29/05/2026
Made a baby-sized batch of this experimental banchan specially for card day. I’ve tweaked the classic soy-bean marinated banchan for longer shelf life (raw sprouts, omitted sesame oil) and was nervous and eventually pleasantly surprised by how well it goes together.
To thin the aged Doenjang which coats the sprouts & garlic, I added in a splash of our now-bubbly housemade Cheonju (clear wine from the top of a makgeolli), bit of pure honey and then generous amounts of hand-roasted sesame seeds.
This way of making banchan is completely not sustainable 🤭🤭🤭 but this feeds my soul. Come try it before capitalism and sanity wins.
Tasting notes: earthy, savoury, dramatic juxtaposition of crunchy garlic/al dente spicy sprouts with a mature earthy marinate.
