Welcome back to SeongLu Kitchen—this episode is our official “new start” focusing on food and cozy Korean home cooking. I’m recreating my mother-in-law’s side dishes that she made for me while we were in Korea, and honestly… I’ve missed them so much since coming back to Australia. We’ve also had a lot happening (we moved house, got married in Korea, and just spent a week with Seong’s family here), so it feels extra special to settle in and cook something that tastes like home. In this video, we make two super classic banchan: seasoned soybean sprouts (kongnamul muchim) and stir-fried potatoes (gamja bokkeum). We go step-by-step—blanching the bean sprouts for about 3 minutes, then seasoning with garlic, spring onion, sesame oil, chili flakes, salt (and yes… a little sugar). For the potatoes, we peel and slice thin, soak in water, drain, then season with salt and dashida before frying. The best part is tasting it and realizing it’s so close to my mother-in-law’s version—perfect for breakfast with kimchi jjigae and egg, or as an easy bibimbap base.