Charim
한 日
Side dishes

Side dishes Recipes

636 recipes. Page 17 of 27

Everyday Korean side dish recipes

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Side dishes
Korean Bamboo Shoot Pickle
Kimchi Medium

Korean Bamboo Shoot Pickle

Bamboo shoots have a tight, dense grain that drinks in the soy, vinegar and sugar brine slowly yet stays crisp, and by the third day of chilling the seasoning reaches the center. A bay leaf and whole peppercorns give the plain soy pickle a quiet spice note; the bay leaf comes out as soon as the brine boils so it does not take over. Raw shoots carry a bitterness the brine cannot hide. Next to fatty pork belly or galbi, the sharp, salty pieces cut the richness between bites.

Prep 25min Cook 20min 4 servings
Korean Rolled Omelette (Layered Vegetable Egg Roll)
Side dishes Easy

Korean Rolled Omelette (Layered Vegetable Egg Roll)

Slice this Korean omelette roll and you get yellow rings flecked with carrot and scallion, built from thin sheets of egg rolled up one over another, which leaves the layers soft. It sits in lunchboxes and on the everyday rice table, and a splash of milk keeps it tender even after it cools. Most failures come from the pan: too hot and the outside browns, too cool and the layers refuse to stick together.

⚡ 20-Minute Recipes 🏠 Everyday
Prep 10min Cook 8min 2 servings
Korean Steamed Perilla Leaves
Steamed Easy

Korean Steamed Perilla Leaves

Perilla leaves, brushed thinly with soy and chili seasoning and stacked, braise gently into soft, dark green sheets that still peel apart one at a time. Draped over a spoonful of rice, each leaf brings its strong herbal aroma and the salty sauce together in one bite. Leftover rinsing water is what usually goes wrong, since it dilutes the seasoning and leaves the stack bland. Alternating the stem direction as the leaves are stacked evens out the thickness on both sides. Spooning the liquid from the bottom over the top midway lets every layer take on salt, and a day in the fridge evens it out further.

Prep 15min Cook 12min 2 servings
Korean Fermented Kale Kimchi
Kimchi Medium

Korean Fermented Kale Kimchi

Kale's strong green smell mellows as it ferments while the leaves keep a firm bite, giving a kimchi that chews more than napa cabbage kimchi does. Julienned radish adds crunch, and soup soy sauce, rather than fish sauce, supplies the salty depth. Pear puree, or apple puree in its place, wraps the chili heat in fruit sweetness and balances the slightly bitter finish of the kale. It tastes best from the day after making, once the seasoning has settled into the leaves overnight.

Prep 30min Cook 5min 4 servings
Korean Zucchini Namul (Sesame-Dressed Bibimbap Topping)
Stir-fry Easy

Korean Zucchini Namul (Sesame-Dressed Bibimbap Topping)

Cut into thin julienne rather than half-moons, the zucchini mixes evenly through rice when this namul goes into bibimbap. The decisive step is squeezing the salted strands hard with both hands; water left behind makes the stir-fry soggy and the bibimbap wet. With only salt, garlic and sesame oil, the pale green color stays bright, and it works warm or cooled.

⚡ 20-Minute Recipes 🏠 Everyday
Prep 10min Cook 10min 4 servings
Korean Steamed Pacific Saury
Steamed Medium

Korean Steamed Pacific Saury

Oily Pacific saury can braise for a good twenty minutes in a spicy soy broth and still come out moist. Laying the fish in a single layer over thick radish slices, and pouring water in around the edge rather than over the top, keeps the soft flesh in whole pieces. Skimming the foam when it first boils keeps the sauce clean, and spooning the liquid over the fish midway seasons the exposed top. The liquid is cooked down until only a shallow layer remains, which coats both the fish and the radish. Whatever sauce is left gets spooned onto rice.

Prep 20min Cook 30min 2 servings
Traditional Kimjang Cabbage Kimchi
Kimchi Hard

Traditional Kimjang Cabbage Kimchi

Built for kimjang, the big winter kimchi-making session, this recipe works through 10 kg of salted napa cabbage at once. The radish strips are tossed with the chili flakes first and turn red before the fish sauce, salted shrimp and garlic join them, which keeps the seasoning a clean, even color. Mustard greens and water dropwort cut into the seasoning give it a clean, slightly bitter aroma. Fresh oysters are optional and make the kimchi taste cooler and brighter, but because they also sour it faster, they go only into the containers that will be opened first. After one to two days at room temperature, the kimchi moves to the fridge and keeps its flavor for two to three weeks.

Prep 60min Cook 60min 4 servings
Haemul Jang (Korean Soy-Marinated Seafood Platter)
Side dishes Hard

Haemul Jang (Korean Soy-Marinated Seafood Platter)

Shrimp with a springy bite and soft-flaking salmon are marinated in separate containers of seasoned soy, then brought together on one plate so the two textures alternate. The soy is cut with water infused with apple, radish, garlic, and scallion, and its sweetness comes from pear-flavored soda and mirin rather than sugar. Both seafoods are bought for raw eating, and soy that has touched raw seafood is never reused for a new batch.

🏠 Everyday
Prep 1480min Cook 30min 1 batch
Korean Soy Pickled Perilla Leaves
Kimchi Easy

Korean Soy Pickled Perilla Leaves

Most soy pickles take their brine boiling hot, but in this recipe the boiled brine cools completely before it touches the perilla leaves, which would otherwise blacken and go limp. Sliced garlic and a cheongyang chile are tucked between the leaves raw rather than simmered in the brine, which keeps their bite sharp against the herbal perilla. From day three, a single leaf wrapped around a spoonful of rice is the usual way to eat it. It stays in the fridge, and this mix is not meant to be kept beyond a month.

Prep 20min Cook 10min 4 servings
Korean Braised Potatoes with Shishito Peppers
Steamed Easy

Korean Braised Potatoes with Shishito Peppers

The potatoes finish with a sweet-salty soy glaze clinging to the outside and a floury interior. Because their wrinkled skins catch the sauce quickly, the shishito peppers wait until the potatoes are about halfway done and still keep a bit of crunch. The heat is mild enough for children, and once the glaze sets the dish holds its flavor at room temperature in a lunchbox.

🍱 Lunchbox 🧒 Snacks for Kids
Prep 15min Cook 25min 2 servings
Korean Perilla Leaf Kimchi
Kimchi Easy

Korean Perilla Leaf Kimchi

No fermentation is needed: the soy-based seasoning is brushed between the leaves and the kimchi is ready to eat the same day. Sesame oil softens the sharp, herbal edge of perilla, and the chili flakes stay light enough that the green of the leaves still shows. On day one the brightly seasoned top leaves are the ones to eat, while the wilted leaves underneath soak up more after half a day. Two to three refrigerated days let the seasoning reach into every leaf, ready to wrap warm rice or grilled meat.

Prep 25min Cook 5min 4 servings
Korean Braised Quail Eggs and Shishito Peppers
Steamed Easy

Korean Braised Quail Eggs and Shishito Peppers

Rolled around in a soy, sugar and mirin braise, the small quail eggs brown evenly and take on salt almost to the yolk. Added once the liquid has reduced by about half, the shishito peppers soften without bursting and keep their green, slightly grassy taste. A couple of toothpick holes in each pepper let the sauce inside and keep the skins from splitting. The braise should end with a little syrupy liquid still in the pot rather than a dry pan, giving each egg a shiny coat. Refrigerated, it keeps for three to four days as a ready side dish.

🏠 Everyday 🍱 Lunchbox
Prep 12min Cook 20min 4 servings
Korean Braised Squid with Shishito Peppers
Steamed Medium

Korean Braised Squid with Shishito Peppers

Squid and shishito peppers end up coated in a spicy glaze of soy sauce, gochujang and gochugaru, with just enough sauce left in the pan to spoon over rice. The squid gets only a short, hot reduction, since it turns rubbery the longer it simmers; once the edges curl and turn white, it is nearly there. Residual heat keeps cooking it, which is the reason to stir in the sesame oil off the heat and plate right away.

Prep 18min Cook 17min 2 servings