Banchan pizza: A second life for side dishes
|Banchan pizza with sauteed carrots, cilantro kimchi and bulgogi ground beef (photo by Jeff Quackenbush)|
While fretting about my bounty of banchan, I was insipred to repurpose those leftovers as pizza toppings. In my fridge, I spied sauteed carrots, cilantro 김치 kimchi and 불고기 bulgogi-style ground beef from some prior culinary creations.
I smothered a fresh-made buy-and-bake cheese pizza with leftover banchan, cooked the pie according to its directions and had a delicious meal.
Frankly, most any vegetable banchan bound for a bowl of bibimbap — such as spinach, mushroom, bean sprouts, kimchi — would find a place on pizza. (I don’t think canned corn counts as banchan or, frankly, as a topping.)
To me, it’s better to bury banchan in one’s stomach aboard pizza than in a food-waste bag, garbage disposal or landfill.