Korean cuisine is more than just a main dish; it’s a celebration of flavors brought alive through a variety of side dishes. In this guide, we’ll dive into the essentials of Korean side dishes, including the iconic kimchi and an array of banchan (small side dishes) that accompany meals. Get ready to learn about these delicious staples and how they can elevate your dining experience!
Korean cuisine is a delightful mix of flavors and textures, and at the heart of it are the side dishes known as banchan. These small plates complement the main meal and offer a variety of tastes. Kimchi, perhaps the most famous of these dishes, is a staple that brings a spicy and tangy kick to any meal.
In this guide, we’ll explore the world of Korean side dishes, from the iconic kimchi to lesser-known delights. Each banchan has its own unique flavor profile, often made with fresh vegetables, fermented ingredients, and a blend of spices. Whether you’re dining at a restaurant or trying your hand at cooking at home, understanding these dishes will enhance your experience.
Ready to whip up some delicious banchan? Here’s a simple recipe for making your own kimchi!
Ingredients
- 1 medium napa cabbage
- 1/4 cup sea salt
- 4 cups water
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 2 tablespoons sugar
- 1/4 cup fish sauce
- 1/4 cup Korean red pepper flakes (gochugaru)
- 1 carrot, julienned
- 4 green onions, chopped
Instructions
- Prepare the Cabbage: Cut the napa cabbage into quarters and remove the core. Chop the cabbage into bite-sized pieces. In a large bowl, dissolve the sea salt in water and soak the cabbage for 2 hours, turning occasionally.
- Make the Paste: In a separate bowl, mix together the ginger, garlic, sugar, fish sauce, and gochugaru to form a paste.
- Combine: Drain the cabbage and rinse it under cold water. Squeeze out excess water and return it to the bowl. Add the paste, carrot, and green onions, mixing well to coat everything evenly.
- Ferment: Pack the mixture into a clean jar, pressing down to remove air bubbles. Leave some space at the top for expansion. Seal the jar and let it sit at room temperature for 1-2 days, then refrigerate.
- Enjoy: Your homemade kimchi is ready to enjoy! It can be eaten right away or allowed to ferment longer for a stronger flavor.
What Is Banchan?
Banchan refers to the small side dishes served alongside a main meal in Korean cuisine. These dishes are not just an afterthought; they play a crucial role in the dining experience. Each banchan is designed to complement the main dish, adding layers of flavor and texture to the meal.
Typically, you’ll find a variety of banchan on the table, ranging from spicy kimchi to savory pickled vegetables. These dishes are meant to be shared and enjoyed together, encouraging a communal dining atmosphere. The variety can change from meal to meal, showcasing seasonal ingredients and regional specialties.
One of the most popular banchan is, of course, kimchi. This fermented vegetable dish is a staple in Korean households and comes in many forms. Other common banchan include seasoned spinach, pickled radishes, and tofu. Each dish adds its unique taste, making every meal a delightful experience.
If you want to try making your own banchan at home, here’s a simple recipe for a classic Korean side dish: Spicy Cucumber Salad.
Ingredients
- 2 medium cucumbers
- 1 tablespoon salt
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
Instructions
- Prepare the Cucumbers: Slice the cucumbers into thin rounds. Place them in a bowl and sprinkle with salt. Let them sit for about 15 minutes to draw out excess moisture.
- Make the Dressing: In a separate bowl, combine gochugaru, sugar, soy sauce, rice vinegar, minced garlic, and sesame oil. Mix well until the sugar dissolves.
- Combine: After 15 minutes, rinse the cucumbers under cold water and drain. Add the cucumbers to the dressing and mix until well coated.
- Garnish: Sprinkle sesame seeds on top before serving. You can chill it in the refrigerator for about 30 minutes for extra flavor.
The Role Of Side Dishes In Korean Meals
Korean meals are known for their variety, and side dishes play a big role in that. These small plates, known as banchan, accompany the main dish and add layers of flavor and texture. They can range from spicy kimchi to savory pancakes, each bringing something unique to the table.
Side dishes are not just extras; they are essential to the dining experience. They encourage sharing and conversation, making meals more communal. Each banchan is often made with fresh ingredients, showcasing seasonal produce and traditional flavors.
Kimchi, perhaps the most famous banchan, is fermented vegetables that add a tangy kick to any meal. Other popular side dishes include pickled radishes, seasoned spinach, and tofu. These dishes complement the main course, balancing flavors and enhancing the overall meal.
When enjoying a Korean meal, don’t hesitate to mix and match the side dishes with your main dish. This playful approach allows you to experience the full spectrum of flavors that Korean cuisine offers.
Ingredients
- 1 medium napa cabbage
- 1/4 cup sea salt
- 4 cups water
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon sugar
- 3 tablespoons Korean red pepper flakes (gochugaru)
- 1 tablespoon fish sauce
- 1 carrot, julienned
- 2 green onions, chopped
Instructions
- Prepare the Cabbage: Cut the napa cabbage into quarters and remove the core. In a large bowl, dissolve the sea salt in water. Submerge the cabbage in the saltwater and let it sit for 2 hours, turning occasionally.
- Make the Paste: In a separate bowl, mix ginger, garlic, sugar, gochugaru, and fish sauce to form a paste.
- Combine: After 2 hours, rinse the cabbage under cold water to remove excess salt. Squeeze out the water and combine the cabbage with the paste, carrots, and green onions.
- Ferment: Pack the mixture into a clean jar, pressing down to remove air bubbles. Leave some space at the top for fermentation. Let it sit at room temperature for 1-2 days, then refrigerate.
- Serve: Enjoy your homemade kimchi as a side dish with rice or any main course!
Types Of Common Korean Side Dishes
Korean cuisine is known for its variety of side dishes, or banchan, that accompany meals. These dishes are not just tasty; they add color and texture to the dining experience. Kimchi is perhaps the most famous, made from fermented vegetables, usually napa cabbage and radishes, seasoned with chili pepper, garlic, and ginger. It’s a staple in every Korean household and varies greatly by region.
Other popular banchan include pickled vegetables, such as danmuji (pickled radish) and oi muchim (spicy cucumber salad). These dishes provide a refreshing contrast to heavier main courses. You might also find seasoned greens like namul, which are lightly sautéed or seasoned vegetables, offering a healthy and flavorful option.
Protein-based sides like jeon (savory pancakes) and various types of fish or meat dishes are also common. Each banchan is typically served in small portions, allowing diners to sample a little bit of everything. This communal style of eating makes Korean meals feel warm and inviting.
Ingredients
- 1 medium napa cabbage
- 1/4 cup sea salt
- 4 cups water
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 1 tablespoon sugar
- 1/4 cup Korean red pepper flakes (gochugaru)
- 1 tablespoon fish sauce
- 1 carrot, julienned
- 2 green onions, chopped
Instructions
- Prepare the Cabbage: Cut the napa cabbage into quarters and remove the core. In a large bowl, dissolve sea salt in water and soak the cabbage for 2 hours, turning occasionally.
- Make the Paste: In a separate bowl, mix ginger, garlic, sugar, gochugaru, and fish sauce to create a paste.
- Rinse and Drain: After soaking, rinse the cabbage under cold water to remove excess salt. Drain well.
- Mix: In a large bowl, combine the cabbage, carrot, green onions, and the paste. Mix thoroughly, using your hands to ensure even coating.
- Ferment: Pack the mixture into a clean jar, pressing down to remove air bubbles. Leave at room temperature for 1-2 days, then refrigerate. Enjoy your homemade kimchi!
Kimchi (Fermented Vegetables)
Kimchi is a staple in Korean cuisine, known for its bold flavors and health benefits. This fermented vegetable dish typically features napa cabbage and radishes, seasoned with a mix of spices, garlic, and ginger. The fermentation process not only enhances the taste but also boosts the nutritional value, making it a great addition to any meal.
Making kimchi at home can be a fun and rewarding experience. You can customize the spice level and ingredients to suit your taste. It pairs well with rice, meats, or even on its own as a snack. Plus, it’s packed with probiotics, which are great for gut health!
Ingredients
- 1 large napa cabbage
- 1 cup sea salt
- 4 cups water
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 2 tablespoons sugar
- 1/2 cup Korean red pepper flakes (gochugaru)
- 1 tablespoon fish sauce (optional)
- 1 cup sliced radishes
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Prepare the Cabbage: Cut the napa cabbage into quarters and remove the core. Dissolve the sea salt in water and soak the cabbage for 2 hours, turning occasionally.
- Make the Paste: In a bowl, mix ginger, garlic, sugar, gochugaru, and fish sauce until it forms a paste.
- Combine Ingredients: Rinse the cabbage under cold water to remove excess salt. Drain and mix with the paste, radishes, and green onions until well coated.
- Pack the Kimchi: Place the mixture into a clean jar, pressing down to remove air bubbles. Leave some space at the top for fermentation.
- Ferment: Seal the jar and let it sit at room temperature for 1-2 days, then transfer to the fridge. Enjoy your kimchi within a few weeks for the best flavor!
Namul (Seasoned Vegetables)
Namul is a delightful part of Korean cuisine, showcasing a variety of seasoned vegetables. These dishes are not only colorful but also packed with flavor and nutrition. Each type of namul has its own unique taste, often enhanced by simple seasonings like sesame oil, garlic, and soy sauce. They serve as a perfect complement to rice and other main dishes.
Common vegetables used in namul include spinach, bean sprouts, and radishes. The preparation is straightforward, usually involving blanching or sautéing the vegetables before seasoning them. This method preserves the natural flavors while adding a touch of umami.
Namul can be served warm or cold, making it a versatile side dish for any meal. It’s also a great way to incorporate more greens into your diet. Whether you’re enjoying a traditional Korean meal or just looking for a healthy side, namul is a fantastic choice.
Ingredients
- 2 cups spinach
- 1 cup bean sprouts
- 1 cup daikon radish, julienned
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds
- Salt to taste
Instructions
- Prepare the Vegetables: Blanch the spinach and bean sprouts in boiling water for about 2-3 minutes. Drain and rinse under cold water to stop the cooking process.
- Season the Spinach: In a bowl, combine the blanched spinach with 1 tablespoon of sesame oil, soy sauce, minced garlic, and a pinch of salt. Mix well and set aside.
- Season the Bean Sprouts: In another bowl, toss the blanched bean sprouts with the remaining sesame oil, a pinch of salt, and half of the sesame seeds.
- Prepare the Daikon: For the julienned daikon radish, simply toss it with a little salt and let it sit for 10 minutes. Rinse and drain before serving.
- Serve: Arrange the seasoned vegetables on a plate, sprinkle with the remaining sesame seeds, and enjoy!
Jorim (Braised Dishes)
Jorim refers to a variety of braised dishes in Korean cuisine. These dishes often feature vegetables, tofu, or meat, cooked slowly in a flavorful sauce. The result is a comforting and savory dish that pairs perfectly with rice.
One popular type of jorim is braised tofu, which absorbs the rich flavors of the sauce. Ingredients like soy sauce, garlic, and sesame oil come together to create a deliciously sticky glaze. You can also find jorim made with vegetables like potatoes, carrots, and eggplant, making it a versatile option for any meal.
To make a simple braised tofu jorim, you’ll need the following ingredients:
Ingredients
- 1 block of firm tofu, sliced
- 1 cup of soy sauce
- 2 tablespoons of sesame oil
- 3 cloves of garlic, minced
- 1 tablespoon of sugar
- 1 teaspoon of sesame seeds
- 2 green onions, chopped
- 1 cup of water
Instructions
- Prepare the Tofu: Press the tofu to remove excess moisture. Slice it into thick pieces.
- Make the Sauce: In a pan, combine soy sauce, sesame oil, minced garlic, sugar, and water. Bring to a simmer.
- Braise the Tofu: Add the tofu slices to the pan. Let them cook for about 10-15 minutes, turning occasionally, until they absorb the sauce.
- Finish Up: Sprinkle sesame seeds and chopped green onions on top before serving.
- Serve: Enjoy your jorim with steamed rice and other banchan for a complete meal!
Jeon (Korean Pancakes)
Jeon, or Korean pancakes, are a delightful addition to any meal. These pancakes are crispy on the outside and soft on the inside, making them a favorite among many. They can be made with various ingredients, including vegetables, seafood, or even meat. Each bite is packed with flavor, and they are often served with a simple dipping sauce that enhances their taste.
Making Jeon at home is quite simple. You can customize the fillings to suit your taste. Whether you prefer scallions, zucchini, or shrimp, the options are endless. The key is to get that perfect golden color and crispy texture.
Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 1/2 teaspoon salt
- 1 cup chopped vegetables (like zucchini, carrots, or scallions)
- 1/2 cup cooked shrimp or other protein (optional)
- Vegetable oil for frying
Instructions
- Mix the Batter: In a bowl, combine flour, water, and salt. Stir until smooth.
- Add Fillings: Fold in the chopped vegetables and shrimp if using.
- Heat the Pan: In a non-stick skillet, heat a tablespoon of vegetable oil over medium heat.
- Cook the Pancakes: Pour a ladle of batter into the pan, spreading it out into a circle. Cook for about 3-4 minutes on each side until golden brown.
- Serve: Remove from the pan and serve hot with a dipping sauce made of soy sauce and vinegar.
Pickled Items (Jangajji)
Pickled items, or jangajji, are a staple in Korean cuisine. They add a burst of flavor and crunch to any meal. These pickles come in various forms, often made from vegetables like radishes, cucumbers, and green onions. Each type has its unique taste, making them a delightful addition to your table.
Making jangajji at home is quite simple. You can customize the flavors to suit your taste. The basic process involves soaking the vegetables in a mixture of vinegar, soy sauce, and spices. This not only preserves the veggies but also infuses them with a tangy kick.
Here’s a quick recipe for making a classic pickled radish, a popular choice among jangajji:
Ingredients
- 2 cups radishes, sliced
- 1 cup water
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1 tablespoon salt
- 1 tablespoon soy sauce
- 1 teaspoon chili flakes (optional)
Instructions
- Prepare the Brine: In a saucepan, combine water, rice vinegar, sugar, salt, and soy sauce. Heat over medium until the sugar dissolves. Remove from heat and let it cool.
- Pack the Radishes: Place the sliced radishes in a clean jar. If you like some heat, sprinkle the chili flakes over the radishes.
- Add the Brine: Pour the cooled brine over the radishes, ensuring they are fully submerged. Seal the jar tightly.
- Refrigerate: Let the jar sit in the refrigerator for at least 24 hours before enjoying. The flavors will deepen over time.
Pan-Fried Tofu Or Fish
Pan-fried tofu or fish is a staple in Korean cuisine, often served as a side dish. This dish is simple yet satisfying, making it a favorite for many. The crispy exterior of the tofu or fish pairs perfectly with the soft texture inside, creating a delightful contrast. It’s typically garnished with green onions and sesame seeds, adding a fresh touch.
This dish is not just about taste; it’s also about balance. Tofu is a great source of protein and is often used in vegetarian meals. On the other hand, fish provides healthy omega-3 fatty acids, making both options nutritious. Whether you choose tofu or fish, you can’t go wrong!
To enjoy this dish, serve it alongside some classic banchan like kimchi or pickled vegetables. The combination of flavors will elevate your meal and give you a true taste of Korean dining.
Ingredients
- 1 block of firm tofu or 2 fillets of fish (like mackerel or salmon)
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- Prepare the Tofu or Fish: If using tofu, press it to remove excess moisture and cut it into slices. If using fish, season it with salt and pepper.
- Heat the Oil: In a non-stick skillet, heat vegetable oil over medium heat.
- Cook the Tofu or Fish: Add the tofu or fish to the skillet. Cook for about 4-5 minutes on each side until golden brown and crispy.
- Add Flavor: Drizzle sesame oil over the cooked tofu or fish. Sprinkle with chopped green onions and sesame seeds.
- Serve: Plate the dish and enjoy it with your favorite banchan!
Gyeran-Mari (Rolled Omelette)
Gyeran-Mari is a delightful Korean rolled omelette that adds a touch of elegance to any meal. This dish is not just about looks; it’s packed with flavor and is quite simple to make. The omelette is typically filled with ingredients like vegetables or meat, rolled up, and sliced into beautiful rounds. It’s a popular banchan, or side dish, that you’ll often find on Korean dining tables.
Making Gyeran-Mari at home is a fun experience. You can customize the fillings to suit your taste. Whether you prefer it with just green onions or want to add some carrots and bell peppers, the choice is yours. This dish is perfect for breakfast, lunch, or as a snack!
Ingredients
- 4 large eggs
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped bell pepper (optional)
- 1 tablespoon vegetable oil
Instructions
- In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir in the chopped green onions and bell pepper if using.
- Heat a non-stick skillet over medium heat and add the vegetable oil.
- Pour a thin layer of the egg mixture into the skillet, tilting to spread it evenly.
- Cook for about 1-2 minutes until the edges start to set.
- Using a spatula, gently roll the omelette from one side to the other.
- Push the rolled omelette to one side of the skillet and pour in more egg mixture, repeating the process until all the mixture is used.
- Once cooked, remove from the skillet and let it cool slightly before slicing into rounds.
- Serve warm or at room temperature with a dipping sauce if desired.
Regional & Seasonal Variations
Korean side dishes, or banchan, showcase a variety of flavors and ingredients that change with the seasons and regions. Each area of Korea has its own specialties, influenced by local produce and traditions. For example, in the coastal regions, you might find more seafood-based banchan, while inland areas often highlight vegetables and grains.
Seasonal variations also play a big role. In spring, fresh greens and herbs are abundant, leading to lighter, fresher dishes. Summer brings a bounty of cucumbers and radishes, perfect for refreshing salads. As autumn arrives, root vegetables and hearty ingredients take center stage, creating warm and comforting side dishes. Winter, on the other hand, often features fermented foods like kimchi, which are essential for preserving nutrients during the colder months.
This diversity makes banchan an exciting part of Korean cuisine. Each meal can offer a unique experience, reflecting the time of year and the region’s culinary heritage.
Ingredients
- 1 medium napa cabbage
- 1/4 cup sea salt
- 4 cups water
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 2 tablespoons Korean red pepper flakes (gochugaru)
- 1 tablespoon sugar
- 2 tablespoons fish sauce
- 1/4 cup chopped green onions
Instructions
- Prepare the Cabbage: Cut the napa cabbage into quarters and remove the core. Rinse the cabbage and soak it in a saltwater solution (4 cups of water and 1/4 cup of sea salt) for 2 hours, turning occasionally.
- Make the Paste: In a bowl, mix the ginger, garlic, gochugaru, sugar, and fish sauce to form a paste.
- Rinse and Drain: After soaking, rinse the cabbage under cold water to remove excess salt. Drain well.
- Combine: Spread the paste between the cabbage leaves, ensuring even coverage. Add the chopped green onions and mix well.
- Ferment: Place the cabbage in a clean jar, pressing down to remove air bubbles. Seal and let it ferment at room temperature for 1-2 days, then store in the refrigerator.
How Banchan Is Served And Refilled
Banchan is a delightful part of Korean dining. These small side dishes are served alongside the main meal, adding variety and flavor. When you sit down at a Korean table, you’ll often see an array of colorful bowls filled with different banchan. Each dish is meant to complement the main course, creating a balanced meal.
Refilling banchan is a common practice in Korean restaurants. If you finish a dish, don’t hesitate to ask for more! The servers are usually happy to refill your favorites. This keeps the dining experience lively and ensures you can enjoy a variety of tastes throughout your meal.
Each banchan has its own unique flavor and texture. From spicy kimchi to savory pickled vegetables, there’s something for everyone. It’s a great way to try new flavors without committing to a full dish. Plus, sharing these small plates with friends and family makes for a fun dining experience.
Ingredients
- 1 medium napa cabbage, cut into quarters
- 1/4 cup sea salt
- 4 cups water
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 2 tablespoons sugar
- 1/4 cup fish sauce
- 2 tablespoons Korean red pepper flakes (gochugaru)
- 1 carrot, julienned
- 2 green onions, chopped
Instructions
- Prepare the Cabbage: Dissolve sea salt in water and soak the cabbage for 2 hours. Rinse and drain well.
- Make the Paste: In a bowl, mix ginger, garlic, sugar, fish sauce, and gochugaru until well combined.
- Combine Ingredients: Add the drained cabbage, carrot, and green onions to the paste. Mix thoroughly, ensuring the cabbage is coated.
- Ferment: Pack the mixture into a clean jar, pressing down to remove air bubbles. Leave at room temperature for 1-2 days, then refrigerate.
- Serve: Enjoy your homemade kimchi as a banchan alongside rice and other dishes!
Banchan Etiquette: Do’S And Don’Ts
Banchan are those delightful side dishes that accompany your main meal in Korean cuisine. They add variety and flavor to your dining experience. When enjoying banchan, there are some important etiquette rules to keep in mind to show respect for the food and your dining companions.
First off, always share the banchan with everyone at the table. It’s customary to take a small portion from the shared dishes. Use the serving utensils provided, and avoid using your personal chopsticks. This keeps everything hygienic and respectful.
Another key point is to try a little bit of everything. Banchan is meant to be enjoyed in small bites, so don’t hesitate to sample all the different flavors. However, don’t take too much at once. It’s polite to leave some for others to enjoy.
When you’re finished with a dish, it’s good practice to place the empty bowl back on the table, rather than stacking it with other dishes. This shows appreciation for the meal. Lastly, if you’re at a restaurant, don’t hesitate to ask for refills on your favorite banchan. It’s common and welcomed!
Ingredients
- 1 cup napa cabbage, chopped
- 1/4 cup Korean red pepper flakes (gochugaru)
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 green onion, chopped
- 1 tablespoon sesame seeds
Instructions
- Prepare the Cabbage: In a large bowl, mix the chopped napa cabbage with salt. Let it sit for about 1-2 hours until it wilts. Rinse and drain well.
- Make the Paste: In a separate bowl, combine gochugaru, fish sauce, sugar, garlic, and ginger. Mix until it forms a paste.
- Combine: Add the wilted cabbage to the paste and mix thoroughly. Make sure all the cabbage is coated well.
- Add Green Onion: Stir in the chopped green onion and sesame seeds.
- Ferment: Transfer the mixture to a clean jar. Press it down to remove air pockets and seal it. Let it ferment at room temperature for 1-2 days, then store it in the fridge.
Where To Try Or Buy Authentic Banchan
Banchan is a delightful part of Korean meals, featuring a variety of small side dishes that complement the main course. These dishes can range from spicy kimchi to savory pickled vegetables, and they add a burst of flavor to any meal. If you’re looking to experience authentic banchan, there are plenty of places to try or buy them.
Local Korean restaurants often serve banchan as part of their dining experience. Many places will offer a selection of these dishes for free with your meal. It’s a great way to sample different flavors and textures. Don’t hesitate to ask your server for recommendations on what to try!
For those who prefer to enjoy banchan at home, you can find them in Korean grocery stores. Many of these stores sell pre-packaged banchan that are ready to eat. You can also find ingredients to make your own at home. Fresh vegetables, spices, and sauces are usually available, making it easy to whip up your favorites.
If you’re feeling adventurous, why not try making your own banchan? Here’s a simple recipe for making a classic Korean side dish: Spicy Radish Salad.
Ingredients
- 2 cups Korean radish (mu), julienned
- 1 tablespoon salt
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 tablespoon sesame seeds
Instructions
- Prepare the Radish: In a bowl, toss the julienned radish with salt. Let it sit for about 10 minutes to draw out moisture.
- Make the Dressing: In another bowl, mix gochugaru, sugar, rice vinegar, sesame oil, and minced garlic.
- Combine: After the radish has released some moisture, rinse it under cold water and drain well. Add the radish to the dressing and mix thoroughly.
- Finish: Sprinkle sesame seeds on top and serve immediately or refrigerate for an hour to let the flavors meld.
Easy Banchan You Can Make At Home
Banchan are the delightful side dishes that accompany Korean meals. They add variety and flavor to your dining experience. Making banchan at home is easier than you might think. You can whip up a few simple dishes that will impress your family and friends.
One popular banchan is pickled radish, known as danmuji. It’s crunchy, slightly sweet, and tangy. Another favorite is seasoned spinach, or sigeumchi namul, which is nutritious and easy to prepare. You can also try making spicy cucumber salad, or oi muchim, for a refreshing kick.
These dishes not only complement your main courses but also provide a burst of color to your table. Plus, they are perfect for meal prep, as many banchan can be stored in the fridge for several days.
Ingredients
- 2 cups spinach
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds
- 1 medium cucumber
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon vinegar
- 1 tablespoon sugar
- Salt to taste
Instructions
- Prepare the Spinach: Blanch the spinach in boiling water for about 30 seconds. Drain and rinse under cold water. Squeeze out excess water and chop.
- Season the Spinach: In a bowl, mix the chopped spinach with sesame oil, soy sauce, minced garlic, sesame seeds, and a pinch of salt. Set aside.
- Make the Cucumber Salad: Slice the cucumber thinly. In a separate bowl, combine gochugaru, vinegar, sugar, and salt. Add the cucumber slices and toss to coat.
- Serve: Arrange the seasoned spinach and cucumber salad in small bowls. Enjoy your homemade banchan with rice or your favorite Korean dishes!