Here is another one of my masterful ghetto foodstuff creations; the Pho Rice Burger. You get to have some Vietnamese flavor combined with Japanese food technology here, and that isn’t a bad thing. Most stuff would probably be better with some Japanese food technology, to be honest. This ended up tasting honestly more like Pho than any actual Pho that is available in this country, and that is on one hand, sad, and on the other hand, pretty cool, I guess. I’m not gonna become the next oriental Ferran Adria anytime soon, but the overall flavor definitely says ‘pho’….
Ok, so to reach the next level, you are going to need a lot of stuff. For those of you in Korea, none of this stuff isn’t easy to find here, but guess what? It’s not impossible. Itaewon Foreign Mart are your friends, people. It’s where I purchased most of the stuff for this recipe.
Back in December, I was invited by KBS TV to participate in a Buddhist Temple Cuisine Cooking Class. I learned how to prepare dishes using locally grown produce. The special ingredient was lotus root which has medicinal qualities and adds a floral accent to the dishes. You can see it tonight (Sunday, February 14th) at 8pm on KBS1 TV.
It must be the Korean way of *hinting* the need to marry you off soon. Well regardless of hidden meanings or codes, I’m just happy to be spending an afternoon with my grandmother learning how to make banchan(반찬), side dishes that accompany the main meal.
Today she taught me how to make black bean in soy sauce banchan (콩자반)
Ingredients (it seems that Koreans cook in ratios, so that’s how I’m listing it here)
- Dry black beans (the ratio is 2:2 beans to water)
- Salt (literally a pinch with your fingers)
- Soy sauce (2:2.5 beans to soy sauce)
- Dark brown sugar (2:0.75 beans to sugar)
- Option: Sprinkle sesame seeds to garnish
my first banchan COMPLETE! I’ve asked her to teach me how to make one of my favorites, beef soy sauce reduction (jang jo rhim 장조림), hope to post soon.