Here is a list of Korean side dishes called Banchan that will highlight your Korean meal. While they are mostly served as side dishes, they are almost as important as main dishes in Korean cuisine. From vegetable to tofu, you can make these easy recipes in your own kitchen.
Banchan (반찬) is what we call Korean side dishes in Korean. They are a must-have to enjoy any Korean meal and staple dishes of Korean food.
From typical vegetable banchan recipes made with soybean sprouts, cucumber or spinach to potato, tofu or egg, you have it all here.
Plus, since many of them are vegetable side dishes, some of banchan dishes are perfectly vegetarian or vegan (or adaptable to the diet). They make a great base for the ever popular Korean rice dish —bibimbap.
These Korean side dish recipes are easy and quick to put together, mostly under 30 minutes or less. You can use a variety of Korean cooking method of blanching, steaming, quick braising, and pan-frying while preparing them.
Each dish has a unique flavor profile, and very healthy. Add these authentic recipes to your to-make list and you’re on your way to Korean culinary bliss – Mukja!
What about kimchi? Yes, kimchi is considered a side dish in Korean cuisine, but it requires a whole category on its own. So it is not included in this banchan roundup. You can find numerous kimchi recipes on my site or check out my easy kimchi recipe roundup post.
Easy & Quick Korean Side Dishes (Banchan)
1
Korean Bean Sprout Salad (Kongnamul Muchim)
We call this soybean sprout side dish, “a national side dish of Korea" because every household consumes this bean sprout Korean side dish at least once a week.
Korean spinach banchan, also known as Sigumchi Namul, is a classic side dish in Korean cuisine. There are two delicious variations of this recipe – one made with soy sauce and the other with gochujang – that you can learn to make and choose your favorite.
Korean cucumber salad, a crunchy refresher for any meal, is easy to prepare in just 10 minutes. Combining sesame oil, vinegar, garlic, chili flakes, and a touch of gochujang, it makes for a speedy yet impressive side salad.
Jangjorim is a beloved Korean soy sauce braised beef side dish. Often paired with eggs (or quail eggs) and shishito peppers, the beef in this dish becomes incredibly tender thanks to the braising technique. It's a perfect complement to any Korean meal.
This Korean pan-fried tofu recipe is crispy and chewy, just the way you like to eat tofu. No pressing is required before cooking and it is the best low-effort, pan-seared tofu dish you can easily make at home.
This quick Korean braised tofu recipe, dubu jorim, turns bland tofu into a full flavored dish. Pan-seared tofu slices are braised in a spicy savory sauce. Adjust the amount of Korean chili flakes to suit your spice level.
This Korean soft tofu (silken tofu) recipe takes only 5 minutes to cook in a microwave. A slightly spicy soy chili sauce adds umami in this light tofu dish. You will also learn other easy cooking method to prepare tofu.
Lotus root makes a delectable Korean side dish. Braising with soy sauce and rice syrup creates a charming sweet and salty flavor. The glazed lotus root also has a unique texture, soft and chewy yet a little crispy.
Enjoy fluffy, velvety Korean steamed eggs, also known as Gyeran Jjim. This easy recipe combines eggs and chicken stock, steamed to perfection in a small pot for a delicious, melt-in-your-mouth side dish.
Pan-Fried Potatoes (Gamja Bokkeum): Korean Potato Side Dish
Enjoy the classic Pan-Fried Potato (Gamja Bokkeum), a popular Korean potato side dish. This easy recipe offers a versatile and gluten-free banchan perfect for any Korean meal. Ideal for every season!
Gamja jorim is a favorite Korean braised potato dish made with potatoes, dried sea kelp in a slightly sweet and savory soy sauce. This simple, authentic side dish recipe is vegetarian-friendly!
Dried anchovies make a tasty Korean side dish with the slightly sweet and salty flavor along with the crunchy texture. Here are two different Korean anchovy recipes that you can easily make at home.
Dried shredded squid make a tasty Korean side dish. It is cooked with sweet and savory gochujang sauce. This chewy side dish is a popular item for Korean lunch box.
This Korean zucchini side dish (hobak bokkeum) is made by a quick simmering rather than stir-frying. This is a homestyle banchan that any Korean food lover will enjoy.
Making homemade roasted seaweed snacks (gim-gui, 김구이) is easier than you think! It’s also so much healthier, and cheaper than packaged store-bought seaweed snacks. My recipe takes just 25 minutes. For best results, it’s important to use the proper ingredients, including raw dried seaweed sheets(parae gim).
This watercress and tofu salad is a great Korean vegan and vegetarian dish. Blanched watercress and crumbled tofu are seasoned with soybean paste, garlic and sesame oil. Serve with rice!
Turn Asian pickled cucumbers into a spicy salad to eat with rice. Korean chili flakes and a hint of sugar makes this simple side dish delicious and makes it a great way to enjoy pickled cucumbers.
And there you have it – 18+ easy & quick Korean side dishes(Banchan) that you can enjoy with your loved ones! I hope this list brought you some inspiration for your Korean cooking adventure.
Easy and Quick Korean Side Dishes: Korean Bean Sprout Side Dish
Servings: 6people
Prep Time: 10 minutesmins
Cook Time: 10 minutesmins
Total Time: 20 minutesmins
This Korean bean sprout side dish is made with soybean sprouts. It has a crunchy texture and nutty taste. This recipe is easy and quick to make.
Put sprouts in a pot and pour in 4 tablespoon of water. Close the lid tightly and let the sprouts cook over medium heat for 6 minutes. Do not open the lid. If you have a glass lid, you will see the steamed water drips down under the lid.
Remove the pot from the heat and open the lid. Stir and turn the sprouts so that the ones on the bottom come to the top and the ones on the top end up on the bottom, and wait for 30 seconds.
Drain the spouts in a colander to remove the extra water and let cool for a couple of minutes.
Place the warm sprouts in a large mixing bowl. Add garlic, green onion, Korean soy soy sauce, sesame oil, toasted sesame seeds, and a pinch of salt. Toss the salad with your hand or using kitchen tongs to mix well.
Taste the salad and add more salt if needed. Serve at room temperature or chilled.
