing resource of cookign knowledge! You were one of the creators who inspired me the most when I first started cooking when i was 16, and I hold your recipes in high regard 😊 I've been coming the same stuff over and over again since I started university and I feel like a video such a this one is exactly what I needed to spice up my regular dishes. Thank you so much for everything you taught me and so many others❤
Amazing! Just made 80% of your recipes and I was also in the kitchen all day, but hopefully it’ll be worth it because now we have food for all week! ❤️☺️ Thank you!!! Keep the recipes coming! Always wanted to make banchan and am SO thrilled with how everything came out!🎉
I did buy gochujang, but not any doenjang since I already miso paste so used that instead. I found the nappa cabbage recipe with the miso to still be quite delicious!
I love how economical you are with not only food ingredients but also time. Those are the little things you learn in a food service industry and they are so helpful for home cooking too!! Especially if you're not a fan of cooking or cleaning.
I love this style of video and eating- I’m disabled so I can’t cook every day and I have someone who comes for a few hours each week to help prep meals etc- I’m definitely going to make some of these- because it gets really boring eating the same dish each night for dinner lol And because there were so many options, ven if I don’t like/can’t eat some of them- there are still plenty that I CAN cook and eat!🥰
The vibes of this video were fantastic. So fun, funny, educational, goofy, and chill. I love how it feels like you weren't stressed at all in this video. Like you got 8 good hours of sleep, just got back from a vacation and are just making a video about something you love. The content itself is also fantastic. Accessible how to recipes that are authentically Korean but from someone who intimately knows what's hard/easy to find in the West. All while giving some little cultural background insights on the banchan. I genuinely think you could just make this into a series. Not necessarily the money part but just you showing us how to make all the Korean basics. Maybe engagement-wise the short form content performs better but this long form, take your time, no quick trendy edits style of video is my jam. Excited for the day you do a video like this but for say Korean fried chicken and all the seasonings and sauces.
Cooking has been my favourite hobby since forever, but life maded me stop cooking at all. But seeing this video maded me realise how much I miss cooking. Thank you so much 🤍
the production value!!! the knowledge drops. the shady comments. food science. cute chef. sassy apron. i loved everything about this and made sure not to gate keep. 😍 the scene with mom leaning in. rofl "be the opposite of an asian parent" cut over to the asian parent 🤣 The comedy is golden. replayed so moments like " wait what?! she really just said that!!"
Honestly - genuinely appreciate how you take doing the dishes into consideration. It's my most hated chore, aside from folding laundry, and a roadblock for cooking.
I love when you do this types of videos! i’m a student from norway, but I take a lot of inspiration from different asian cuisines in my cooking. And i’m definitely going to try some of these dishes!😊🙌🏻
Bravo!!! By far the best banchan video I’ve seen to date. I love how you broke them down by method of preparation. I’m sure you could do a whole series like this that covers the countless banchan dishes out there… maybe you could do a video making some more luxurious banchan dishes for those of us who live to eat. 😋🤤
Microwave steaming the eggplant is LIFE-CHANGING. I've been trying to figure out how to consistently get the restaurant-style smooth soft eggplant texture without deep frying and without it turning into a waterlogged mess. Cooktop steaming was always super uneven. Microwave is a GREAT tip and works every time. 😃
This was a thing of beauty. So much information expertly conveyed and fun to watch. You could rival any tv chef who all have a team of 50 behind them. Bravo Dooby and whomever is supporting you.
i learned a lot about korean cuisine & excited to try out these banchan recipes!! thank youu so much & really appreciate you for all the effort, thought, and love you put in every videos that you make, especially this one!
Today I am trying your recipes for the blanched spinach and sprouts as well as braised potato and steamed eggplant. I want to try so many more of your recipes, though! I appreciate how well you broke everything down for us to follow!
Turkish girlie here! I adore asian kitchen, korean especially. I made kimchi for last 3 years and had is all year long! I tried different banchan recepies along the way, but now I wanna do it like this! Will do this on weekend and have delicious meals through the week! Thank you ❤
Dooby, thank you so much for this 'shortcut'. Hehehe I've been preparing my younger sister 'bento' since last year, she's taking master's degree and always pack food to save money. This really help me a lot. Will try to add my Indonesia food twist to it. There are so many meal prep PREP but what really hook me with yours since covid years ago is ... the editing skill and your humor to top of it. I wish to watch you for a very, very, very long time. In Indonesia, we have 'Ria SW', she's just as good as you. Really original and having fun doing this youtube stuff. Mama Dooby thank you so much for giving birth to Dooby. May you live a loving, joyful life.
I love to cook for my family; it's actually my way to show them every single day how much I love and care for them, and OMG, thank you so much for your videos. We love Korean food and Asian food in general, and it's actually very simple to make and full of flavor and texture. I love your videos so much 🥰 Kisses from Portugal!! 😘😘
Amazing! I must admit, that I did not know a lot of these banchans despite growing up in a Korean household. I have learned so much and will definitely try them out. Thank you so much for this great cookint show!
OKAY BEAUTIFUL 🎉❤ THANK YOU Thank you, I made all the dishes yesterday. Today we had a couple and it’s just how my grandmother made it. My fridge is full the total price I paid was $40USD. Made enough for five people for two weeks. It means a lot, the time you put into this video. I feel at home. I cried many times, my body is not used to standing for over seven hours but it was worth it. Love you and keep fighting.
Perfect. Neat. Organised. Well-balanced as it should be. ingredient prep>>>> meal prep and this video captures this very essence through Korean BANCHAN..so guudd..so versatile..so affordable..so easy..eye popiin phytonutrients nothing can beat Korean Banchan. Japanese Bento. Indian Thali..and any dish that looks like a mini buffet..love from INDIA 🥰🤩🤤..also thank you for explaining why you are doing what you are doing like blanching, shocking, oxidation, caramelization, etc.
Bestest Video ever. Its like my go to guide now. I am noob when coming to korean cuisine but you made it so easy for the dummies like me to cook. I have made so far 4 banchans from this and its amazing and it had saved me lot of time in the week. Thank you for effort please continue with such simple recipes. Thanks a lot. I have shared this link with all my friends as well
The only thing misleading is using US currency in South Korea with South Korean prices and ingredients, unless you live fairly close to an H-Mart or something in the US, I don't know if this is doable for everyone.
My family and I love Korean food. Thank you so much for making this video. We love learning the names of all the delicious dishes and the techniques on how to make them. You make it all look so easy; I love how at the end of the video you acknowledge all the time, effort and love that goes into good home cooking.
I like watching cooking channels and learning how to make different foods from around the world. I must say that nobody is as enjoyable to watch as this lady is. She is so funny and real as she teaches her lessons of the day...
youre so inspiring dooby,,,ive watched and rewatched literally almost all your videos 📸 keep going 💓 especially when i eat haha ❤ you're an inspo for me to be making art consistently while being a student 🎨
I really resonated with your story. I was a very picky eater growing up too and didn’t appreciate how delicious my mom’s cooking was. This video brought back memories of some of my favourite banchans. Thank you 🖤
Absolutely fantastic video. This was a tremendous amount of work from preppings to cooking to filming and editing. Hats off! For an Eastern European person who just Korean cuisine this is a perfect recipes. I normally have all ingredients at home, so it should be to do these recipe myself. Thank you! xx
Im german and my Korean friend taught me how to make quite a lot Korean recipes, now I am completely obsessed and make it all the time :D I will definitely try your recipes, love that they are so vegetarian/vegan :)
Hi from New England! I made the gochujang customers, the braised mushrooms, microwave steamed eggs with green onions, sesame shredded carrots, and the marinated egg yolks. (US hens aren't vaccinated like most countries, so I got certified humane eggs because I trust them more.) Next I'll try the cabbage. Thanks for the clear directions and putting the recipes uptop.
There are so many banchan that can be made vegan. No need for animal products. You're a wonderful cook, and I got a lot of new ideas for banchan from this video!
Sorry for the reupload >.< I hope you find these banchan series useful. If there's a particular dish you'd like me to recreate / make, let me know!
I had a lot of fun cooking at the mija seoul space, many more delicious foods to come :)
Recipe is in the description box for anyone who wants to recreate it at home!!!
Please do "healthier" versions of Korean classics when you can - perhaps using less or no sugar as Korean food uses too much of this. As we are all learning, sugar is terrible for our health.
@@JJJ-kh3izSugar is a significant part of Korean cooking. If you don’t want to use sugar, find substitutions, don’t use it, or make something else you feel is “healthier”. Seems like a bit of an insulting request.
@@JJJ-kh3izjust use erythrytol
It's kk, no biggy🔥
@@JJJ-kh3izadding sugar is a young generation trend, my grandma never put sugar in namul/banchan, least of all Kim chee. But I came from old school, born in 1964
I'm in a small country in Africa and have opened a shop. You'd be surprised by the number of times I've been asked, 'Please get us Korean foods.' I've been thinking about it for a while and finally think I can suck it up and make it. Thanks, Korean mama.
Love this, go for it!!
🥺🥺🥺
@@michaelpark5681I only go here for Korean recipes and culture, super authentic ❤
@@michaelpark5681 Then why are you here to write shit in the comments ?
@@supersisters305 he gets off on thinking Tina is reading his comments. No other reason to keep watching content from someone you claim not to like. 100+ comments 😕
I just realised, after watching the entire video that a lot of these dishes are so less time-consuming and easy to make. It’s actually a great hack for full time students or people who are extremely busy with their work. Each of them look extremely flavourful. I love how it’s packed with nutrients and individual food groups be the vegetable or the meat is allowed to shine by themselves.
I love this style of cooking for that reason. I have adhd so longer complicated recipes just don’t work for me. Instead I can make one dish like theses every day and use that plus leftovers to from previous days to make meals.
exactly, as a college student myself I can defo see myself doing this/
especially with a tight budget
I also love sharing easy and quick, and cheap recipes on my own UA-cam channel, and I would love to get more into meal prepping so this is definitely so insightful and helpful.
Just remember its each dish is under $20. Therefore $20 x 20 dishes = $400 or more total
@@wanglee21it's 80+ for 4 ppl to eat in a week so it's 20 per person for one week's of food
@@wanglee21No, it was $20 per person for the whole lot, not each dish! Although I can understand how you might have got that impression from the title, it could be interpreted either way. But she did explain near the beginning that it was £80 in total for all of the ingredients.
Latina here -- I enjoy how Asian meals are so healthy, balanced and delicious. I learned to love veggies through recipes from friends and it's a game changer. Absolutely in love.
Yes! I think the versatility and diversity of the food is so similar to Latino cuisine which is why I've learned to love lots of Asian cuisine as I get older
Me encantó la versatilidad, ingredientes que a veces no combinamos o pensamos que no combinan. Me dió muchas buenas ideas para incluir en mi intento de comer más vegetales 😅
I've noticed a lot of Latinos love Korean food. I go to Korean markets in LA and there's a ton of Mexicans who like eating and shopping there.
I did it. I made all the dishes! Admittedly, though. I broke it up into two days. My feet hurt, it was 10 pm and I was tired. Bravo to you!!!!❤
Bravo! Out of curiosity, how much did it cost you and where?
good on you!! :0
@@lamillss I’m in NYC so it cost more than $20 but it saved me so much time during the week and I had delicious lunches!
Amazing!
That’s for sharing! I m planning to try some of the recipes out myself too, hope they’ll turn out alright
What a fantastic introduction-plus-deep-dive for someone like myself, who's only recently discovered their enjoyment of homemade Korean food! Grateful for all the work you and your team did to create this guide - and I know it was a lot.
Thank you Rin 🫶
I cooked 14 of the recipes last sunday, I've been eating it all week, and I can't thank you enough for this video! This is absolutely delicious, and I can't wait to try new recipes next week! I'll definitly be doing the spinach namul, carrot bokkeum, mushroom bokkeum, eggplant jjim, potato jorim, yak gochujang and tofu jorim again next week, they're my favorite! And it's so satisfying to spend literally 2 minutes in the kitchen and having a fresh and different meal every time! Thank you so much
Does it last long in the fridge like a week?
@@dazaiosamu8192The spinach & carrot were not good anymore on the 7th day, everything else was OK for 6 days, when I finished the last of it :)
Are the recipes written down somewhere?? She went so fast with the meatball recipe & did not tell us what was in it or the amounts - also besides the bibimbop at the end, what do you do with the raw egg yolks?😊
@i will do a cooking session now and recreate the veggie-recipes. i was looking for a comment about how long the food will last in the fridge - so thank you
What was the average cost to buy everything? Did you eat it for lunch and dinner each day?
Your humor is cheesy af and I love it. Also, I’m a dad who does ALL the cooking (and kitchen cleaning/maintenance for that matter) for our family of four and I loved your appreciation for your grandma and all the folx who cook for their families.
I found your video because my daughter loves this rhyming book about bibimbap we got from the library and wants to try some. I think we might splurge on dinner out after seeing all your work! You were marvelous friend, great video and homage to g’ma.
Often when I eat Korean food I find there's hidden shrimp pastes and peanut ingredients, I love that this video makes me feel like I can make and enjoy these delicious dishes without dying!
Same. I have a seafood allergy.
Tomorrow is Ramadhan which means I need this banchan (except the pork) for my suhur and iftar. Thank you for being my inspiration to make my meal prep to survive my Ramadhan.
You could use chicken instead of pork, I was not listening and thought it was chicken at first and made it with chicken and it’s nice.
I love how each veggie is treated with upmost respect and allowed to shine instead of being an afterthought. Need to make a trip to hmart after this!
love the wording “ instead of being an afterthought “
@@michaelpark5681 The comment isn't about the video, but about banchan themselves.
They love how veggies are treated with respect in the banchans, not in the video.
@@michaelpark5681you must love this channel. You’ve been showing SO much support for it by commenting!
why do you have to be a d*ck@@michaelpark5681
@@michaelpark5681I think its more a praise of korean food culture than of the video itself. Especially if you live in america, a lot of people have the mentality that vegetables are "that thing you dont like but will eat because you dont want to die" so theyre often an afterthought.
I absolutely love Korean food, especially all the free banchans Korean restaurants give. The crunchy, spicy, and healthy sides are amazing with Korean bbq.
Low key the best part
@@michaelpark5681 I would like to know ONE good reason to "not learn from this channel."
@@michaelpark5681 The only unnecessarily dish is the anchovies one with the nuts maybe, yea. But I've also seen sauteed carrots&mushrooms at korean restaurants. Also other korean youtuber have used them as banchans. Maybe it's not that common but people use/eat them
@@michaelpark5681 buddy I regularly go to a local Korean restaurant and they 100% use carrots as banchan. maybe it's a newer development or something that never happened in the regions you're familiar with, but it's super weird that you're this overconfident about it. different regions and families have different foods, same as any country.
@@michaelpark5681it might not be authentic, but it still can be considered a 반찬.
I still really appreciate that you all filmed and showed detailed recipes of simple but important banchan.
Well done.
She should start a restaurant that serves these banchan
@@michaelpark5681WOW. You're posting one angry and bitter comment after another in a recipe video channel. Are you ok?
I just made a few dishes today! There are 20 dishes… so if you made it all accordingly, $20 bucks per person, it can last you for like five days! So far I’ve just made 4 dishes and it’s super healthy and delicious!!! Thank you Dooby!!!
Love your message at the end. Food isn't just something you eat, it's a labor of love; regardless of how simple or complicated this dish is. I am so grateful to my parents for always making the extra effort to cook a variety of dishes.
I love how you explained every step of the process, including the reason behind it. Will definitely be trying these recipes and rewatching this video many times! thank you :)
I’ve always been super into banchan because I love the idea of endless meals based on combinations. This helps me pick out 3-4 to meal prep for the week (or at least chop up on weekends to cook midweek to keep it fresh). Then just make a simple meat dish like baked chicken and I’ve got a different meal for every day! Thanks!
As an instructional designer, I really appreciated how you organized the videos based on the techniques. Well done. I am so proud of all that you have achieved and achieved (I am Amjumma-ing hard here). My daughter, a college student and I really enjoy all of your content and are sad that we didn't get to visit Mija Seoul. But so excited for what's to come for you. Bravo. 👏
56 yr old grandma came across your channel, had to subscribe - you are natural, have a good spirit, and you're one hell of a funny young lady - yes, girl, even with the profanity 😂😂
Thank you for the recipes. We LOVE Korean food ❤.
This is the 4th month of using your videos to help me meal prep and extend my budget more and my meals still taste sooo tasty. I cannot thank you enough!
as a single person whos trying to incorporate more fiber and vegetables to my meal prep this video is so great. thank you
As a 59-year-old black male from Texas, which probably has nothing to do with my next statement lol.
Thank you for not leaving. Thank you for showing us how to manage a restaurant. Thank you for not giving up.
We love you.
@@michaelpark5681🤡🍑
@@michaelpark5681Good grief. You really are a troll. 🙄🙄🙄
@@michaelpark5681 they lasted nearly a year, that's pretty good imo especially in the restaurant business
@@mysticalmargaret6105hw seems unwell if you ask me. the level of obsession is concerning
I have adhd. My meds lower my appetite, which makes it hard to find the energy to cook, and I get bored of foods very easily if they don’t give me enough sensory stimulation. I honestly think this will be a lifesaver for me, because I can mix and match different things easily and won’t need to spend a bunch of energy cooking a meal, because I can essentially meal prep most of it and have it ready to go in the fridge
Hi @Crunchyhoney fellow ADHD here. Banchan were absolutely a game changer for me. Having a few containers in the refrigerator meant I didn't go into decision fatigue just trying to plan dinner, but being able to mix and match the flavours kept everything interesting!
Omg same! That’s what I‘ve been thinking too! I think its a lot easier to spend one afternoon preparing some banchans and then only cooking rice and maybe some meat or other protein for individual meals, rather than coming up with dishes every day. Idk about you, but for me, its not even the cooking process thats so exhausting. Its deciding what to eat T^T
As someone else who has it too, a good tip is to add any foods that have Tyrosine (Building block for dopamine. Even with the meds, you can't make the dopamine the condition is lacking without eating specific foods) and Tryptophan (Building block for seratonin). Salmon does both. Wild Atlantic (not near Scotland) has the highest quantity of these compounds (of its ala-omega3). Other foods have either tryptophan or tyrosine, but are cheaper thankfully.
I am a mom and with ADD. Let me tell ya, food prep is exhausting but this vid gave me courage! 💪
I was actually captivated the whooooole time and it looks easy to make! I will definitely going to try it! I hope to be more motivated and less distracted while preparing the food because I know it’s going to taste so good!! Lol
Thank you so much! We want more videos like this! 😊
AUDHD REPRESENT!
Just when I wanted to send this video to a fellow spectrum friend i saw your comment haha so, heyyyy!
Thanks! Been coming back to this video over and over again for inspiration. Love your humor sprinkled throughout the video.
I have never been more entertained from a how to cooking youtube than this. I guess it is a script and if so Amazing job, if not, you should do stand up. I love banchan and my mom says she is to old to make it for me so I guess I needed to learn. thx for this.
I loved this video so much. I train new language teachers and I always say: any good teacher (no matter what skill he teaches) knows what he teaches, is well-organised, and has amazing charisma.
This video illustrates that point to perfection. I am bad at cooking, and I usually avoid it at all costs (lots of money wasted on delivery and fast food). But this video was so enjoyable, so fun, that I want to try this.
It has been my new years resolution to learn to cook banchan for two years now - I've always been too intimidated to try and it seemed so difficult and I did not know where to sart. I am so incredibly greatful to you for making this video for us, breaking it all down and explaining everything. I am beyond excited to get started with these...
Yessssss!!! I appreciate how you did a Banchan 101 where you went over different recipes while using the same seasoning ingredients. I am so excited to make these for my family, so thank you! :) I would love to see you make different type of kimchi (quick, different veggies) in particularly white radish water kimchi (I have never tried this variety but it looks so good!).
YESS!! PLEASEEE I LOVE KIMCHI. But was also wondering how can i make it with other veggies and whether i can substitute something for gochugaru, gochujang, etc or not :(
I just want to thank you for posting this- I've been looking for a way to get more veggies into my diet (as someone who's not all that into salads and is frankly too lazy to spend tons of time cooking vegetables), and I didn't even consider banchan, which is weird, because I love them every time I go out for Korean and have them or have tried making them at home. Definitely buying a bunch of veggies today and spending my afternoon blanching and seasoning them!
Thank you sooo much for this. I have every intention of making some of these to pair up with my "basic healthy dinners" because it gets so boring. And you even have the recipes in the description??? sending a tearful virtual hug of happiness lolol
I'm a 42 year old South Asian mom of 4 and I'm doing this next week. Thank you for showing us the process end-to-end. We all love Korean food and this will be a fun experiment at home!
Thanks for not only showing us the Recepies, but teach us also how and why.
I think I have a better understanding and will be better in cooking it myself with your explanations.
Thank you ^^
I was always overwhelmed with a lot of Korean recipes, and this video is so nicely structured that I finally tried. The bean sprouts are amazing. I just had a happy dance. This will help me to incorporate more veggies in my diet.
You are such a dork and I love it. But I also love that it’s not just entertaining, but very informative and educational. Honestly I’m Korean who grew up eating Korean food, but I didn’t understand the differences between different banchans, and making it seemed overwhelming. The way you organized banchan by cooking type blew my mind and made it so easy to understand, and even attempt. Well done!
I made a plant based alternative of the Yak Gochujang with seitan and it was soooo tasty, I could eat it with rice every single day
I watched to learn new recipes and I learned new vocabulary.
In France we say coffee spoon instead of tea spoon, and soup spoon instead of table spoon.
Same in portuguese, I think it's a thing in romantic languages in general
Cool! That's so fun!
She's definitely not using real table or tea spoons, just a random kitchen spoon and if it's half-full she calls it a teaspoon. I actually really appreciate that, it conveys that precision isn't needed for these recipes. (But I imagine that if she didn't say table/tea spoon, she'd get a million comments asking for more precise measurements.)
I loved watching this video. It reminded me of Alton Brown's "Good Eats", a mix of food science, history, and humor!
Thank you for this video. My daughter was watching and was gettig hungry just watching. I subscribed after watching. I cook a lot and seeing this is right up our alley. I had to runnout to an event but I made 7 of these today. The salmon, avocado, green onion, spinach, sprouts, cabbage and egg yolks. I'll do more tomorrow. Thanks for the ending were you gave praise to your grandmother. I finished the rest to day. I made the beef gojujang, anchovies, carrots, ... well everything but the potatoes. I am so tired but my table looked amazing and my kids were happy.
I paused at 2:27 because i want to list my favorite banchan off the top of my head:
1) Numbe One on my list is the macaroni salad! It is sweet and savory and so bomb digs, i want it in a big bowl as an entree 😆. I want an entire gallon of tupperware of korean macaroni salad 😌 (it tastes like my mom's macaroni salad, and she's ilokana/filipina).
2) radish kimchi tied with green onion kimchi are a necessary for me.
3) umeboshi (pickled plum) -- i know this is japanese, but i have it routinely as part of my banchan.
4) pickled garlic in soy sauce is a healthy option high on the list!
5) mung bean sprouts! My (filipino) dad loves to cook this filipino/ilokano dish called "balatong" which is mung bean soup with local spinach or ampalaya leaves. But i remember my mom (may she rest in peace) used to add mung bean sprouts in my dad's balatong ... Anyway, i love mung bean sprouts as a banchan too!
6) i love fiddlehead ferns ONLY when fresh as a banchan. I dont like the smell after you leave it cooked in the fridge.
7) cabbage kimchi if course!
8) Lotus root or local Spinach, i can do without.
EDIT: now because i am indigenous ilokano and pangasinan/filipino, we have always had a "banchan" as follow:
1) yellow ripe mango, tomatoe, onions, vinegar, sugar, salt, soy sauce - typical "common" salad
2) arorosep salad
3) piclkled green papaya or "atsara"
4) fermented salted shrimp or "bagoong" (usually fried in lots of garlic and oil FOR PRESERVATION as a "banchan"), usually
5) fermented anchovy/inasin may also be considered a banchan, but i am not into it.
6) green baby mango and salt (more a snack for Filipino kids) -- but tbh what i would consider as a "banchan" and that i really love to eat is "aam ka achar" which is a fermented side dish made of BABY GREEN mangos pickled in oil and spice (originally "Indian"/South Asian).
7) pickled bitter watermelon in vinegar and salt (anoth ilokano/filipino dish /"banchan").
55 y.o Korean born that know very little about how to cook banchan. I watch other popular videos but maybe confident enough to try cooking 1 or 2 here and there if i can get the ingredients. I know most of these dishes and have all the ingredients for most of them. Thank you beautiful young lady! I always loved eating just rice and banchan…well, plus kim and kimchi (when I could get it). Thanks❤
This video seems like such an amazing resource of cookign knowledge! You were one of the creators who inspired me the most when I first started cooking when i was 16, and I hold your recipes in high regard 😊
I've been coming the same stuff over and over again since I started university and I feel like a video such a this one is exactly what I needed to spice up my regular dishes. Thank you so much for everything you taught me and so many others❤
Amazing! Just made 80% of your recipes and I was also in the kitchen all day, but hopefully it’ll be worth it because now we have food for all week! ❤️☺️ Thank you!!! Keep the recipes coming! Always wanted to make banchan and am SO thrilled with how everything came out!🎉
hi! did you just buy all her ingredients like dwoenjang and gochugaru? i feel like they wont be the same store bought
I did buy gochujang, but not any doenjang since I already miso paste so used that instead. I found the nappa cabbage recipe with the miso to still be quite delicious!
@@Sakuratea0101 do you have a favorite brand?
Thanks for including a variety of vegan/veg options! Love these simple, healthy “supporting dishes” 💚🌱🥢🥢🥢
I love how economical you are with not only food ingredients but also time. Those are the little things you learn in a food service industry and they are so helpful for home cooking too!! Especially if you're not a fan of cooking or cleaning.
Never seen your videos, 2 mins in I'm hooked 😂 good stuff
I love this style of video and eating- I’m disabled so I can’t cook every day and I have someone who comes for a few hours each week to help prep meals etc- I’m definitely going to make some of these- because it gets really boring eating the same dish each night for dinner lol
And because there were so many options, ven if I don’t like/can’t eat some of them- there are still plenty that I CAN cook and eat!🥰
The whole process it took but the ending made me happy to see you guys all together enjoying the meal 🫶🏼
The vibes of this video were fantastic. So fun, funny, educational, goofy, and chill. I love how it feels like you weren't stressed at all in this video. Like you got 8 good hours of sleep, just got back from a vacation and are just making a video about something you love.
The content itself is also fantastic. Accessible how to recipes that are authentically Korean but from someone who intimately knows what's hard/easy to find in the West. All while giving some little cultural background insights on the banchan. I genuinely think you could just make this into a series. Not necessarily the money part but just you showing us how to make all the Korean basics. Maybe engagement-wise the short form content performs better but this long form, take your time, no quick trendy edits style of video is my jam. Excited for the day you do a video like this but for say Korean fried chicken and all the seasonings and sauces.
Cooking has been my favourite hobby since forever, but life maded me stop cooking at all. But seeing this video maded me realise how much I miss cooking. Thank you so much 🤍
Боже, какая вы очаровательная! Я обязательно что-нибудь приготовлю! Спасибо за рецепты!
the production value!!! the knowledge drops. the shady comments. food science. cute chef. sassy apron. i loved everything about this and made sure not to gate keep. 😍
the scene with mom leaning in. rofl "be the opposite of an asian parent" cut over to the asian parent 🤣 The comedy is golden. replayed so moments like " wait what?! she really just said that!!"
I feel like im taking a gourmet cooking class from a chef that is real and genuine. Love this so much.
More like this, please!
I like the way you classify them. It makes them easier to understand
mmm "taste of the hand".. touches eyes after.....cries..it still tastes good though! 😜 Thank you ( & your mom!)!
Honestly - genuinely appreciate how you take doing the dishes into consideration. It's my most hated chore, aside from folding laundry, and a roadblock for cooking.
I’ve been really into Korean culture lately. Korean cuisine, k-beauty, Korean fashion.
I love anything Korean 😬🤍🤍
thanks man appreciate u appreciating our culture- means a lot :)
Korean beauty is what lead me to wanting to try Korean food and resulting me on this video 😂
As she said, culture with a K !
@@Doobydobapplease never lose the k-sass either
I love when you do this types of videos! i’m a student from norway, but I take a lot of inspiration from different asian cuisines in my cooking. And i’m definitely going to try some of these dishes!😊🙌🏻
just made nine of these for a week for me, so excited. they’re all super tasty!!! i adjusted spice levels here and there but good god it’s good :D
Bravo!!! By far the best banchan video I’ve seen to date. I love how you broke them down by method of preparation. I’m sure you could do a whole series like this that covers the countless banchan dishes out there… maybe you could do a video making some more luxurious banchan dishes for those of us who live to eat. 😋🤤
Microwave steaming the eggplant is LIFE-CHANGING. I've been trying to figure out how to consistently get the restaurant-style smooth soft eggplant texture without deep frying and without it turning into a waterlogged mess. Cooktop steaming was always super uneven.
Microwave is a GREAT tip and works every time. 😃
how do you fit so much confidence in one person, amazing
This was a thing of beauty. So much information expertly conveyed and fun to watch. You could rival any tv chef who all have a team of 50 behind them. Bravo Dooby and whomever is supporting you.
i learned a lot about korean cuisine & excited to try out these banchan recipes!! thank youu so much & really appreciate you for all the effort, thought, and love you put in every videos that you make, especially this one!
Today I am trying your recipes for the blanched spinach and sprouts as well as braised potato and steamed eggplant. I want to try so many more of your recipes, though! I appreciate how well you broke everything down for us to follow!
Turkish girlie here! I adore asian kitchen, korean especially. I made kimchi for last 3 years and had is all year long! I tried different banchan recepies along the way, but now I wanna do it like this! Will do this on weekend and have delicious meals through the week! Thank you ❤
Dooby, thank you so much for this 'shortcut'. Hehehe
I've been preparing my younger sister 'bento' since last year, she's taking master's degree and always pack food to save money. This really help me a lot. Will try to add my Indonesia food twist to it.
There are so many meal prep PREP but what really hook me with yours since covid years ago is ... the editing skill and your humor to top of it. I wish to watch you for a very, very, very long time. In Indonesia, we have 'Ria SW', she's just as good as you. Really original and having fun doing this youtube stuff.
Mama Dooby thank you so much for giving birth to Dooby. May you live a loving, joyful life.
I love to cook for my family; it's actually my way to show them every single day how much I love and care for them, and OMG, thank you so much for your videos. We love Korean food and Asian food in general, and it's actually very simple to make and full of flavor and texture.
I love your videos so much 🥰
Kisses from Portugal!!
😘😘
Amazing! I must admit, that I did not know a lot of these banchans despite growing up in a Korean household. I have learned so much and will definitely try them out. Thank you so much for this great cookint show!
What banchans were your favourites that you would recommend? :)
OKAY BEAUTIFUL 🎉❤ THANK YOU Thank you, I made all the dishes yesterday. Today we had a couple and it’s just how my grandmother made it. My fridge is full the total price I paid was $40USD. Made enough for five people for two weeks. It means a lot, the time you put into this video. I feel at home. I cried many times, my body is not used to standing for over seven hours but it was worth it. Love you and keep fighting.
Perfect. Neat. Organised. Well-balanced as it should be.
ingredient prep>>>> meal prep and this video captures this very essence through Korean BANCHAN..so guudd..so versatile..so affordable..so easy..eye popiin phytonutrients
nothing can beat Korean Banchan. Japanese Bento. Indian Thali..and any dish that looks like a mini buffet..love from INDIA 🥰🤩🤤..also thank you for explaining why you are doing what you are doing like blanching, shocking, oxidation, caramelization, etc.
i was literally just re-watching your last meal prep. i'm so happy that you uploaded a new one :))
OMFGOD! Banchan. My favorite is the bean sprout.
you're my favorite bean sprout
@@Doobydobap and your my fav bean sprout
Came for the recipe, stayed for the profanity 😂
😂😂
Same!! And the recipes 😋
You are literally an angel for this! I really appreciated how you worked in the education while cooking. Thank you!!
Bestest Video ever. Its like my go to guide now. I am noob when coming to korean cuisine but you made it so easy for the dummies like me to cook. I have made so far 4 banchans from this and its amazing and it had saved me lot of time in the week. Thank you for effort please continue with such simple recipes. Thanks a lot. I have shared this link with all my friends as well
This is just, one of the best videos i've ever seen on youtube!
I live alone and what I miss most from home are banchans 😢 im gonna be making these. Ty!! ❤
The only thing misleading is using US currency in South Korea with South Korean prices and ingredients, unless you live fairly close to an H-Mart or something in the US, I don't know if this is doable for everyone.
Most if not all of this is easy with regular markets and Amazon lol
My family and I love Korean food. Thank you so much for making this video. We love learning the names of all the delicious dishes and the techniques on how to make them. You make it all look so easy; I love how at the end of the video you acknowledge all the time, effort and love that goes into good home cooking.
I like watching cooking channels and learning how to make different foods from around the world. I must say that nobody is as enjoyable to watch as this lady is. She is so funny and real as she teaches her lessons of the day...
Doobs gnna pack the ultimate school lunches 🫡
youre so inspiring dooby,,,ive watched and rewatched literally almost all your videos 📸 keep going 💓 especially when i eat haha ❤ you're an inspo for me to be making art consistently while being a student 🎨
🥺🫶cutiepie thank u
the dedication to this video ❤
Just made dubu-jorim, following your recipe, it's the first time I cook Korean food and it is absolutely delicious! Thank you 🥰
I made the 20 banchans today for my next week, and follow all your recipes they are so good. Really its a game changer for me now. ❤
dooby is so creative and talented omg i just love your video
the minced garlic trick is rocking my WORLD right now
"dont be so vanilla" was just the threatening motivation i needed in life. thank you, Korean mommie.
you’re welcome. korean love 101
I really resonated with your story. I was a very picky eater growing up too and didn’t appreciate how delicious my mom’s cooking was. This video brought back memories of some of my favourite banchans. Thank you 🖤
Absolutely fantastic video. This was a tremendous amount of work from preppings to cooking to filming and editing. Hats off! For an Eastern European person who just Korean cuisine this is a perfect recipes. I normally have all ingredients at home, so it should be to do these recipe myself. Thank you! xx
That 🥑 looks so yummy
Stuffed mushrooms with a side of eggplant. Looks do good.
I’m gonna try as many as I can. :)
Did she just flip me off? 00:01:03
I believe it makes them "prince oyster mushrooms"
The best chef. Hilarious and extremely knowledgable. Thanks for your vids. Super helpful.
Im german and my Korean friend taught me how to make quite a lot Korean recipes, now I am completely obsessed and make it all the time :D I will definitely try your recipes, love that they are so vegetarian/vegan :)
amazing video
so much food
so different
so nutritious
explained so well
just thank you so much really🔥🔥🔥
How long do these keep in the fridge? I’m defs making some this week!
mommy dooby has posted gotta try all these things out now!
mama feeds
Hi from New England! I made the gochujang customers, the braised mushrooms, microwave steamed eggs with green onions, sesame shredded carrots, and the marinated egg yolks. (US hens aren't vaccinated like most countries, so I got certified humane eggs because I trust them more.) Next I'll try the cabbage. Thanks for the clear directions and putting the recipes uptop.
There are so many banchan that can be made vegan. No need for animal products. You're a wonderful cook, and I got a lot of new ideas for banchan from this video!