Bibimbap Sauce (Cho-gochujang)

When I go to restaurants I normally eat bibimbap plain. That is, when you order bibimbap, they often serve it with a thick red sauce on the side known as “cho-gochujang (or “chojang” for short). It’s a condiment made with gochujang (Korean red chili paste) that is slightly sweet, slightly spicy (or very spicy depending … Read more

Potato Starch Noodle Stir Fry (Japchae)

Jap chae with beef

One of my favorite sides to order at a restaurant. I’m happily surprised at how easy it is to make at home. The recipe for Japchae takes your standard stir fry dish, adds flavored tare, and adds potato starch noodles. Potato starch noodles are, by default, gluten free! But like all packaged noodles, be sure … Read more

Soybean Sprouts side dish (Kongnamul Muchim)

spicy and non-spicy soybean sprouts

Outside of kimchi, soybean sprouts are my FAVORITE of the side dishes. Salty, crunchy, and savory from the sesame oil in its seasoning sauce, I find these incredibly addictive when part of a banchan set. Soybean sprouts have a different texture to mung bean sprouts (which is more commonly found in stores). They are crunchier … Read more

Garlic Eggplant Side Dish (Gaji-namul)

eggplant side dish

This is an incredibly easy-to-make Korean side dish that takes minimal effort. I actually learned how to make this dish through another food blogger, Maangchi, who is an AMAZING source of Korean dishes and cooking techniques. Many of her recipes convert easily to a gluten-free lifestyle. This recipe is already a fairly easy one to … Read more