Banchan Tide Over

By Ratha Tep Posted March 12, 2007

Until the Union Square Greenmarket starts heaving with binfuls of vegetables, F&W's assistant photo editor Lisa Kim and I are going to hold off on our long-awaited Banchan (side dish) Fest, where we're planning on devoting an entire weekend day to preparing traditional Korean specialties like buchu kimchi (pickled chives), her favorite, following her mom's recipes. Until then, I'm going to continue what I've been doing all winter—trek to Woorijip on Manhattan's W. 32nd Street, a delightful Korean deli with all sorts of banchan like crunchy cucumber kimchi prepared whole and crispy and sautéed dried anchovies, marked with the dates they were packaged

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