Banchan Story

Happy Friday! If you’re in the city this weekend, come check out ‘An Encounter with Korean Traditional Buddhist Culture’ at David Rubenstein Atrium at Lincoln Center! People from the Cultural Corps of Korean Buddhism are here setting up so that we can explore and experience it first hand by sampling temple food, making lotus flowers, and watching the Pilgrimage to Three Jewel Temples and panoramic views of traditional temples on screen and photography exhibition. And yes, Jeongkwan sunim who appeared on Chef’s Table on Netflix is here to lead some sampling sessions and Baru Gongyang (ritual of formal monastic meal) workshop. We’re here – Yes, me included 🤗 – from 10am to 7pm on Saturday and Sunday (8/27-28). Stop by and find your calm for a few minutes.
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If you want to take a deeper dive, sign up for the one day Templestay program (free) on Sunday (8/28) at Wonkaksa Temple (transportation provided from Manhattan) and the Popup Lunch ($120) by a team from , a Michelin-starred specialty temple food restaurant in Seoul, at Oiji Mi on Monday, 8/29. Limited spots available for both events.
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Visit https://kbcw.us/ for full program schedules and registration.
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Photos are from the Discover Your Korea event at Grand Central and gala dinner earlier this week. I tried to pick the relevant ones but the setup this weekend will be more focused yet extensive for the Korean Buddhist culture theme.
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Have a great weekend & Hope to see many of you soon!
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#뉴욕 #사찰음식 #한국전통불교와의만남

I’m probably one of the last few to go through a 7-day quarantine required for those who fly to Korea. Luckily I was able to self-quarantine at home with every meal prepared by my mom. My mom’s familiar cooking felt so new and refreshing this time and my appreciation level was on another level. Simple, delicious, and nutritious - It’s almost a little too clean that I felt like I was put on a detox program 😅
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1) air-fried hair tail fish, soft tofu stew and young radish kimchi
2) breakfast is same everyday with potato and ginseng & bell flower root tea.
3) creamy kabocha soup with rice balls and pickled Napa cabbage. My mom blends the whole kabocha - orange flesh and green skin, hence the color
4) abalone porridge #전복죽 with aged radish kimchi #알타리무김치
5) mugwort soup #쑥국 and kimchi pancake #김치전. Lucky to be here during this soft, young mugwort season. Haven’t had this soup in years!
6) bibimbap #비빔밥 with mugwort soup. A home-version bibimbap based on what my mom had on hand - radish, dried radish leaves, carrot, squash, king oyster mushrooms, and burdock root.
7) cabbage wrap set #양배추쌈 with aged Napa cabbage kimchi, spicy seasoning sauce and ssamjang. Plus soybean stew made with homemade doenjang #된장찌개
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#집밥그램 #집밥최고

My first trip to Korea since Covid! I almost cried when I got this for my in-flight meal. How I’ve missed you! 😍

Watch this reel by banchanstory on Instagram Jumbo • Magic Moods

Excited to host an online class with again! This time, we’ll cook #비빔밥 together. From organizing multiple ingredients for efficient cooking, properly cooking the ingredients and plating bibimbap, I’ll share my tips in real time so that you can always make a beautiful and delicious bowl of Korean bibimbap with your own personal touch any time of the year! Use “BIBIMBAP” for 15% off. Link in bio.
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Happy Lunar New Year! 🎉🐯
Hope you’re celebrating the day with a bowl of Tteokguk, Korean rice cake soup aka New Year Day soup.
There are so many versions of this soup, and I’d been making it the way I knew how for so long. This year, I decided to revisit the old recipe to see if I can make updates and, even to my surprise, I do like the tofu garnish I made with the same seasoning as beef (soy sauce, sesame ok, garlic and ginger). It’s easier to cook as well, so I’ll be sticking with the tofu garnish for a while for my usual weeknight tteokguk.
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So, this is the real new year and I get a fresh start of 2022, right? 😉
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#새해복많이받으세요

Happy Friday!
I’ve been off from the Instagram universe for so long. What started out as a little break became more of a long pause as I was enjoying and struggling through my real life.
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Like many of you, I've had a tough year or so as the coronavirus pandemic forced me to close my little niche business of catering and in-person classes I so loved. But it also gave me a chance to reimagine my path for the future.
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Those of you who really know me know that I have a major sweet tooth. I always have something sweet everyday. While I didn’t mention the catering side of my business here, I created and baked all the sweets for my catered events. My journey of learning about Korean temple cuisine in the last few years was more than just cooking vegetables in different ways. The message of respecting the ingredients as a part of the universe really resonated with me. Getting through the past year and a half only made it clearer how important that message is in real life. With all the skills, interests, and passions I have, I decided to create a business that serves a bigger purpose. And I am proud and excited to tell you about the launch of For Us Cookies
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With this new online cookie shop, my hope is that all of us can take a step forward in caring for the environment, the animals, and our own health. My amazingly scrumptious, vegan and gluten-free cookies are made with sustainably sourced, better ingredients and are sent in compostable/recyclable packaging. A portion of each sale is donated to environmental sustainability as shown on the website (foruscookies.com).
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I hope you join me for a new journey of growing this cookie shop! I also hope that you give my cookies a try regardless of if you follow a vegan or gluten-free diet. They are delicious and they are truly better cookies for a better planet.
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🍪

Thank you all for joining me at the Christopher Kimball’s Milk Street live streaming class last week! It was really exciting to cook with live audience and share my love for scallion pancakes (and all kinds of savory vegetable pancakes). It felt very intimate to share my cooking right in my own kitchen, but at the same time felt the excitement from so many of you (all 400+ of you watching live and recorded!) with chat comments that were flying by on the screen throughout the session. I finally had a chance to go over the recording and read through the comments, and I can’t thank you enough for your enthusiasm and kindness throughout the session.💕
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Here are some screen captures of me trying to get used to the camera setup and channeling my Korean scallion fairy godmother during the class.😉
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#파전 #해물파전

Hope some of you had Korean scallion pancakes today! Scallion pancakes and rice brew makgeolli together are considered as rainy day food in Korea. If you’re interested in learning how to make crispy scallion pancakes, and more importantly, see the key elements pointed out as they happen in the cooking process, join me this Thursday April 1st @ Christopher Kimball’s Milk Street Cooking Class series. We’ll make a couple of variations as we build flavors from the base recipe. My goal is that after this class, you feel comfortable to make different savory pancakes as seasons change or whatever you find in the fridge changes.😉
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Class Registration --> https://bit.ly/31u2b5g
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#파전 #해물파전

Cook with me in the comfort of your home this coming Thursday!

Cooking at Home with Shin Kim: Korean Vegetarian Cooking Join Shin Kim for a class that celebrates Korea's long history of vegetable-forward cooking.

Sweet and Sour Cauliflower💕
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I found this photo of colorful from last summer and it made me smile. This is a Korean vegetarian version of Chinese sweet and sour pork which is served with the sauce on the side in Korea. Koreans have an ongoing banter about if the sauce should be poured over or if it should be kept separate for dipping. I think this photo also reflects my indecisiveness about the sauce positioning when I was taking it for my cookbook. One thing for sure is that the deep-fried batter coating stays crispy throughout either way. And yes, even for soft, moist cauliflower or the usual pork or beef.
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집에서 가끔 해먹는 탕수육이니만큼 깔맞춤 채소들로 정성껏 준비하게되죠. 자연의 화려한 색을 다듬고 먹으면서 내내 마음도 같이 환하게 밝아집니다. (몸은 무거워집니다...) 지난 여름 요리책 사진에 부먹찍먹을 표현할수있을까 고민하다 찍어본 사진이예요. 책에는 못실렸지만 그날의 제 결정장애 순간을 보는것같아 볼때마다 웃음이 나는 사진입니다.
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#컬리플라워 #탕수육 #집밥메뉴 #집밥일기

I had the most extensive zoom cooking class to date this weekend. What started out as, how about some simple kimchi? turned out to be a 3-hour session making 2 versions of Napa cabbage kimchi, cubed radish kimchi, perilla kimchi, plus the traditional pork spread for the day of kimchi making 😂
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I miss sharing a meal with the dishes we make in class 🥺 At least I got to set them up and take some photos. And I’m happy to be well-stocked with kimchi for a while ☺️
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쿠킹클래스는 여럿이 모여 같이 만들고 먹는 맛이 쏠쏠한데... 온라인클래스는 생각했던것보다 신나게 같이 만드는 느낌은 있는데 오순도순 둘러앉아 먹을수있었을때가 그립네요. 그래도 새 김치로 냉장고가 그득한 느낌 왠지 부자가 된 그 느낌 좋아요😄
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#집밥 #김치 #집밥일기

Today can be thought of as just another day in life, but when I take a step back and take a moment, I realize that it’s filled with moments of joy 🥰
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1) So happy to find the black bean sauce I made ahead a while ago and kept frozen for a day like this. My comfort food from childhood #짜장면 is ready by heating up the sauce, boiling the noodles, and topping it with some kimchi.
2) Finally completed my gluten-free and vegan Choco-Choco Cookie recipe for my catering business. And this can be easily shipped!
3) Lovely snowy Central Park with snow from last week topped with snow from yesterday and today.
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태어나서 지금까지 짜장면을 몇그릇이나 먹었을까요? 근데 전 아직도 짜장면 먹는날은 기분이 좋아집니다.😊 예전에 만들어 소분해 얼려놓은 짜장면 소스가 세상 반갑더라구요. 짜장면도 먹고 완전 맘에드는 초코칩쿠키 레시피도 완성하고 눈오는 날 하얀 공원도 걷고 행복을 꾹꾹 눌러담은 금요일을 보내며 주말을 맞이합니다💕
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#소소한행복 #국수사랑 #집밥 #냉장고파먹기 #집밥일기

Enjoy these little tofu pockets filled with glass noodles and vegetables! Perfect for a make-ahead project to eat as a side with rice, or drop them into soups and stews right from the freezer.

LUCKY POUCHES | 유부주머니 YUBU JUMEONI Sound ON for instructions to follow along!Recipe Adapted from My Cookbook Korean Vegetarian Cooking: Authentic Flavors in Simple Steps (http://amzn.to/35eMlN...

Wishing you a happy Lunar New Year of the Ox with a Korean vegetarian spread!
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In celebration of the weekend filled with love and hope, I’m offering 10% off for my upcoming cooking class with Christopher Kimball’s Milk Street on April 1. You can make it a lunar new year gift or a Valentine’s Day gift! The promo link on profile will be valid only through this Sunday 2/14. Plan ahead and cook with me! 🤗 Class details are available from this promo link www.eventbrite.com/e/137825221949/?discount=SHINKIM10
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On the table are (rice cake soup), (glass noodles with vegetables), a mix of one-bite buchu jangtteok (garlic chive pancakes in gochujang batter) and danggeun jeon (carrot pancakes), (napa cabbage kimchi), (cubed radish kimchi), and budock root with soy citrus glaze.
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작년과 다른 느낌의 설이네요.. 모든분들 꼭 건강 사수하시고 정신줄 잡으시고 올해는 세상이 제자리를 찾아가는 한해가 되길 비나이다 비나이다~🙏
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#채식 #한식

Gaeseong Yakgwa #개성약과, aka Moyakgwa #모약과, are traditional Korean cookies made with sesame oil, honey and soju. The laminated dough expands slowly as they’re fried at a low temperature, resulting in crispy layers outside. The inside becomes sticky from soaking in ginger-infused syrup. These cookies layered with time and effort are sent as holiday gifts on Thanksgiving and Lunar New Year and usually associated with colder months. But in the middle of hot summer last year, as I was finalizing the recipe for my cookbook, I was eating them standing in the kitchen as the cookies were still resting to get the syrup dripped off from them. A pine nut on the cookie seems like a minor garnish, but it does elevate the flavor to a different level. As people in Korea are starting their long holiday weekend for Lunar New Year, I’m also starting my mini celebration with the food I love 🥰
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매력만점 모약과! 시간과 노력과 정성이 버무려진 한과의 매력에 점점 빠지고 있어요. 작년 여름 요리책에 넣을 레시피를 테스트하면서 별별과정을 다 거쳤네요… 겉은타고 속은안익거나, 고집있게 납작한 상태를 끝까지 유지하는 반죽등등… 모약과 레시피를 완성하고 나름 뿌듯했습니다. 한여름에 주구장창 튀겨 먹으며 ‘행복하게 먹은 음식은 0 칼로리’라고 기도처럼 주문을 외우던 기억이… 설이 가까워오니 소록소록 떠오르네요.
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#한식디저트 #한과