Buchu Konggaru Jjim (Steamed Korean Chives with Soybean Flour)
Korean chives tossed with raw soybean flour, steamed until tender and bright green, and served with a simple soy-garlic dressing — a classic 10-minute Korean side dish.
banchan
Saeu Dubu Gyeranjjim (Steamed Shrimp, Tofu, and Egg Custard)
A soft Korean steamed egg custard made with silken tofu, cream, and shrimp, topped with minced spinach and steamed for just 10 minutes.