Korean chives or ‘buchu’ in Korean are one of my favorite vegetables in the spring time. They are kind of between the European chives and the spring onions in flavor, full of peppery lively aroma with mildly sweet after taste. This simple salad is perfect to accompany any meals to awaken your palate. You can get Korean chives in most Korean and Chinese grocery stores. You can also make delicious and easy pancakes with these chives, which is coming up soon here at Banchan tumblr!
marinated skin-on, bone-in chicken thighs in soy sauce, roasted garlic teriyaki sauce, a dash of sesame oil, grape seed oil, onion powder, kosher salt, pepper, sambal (chili-garlic paste) for 3 hours in the refrigerator. I let it rest for 20 minutes at room temperature. crisped the skin in a cast iron skillet and finished in a 375 degree (Fahrenheit) oven. made a brown sugar and sambal glaze for the chicken, and let it caramelize under the broiler.
side salad with baby spinach, red onions, tomatoes, cranberries and honey-roasted pecans.
Seaweed gets a bad wrap in the U.S. (pun intended), but as more Americans are introducing classic Asian dishes into their home repertoire, its below-sea-level status is slowly on its way up. Get ahead of the emerging trend by choosing between these two delightful dishes - one a warm soup to fight winter weather, the other a cool, quick lunchtime pick-me-up.