Side dishes Recipes
624 recipes. Page 5 of 26
Side dishes (banchan) are the heart of Korean dining culture. A typical meal features multiple small plates - seasoned vegetables (namul), braised dishes (jorim), pickled items, and salted seafood. Classics like spinach namul, bean sprout salad, and stir-fried anchovies can be prepared in advance and enjoyed over several days.
Bean Sprout Bulgur Seaweed Salad
Bulgur wheat brings a plump, nutty chew that pairs naturally with briefly blanched bean sprouts, building a hearty Korean grain salad with satisfying texture and substance. The dressing - soy sauce, apple cider vinegar, sesame oil, and minced garlic - mirrors the classic Korean namul seasoning profile exactly, tying grain and vegetable together without anything feeling out of place. Julienned carrot contributes sweetness and color, while thinly sliced scallion sharpens the finish with a mild, lingering onion bite. Roasted seaweed flakes are folded in just before serving to preserve their crunch and the oceanic salinity plays off the earthy grain in a pairing that reads as distinctly Korean. Bean sprouts should be rinsed in cold water immediately after blanching to keep their snap intact.
Chamjuk Namul
Chamjuk namul briefly blanches cedrela shoots and dresses them with soy sauce, garlic, sesame oil, and sesame seeds. Swish 150 g cedrela shoots in cold water to dislodge grit caught between the leaves and stems. Remove yellowed leaves and tough bases, trimming a little more from the thick lower stems so the pieces cook evenly. Bring 800 ml water to a vigorous boil over high heat and dissolve 0.25 teaspoon salt in it. Add all the shoots while the water is still boiling strongly, press them below the surface with chopsticks or tongs, and blanch for exactly 40 seconds. Transfer them immediately to cold water and rinse for 30 seconds to remove residual heat. Gather the cooled shoots in small handfuls and squeeze out the water firmly without crushing the tender tips. In a bowl, combine 1 tablespoon soy sauce, 0.5 teaspoon minced garlic, and 1 teaspoon sesame oil. Add the shoots and loosen any clumped stems with the fingertips while turning them through the seasoning. Arrange them on a plate, rub 1 teaspoon sesame seeds between the fingers, and scatter the seeds over the top. Serve without an extended rest. Keeping both the blanch and cold rinse brief prevents the thin leaves and stems from becoming unnecessarily soft before they are dressed.
Korean Soy Sauce Stir-Fried Mushrooms
This soy mushroom stir-fry uses 150 g king oyster mushrooms and 100 g shiitake mushrooms, with a dry sear before any oil is added. Tear the king oyster mushrooms lengthwise by hand to expose broad fibrous faces, then remove the shiitake stems and slice the caps thinly. Heat a wide pan fully over high heat and spread both mushrooms in one layer. Leave them undisturbed for about 2 minutes so their surface moisture can escape instead of collecting as steam. Once the pan looks drier and the king oyster edges have turned light brown, toss the mushrooms and add 1 tablespoon cooking oil with 1 teaspoon minced garlic. Reduce the heat to medium and stir for only 30 seconds to keep the garlic from burning. Raise the heat again and pour 2 tablespoons soy sauce around the hot rim of the pan. As soon as it sizzles, toss rapidly for 1 to 2 minutes, stopping when the mushrooms are evenly dark and glossy. Turn off the heat before adding 1 tablespoon sesame oil, 15 g sliced green onion, and 1 teaspoon sesame seeds. A single uncrowded layer and a properly dried pan are the two controls that keep the mushrooms firm rather than wet.
Korean Grilled Mackerel (Crispy Skin Salt-Grilled Blue Fish)
Godeungeo-gui is Korea's classic grilled mackerel, prepared by salting the fish for ten minutes to draw out moisture and reduce fishiness, patting the surface completely dry, then pan-frying or grilling over direct heat. Cooking skin-side down first for five to six minutes renders the abundant subcutaneous fat and crisps the skin, while flipping and cooking the flesh side for four to five more minutes keeps the interior moist and flaky. Mackerel's high omega-3 fat content transforms under heat into a deeply savory, naturally rich flavor that requires no marinade beyond salt. A side of freshly grated daikon mixed with soy sauce provides a sharp, peppery counterpoint that clears the palate between bites. Autumn mackerel is considered peak eating, when fat content reaches its highest, and grilled mackerel has long been a centerpiece banchan on everyday Korean tables.
Korean Aralia Shoot Jeon (Spring Herb Shoot Pancake)
Durup-jeon is a seasonal Korean pancake made during the brief spring window when aralia shoots are available, wrapped in a thin coating of flour and egg wash to let the vegetable's bitter-herbal fragrance come through without interruption. The shoots are blanched for thirty seconds in vinegared boiling water to tone down their harshness while preserving the crunch of the stems, then patted thoroughly dry before a light dusting of flour ensures the egg coating clings evenly. Cooking over medium-low heat matters here because the egg browns steadily without scorching, giving time for the heat to reach the interior of each stem and soften it fully. Higher heat browns the outside quickly but leaves the inner stem tough and stringy. Dipping the finished pancakes in cho-ganjang, a mixture of soy sauce and vinegar, sharpens the distinctive wild mountain herb character that defines aralia. Because the shoots appear only in early spring, this pancake marks the season at the table in a way no other dish does.
Korean Soy Braised Chicken Wings
Dak-bong jorim is a Korean braised chicken wingette dish where pieces are slowly reduced in a sweet soy glaze over medium-low heat until the sauce thickens into a glossy coating around each piece. As the liquid reduces, the seasoning concentrates and adheres to the surface, leaving the skin sticky and lacquered from absorbing the sauce while the meat inside turns soft enough to pull cleanly from the bone. Adding ginger and green onion from the start neutralizes the poultry's gaminess and keeps the braising liquid clean. Starting with the lid off at higher heat to bring the sauce to a boil, then reducing the heat and covering the pot, prevents the meat from drying out during the long braise. A large batch keeps well in the refrigerator and reheats without any loss of seasoning, making it a practical banchan to prepare in advance and portion out over several days or pack into a lunch box.
Korean Mushroom Jangajji (Shiitake Oyster Soy Pickle)
Beoseot jangajji is a Korean fermented mushroom side dish produced by briefly blanching shiitake and king oyster mushrooms, then submerging them in a soy sauce, vinegar, and sugar brine that has been brought to a boil and cooled. The shiitake brings a thick, meaty chew that firms further as it absorbs the pickling liquid, while the king oyster stays springy and dense, so a single batch of this jangajji provides two distinct textures from one marinade. Soy sauce supplies a deep umami foundation and vinegar cuts through with its sharp acidity, creating a balance that tastes substantial and complete without any meat or added stock. The ratio of vinegar to soy sauce can be adjusted to preference: more vinegar produces a brighter, more assertive pickle, while reducing it brings out the soy sauce's savory depth. Stored in the refrigerator, beoseot jangajji keeps well for over a week, making it one of the more practical banchan to prepare in advance and draw from throughout the week.
Korean Soybean Sprout Cold Salad
Kongnamul-naengchae is a chilled Korean salad of boiled soybean sprouts and vegetables tossed in mustard dressing - conceptually distinct from regular kongnamul-muchim because it is designed to be served cold. The mustard sauce defines the dish: mustard powder (or tube mustard) mixed with vinegar, sugar, and salt creates a sharp, nose-tingling heat alongside a sweet-sour brightness. Prepared mustard needs five to ten minutes of resting after hydration for the allyl isothiocyanate compound to fully develop its pungency. Julienned cucumber and carrot release moisture, so they should be briefly salted or patted dry to prevent diluting the sauce. Chilling for at least ten minutes before serving maximizes the refreshing effect, and cold temperatures actually sharpen the mustard's bite. This banchan excels as a palate cleanser alongside fatty main dishes like samgyeopsal or bulgogi.
Chamnamul Muchim
Chamnamul muchim briefly blanches chamnamul greens and dresses them with soy sauce, sesame oil, garlic, and sesame seeds. Trim 1 to 2 cm from the tough base of 200 g chamnamul and remove yellowed leaves. Swish the stems and leaves in cold water so soil trapped between them is released. Bring 1 L water to a full boil and dissolve 0.25 teaspoon salt. Add the thicker stems first, press the rest below the surface, and blanch for only 30 seconds to 1 minute. Move the greens into cold water as soon as their color brightens and the stems bend while retaining some firmness. Once cool, press them between both hands to remove moisture without twisting and crushing the tender leaves. Cut the drained greens into 5 cm lengths so stems and leaves can be picked up together. In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 0.5 teaspoon minced garlic. Add the chamnamul and loosen the strands with the fingertips while coating both stems and leaves evenly. Sprinkle with 1 teaspoon sesame seeds and fold once more before serving. Keeping the blanch within 1 minute and pressing instead of twisting preserves the shape of the leaves while preventing the seasoning from becoming watery.
Korean Mushroom Perilla Seed Stir-Fry
Three varieties of mushroom, shiitake, enoki, and oyster, are stir-fried over high heat until their moisture fully evaporates, then dusted with ground perilla seed that releases a surge of nutty fragrance the moment it contacts the hot surface. Each mushroom contributes a distinct texture to a single dish: shiitake offers firm, satisfying chew when torn along the grain; enoki provides delicate, threadlike strands; and oyster adds thick, meaty bites that hold their shape through the heat. The perilla seed powder must be added only in the final minute of cooking because its aromatic oils are volatile: longer exposure turns them acrid rather than nutty, and the window between perfectly toasted and burned is narrow. Soy sauce and a pinch of salt adjust the seasoning without masking the mushrooms, and a finishing drizzle of sesame oil rounds everything off with a gentle, fat-carried richness. At around 90 calories per serving, this side dish works as an everyday component of any meal without adding weight, and the unsaturated fatty acids in perilla seeds add nutritional substance well beyond what a side this light might suggest. Tearing shiitake along its natural grain accelerates moisture release during cooking, and pulling enoki apart by hand before adding it to the pan prevents the strands from clumping.
Korean Spicy Marinated Mackerel Grill
Godeungeo yangnyeom-gui is Korean spicy marinated mackerel, made by coating thick fish pieces in a paste of gochujang, soy sauce, sugar, minced garlic, ginger juice, and sesame oil, resting them for thirty minutes or longer, then grilling over medium heat with repeated turning. The mackerel's subcutaneous fat melts as the fish cooks, feeding the caramelization of the sugars in the marinade and forming a glossy, deep-red crust across the skin and flesh. Ginger juice pulls double duty: it neutralizes the raw fishy odor and introduces a subtle freshness that sits beneath the fermented heat of the gochujang. Because the fat content is high, a strong flame causes the marinade to scorch quickly, so steady medium heat and patient turning are essential for an even char. A wedge of lemon served alongside cuts through the rendered fat and sharpens the overall flavor.
Korean Eggplant Pancakes (Egg-Battered Pan-Fried Eggplant)
Gaji-jeon belongs to the Korean jeon tradition of vegetables dipped in egg wash and pan-fried in oil, a technique integral to ancestral rites and holiday tables. Eggplant is cut into rounds about 7mm thick, thin enough to cook all the way through but thick enough to keep a soft, yielding center. A light dusting of flour before the egg wash is necessary for the batter to adhere and stay intact in the pan. As the egg coating sets into a golden, lacy crust over the heat, the eggplant inside steams in its own moisture until it collapses into a custardy, almost dissolving texture. The appeal of this jeon lies entirely in the contrast between the crisp, faintly eggy exterior and the creamy interior that gives way with almost no resistance. Dipping each piece in a simple soy and vinegar sauce cuts through the richness of the egg crust and highlights the eggplant's subtle sweetness. Korean families commonly fry gaji-jeon alongside hobak-jeon and other vegetable jeon for Chuseok. It can be fried the day before and held at room temperature without the flavor deteriorating significantly.
Korean Dak Ganjang Jorim (Soy Braised Chicken)
Dak ganjang-jorim is chicken thigh braised with potato in a soy sauce glaze enriched with oligosaccharide syrup, garlic, and ginger juice. As the thighs simmer, the soy base works its way between the muscle fibers, leaving the meat deeply seasoned with a glossy brown finish. Potato chunks break down slightly at the edges and soak up the braising liquid, turning starchy and satisfying. A single cheongyang chili added to the pot gives a mild, lingering kick that keeps the sweet-salty profile from becoming one-note. Patting the chicken thighs thoroughly dry before searing them in the pan builds a Maillard-browned surface that adds another layer of savory depth, and removing the lid for the final five minutes lets the sauce reduce into a thick, clingy glaze.
Korean Beoseot Kimchi (Mushroom Kimchi)
Blanching oyster and shiitake mushrooms before mixing them with gochugaru and fish sauce creates a side dish that bypasses the long fermentation usually associated with Korean kimchi. This boiling process removes the sharp raw scent of the mushrooms and softens their structure so the seasoning coats every surface evenly. Tearing the oyster mushrooms by hand along their natural grain allows the spicy and salty sauce to penetrate deeply while maintaining a natural bite. The thick caps of the shiitake mushrooms provide a firm, chewy element that lasts throughout the meal. Using fish sauce introduces a concentrated saltiness and a fermented profile that distinguishes this from basic seasoned vegetables. Fresh garlic chives contribute a clean, grassy aroma that balances the heavier spices. Since it does not require aging, this preparation is ready to eat immediately and reaches its peak flavor on the day it is made. Swapping chives for scallions provides a more delicate scent, and adding king oyster or enoki mushrooms introduces different physical textures. Including finely chopped squid or octopus transforms the dish into a seafood version with flavors from the ocean. Because mushrooms release water and lose their firm texture after a few days in the refrigerator, preparing small batches for immediate consumption ensures the highest quality.
Seaweed Stem and Apple Mustard Salad
Salted seaweed stems are soaked to remove excess brine, then blanched briefly to achieve a firm, slightly chewy bite that defines this Korean salad's texture. Julienned apple adds crisp sweetness that contrasts with the seaweed's oceanic mineral flavor. Thinly sliced onion, soaked to mellow its sting, contributes a subtle sharpness. The dressing mixes Korean mustard paste with vinegar and oligosaccharide syrup - the mustard delivers a sharp nasal heat, while the syrup smooths the vinegar's acidity into something rounder. Tossing the apple with lemon juice first prevents browning, and a three-minute rest after dressing lets the flavors meld without overdressing the delicate stems.
Changnan Jeotgal
Changnan jeotgal uses 600 grams of pollock tripe that is cleaned, salt-cured, seasoned, and matured under refrigeration. Rub the tripe several times in cold water to remove slime and debris, continuing until the water looks clearer and the surface is no longer slippery. Drain it lightly, coat it evenly with 70 grams coarse salt, and keep it in the refrigerator for 30 minutes. Rinse briefly to remove the surface salt, drain in a colander, and press with paper towels until no visible moisture remains. Mix 3 tablespoons Korean chili flakes, 1 tablespoon minced garlic, 1 teaspoon minced ginger, 1 tablespoon fish sauce, and 1 teaspoon sugar. Let this paste stand for 5 minutes before coating the tripe. Once every piece is evenly covered, mix in 1 teaspoon sesame oil. Pack the seasoned tripe tightly into an airtight container and refrigerate it for at least 3 days. Use a clean spoon each time a portion is removed. Separating the washing, drying, salt cure, and paste-resting steps makes the condition of the tripe and seasoning visible before it is packed for cold maturation.
Korean Soy-Glazed Mushroom Stir-Fry
Oyster mushrooms and shiitake are sauteed in melted butter, then finished with a measured pour of soy sauce that reduces into a glossy, caramelized glaze across the surface of each piece. Sliced garlic goes into the butter first and cooks until fragrant, building an aromatic base before the mushrooms are added. Cooking over strong heat is the non-negotiable step: moderate temperatures cause the mushrooms to release moisture and stew in their own liquid rather than sear, losing the slightly crisp exterior that defines the dish. Once the mushrooms are colored and their edges firm up, soy sauce is added and tossed rapidly so it coats every surface and reduces rather than pools. The butter infuses the mushrooms during cooking with a rich, almost nutty undertone, while the soy sauce caramelizes under heat to produce a salty-sweet lacquer. A small knob of additional butter stirred in off the heat gives the sauce a final sheen. With only five ingredients, the dish depends entirely on the interplay between butter depth and soy intensity to deliver flavor well beyond its simplicity. Spooned over steamed rice, it turns a plain bowl into a complete meal.
Korean Grilled Yellow Corvina (Gulbi)
Gulbi-gui is a Korean grilled dried yellow corvina, a traditional side dish made by soaking salt-preserved corvina in rice-rinse water for ten minutes to temper its salinity, patting it dry, scoring the skin, then pan-frying each side for four to five minutes until crisp. The drying process concentrates the fish's protein and umami so intensely that it needs almost no additional seasoning-just the residual salt in the flesh provides enough flavor to carry a full bowl of rice. A drizzle of sesame oil at the end coats the surface with a toasted nutty fragrance, and a scattering of chopped scallion and sesame seeds adds visual contrast along with a mild herbal note. Its compact, chewy texture and bold saltiness make it one of the most efficient banchan dishes, where a single small fish can anchor an entire meal.
Korean Eggplant & Pork Pancake
Thick eggplant slices are topped with seasoned ground pork, coated in Korean pancake batter, dipped in beaten egg, and pan-fried until golden on both sides. As the eggplant absorbs oil over heat, it cooks through to a silky, yielding texture, and the pork filling stays juicy inside the batter crust. Minced garlic and onion season the pork mixture and mask any gaminess, while the egg coating forms a thin, evenly browned exterior. A soy-based dipping sauce sharpens the mild eggplant and savory pork into a balanced bite.
Korean Soy Braised Chicken
Dak-jjim is bone-in chicken braised with potato, carrot, and onion in a sauce of soy sauce, sugar, and garlic. Juices released from the bones meld with the soy seasoning to form a glossy, concentrated gravy, and the vegetables absorb this liquid so they are seasoned all the way through. Sugar tempers the saltiness of the soy into a clear sweet-salty balance that coats every piece. Cooking with the lid on over medium heat first, then removing the lid to reduce the sauce, is what creates the glossy coating that defines a well-made dak-jjim. Served in a hot stone pot at the center of the table, it is one of the most familiar home-cooked dishes in Korean cuisine, well-suited for a shared family meal.
Korean Amaranth Greens Pickles
Bireumnamul jangajji is a soy-vinegar pickle of amaranth greens made by submerging the tender leaves in a boiled brine of soy sauce, vinegar, and sugar with cheongyang chili and garlic. The soft leaves absorb the pickling liquid within a day, taking on a balanced sweet-salty flavor that makes them ready to eat as banchan. Vinegar neutralizes the grassy raw taste of the greens, and the chili and garlic deliver a sharp, spicy finish that builds at the back of the palate. The flavor deepens noticeably from the second day onward, so chilling the jar longer intensifies the pickle. Refrigerated, this keeps well for two to three weeks, making it a practical way to preserve in-season amaranth greens through the summer.
Korean Spicy Radish Salad
Mu-saengchae is a raw Korean radish salad dressed in gochugaru, vinegar, fish sauce, and sugar that sets itself apart from kimchi by skipping fermentation entirely and going straight to the table. The radish is julienned into fine, five-centimeter-long strips because a thinner cut allows the dressing to coat every surface evenly; cutting too thick leaves the raw radish's sharp pungency exposed and untempered. A ten-minute salting with coarse salt is the pivotal step that collapses the cell walls partially, drawing out excess moisture and priming the strips to absorb the dressing rather than dilute it. The finished sauce combines gochugaru, anchovy fish sauce, vinegar, sugar, minced garlic, and sesame oil into a dressing where the fish sauce lays down a concentrated umami backbone over the radish's clean, neutral flavor while the vinegar slows further moisture release to preserve crunchiness across the full serving period. Eaten fresh, the texture is at its maximum snap; left in the refrigerator overnight, the strips soften into a lightly pickled state that is equally good in its own way. Served beside fatty dishes such as samgyeopsal or braised short ribs, mu-saengchae clears and resets the palate between bites of rich meat, and it pairs without friction alongside virtually any protein-centered side.
Changnanjeot Muchim
Changnanjeot muchim drains prepared salted pollock stomach and seasons it again with gochugaru, garlic, scallion, sesame oil, and ground sesame. Place 180 g changnanjeot in a fine strainer over a bowl and leave it for 1 to 2 minutes. Do not press it; allow only the thick excess brine to drip away so the pieces do not become unnecessarily dry. Transfer them to a mixing bowl and separate large clumps with chopsticks, keeping the pieces loose enough for seasoning to reach their folds. Add 1 tablespoon gochugaru first and mix for about 1 minute, stopping when the color is even and no dry pepper remains at the bottom. Add 1 teaspoon minced garlic, 1 tablespoon chopped scallion, and 0.5 teaspoon sugar. Work them through lightly with the fingertips without crushing the pieces. Add 1 teaspoon sesame oil and 1 teaspoon ground sesame last, then toss for only 5 to 10 seconds. Stop as soon as the surfaces look glossy. Cover and chill for at least 10 minutes. Serve small cold portions when the seasoning adheres evenly and no watery liquid has collected underneath. Natural draining and a short final toss preserve both the firm pieces and the concentration of the coating.
Korean Mushroom and Saury Soy Stir-fry
Beoseot kkongchi ganjang bokkeum first stir-fries oyster mushrooms and cabbage, then gently folds in drained canned saury with soy sauce, chili flakes, and sugar. One hundred eighty grams saury flesh is placed in a sieve for 2 to 3 minutes to drain, and any large visible bones are removed. One hundred forty grams oyster mushrooms is torn into pieces of similar thickness, 100 g cabbage is cut into 1 cm strips, and 40 g green onion is sliced. One tablespoon cooking oil is heated over medium before the green onion and 1 teaspoon minced garlic cook for 30 seconds. The mushrooms and cabbage are added and stir-fried over medium-high heat for 2 minutes. Their surfaces first become moist; cooking continues until the bottom of the pan looks dry again. The saury is added with 1.5 tablespoons soy sauce, 0.5 tablespoon chili flakes, and 1 tablespoon sugar. A spatula is used to lift and fold the mixture instead of pressing or stirring the fish into small flakes. After 2 minutes over medium heat, when the seasoning coats the ingredients, 1 teaspoon lemon juice is added and the heat is turned off. Since canned saury is already cooked, adding it only for the final stage warms and seasons it while preserving larger pieces. Removing the vegetable moisture before the sauce goes in also keeps the finished stir-fry from collecting a thin pool of liquid in the pan.
About Side dishes
Great banchan balances seasoning with the natural flavor of each ingredient. Sesame oil, perilla oil, soy sauce, and fermented pastes work together to pack deep flavor into every small serving.