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

Banchan dishes often feature vegetables prepared in different ways.

You can find many tasty Korean side dishes to try at home. Some popular options include seasoned spinach, stir-fried eggplant, and cucumber salad.

These dishes use common ingredients and simple cooking methods. They bring color and taste to the table while complementing main courses.

1. Kimchi

Kimchi is a staple Korean side dish. This fermented vegetable dish is tangy, spicy, and full of flavor. Napa cabbage is the most common type, but you can find kimchi made with other vegetables too.

Kimchi adds a punch to any meal. You can eat it on its own or use it in recipes.

It’s packed with probiotics that are good for your gut health.

Making kimchi at home is easy. You’ll need cabbage, salt, garlic, ginger, and Korean red pepper flakes. Mix everything together and let it ferment for a few days.

The longer it sits, the stronger the taste gets.

2. Kongnamul (Soybean Sprouts)

Kongnamul is a popular Korean side dish made from soybean sprouts. You can easily prepare this dish at home with just a few ingredients.

To make kongnamul, start by rinsing the soybean sprouts in cold water. Then, boil them for about 3-4 minutes until tender.

After draining the sprouts, mix them with garlic, green onions, and seasonings. Common additions include salt, sesame oil, and red pepper flakes.

This side dish offers a nice crunch and mild flavor. It’s often served cold or at room temperature alongside other banchan and main dishes.

3. Japchae

Japchae is a popular Korean side dish made with glass noodles and stir-fried vegetables. You’ll love its colorful mix of ingredients and savory-sweet flavor.

To make japchae, start by cooking the glass noodles until they’re tender. Then stir-fry vegetables like carrots, spinach, and mushrooms in sesame oil.

Mix the noodles and veggies together with a sauce of soy sauce, sugar, and sesame oil. Some recipes add thin strips of beef for extra protein.

Japchae works great as a side dish, but you can also enjoy it as a main course.

It’s often served at special occasions and holidays in Korea.

4. Banchan (Various Side Dishes)

Banchan are small Korean side dishes served with the main meal. You’ll find a variety of flavors and textures in these dishes.

Common banchan include kimchi, seasoned vegetables (namul), and stir-fried glass noodles (japchae). Other popular options are seasoned soybean sprouts (kongnamul) and braised potatoes (gamja jorim).

Pickled radishes, spinach, and cucumbers often appear on banchan plates. You might also see savory pancakes called jeon.

Banchan are typically served cold or at room temperature. Some dishes taste better after marinating for a few hours.

5. Gyeran Jjim (Steamed Egg)

Gyeran jjim is a tasty Korean steamed egg dish. You’ll love this soft and fluffy custard as a side to your meals.

To make it, you mix eggs with water or broth. Add salt, sesame oil, and green onions for flavor. Then steam the mixture until it’s set.

You can cook gyeran jjim in a pot on the stove or in the microwave. It only takes a few minutes to prepare.

This versatile dish works well for breakfast, lunch, or dinner. You’ll often find it served in Korean homes and restaurants.

6. Namul (Seasoned Vegetables)

Namul is a key part of Korean cuisine. It refers to seasoned vegetable side dishes that add variety to meals.

You’ll find namul made from many different veggies. Common choices include spinach, bean sprouts, and fernbrake.

To make namul, you first blanch or lightly cook the vegetables. Then you season them with ingredients like garlic, sesame oil, and salt.

Namul dishes are often served cold or at room temperature. They bring color, texture, and nutrition to the table.

Try making sigeumchi namul with spinach or sukju namul with bean sprouts. These simple sides are tasty and healthy additions to your Korean meals.

7. Kimchi Pancake

Kimchi pancakes are a tasty Korean side dish you can make in just 15 minutes. They’re crispy on the outside and soft inside, with a tangy kimchi flavor.

To make them, mix chopped kimchi with flour, water, and seasonings to form a batter. Heat oil in a pan over medium heat. Pour in the batter and spread it thinly.

Cook for 3-4 minutes until crispy, then flip carefully with a wide spatula. Add more oil around the edges and cook the other side for another 3-4 minutes.

Serve your kimchi pancakes hot as a snack or side dish. They go great with dipping sauces like soy sauce or a spicy gochujang mix.

8. Kimbap (Seaweed Rice Roll)

Kimbap is a popular Korean snack and side dish. It’s made by rolling rice and various fillings in dried seaweed sheets.

To make kimbap, you’ll need cooked rice, seaweed sheets, and your choice of fillings. Common fillings include cooked beef, egg, carrots, spinach, and pickled radish.

Spread a thin layer of rice on a seaweed sheet. Add your fillings in a line across the rice. Use a bamboo mat to roll everything tightly.

After rolling, brush the outside with sesame oil and sprinkle with sesame seeds. Cut the roll into bite-sized pieces before serving.

Kimbap is perfect for picnics, lunch boxes, or as a quick snack. You can customize the fillings to suit your tastes.

9. Jangjorim (Soy Sauce Braised Beef)

Jangjorim is a tasty Korean side dish made with beef braised in soy sauce. You’ll find it’s a bit sweet and salty, meant to be eaten in small amounts with rice.

The beef is cut into small pieces and simmered in a mix of soy sauce, garlic, and sugar. This cooking method makes the meat very tender and full of flavor.

You can often find jangjorim served with hard-boiled eggs or quail eggs. Some versions also include green chili peppers for extra kick.

This dish is a great way to make a little beef go a long way. It’s packed with protein and adds a nice meaty touch to any Korean meal.

10. Bulgogi (Marinated Beef)

Bulgogi is a popular Korean dish that’s sure to delight your taste buds. This thinly sliced beef is marinated in a sweet and savory sauce, giving it a rich flavor.

The marinade typically includes soy sauce, sugar, garlic, and sesame oil. Some recipes also add pear juice for extra sweetness and tenderness.

You can grill bulgogi on a barbecue or cook it in a pan. It’s often served with rice and lettuce leaves for wrapping. Try pairing it with kimchi or other side dishes for a complete Korean meal.

Bulgogi is easy to make at home and can be a great introduction to Korean cuisine. Its crowd-pleasing taste makes it perfect for gatherings or family dinners.

11. Samgyeopsal (Grilled Pork Belly)

Samgyeopsal is a popular Korean dish featuring grilled pork belly. You’ll love this flavorful and tender meat option.

To prepare samgyeopsal, cut pork belly into thin strips. Grill the meat on a stovetop or tabletop grill until crispy on both sides.

You can enhance the flavor by marinating the pork in wine, bay leaves, and rosemary. For a traditional touch, serve it with shredded green onions and a dipping sauce made from soy sauce, sugar, and sesame oil.

Pair your grilled pork belly with lettuce wraps and other side dishes for a complete Korean BBQ experience.

12. Bindaetteok (Mung Bean Pancake)

Bindaetteok is a savory Korean pancake made from ground mung beans. You’ll love its crispy exterior and soft, flavorful inside.

To make bindaetteok, soak mung beans for a few hours, then grind them into a batter. Mix in chopped vegetables like kimchi, green onions, and bean sprouts.

Some recipes add ground pork for extra richness. Season the batter with garlic, salt, and pepper to enhance the taste.

Cook the pancakes in a hot skillet with oil until golden brown on both sides. You can serve bindaetteok as a side dish or enjoy it as a snack.

These pancakes are popular street food in Korea and often appear at holiday meals. They’re a tasty way to try mung beans in a new form.

13. Doenjang Jjigae (Soybean Paste Stew)

Doenjang jjigae is a popular Korean stew made with fermented soybean paste. This hearty dish combines rich flavors and nutritious ingredients.

To make doenjang jjigae, you’ll need doenjang (soybean paste), vegetables, and protein. Common ingredients include zucchini, potatoes, onions, tofu, and meat or seafood.

Start by sautéing the meat and doenjang in a pot. Add water or anchovy broth and bring to a boil. Next, add vegetables and simmer until tender.

Finish the stew by adding tofu, garlic, and chili flakes for extra flavor. Serve hot with rice for a filling meal.

This comforting stew is perfect for cold days and can be customized to your taste preferences.

14. Gochujang (Red Chili Paste) Sauce

Gochujang is a key ingredient in Korean cooking. This thick, red paste packs a spicy and savory punch.

You can use gochujang to make a versatile sauce. Mix it with soy sauce, garlic, ginger, and a touch of sugar. This creates a perfect dipping sauce or marinade.

Try brushing the sauce on grilled meats or vegetables. It adds depth to stews and soups too. For a quick side, toss cooked vegetables with a gochujang sauce.

The sauce works well with rice cakes in tteokbokki. It also gives salmon a flavorful kick when used as a glaze. Experiment with different ratios to find your ideal spice level.

15. Tteokbokki (Spicy Rice Cakes)

Tteokbokki is a beloved Korean street food that packs a spicy punch. This dish features chewy rice cakes cooked in a fiery red sauce.

To make tteokbokki, you’ll need cylindrical rice cakes, gochujang (red chili paste), and gochugaru (red chili flakes). The sauce also includes sugar, soy sauce, and garlic for added flavor.

Start by boiling the rice cakes until they’re soft. Then, mix the sauce ingredients in a pan and add the cooked rice cakes. Simmer everything together until the sauce thickens and coats the rice cakes.

You can customize your tteokbokki by adding fish cakes, green onions, or hard-boiled eggs. Serve it hot for a comforting and spicy meal.

Fermentation Advantages

Fermented foods are a staple in Korean cuisine. Kimchi, the most famous example, is packed with probiotics.

These good bacteria support digestive health and strengthen your immune system. The fermentation process increases vitamin levels in foods.

It also creates enzymes that aid digestion. Fermented soybean products like doenjang (soybean paste) are high in protein and may help reduce the risk of certain cancers.

Fermented foods can improve gut health and reduce inflammation in your body. This may lower your risk of chronic diseases like diabetes and heart disease.