10 Korean Side Dishes in 5 Categories

Diana Barkley (Senior Editor)

Korean cuisine is well-known for its vibrant, balanced flavors, and diverse dishes. There’s an entire array of Korean side dishes known as “banchan”. They’re small and flavorful and are pillars of Korean dining. Read on to find out which Korean side dishes you should definitely try.

Banchan offers an assortment of colors, textures, and tastes that tantalize your senses, from the tangy pickled vegetables to the sizzling stir-fried ones. Without further ado, let’s explore the kaleidoscope of flavors that make Korean cuisine what it is.

Best Korean Side Dishes You Need to Try

Best Korean Side Dishes You Need to Try

Below, you’ll find a selection of the most popular and delicious Korean side dishes that speak of the culture’s history, significance, and flavor diversity.

Learn here more about Korean street food.

Korean BBQ Side Dishes

Korean BBQ Side Dishes

With the robust flavors of BBQ, you’ll one of the following recipes to complement your Korean barbeque meal.

Are you looking for more BBQ side dishes? Here you’ll find some recipe ideas.

Oi Bokkeum: Stir-fried Cucumbers

Oi Bokkeum: Stir-fried Cucumbers

If you’re into cucumber and want a different flavor, you can go for stir-fried instead of a regular salad. Stir-frying brings out the sweetness of cucumbers, adding a unique, refreshing taste to the dish.
Here are the ingredients you’ll need to make this dish:

• 1 ½ teaspoon of salt
• A tablespoon of oil for stir-frying
• A tablespoon of minced garlic
• A small scallion
• A teaspoon of sesame oil
• A pound of cucumbers: short variants like Persian or Kirby or an English cucumber would serve well.
• 1 ½ teaspoon sesame seeds, crushed, would be better

How to make oi bokkeum:

1. Cut the cucumbers in half and then slice them diagonally to give them an appetizing shape. Salt the cucumber slices for about ten minutes.
2. Squeeze the cucumbers tightly to get rid of any water. Heat a pan over high heat and add a tablespoon of oil.
3. Stir the garlic in it, and then add the cucumbers. Let them stir-fry for a minute until they’re a little cooked, but avoid overcooking them. Turn off the heat and toss the cucumbers with sesame seeds, sesame oil, and scallion.

It’s best served with steamed rice, grilled or roasted meat, tofu or seafood dishes

Korean Braised Lotus Root

Korean Braised Lotus Root

Lotus root creates a delicious taste, while soy sauce braising and serving with rice syrup combine saltiness and sweetness in a perfect blend. There’s also a soft, chewy yet crispy texture to the dish thanks to the glazed lotus root.

Here are the main ingredients:

• Soy sauce
• Rice vinegar
• Sesame oil
• Toasted sesame seeds
• Sea kelp water (or plain)
• Rice syrup or corn syrup
• Vinegar: removes the bitterness of lotus root.
• Oil: coats the root well and enhances the glaze.
• Lotus root: use ones that are firm when pressed and steer clear of ones with bruises.
• Dark brown sugar: to give the plate some sweetness.

Here’s a step-by-step guide:

1. Peel the lotus and slice it thinly into ¼-inch slices. Place the slices in a pot and submerge them in water.
2. Then, leave it to boil and cook without a lid after adding a tablespoon of vinegar. Make sure to keep the lid off. After that, drain the lotus and wash it with cold water.
3. As you cook the lotus, prepare the sauce by placing the dried sea kelp in cold water. In another bowl, add rice wine, brown sugar, and soy sauce. Heat a tablespoon of oil in a skillet and add lotus roots to leave them to cook for two or three minutes.
4. Add the sauce and sea kelp water—without the kelp—to the skillet and let them boil over medium-high heat.
5. Let all the liquids evaporate by keeping the lid off for about ten or 15 minutes. Finally, add a spoon and a half of rice syrup to make the glaze thicker, and stir the mix gently over medium heat.

Best served with:

• Grilled or pan-fried meat
• Steamed rice
• Korean BBQ spread

Korean Vegetable Side Dishes

Korean Vegetable Side Dishes

If you want to add more vegetables to your meals but don’t know how, here are a few examples from the Korean cuisine.

Sigumchi Namul: Korean Spinach Banchan

Sigumchi Namul: Korean Spinach Banchan

Sigeumchi namul is one of the classic Korean side dishes. There are two ways that you can make sigeumchi namul, one with soy sauce and the other with gochujang. You can try both and choose the one that you like better.

The usual way of preparing this dish involves briefly boiling the spinach, removing extra moisture by squeezing it, and combining it with two seasoning components.

You can either prepare it the classic way using Korean soup soy sauce and sesame oil, or you can prepare a spicy version with Korean chili paste (gochujang) and some Korean soybean paste (doenjang).

Here are the ingredients you’ll need to make this dish:

• Fresh spinach: the base is this nutrient-packed vegetable, which refreshes the dish’s flavor.
• Korean soup with soy sauce: the sauce adds a savory and salty taste and gives the dish an umami taste.
• Garlic and green onion: to add a pungent and sweet taste to the dish as well as a pop of color.
• Sesame oil: adds a nutty fragrance and taste to complement the spinach.
• Toasted sesame seeds: enhance the nutty taste and add crunchiness.
• Korean chili paste: made from chili peppers, fermented soybeans, and rice. This one is optional for the spicy version of the dish.
• Korean soybean paste: this paste emphasizes the fermented soybeans and rice taste to add a savory taste to the dish.

How to make this dish:

1. Start by heating a pot of water until it boils, then add a pinch of salt, followed by the spinach. Let the spinach blanch for 30 seconds, then drain it using a colander. You can place it under cold water to cool it and eliminate the heat.
2. Squeeze the spinach to get rid of any excess water, then use a cutting board to cut it into 3-inch long segments.
3. Add the spinach to a bowl and season it with Korean soy sauce, then toss it with sesame oil, sesame seeds, and garlic.

Best served with:

• Broiled red snapper with Korean chili sauce
• Ground beef or beef bulgogi: Korean ground beef
• Korean braised beef short ribs: Galbi-jjim

Gaji Namul: Steamed Korean Eggplant

Gaji Namul: Steamed Korean Eggplant

If you’re looking for a simple and healthy dish, you can opt for gaji namul. The steamed eggplants have a soft texture and give the dish a colorful purple look. Here are the ingredients you’ll need to make this dish:

• Garlic and green onion
• Korean soup soy sauce
• Sesame oil
• Sesame seeds
• Eggplants: The best type of eggplant to use for this dish is Korean or Japanese because they’re thinner and their texture is better than other ones, like Italian eggplants.
• Vinegar: to soak the eggplants and soften them.

Here’s how to make gaji namul:

1. Soak the eggplant in water and some vinegar for about five minutes. Drain the eggplants and then place them in a heating steamer for three or four minutes.
2. If you’d like a slightly firm core, you can stick to three minutes, while if you prefer mushy eggplants, you should leave them for more than four minutes.
3. Move your eggplants to a bowl and let them chill, then slice them into bite-size strips. Toss your eggplant after adding the sesame seeds, oil, Korean soup soy sauce, green onion, and garlic.

Best served with:

• Gamja jorim
• Dubu Buchim Korean pan-fried tofu
• Gyeran-jjim: Korean steamed egg

Easy Korean Side Dishes

Easy Korean Side Dishes

Sometimes it’s a tad hard to make more than one dish at a time. However, you still want to present a beautiful meal to your friends and family. So, here are a couple of easy Korean sides to try.

Oi Muchim: Korean Cucumber Salad

Oi Muchim: Korean Cucumber Salad

Oi muchim is an easy 10-minute recipe that adds crunchiness to your meal. It’s easy to prepare and contains plenty of flavorful and healthy ingredients. These are the ingredients you’ll need to make this dish:

• Onion and garlic to ensure a good, savory base.
• Cucumber: for optimal results, you should go for thin-skinned cucumbers to get a mild and subtly sweet flavor. You can work with a medium-length English cucumber.
• Gochujang and gochugaru: these are Korean chili paste and chili flakes to give your dish a spicy heat.
• Korean soup soy sauce: this is to bring an umami taste to the dish, and you can substitute it with salt if you don’t have this ingredient.
• Vinegar, sesame oil, and sesame seeds: this dressing gives a nutty and tangy taste to the dish.

Here’s how how to make oi muchim:

1. Salt the cucumber slices for five to ten minutes to eliminate any surplus water. Doing that keeps the cucumber crisp and stops the seasoning from thinning when you toss the salad. Don’t forget to add some Korean chili paste (gochujang) to make the seasoning stick to the cucumber slices.
2. Slice onions thinly and add them along with Korean chili flakes, toasted sesame seeds, sesame oil, Korean soup soy sauce, sugar, garlic, and vinegar.
3. Rub the paste to loosen it to mingle well with other seasonings. Toss the cucumber together to coat the slices well.

Best served with:

• Dak Naengchae: Korean chicken salad
• Beef and cucumber stir-fry
• Oi-sobagi: cucumber kimchi

Dubu Jorim: Quick Braised Tofu

Dubu Jorim: Quick Braised Tofu

If you like the braised beef idea but want something vegetarian, you can opt for dubu jorim instead of jangjorim.

Braising the tofu adds many flavors, transforming this bland option into a delicious one, especially when braised in a spicy and savory sauce. You can also control the amount of chili flakes you add to suit your spicy preference.

Here are the ingredients you’ll need for the dish:

• Soy sauce
• Sesame oil
• Tofu: firm tofu works better for the recipe.
• Onion, green onion, garlic, Korean chili flakes, and chili to add a savory taste.
• Water or anchovy stock: anchovy stock adds more of an umami taste but you can use water, too

Here’s how to make the dish:

1. Combine black pepper, sesame oil, sugar, garlic, Korean chili flakes, and soy sauce to make the sauce. Then, add the anchovy stock or water and make sure they’re well combined.
2. Slice tofu into ½-inch pieces and press them to remove extra moisture then sear the tofu for three or four minutes over medium heat.
3. Add chili and onion to the tofu and let the sauce boil. Cover the mix with a lid and cook for four or five minutes on medium-low heat. Finally, remove the lid and decorate the tofu with the toasted sesame seeds and chopped green onion.

Best served with:

• Stir-fried vegetables
• Asian greens
• Noodles

Side Dishes for Korean Fried Chicken

Side Dishes for Korean Fried Chicken

A common meal that many enjoy is fried chicken, Korean or otherwise. So, pairing it with a side dish is essential for a satisfying meal. Here are some choices that you can try.

Kongnamul Muchim: Korean Soybean Sprout Salad

Kongnamul Muchim: Korean Soybean Sprout Salad

This soybean sprouts side dish is a fundamental one in Korean cuisine and has become a national side dish (gukmin banchan, 국민반찬) along with Korean spinach banchan. Every Korean household eats kongnamul muchim at least once every week.

If you like nutty flavors and crunchy textures, you’re going to love what kongnamul muchim tastes like beside your meal.

Here are the ingredients you’ll need to make this dish:

• Salt to taste.
• Soybean sprouts: you can keep the tail or remove it according to your preference.
• Garlic and green onion: add flavor and a touch of savory.
• Sesame oil: gives the plate a nutty smell and taste.
• Toasted sesame seeds: toasting gives the dish the best flavor.
• Korean soup soy sauce: this one is different from regular soy sauce.
• Water: you won’t need more than four tablespoons.

Follow the steps below to make this recipe:

1. Add the water to a pot and put the sprouts in it. Close the lid tightly, and steam the sprouts for six minutes over medium heat. Avoid opening the lid.
2. Take the sprouts out and flip them to bring the ones that were on the bottom to the top, and leave them to dry on a tray for 30 seconds.
3. After that, drain the sprouts in a colander and let them chill for a few minutes. Place them in a large mixing bowl and add your garlic, Korean soup soy sauce, salt, toasted sesame seeds, green onion, and sesame oil. Finally, toss the salad using tongs or your hands to mix it well.

Best served with:

• Dakdoritang: spicy Korean chicken stew
• Kimchi Jjigae: Kimchi stew
• Jeyuk bokkeum: spicy pork bulgogi

Gyeran Jjim: Korean Steamed Eggs

Gyeran Jjim: Korean Steamed Eggs

If you’re an egg fan, you should give gyeran jjim a try with its fluffiness and velvety texture. This recipe lets you enjoy eggs and chicken stock as a soft and delicious side. Here are the ingredients you’ll need to make this dish:

• Eggs: the dish’s main pillar, so opt for good, organic, free-range ones for the best results.
• Chicken stock: a high-quality stock will enhance the flavor and add a silky texture to the eggs.
• Baking powder: to enhance how far your eggs rise and help them reach their full potential.
• You can use salted shrimp to add umami and more protein.
• You might want to add chopped green onions to enhance the dish’s taste.

Here’s a quick guide on how to make Korean steamed eggs:

1. Combine the eggs with a pinch of salt in a mixing bowl and add the salted shrimp if you’re using any.
2. Then, add the baking powder and beat all the ingredients well to get a frosty texture.
3. Add the chicken stock to a pot and boil it over medium to high heat. Then, reduce it to medium and gradually add the egg mixture to the chicken stock while slightly stirring with a spoon.
4. Make sure to keep stirring the egg mixture from the sides to the center for about two minutes, which will allow your eggs to cook for around 80 percent.
5. Use a heat-safe bowl to cover the pot and let it simmer on low heat for two or three minutes. Finally, turn the heat off and remove the lid to uncover an egg mixture that has risen high above your pot’s rim.

Best served with:

• Soup or stew
• Japchae (stir-fried noodles)
• Namul (seasoned vegetables)

Most Famous Korean Side Dishes

Most Famous Korean Side Dishes

For those who want to dive into Korean cuisine but don’t know where to start, you can try their most popular sides, such as the following.

Jangjorim: Soy Braised Beef with Eggs

Jangjorim: Soy Braised Beef with Eggs

Jangjorim is a beef side dish braised with soy sauce. It usually pairs with eggs—specifically quail eggs—and shishito peppers.

The dish is special because the beef becomes incredibly tender thanks to the braising technique. Jangjorim is the perfect way to complement your Korean meal.

You’ll need the following to make the dish:

• Soy sauce
• Sweet rice wine (Mirin)
• Beef: you can use brisket, flank steak, or eye round. Cut the meat into chunks to cook them more easily.
• Eggs: use regular or quail eggs that are hard-boiled and peeled.
• Shishito peppers (Kkwari gochu): these are mild green peppers, and you can use fresh chili peppers if you can’t find them.
• Aromatics: add ginger slices, bay leaves, garlic cloves, onions, and whole black peppercorns to make the broth’s flavor stand out.
• Sugar: You can add brown or white sugar according to your preference.
• Dried sea kelp (optional): you can use dashima or kombu or skip over this one, but it does add a flavorful umami taste to your dish.

Here’s how to make jangjorim:

1. Combine the beef blocks with the black peppercorns, bay leaves, ginger slices, garlic cloves, and onions in a large pot.
2. Add five or six cups of cold water to make sure all the ingredients are submerged completely, and leave them to boil. Make sure you get rid of any foam that rises as the ingredients boil.
3. Bring the heat down to medium and let the mix simmer for about half an hour without a lid to get rid of any meat odor.
4. Take the meat out of the pot and set it aside to cool. Then, strain the braising liquid over a large pot, keeping 3 cups and getting rid of the vegetables. You can save the excess broth for Korean soups or other dishes.
5. Once the beef has cooled for five or ten minutes, shred it or slice it into thin strips.
6. In a clean pot, add the broth, sweet rice wine, sugar, broth, and the sea kelp if you’re using it. Then, put in the eggs and shredded beef and boil the mix over medium heat for 15 minutes without a cover.
7. Add the shishito peppers and cook them for five to ten minutes until they get soft. Stir the mix and let it cool before serving.

Best served with:

• White or multigrain rice
• Kimchi, doenjang, sundubu jjigae
• Kimchi bean sprout soup

Dubu Buchim: Crispy Pan-Fried Tofu

Dubu Buchim: Crispy Pan-Fried Tofu

Dubu buchim is the ideal way to enjoy tofu’s crispiness and chewiness with the least effort. You don’t have to press the tofu before cooking it; all you need to do is to pan-sear it. Here are the ingredients you’ll need to make this dish:

• Soy sauce
• Green onion and garlic
• Sesame oil & seeds
• Oil: any kind except olive oil.
• Korean chili flakes and red chili (garnish)
• Tofu: use firm tofu, as soft ones won’t give you the crispiness you need for the recipe. It’s also preferable if you use Korean tofu, and you don’t need to press it.
• Sugar: to add a contrast to the dish’s taste and give it a tang.
• Shrimp powder: you don’t have to add it, but it adds an umami taste.

Follow the steps below to make pan-fried tofu:

1. Rinse the tofu and cut it into ½-inch thick slices. Gently press the slices with a paper towel to get rid of any excess water.
2. Heat oil in a large skillet and then move the slices to the skillet over medium-high heat. Sear them until they get to a golden-brown crust, which will take around five minutes.
3. Quickly prepare the soy chili sauce meanwhile. Combine soy sauce with Korean chili flakes, green onion, garlic, sesame oil, toasted sesame seeds, and shrimp powder in a small bowl.
4. Flip the tofu slices to the other side to sear them for five minutes too. Then, arrange the slices and drip the soy chili sauce on top. Garnish the tofu with fresh red chili and you can serve it with rice.

Best served with:

• Dubu buchim
• Replace protein in noodles with pan-fried tofu
• Next to some rice and vegetables

Typical Korean Ingredients for Side Dishes

Typical Korean Ingredients for Side Dishes

Of all the dishes we’ve listed, almost all of them include:

• Sesame oil: commonly used to add a rich and nutty flavor.
• Sesame seeds: increase the nutty flavor and add texture.
• Green onions: add heat and flavor.
• Minced garlic: enhances the fragrance and strength of the dish.
• Soy sauce: a staple in Korean cooking that seasons food and works as an excellent marinade.

Other recipes included Korean soup soy sauce, eggs, and rice, but the previous ones are the backbone of Korean cuisine.

Korean Drinks to Serve with Korean Side

Korean Drinks to Serve with Korean Side

If you’re wondering what drinks to serve with your tasty Korean side dishes, here’s a helpful list:

• Soju: a distilled alcoholic beverage that has become a Korean national drink.
• Makgeolli: rice wine that has a tangy and sweet taste.
• Nokcha (Korean green tea): a good option for a non-alcoholic beverage.
• Sikhye: sweet rice beverage made with cinnamon and ginger.

And of course Boricha (Barley tea), which is a caffeine-free delight that has a nutty flavor that can be somewhat bitter.

Tasty Korean Appetizers

Tasty Korean Appetizers

Do you want to perfect the meal with appetizers besides the side dishes and drinks? Here are some tasty Korean appetizers you can serve:

• Kimchi: fermented vegetables with a base of napa cabbage.
• Japchae: a stir-fried dish made with glass (sweet potato) noodles and seasoned with soy sauce.
• Tteokbokki: spicy rice cake dish that’s filling, healthy, and flavorful.
• Pajeon: Korean pancakes that pair well with dipping sauce, making the perfect appetizer.
• Mandu: Korean dumplings that can be filled with meat, vegetables, or a combination of the two.

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