Have You Tried Korean Banchan (Side
Dishes)? How Many Do You Know?
Today, I’m exploring six essential Korean side dishes banchan.
Do you know Chef Hooni Kim opened a famous banchan store
in New York? It’s definitely on my must-visit list!
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| Side Dish Setting [Photo credit] Korea Tourism Organization, Frame Studio |
The Significance of Korean Side Dishes
One of the key features of Korean cuisine is its rich variety of side dishes.
In a typical Korean meal, side dishes are served alongside rice, creating a harmonious balance and showcasing Korea’s food culture, which values diversity and equilibrium.
These staple dishes,
commonly referred to as "basic banchan," appear at every meal and
play a critical role in defining the flavors of Korean cuisine.
In this post, we’ll explore the core side
dishes in traditional Korean meals, their cultural significance, and how they
are prepared.
Importance of Banchan in Korean Cuisine
Side dishes in Korean cuisine are not mere accompaniments but essential components that enhance the flavor and nutrition of the main dish—rice.
Banchan changes with the seasons, utilizing fresh ingredients, and plays a vital role in creating a well-rounded meal.
In
traditional Korean cooking, side dishes are deeply intertwined with jang
(fermented sauces), forming the backbone of Korea’s culinary heritage.
Most Korean banchan features bold, salty flavors that pair perfectly with rice, bringing out the best of both elements.
They typically include fermented foods, seasoned greens, and pickled vegetables, reflecting centuries of tradition.
Below are six iconic Korean side
dishes and their recipes for you to explore.
1) Kimchi – The Icon of Korean Side Dishes
Kimchi is Korea's most representative fermented food, boasting an incredible variety of flavors and types.
While it’s made with various ingredients, the basics include Napa cabbage or radishes, spiced with chili, garlic, ginger, and fish sauce before being fermented.
There
are over 200 types of kimchi, including baechu kimchi (Napa cabbage
kimchi), mu kimchi (radish kimchi), oi kimchi (cucumber kimchi),
and regional specialties like gat kimchi (mustard leaf kimchi).
Rich in vitamins, minerals, probiotics, and
dietary fiber, kimchi is not just delicious—it promotes digestion, supports gut
health, and boosts immunity.
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| Oi Kimchi [Photo credit] Korea Tourism Organization, Alex Bundo |
Buchu Oi Kimchi (Chive Cucumber Kimchi)
Recipe:
Ingredients
l 3 Korean cucumbers
l ½ onion
l 40g chives
l 1 tbsp salt
l 1 tbsp sugar
l 4 tbsp Korean chili powder (gochugaru)
l 1 tbsp minced garlic
l 0.3 tbsp minced ginger
l 2.5 tbsp fish sauce (myeolchi aekjeot)
l 2.5 tbsp plum extract (maesilcheong)
l Sesame seeds
Cooking Instructions
l Wash cucumbers thoroughly using baking soda.
l Trim off both ends of the cucumbers to remove any bitterness.
l Cut each cucumber lengthwise in half and remove the seeds with a
spoon.
l Slice each half into quarters lengthwise, then chop into bite-sized
pieces (3–4 cm).
l Sprinkle the cucumber pieces with salt and sugar, letting them sit
for 20–30 minutes.
l Dice the onion and cut the chives into lengths similar to the
cucumber pieces.
l Mix chili powder, minced garlic, minced ginger, fish sauce, and plum
extract to create the seasoning paste.
l Drain excess water from the cucumbers, then combine them with the
onions, chives, and seasoning paste. Toss well.
l Transfer to an airtight container and store in the refrigerator.
Stay tuned for more classic Korean banchan
recipes in the next posts!
Reference:
Naver Blog, Bong's Recipe (Korean)
2) Namul - A Reflection of Simplicity in Korean Side Dishes
Namul represents the humble charm of Korean cuisine.
It refers to seasoned vegetable dishes made by blanching or mixing various greens, often depending on the season.
In spring, fresh herbs like chamnamul,
dallae, and durup are popular, while summer sees ingredients like
refreshing cucumbers and perilla leaves.
Namul dishes are typically seasoned with
sesame oil, soy sauce, salt, garlic, and sometimes garnished with sesame seeds
or perilla seed powder. Rich in nutrients and easy to digest, namul is a
beloved side dish in Korean households.
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| Spinach Namul [Photo credit] Wikimedia Commons |
Spinach Namul Recipe:
Ingredients
l 250g spinach
l 1 tbsp coarse salt
l A small portion of the white part of a green onion
l 1 tbsp soy sauce (gukganjang)
l 1 tbsp sesame oil
l 0.5 tbsp minced garlic
l A pinch of fine salt
l 0.5 tbsp sesame seeds
Instructions
l Boil water and add 1 tbsp of coarse salt. Blanch the spinach
briefly.
l Rinse the spinach under cold water to stop the cooking process.
l Squeeze out excess water from the spinach and mix it with soy sauce,
sesame oil, minced garlic, fine salt, and sesame seeds.
l Serve as a flavorful and healthy side dish.
Reference:
3) Jangajji – Pickled Side Dishes Filled with Fermented Goodness
Jangajji, or Korean pickles, are preserved side dishes made by fermenting vegetables, fruits, or seafood in salt, soy sauce, gochujang (red pepper paste), or doenjang (soybean paste).
They are a
staple of traditional Korean food storage, allowing seasonal flavors to be
enjoyed year-round.
Popular types include perilla leaf (kkaetnip),
cucumber (oi), radish (mu), and garlic pickles. Jangajji is known
for its rich umami and salty flavors, which perfectly complement a bowl of
rice.
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| Perilla Leaf Pickles (Kkaetnip Jangajji) [Photo credit] Korea Tourism Organization, Alex Bundo |
Perilla Leaf Pickles (Kkaetnip Jangajji)
Recipe:
Ingredients
l 150g perilla leaves (kkaetnip)
l 1 red chili pepper
l 1 green chili pepper
l 3–4 garlic cloves
l 100ml soy sauce
l 200ml water
l 70ml plum extract (maesilcheong)
l 50ml rice wine (cheongju)
l 50ml vinegar
l 1 tbsp sugar
l 1 piece of kelp (dashima)
l 1 tbsp chili seeds
Instructions
l Soak the perilla leaves in water with a small amount of vinegar to
clean them, then rinse under cold water and pat dry.
l Slice the red and green chili peppers diagonally and keep the chili
seeds.
l Layer 5–7 perilla leaves in a container, adding sliced peppers and
garlic in between each layer.
l In a pot, combine soy sauce, water, plum extract, rice wine,
vinegar, sugar, kelp, and chili seeds. Bring the mixture to a boil and strain
it. Let it cool.
l Pour the cooled marinade over the layered perilla leaves. Seal the
container tightly and store it at room temperature for one day before
refrigerating.
l You can start enjoying the pickles the next day, but the flavor
deepens the longer it ferments. For the best taste, try them a week after
preparation.
Tip: Jangajji is salty, so pair it with
plain rice for the best experience.
Reference:
Naver Blog, Happy Salad (Korean)
4) Jeotgal – Fermented Seafood Side Dishes
Jeotgal, or salted and fermented seafood, is a cornerstone of Korean side dishes.
Made by fermenting various fish or
shellfish with salt, jeotgal includes iconic varieties such as myeolchi jeot
(anchovy), saeujeot (fermented shrimp), myeongnanjeot (pollock
roe), changranjeot (spicy pollock innards), and ojingeojeot
(squid).
While jeotgal is often used in dishes like kimchi or stews, it is equally delicious as a standalone accompaniment to rice.
Its intense umami, salty flavor, and unique aroma allow even a small amount to significantly enhance a meal.
Jeotgal also contributes to the depth of Korean
cuisine with its fermented amino acids, which amplify the umami experience,
making it an indispensable element in Korean cooking.
Saeujeot (Fermented Shrimp) Recipe:
This recipe yields a large quantity, enough
for a family of four to enjoy for a year.
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| Saeujeot (Fermented Shrimp) |
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Ingredients
l 3kg fresh shrimp (best purchased in June)
l 1kg coarse sea salt (cheon-il-yeom)
l 2 bottles of soju
l 1 liter rice water (ssal tteumul)
l 600g salt
l Large plastic bag for fermentation
Instructions
l Selecting Fresh Shrimp: Choose the
freshest shrimp available—June is the ideal season for quality shrimp.
l Cleaning the Shrimp: Dissolve 300g salt
in 1 liter of water and clean the shrimp thoroughly by rinsing twice.
l Preparing Rice Water:
Ø Wash rice with clean water. Discard the water from the first rinse
as it may contain dirt or impurities.
Ø Collect the water from the second rinse.
Ø Boil the rice water with 300g salt, let it cool completely, and set
it aside.
l Layering the Shrimp:
Ø In a large fermentation bag, layer shrimp evenly.
Ø Sprinkle coarse sea salt (equivalent to one-third of the shrimp’s
weight) over each layer of shrimp. Repeat until all shrimp and salt are
layered.
l Adding Rice Water and Soju:
Ø Slowly pour the cooled rice water along the edges of the bag.
Ø Add 2 bottles of soju in the same manner to enhance the flavor and
fermentation process.
l Sealing the Bag: Remove as much air as
possible and tie the bag tightly.
l Fermentation:
Ø Store the bag in a cool, shaded area for 2 weeks.
Ø After the initial fermentation, transfer the bag to the refrigerator
and let it mature for at least 70 days for optimal flavor.
Saeujeot is best enjoyed after a proper fermentation period. For longer
storage, keep it refrigerated and tightly sealed.
Source:
Naver Blog, Pan-gyo Free Spirit, Mr. Kim (Korean)
Additional Tips:
How to Prepare Rice Water:
l Rinse rice thoroughly with water.
l Discard the first rinse water as it contains dirt and impurities.
l Collect water from the second rinse, which is rich in starch.
l Strain the rice water to remove any remaining particles.
l Store the rice water in the refrigerator for convenient cooking or even skincare use.
5) Jorim – Simmered Side Dishes with Soy Sauce and Sugar
Jorim refers to Korean simmered dishes made by cooking ingredients like meat, fish, or vegetables in a flavorful soy sauce-based broth.
Known for their tender texture and rich taste, jorim dishes
include staples like dubu jorim (simmered tofu), saengseon jorim
(steamed fish), beoseot jorim (simmered mushrooms), and jangjorim
(soy-braised beef).
For instance, jangjorim features beef or pork simmered in soy sauce, offering a salty and chewy delight, while saengseon jorim combines mackerel or hairtail fish with soy sauce, gochujang, and garlic for a spicy, umami-packed dish.
These jorim recipes are often referred
to as “rice thieves” because their savory flavor pairs perfectly with plain
rice.
Dubu Jorim (Simmered Tofu) Recipe
Here's another tofu simmering recipe, different from the one I introduced in a previous post. Try this variation and level up your skills—you’ll soon become a tofu jorim expert!
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| Dubu Jorim [Photo credit] Korea Tourism Organization, Kim Jiho |
Ingredients:
l 300g tofu (1 block)
l ½ onion
l ½ green onion
l ½ red chili pepper
l 3–4 pinches of salt
l 2 tbsp cooking oil
l 1 tbsp perilla oil
l 100ml water
l 1 tbsp fine chili powder
l 1 tbsp minced garlic
l 1 tbsp soy sauce (jin ganjang)
l 1 tbsp tuna fish sauce (chamchi aekjeot)
l 1 tbsp mirin
l 0.5 tbsp sugar
Instructions:
l Prepare the Tofu: Cut the tofu into
slices about 1cm thick. Sprinkle with salt and let it sit to drain excess
water.
l Prepare the Vegetables: Slice the onion,
green onion, and red chili pepper diagonally. For a spicier flavor, add a small
amount of sliced green chili peppers.
l Make the Sauce: Mix chili powder, minced
garlic, soy sauce, tuna fish sauce, mirin, and sugar to create the seasoning
sauce.
l Fry the Tofu: Heat a pan and add cooking
oil. Fry the tofu slices until golden brown. Pour perilla oil around the edges
of the pan while frying for an aromatic touch.
l Simmer: Place the prepared vegetables
over the tofu slices in the pan. Evenly pour the seasoning sauce over the tofu,
add water, and simmer until the flavors are fully absorbed.
l Serve: Plate the simmered tofu and enjoy
it with rice.
Reference:
6) Jeon – Savory Pancakes for Special Occasions
Jeon, or Korean savory pancakes, are a must-have for festive occasions and family gatherings.
Made by coating
ingredients like meat, vegetables, or fish in flour and egg batter before
pan-frying, jeon is cherished for its nutty aroma and crispy texture.
Popular varieties include kimchi jeon (kimchi pancake), haemul pajeon (seafood and green onion pancake), buchujeon (chive pancake), dongtae jeon (pollock pancake), nokdu jeon (mung bean pancake), and gamja jeon (potato pancake).
Among these, kimchi
jeon stands out for its tangy flavor. It uses well-fermented kimchi to
create a perfect harmony of sour and savory.
Kimchi Jeon (Kimchi Pancake) Recipe
Is your kimchi overly fermented and tasting too sour?
Instead of eating it as is, why not use it as an ingredient for another dish?
Today, I'll share a recipe for kimchi pancakes that are savory, crispy, and bring out the pleasant tanginess of well-fermented kimchi
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| Kimchi Jeon [Photo credit] Pixabay, Jason Goh |
Ingredients:
l 100g well-fermented kimchi (sin kimchi)
l 1 can of tuna (85g)
l 25g green onion
l 30g onion
l 5g chili peppers
l 0.5 tbsp chili powder
l 0.3 tbsp sugar
l 100ml pancake mix (buchim garu)
l 150ml water
l Cooking oil
Instructions:
l Prepare Ingredients:
Ø Chop the well-fermented kimchi into bite-sized pieces.
Ø Slice the green onion, onion, and chili peppers diagonally.
Ø If you enjoy spicy flavors, prepare some additional green chili
peppers (cheongyang gochu).
l Mix Ingredients:
Ø Combine the kimchi with canned tuna (drained of oil).
Ø Add the pancake mix (buchim garu), chili powder, sugar, and
water. Mix everything together to form a batter.
l Cook the Pancake:
Ø Heat a pan and add a generous amount of cooking oil.
Ø Pour a ladle of the batter onto the pan and spread it evenly.
Ø Fry until the bottom is golden and crispy. Flip and cook the other
side until equally crispy.
l Serve:
Ø Plate the kimchi jeon while hot and enjoy with a dipping sauce made
from soy sauce and vinegar.
Reference:
Naver Blog, Wildflower Fragrance (Korean)
Tips:
Essential Korean Spices and Sauces: A Comprehensive Guide for Home Cooks
Modern Variations of Korean Side Dishes
Traditional Korean side dishes have evolved to suit modern tastes and lifestyles in recent years. With a growing focus
on health, low-sodium and less-sweetened side dishes have gained popularity.
Vegetarian-friendly banchan has also become more diverse, catering to
plant-based diets. Additionally, fusion-style banchan designed to appeal to
international palates have emerged, contributing to the global appreciation of
Korean cuisine.
Final Thoughts
The traditional Korean side dishes we
explored today reflect a rich culinary history that has captivated the taste
buds of generations. From the spicy heat of kimchi to the mild savoriness of
namul, the saltiness of jangajji, and the umami of jeotgal, each dish contributes to completing a satisfying meal.
When preparing your next meal, consider
this: “With all these delicious dishes on the table, who could complain
about dinner?” These “rice-thief” side dishes are sure to win over anyone
lucky enough to taste them.
Let’s continue exploring and sharing the charm of Korean banchan together!
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