WHAT’S GOOD FOOD HONOLULU | THE PIG AND THE LADY PT. 1
Banchan (from Korean: 반찬; 飯饌; banchan [pan.tɕʰan]) is a collective name for small side dishes in Korean cuisine.
The first time I saw Kristene Moon a.k.a. “Banchan” was in the back kitchen of The Pig and the Lady. She was kneading an enormous boulder of dough, on the tip toes of her kitchen clogs trying to get as much leverage over the counter as possible to push the dough into submission. All I could think was: “who is she??”
Banchan is much like the dishes she’s nicknamed after; you never know what you’re going to get but you’re always happy when you see her coming. She’s full of energy and extremely passionate about her cooking, approaching everything with her mantra of, “I COMMIT!”, an exclamation that comes in handy when she and the rest of the team are in the weeds during dinner service.
Banchan's mother is from Seoul and her father is from Busan, they were disappointed when she informed them she wanted to become a chef. Their attitude changed when her name started popping up in newspaper articles—and when they saw how happy cooking made her.
As a child, Banchan was driven by curiosity and an insatiable appetite. During family outings, she remembers leaving her parents side to seek out the source of good-smelling food floating in the air. Once she located the source, she’d ask the cook, “what’s that?” hoping the cook would offer her a taste, which they often did. At home, too, she was always surrounded by delicious food. Her parents are both skilled cooks who would prepare Korean dishes for Banchan every day; she learned to master the art of making kimchee and other Korean staples at a young age. Her favorite recipe, kimcheejeon, is one she learned from her father.
Kimcheejeon is a thin pancake filled with kimchee and green onions and fried till crispy. It’s as delicious as it is simple. The crispy edges of the pancake give you that satisfying crunch you seek in any pan-fried food and the fermented and spicy kimchee adds layers of flavor making it the perfect bite of food. Use Banchan’s recipe as a starting point and feel free to add anything to the batter before you fry it. In our case, we use Hirabara Farm’s green garlic.
The Pig and the Lady
83 N. King St Honolulu, HI 96817