Korean side dishes, known as Banchan, are the colorful stars of Korean meals. These small, flavorful dishes range from vegetables and tofu to pickled items and more, offering a variety of tastes and textures with every bite.
Korean side dishes are not just accompaniments but essential parts of the meal that bring balance, nutrition, and visual appeal to your dining experience.
When you visit a Korean restaurant or prepare Korean food at home, you’ll notice that multiple side dishes are served alongside the main course. This tradition showcases Korea’s rich culinary heritage through diverse preparation methods and ingredients.
From the famous kimchi to seasoned bean sprouts and braised roots, these dishes are often simple to prepare yet packed with complex flavors.
1. Kongnamul Muchim (Seasoned Soybean Sprouts)
Kongnamul Muchim is a classic Korean side dish made from blanched soybean sprouts. It’s crunchy, nutty, and can be prepared either mild or spicy to suit your taste.
To make this dish, you’ll need soybean sprouts, garlic, green onions, salt, and sesame oil. Some recipes also include fish sauce and soy sauce for extra flavor.
The preparation is simple. First, blanch the soybean sprouts. Then mix them with minced garlic, chopped green onions, salt, and seasonings. For a vegan option, just omit the fish sauce.
This healthy side dish is versatile and pairs well with many Korean main dishes. It’s easy to prepare and adds a refreshing crunch to your meal.
2. Sigeumchi Namul (Seasoned Spinach)
Sigeumchi namul is a simple Korean side dish made from blanched spinach. It’s seasoned with soy sauce, garlic, and toasted sesame oil, creating a flavorful addition to any Korean meal.
To prepare this dish, you’ll need to blanch fresh spinach briefly, then cool it quickly in cold water. After squeezing out excess moisture, you season the spinach with the flavorful mixture.
This banchan takes only minutes to make but adds both nutrition and taste to your table. You can adjust the seasonings to your preference, adding a bit of sugar for sweetness or sesame seeds for texture.
3. Oi Muchim (Spicy Cucumber Salad)
Oi Muchim is a refreshing Korean cucumber salad that adds a spicy kick to any meal. This simple side dish uses crunchy cucumbers coated in a flavorful sauce.
The dressing combines gochujang (Korean chili paste), gochugaru (Korean chili flakes), salt, sugar, sesame oil, and sesame seeds. These ingredients create a perfect balance of spicy, nutty, savory, and slightly sweet flavors.
You can make Oi Muchim with any crunchy cucumbers, but seedless English cucumbers work especially well. Unlike kimchi, this banchan (side dish) comes together quickly and requires minimal preparation.
This versatile side dish pairs wonderfully with any Korean meal and will awaken your taste buds with its bright, zippy flavors.
4. Kimchi (Fermented Cabbage)
Kimchi is a staple Korean side dish made from cabbage fermented with spices and seasonings. It offers a perfect balance of spicy, sour, and umami flavors that can elevate any meal.
You can enjoy kimchi in many ways – eat it as is with rice, add it to soups, or use it in fried rice. The fermentation process creates healthy probiotics that support your gut health.
While cabbage kimchi is the most common type, you can find kimchi made from radishes, cucumbers, and other vegetables too. Most Korean meals include kimchi as one of the banchan (side dishes) served alongside the main course.
5. Japchae (Stir-fried Glass Noodles)
Japchae is a colorful Korean dish made with sweet potato glass noodles stir-fried with an assortment of vegetables and sometimes beef. The noodles have a slightly chewy texture that absorbs the savory-sweet sauce beautifully.
You can customize japchae with your favorite vegetables. Common ingredients include carrots, spinach, zucchini, and shiitake mushrooms, all julienned or sliced thinly for quick cooking.
This versatile dish can be served hot or cold. It works as a side dish at Korean barbecues or as a main course. You can prepare japchae in about 10 minutes with a quick version, making it perfect for busy weeknight meals.
6. Doenjang-jjigae (Soybean Paste Stew)
Doenjang-jjigae is a hearty Korean stew made with fermented soybean paste. This comforting dish combines rich, savory broth with tofu and fresh vegetables.
You can customize your stew with various vegetables like zucchini, potatoes, onions, and Korean radishes. Many Koreans add protein such as shrimp or pork to enhance the flavor.
The stew is typically served in an earthenware pot which helps maintain its temperature. You can enjoy it with multigrain rice (japgokbap) and other side dishes for a complete Korean meal.
Doenjang-jjigae takes only about 20 minutes to prepare, making it perfect for a quick yet satisfying meal option.
7. Gyeran Jjim (Steamed Egg Custard)
Gyeran Jjim is a silky Korean steamed egg custard that makes a perfect side dish for any Korean meal. Similar to silken tofu in texture, this savory egg dish is both delicate and satisfying.
To make perfect Gyeran Jjim, you’ll want to whisk the eggs until completely smooth for a uniform custard. Some recipes even suggest straining the mixture through a fine mesh sieve for an even creamier result.
The key to perfect Gyeran Jjim is gentle cooking. Watch it carefully, as overcooking will result in a spongy texture rather than the desired custard-like consistency. When done right, it should have a smooth, flan-like texture that melts in your mouth.
8. Bulgogi (Marinated Beef)
Bulgogi is a beloved Korean dish made of thinly-sliced beef marinated in a sweet and savory sauce. The marinade typically includes soy sauce, sugar, sesame oil, garlic, ginger, and sometimes pear for tenderizing.
You can serve bulgogi with white rice as a simple meal. It pairs wonderfully with lettuce leaves for wrapping the meat.
For a complete Korean meal, add side dishes like gamja jorim (potato side dish) or kimchi. The savory beef flavor combined with the slightly sweet marinade creates a delicious balance that appeals to many palates.
9. Pa Kimchi (Green Onion Kimchi)
Pa Kimchi is a delicious Korean side dish made with green onions, also called scallions. The word “pa” means green onion in Korean. This aromatic kimchi is spicy, crispy, and much easier to make than traditional cabbage kimchi.
Green onion kimchi has a strong, refreshing flavor that pairs perfectly with fatty or greasy foods like pork belly. The tangy taste helps cut through the richness of BBQ meats.
You can make Pa Kimchi with chili flakes, fish sauce, and other seasonings. It’s especially tasty when made with tender, thin green onions. This versatile side dish complements any Korean main dish and even tastes great with just a bowl of steamed rice.
10. Hobak Bokkeum (Stir-fried Zucchini)
Hobak Bokkeum is a simple Korean side dish made with stir-fried zucchini. This dish takes advantage of fresh summer zucchini to create something both healthy and flavorful.
To make it, you’ll need to sauté zucchini with onions until they reach the perfect texture – still slightly crunchy. The vegetables are seasoned with typical Korean flavors that give it that distinct taste.
This versatile side dish works great as part of a larger Korean meal or as an addition to bibimbap. You can make it spicy or mild depending on your preference.
The refreshing crunch and light flavor make Hobak Bokkeum popular in Korean households, especially during summer when zucchini is plentiful.
11. Gamja Jorim (Braised Potatoes)
Gamja Jorim is a simple Korean side dish made with potatoes braised in a sweet and savory sauce. The potatoes are typically cooked until they become tender and soak up the flavorful sauce.
The dish uses basic ingredients like soy sauce, rice syrup, and garlic to create a perfect balance of sweet and salty flavors. You can make this with baby potatoes or regular potatoes cut into smaller pieces.
When cooked properly, Gamja Jorim offers potatoes that are crispy on the outside and soft on the inside. This banchan pairs wonderfully with fresh steamed rice and can be a great addition to your Korean meal spread.
12. Pajeon (Green Onion Pancake)
Pajeon is a savory Korean pancake made primarily with green onions. This crispy-on-the-outside, soft-on-the-inside dish is perfect for a side or appetizer.
The basic recipe includes flour, water, green onions, and a bit of soybean paste for flavor. You can easily make it at home with simple ingredients.
Many variations exist, with seafood pajeon (haemul pajeon) being especially popular. It combines the basic pancake with shrimp, squid, or other seafood.
Pajeon is typically served with a tangy dipping sauce that balances the savory flavors. It’s best enjoyed hot and fresh from the pan when the edges are still crispy.
13. Tteokbokki (Spicy Rice Cakes)
Tteokbokki is a beloved Korean street food featuring chewy rice cakes swimming in a sweet and fiery sauce. These spicy rice cakes are made with gochujang (Korean chili paste) and typically include Korean fish cakes and vegetables.
You can enjoy tteokbokki as a main dish or as part of a larger meal. Popular accompaniments include odeng soup (fish cake soup), fried foods, noodles, and pickles to balance the spiciness.
For a complete meal experience, try cooking jeukseok tteokbokki at the table with fish cakes and vegetables. This creates a fun, interactive dining experience similar to what you might find at a Korean tteokbokki house.
14. Kkaennip Jangajji (Pickled Perilla Leaves)
Kkaennip Jangajji is a flavorful Korean side dish made from pickled perilla leaves. These leaves are preserved in a mixture of soy sauce with a balance of salty and slightly sweet flavors.
The pickling liquid typically includes garlic, apple, and onion to create a complex taste profile. The result is a side dish with a salty, sweet, and garlicky punch that complements many Korean meals.
You’ll find these pickled leaves particularly delicious alongside Korean BBQ or any grilled meats. The preparation is straightforward, making it an accessible side dish to make at home.
This banchan (side dish) adds a distinctive flavor and interesting texture to your Korean meal spread.
15. Yachae Bokkeum (Stir-fried Vegetables)
Yachae Bokkeum is a simple Korean stir-fried vegetable dish that makes a perfect side dish for any meal. You can use whatever vegetables you have on hand, making it a great way to clean out your fridge.
The vegetables are quickly stir-fried with a light seasoning of soy sauce, garlic, and sometimes a touch of sesame oil. This cooking method preserves the vegetables’ crunchiness while adding delicious flavor.
Common vegetables for Yachae Bokkeum include onions, carrots, bell peppers, zucchini, and bean sprouts. You can also add mushrooms or spinach for variety. Some versions include sausage for a meaty flavor while keeping the vegetables as the star.
16. Gochujang Jjigae (Spicy Red Pepper Paste Stew)
Gochujang Jjigae is a hearty Korean stew centered around gochujang (Korean red chili pepper paste). This vibrant dish combines vegetables and meat in a spicy, flavorful broth.
To make it, you’ll need vegetable oil, sesame oil, and about 4 tablespoons of gochujang.
The stew typically includes summer vegetables like zucchini and potatoes, which absorb the rich flavors.
You’ll find this warming stew served at Korean BBQ restaurants, but it’s easy to make at home. It’s perfect for weeknight dinners when you want something comforting and flavorful.
This dish is a great way to use up that tub of gochujang sitting in your refrigerator.
17. Godeungeo Jorim (Braised Mackerel)
Godeungeo Jorim is a popular Korean side dish that features mackerel and daikon radish braised in a flavorful sauce. This dish balances savory, spicy, and slightly sweet flavors that complement each other perfectly.
The mackerel is cooked until tender in a soy sauce-based broth that often includes gochujang (Korean chili paste) and gochugaru (Korean chili flakes) for a pleasant heat. The daikon radish absorbs the sauce and becomes soft and mellow.
You can enjoy this dish with a bowl of rice. Many Koreans drizzle the remaining sauce over their rice for extra flavor. It’s a nutritious option that provides protein and omega-3 fatty acids from the mackerel.
18. Sundubu Jjigae (Soft Tofu Stew)
Sundubu Jjigae is a spicy Korean stew made with soft tofu that quivers like a nearly-cooked custard. This bubbling hot dish is typically served in a traditional earthenware bowl that keeps it steaming as you eat.
The rich red broth gets its color and heat from hot chili and garlic paste.
You can enjoy different versions of this comforting stew, with seafood and kimchi with pork belly being popular additions.
This stew is both refreshing and filling, making it a favorite in Korean restaurants. The silky texture of the soft tofu contrasts beautifully with the spicy broth, creating a satisfying meal especially on cold days.
19. Kimchi Jeon (Kimchi Pancake)
Kimchi Jeon is a flavorful Korean pancake made with fermented kimchi. This crispy, savory dish offers a perfect balance of spicy, sour, and slightly sweet flavors.
You can enjoy it as a tasty snack or serve it as a side dish with rice. Many Korean restaurants include it as part of their banchan (side dishes) selection.
The magic happens when kimchi’s complex flavors mix with a simple pancake batter. For a complete meal, try pairing it with fried eggs, fresh vegetables, or a sauce made from mayonnaise and hot sauce.
This versatile pancake works well for any occasion and is relatively easy to prepare at home.
20. Mu Saengchae (Spicy Radish Salad)
Mu Saengchae is one of the easiest Korean side dishes you can make. This spicy radish salad uses firm, crunchy Korean radishes that offer a juicy, sweet taste.
The dish combines the fresh crunch of radishes with a balanced mix of sweet, spicy, and tangy flavors. You can prepare it quickly when you need a substitute for kimchi.
This side dish works great in bibimbap or alongside other Korean main dishes. You can store it in your refrigerator for 5-7 days, making it convenient for meal prep.
When serving, garnish with sesame seeds to enhance the flavor. The texture and taste make this a popular banchan that complements many Korean meals.
21. Ojingeochae Muchim (Spicy Squid Salad)
Ojingeochae Muchim is a flavorful Korean side dish made with dried shredded squid. It combines sweet, spicy, and tangy flavors that make it incredibly addictive.
The dish starts with dried squid that gets tossed in a sauce made from hot pepper paste (gochujang), garlic, corn syrup or rice syrup, sesame oil, and toasted sesame seeds. Some recipes also include olive oil for added richness.
You can prepare this tasty side dish in about 15 minutes, making it a quick addition to your Korean meal. It’s also popular as a beer snack due to its chewy texture and bold flavor profile.
Some versions of the recipe involve pan-frying the squid after tossing it in sauce.
History of Korean Side Dishes
Korean side dishes, known as banchan, have a rich history spanning thousands of years. These small, flavorful accompaniments have evolved from simple preserved foods into an elaborate system that showcases Korea’s culinary ingenuity and cultural values.
Origins and Evolution
Banchan traces back to ancient Korea, specifically during the Three Kingdoms period (57 BCE-668 CE). Early banchan consisted mainly of preserved vegetables and fermented foods that could last through harsh winters when fresh produce was unavailable.
During the Joseon Dynasty (1392-1910), banchan culture flourished significantly. The royal court developed an elaborate system called surasang, which included multiple side dishes arranged according to strict rules of color, flavor, and nutritional balance.
The preservation techniques that created many banchan (like kimchi) were born from necessity. Without modern refrigeration, Koreans developed fermentation methods that not only preserved food but enhanced flavors and created beneficial probiotics.
By the 20th century, regional variations of banchan had developed throughout the Korean peninsula. Northern regions favored simpler, less spicy preparations, while southern regions embraced bolder flavors and more seafood-based options.
Cultural Significance
Banchan represents the Korean philosophy of harmony and balance. The variety of side dishes ensures a meal contains all five tastes: sweet, sour, salty, bitter, and umami. This reflects the traditional Korean medical concept of maintaining bodily balance.
In Korean homes, the number and quality of banchan often indicated the importance of guests or occasions. A typical family meal might include 3-5 banchan, while special celebrations could feature 12 or more varieties.
Kimchi, perhaps the most famous banchan, became a symbol of Korean identity and resilience. The communal kimchi-making tradition called kimjang was recognized by UNESCO as an Intangible Cultural Heritage in 2013.
Today, banchan continues to evolve while maintaining its cultural importance. The practice of sharing multiple small dishes embodies Korean values of community and generosity. You’ll find that modern Korean restaurants worldwide still serve meals with an array of banchan, preserving this centuries-old tradition.
Ingredients and Preparation
Korean side dishes (banchan) rely on fresh ingredients and distinctive preparation methods that bring out their unique flavors. These dishes showcase a balance of textures and tastes that make Korean cuisine special.
Common Ingredients Used
Korean side dishes feature a core set of ingredients that create their distinctive flavors.
Gochugaru (Korean red pepper flakes) adds a mild heat to many banchan recipes. Sesame oil and toasted sesame seeds contribute nutty undertones that enhance vegetable dishes.
Garlic and green onions serve as aromatic foundations in most recipes. For umami depth, soy sauce and doenjang (fermented soybean paste) are frequently used.
Fresh vegetables like cucumbers, spinach, bean sprouts, and bellflower roots form the base of many side dishes.
Other common ingredients include:
- Rice vinegar for acidity
- Sugar for balance
- Fish sauce for depth
- Gochujang (red pepper paste) for spicy dishes
- Perilla leaves for wrapping
Traditional Preparation Methods
Korean banchan preparation focuses on highlighting each ingredient’s natural flavors through specific cooking techniques.
Namul dishes involve briefly blanching vegetables before seasoning them with garlic, salt, and sesame oil. This method preserves nutrients and creates a crisp texture.
Jorim refers to braising ingredients in a sweet and savory sauce until the liquid reduces. This technique works well for root vegetables and protein-based banchan.
For quick preparation, muchim (mixing raw vegetables with seasonings) creates fresh, vibrant side dishes.
Many traditional banchan use fermentation to develop complex flavors.
Beyond kimchi, vegetables like garlic stems are often pickled (jangajji) for preservation.
Vegetables are also frequently stir-fried (bokkeum) with minimal seasonings to maintain their natural qualities.
