Korean cuisine offers a wide variety of side dishes known as banchan. These small plates add flavor and variety to meals.

Banchan can include vegetables, meats, seafood, and more.

You can easily make many Korean side dishes at home. They often use common ingredients and simple cooking methods.

Adding banchan to your meals is a great way to try new flavors and textures.

1. Kimchi

Kimchi is a staple Korean side dish made from fermented vegetables. It’s tangy, spicy, and full of flavor.

You’ll often find it made with napa cabbage, but other veggies like radishes can be used too.

Kimchi goes well with many foods. Try it with steamed rice for a simple meal. It’s also great with Korean BBQ meats or mixed into fried rice.

The fermentation gives kimchi probiotics that are good for your gut health. It’s low in calories but high in vitamins and minerals.

You can eat kimchi on its own or use it to add zest to other dishes.

2. Japchae

Japchae is a popular Korean side dish you’ll love. It’s made with sweet potato noodles, vegetables, and sometimes meat.

The noodles are clear and chewy, giving the dish a unique texture.

You’ll find colorful veggies like carrots, spinach, and bell peppers in japchae. These add crunch and nutrients.

The dish is seasoned with soy sauce, sesame oil, and garlic for a savory flavor.

Japchae can be served hot or cold. It’s often part of special occasions and holidays.

You can enjoy it as a side dish or mix it with rice for a heartier meal.

Try making japchae at home. It’s a tasty way to add more Korean flavors to your cooking.

3. Banchan

Banchan are small side dishes served with Korean meals. They come in many varieties, often featuring vegetables, seafood, or meat.

You’ll usually find several banchan on the table alongside rice and a main dish. They add flavor, color, and nutrition to your meal.

Popular banchan include kimchi, seasoned spinach, and spicy cucumber salad. Some are served cold, while others are warm.

Many banchan are vegetarian-friendly. They’re typically meant for sharing family-style.

You can mix and match different banchan to create your perfect bite.

4. Namul

Namul is a popular type of Korean side dish. It’s made with seasoned vegetables. You’ll often find namul served alongside main dishes in Korean meals.

Common vegetables used for namul include spinach, bean sprouts, and mushrooms. The veggies are usually blanched or lightly cooked. Then they’re seasoned with ingredients like garlic, sesame oil, and soy sauce.

Sigeumchi namul is a well-known namul made with spinach. It’s easy to make at home. You just blanch spinach briefly and mix it with flavorful seasonings.

The result is a tasty and nutritious side dish.

Namul adds variety and nutrition to Korean meals. You can try making different types to go with your favorite Korean main courses.

5. Pajeon

Pajeon is a tasty Korean pancake made with green onions. You can easily make it at home with simple ingredients.

Mix flour, water, and salt to create a thin batter. Add chopped green onions and other veggies if you like.

Pour the batter into a hot pan with oil. Cook until golden brown on both sides.

The result is a crispy, savory pancake perfect for snacking or as a side dish.

Serve pajeon hot with a dipping sauce made of soy sauce and vinegar. It goes great with rice or as part of a larger Korean meal.

You can also bring it to parties as a crowd-pleasing dish.

6. Bulgogi Reserve

Bulgogi Reserve is a tasty twist on the classic Korean dish. It’s made by cooking bulgogi meat in a special sauce.

The sauce is a mix of soy sauce, sugar, and other flavors.

You can serve this as a side dish with rice. It’s great for adding extra flavor to your meal.

The meat is tender and soaks up the sauce well.

This dish is easy to make ahead of time. You can store it in the fridge and reheat when needed.

It’s perfect for busy days or when you have guests over.

7. Bibimbap Bites

Bibimbap bites offer a fun twist on the classic Korean rice bowl. These small, handheld versions pack all the flavors of traditional bibimbap into bite-sized portions.

You’ll find a mix of rice, veggies, meat, and sauce wrapped in seaweed or lettuce leaves. They make great finger food for parties or a light meal on the go.

Try making bibimbap bites at home with leftover rice and banchan. Mix and match ingredients like seasoned spinach, bean sprouts, and bulgogi beef. Add a dollop of gochujang sauce for extra flavor.

These tasty morsels give you the essence of bibimbap in just a few bites. They’re perfect for introducing friends to Korean cuisine or enjoying as a snack.

8. Tteokbokki Delight

Tteokbokki is a popular Korean street food that can also be a great side dish. It’s made with chewy rice cakes in a spicy, sweet red sauce.

You can add ingredients like fish cakes, boiled eggs, or vegetables to make it more filling.

For a seafood twist, try adding shrimp, squid, or mussels.

To balance the spiciness, pair tteokbokki with milder sides like cucumber salad or Korean-style steamed vegetables. You can also serve it with crispy Korean fried chicken or savory scallion pancakes for contrast.

For a complete meal, enjoy tteokbokki with other Korean favorites like kimchi, kimbap, or japchae noodles.

9. Garlic Chive Pancakes

Garlic chive pancakes, or buchujeon, are a tasty Korean side dish. They’re crispy, savory, and easy to make.

To prepare buchujeon, mix flour, cornstarch, and seasonings with cold water. Add chopped garlic chives and onions to the batter.

Heat oil in a pan over medium heat. Pour the batter and spread it into a thin round shape. Cook for 2-3 minutes until golden brown.

Serve these pancakes hot with a tangy dipping sauce. They’re great as an appetizer, snack, or side dish.

10. Gochujang Brussels Sprouts

Gochujang Brussels sprouts offer a tasty Korean twist on this veggie. You can roast or stir-fry them for different textures.

To make them, coat halved Brussels sprouts in oil and seasonings. Roast in a hot oven or cook in a pan until crispy and caramelized.

The key is adding a gochujang sauce. Mix gochujang paste with garlic, sesame oil, and other flavors you like. Toss the cooked sprouts in this spicy-sweet sauce.

For extra crunch and flavor, top with chopped peanuts or sesame seeds. Serve as a side dish with rice and your favorite protein.

11. Pickled Radish

Pickled radish is a popular Korean side dish that adds a tangy crunch to many meals. You’ll often find it served alongside Korean fried chicken or other rich foods.

To make pickled radish at home, slice daikon radishes thinly. Mix vinegar, sugar, and salt to create a brine. Pour the brine over the radishes and let them sit for a few hours.

The result is a crisp, sweet-and-sour pickle that cleanses your palate between bites of heavier dishes. Some versions add a pink color for visual appeal.

You can easily adjust the sweetness or tanginess to suit your taste. Pickled radish keeps well in the fridge, so you can make a batch to enjoy throughout the week.

12. Seaweed Salad

Seaweed salad is a tasty Korean side dish made from miyeok, a type of seaweed. You’ll need to soak the dried seaweed in water for 10-20 minutes to rehydrate it.

After soaking, blanch the seaweed briefly in boiling water. This softens the texture and brings out its flavor. Rinse it in cold water and squeeze out extra moisture.

Mix the seaweed with a dressing of sesame oil, vinegar, sugar, and garlic for a sweet and sour taste. Some recipes add a bit of gochugaru (red pepper flakes) for heat.

This salad is healthy, low in calories, and packed with minerals. It’s a refreshing side dish that goes well with many Korean meals.

13. Soy-Marinated Potatoes

Soy-marinated potatoes, known as gamja jorim in Korean, are a tasty side dish you’ll love. These potatoes are cooked in a savory soy sauce mixture until tender.

To make this dish, cube potatoes and simmer them in water, soy sauce, sugar, and oil. Cook until the liquid reduces and the potatoes absorb the flavors.

The result is soft potatoes with a rich, slightly sweet taste. They’re perfect alongside rice and other Korean dishes. You can add mushrooms for extra flavor and texture.

This simple side dish is popular in Korean homes and restaurants. It’s also great for packed lunches.

You’ll find it’s an easy way to enjoy potatoes with a Korean twist.

14. Cabbage Kimchi

Cabbage kimchi is a must-try Korean side dish. You’ll find it at almost every Korean meal. It’s made from napa cabbage, which is salted and mixed with spices.

The main flavors come from Korean chili flakes, garlic, and ginger. Fish sauce is often added too. After mixing, the kimchi is left to ferment for several days.

You can eat kimchi right away, but many prefer it after it’s fermented. The taste gets stronger and more complex over time.

Kimchi adds a spicy, tangy kick to any meal.

15. Spicy Cucumber Salad

Spicy cucumber salad, or oi muchim in Korean, is a tasty and refreshing side dish. You can make it with any crunchy cucumbers like Korean, pickling, Persian, or English varieties.

To prepare oi muchim, you’ll need to slice the cucumbers thinly. Mix them with onions, green onions, garlic, soy sauce, hot pepper flakes, sesame oil, and sesame seeds.

This spicy salad adds a cool, crunchy element to your Korean meal. It pairs well with many main dishes and is quick to make.

You can adjust the spice level to your liking by changing the amount of hot pepper flakes used.

16. Kongnamul Muchim

Kongnamul muchim is a popular Korean side dish made from soybean sprouts. It’s crunchy, nutty, and delicious. You can make this dish in just 10 minutes.

To prepare kongnamul muchim, boil the soybean sprouts with salt for about 10 minutes. Then drain them and season with flavorful ingredients.

This side dish is often served in Korean homes and restaurants. It’s a common component in bibimbap, adding a nice crunch to the meal.

Kongnamul muchim is loved by many Koreans, including children. It’s not spicy, making it a good choice for those who prefer milder flavors.

Role in Korean Cuisine

Side dishes play a big role in Korean meals. They add variety and balance to the main dish.

A typical Korean meal has many small plates with different tastes and textures. These dishes help create a balanced diet.

They often include fermented foods good for gut health. The mix of vegetables, proteins, and grains provides many nutrients. Side dishes also bring people together.

Sharing banchan is a social act. It builds bonds between family and friends. The act of passing dishes around the table creates a sense of community.

Common Ingredients in Korean Side Dishes

Korean side dishes use a mix of fresh vegetables and tasty seasonings. You’ll find many familiar ingredients that create unique flavors.

Vegetables

Cabbage is key in kimchi, Korea’s most famous side dish. You’ll also see lots of spinach, cucumbers, radishes, and bean sprouts.

Zucchini and eggplant are popular in stir-fried sides. Potatoes show up in many forms, from mashed to pan-fried. Green onions add a fresh bite to many dishes.

Garlic is used widely for its strong flavor. Mushrooms bring an earthy taste to side dishes. Root vegetables like carrots and sweet potatoes are common too.

They’re often cut into strips or cubes and seasoned simply.

Seasonings and Condiments

Gochugaru, or Korean red pepper flakes, gives many sides a spicy kick.

Sesame oil adds a nutty flavor and aroma.

Soy sauce brings saltiness and umami.

Gochujang is a spicy-sweet red pepper paste used in marinades and sauces.

Doenjang, a fermented soybean paste, adds depth to many dishes.

Vinegar helps balance flavors in some sides.

Sugar is used sparingly to round out tastes.

Salt and black pepper are basic but important seasonings.

Sesame seeds are sprinkled on top of many dishes for crunch and flavor.

Fish sauce shows up in some recipes for extra umami.