This spicy, sweet and fishy banchan is practically a condiment. It is great to top over your breakfast fried eggs, inside a grilled cheese sandwich, with rice and kimchi, and perfect as a side dish to accompany a grilled pork chop for dinner. Because it is simmered in soy, fish sauce, and sugar, it’ll keep for at least two weeks in your fridge.
Sunny Lee is a New York City-based chef, who dabbles with making her own plate ware for her #banchanoftheday. She is a young grandma, who finds raw pleasure in feeding you until your eyes roll back and you fall out of your chair. And then she’s going to make you eat more.