Looking for some tasty Korean side dish recipes (banchan)? There are so many great options! From kimchee, to rice cakes, noodles and more! Here are 20+ of the BEST Korean sides.
Korean side dishes, known as banchan, are a staple of Korean cuisine. They are typically served with rice and a main dish, and they add a variety of flavors, textures, and colors to the meal.
From classic dishes like kimchi and bibimbap to more unique creations like kongnamul muchim and yookgaejang, there’s something for everyone on this list!
Whether you’re hosting a Korean-themed party or simply looking for some delicious ways to spice up your meal, these recipes are sure to please.
The BEST Korean Side Dishes
Homemade Kimchi
This easy Kimchee recipe will teach you to make authentic kimchi at home. It's easy to do with these simple steps!
Easy Kimchi Recipe
Daikon Radish Recipe
This daikon radish recipe is dressed simply in a garlic vinaigrette and sprinkled with Korean red pepper powder for a bit of heat.
Daikon Radish Salad
Garlic Bok Choy
This Garlic Bok Choy is a quick, healthy side that can be whipped up in under 15 minutes! Blanching unlocks its perfect crisp-tender texture, while a simple sesame-soy sauce delivers a powerful punch of flavor. Top it with sesame seeds and a sprinkle of red pepper flakes – ideal alongside rich noodles, grilled meats, or steamed rice.
Garlic Bok Choy
Korean Green Onion Salad (Pa Muchim)
Korean green onion salad (pa muchim or pajeori) is a classic banchan (a small Korean side dish). It’s a simple salad of thinly sliced green onions tossed in a sweet-savoury dressing with a touch of heat. – Get the RECIPE from No Guilty Pleasures
Korean Green Onion Salad
Gochujang Mayo Tuna Patties
Gochujang Mayo Tuna Patties are very easy to make and super delicious to eat. They have lots of savory flavor and crunchy texture!– Get the RECIPE from My Korean Kitchen
Korean Tuna Cakes with Gochujang Mayo
Spicy Korean Cucumber Salad (Oi Muchim)
Let me introduce you to Oi Muchim, a Korean spicy cucumber salad that’s simple yet flavorful. It’s a refreshing side dish (especially during the hot & humid summer months) and takes just minutes to make. – Get the RECIPE from Street Smart Nutrition
Spicy Korean Cucumber Salad
Easy Korean Braised Tofu
Skeptical about tofu? Let me introduce you to Dubu Jorim! This spicy Korean braised tofu recipe is going to wow you! It’s got it all: a delicious sauce, a little heat and spice, and simple cooking method.– Get the RECIPE from Street Smart Nutrition
Korean Braised Tofu (Dubu Jorim)
Bibimbap (Korean Rice Dish)
This Bibimbap, a popular Korean rice dish, is done in less than 30 minutes without compromising flavor. Serve with a fried egg on top for that extra wow factor!– Get the RECIPE from Olivias Cuisine
Bibimbap (Korean Rice Dish)
Jepchae
Made with bouncy sweet potato starch noodles, japchae is a classic dish everyone loves! Find out how to make authentic, delicious japchae with this time tested, readers’ favorite recipe!– Get the RECIPE from Korean Bapsang
Jepchae
Hobak Jeon
These hobak jeon (Korean zucchini fritters) are pan-fried quickly in egg batter. They are delicious with summer’s abundant zucchinis! – Get the RECIPE from Korean Bapsang
Hobak Jeon (Korean Zucchini Fritters)
Bean Sprout Salad
Bean sprout salad made with soybean sprouts, known as kongnamul muchim, is one of the many healthy side dishes in Korean cuisine. It can be prepared in just 10 minutes and features a crunchy texture and nutty flavor, making it the perfect accompaniment to any meal. – Get the RECIPE from Beyond Kimchee
Kongnamul Muchim (Bean Sprout Salad)
Korean Braised Lotus Root
This Korean lotus root recipe, known as yeongeun jorim, is a delectable side dish braised in soy sauce with rice syrup. That combination creates a charming sweet and salty flavor. The glazed lotus root also has a unique texture, soft and chewy yet a little crispy. – Get the RECIPE from Beyond Kimchee
Yeongeun Jorim (Braised Lotus Root)
Quick Bok Choy Kimchi
Make a quick batch of kimchi with baby bok choy, fresh chilies, and sweet apple. This quick bok choy kimchi takes 30 minutes of brine time and only 15 minutes to assemble.– Get the RECIPE from Beyond Kimchee
Quick Bok Choy Kimchi
Vegan Yukgaejang, Korean Spicy Beef Soup Recipe & Video – Seonkyoung Longest
This Korean Spicy Beef Soup Recipe makes a great side dish. – Get the RECIPE from Seonkyoung Longest
Vegan Yukgaejang
Yukgaejang
Hearty, comforting, and full of BIG spicy beef flavor. There is nothing more comforting or delicious than Yukgaejang or Korean Spicy Beef Soup!– Get the RECIPE from The Subversive Table
Yukgaejang (Korean Spicy Beef Soup)
Korean Spicy Fish Cake Stir-Fry
This Korean Spicy Fish Cake Stir-Fry (Eomuk Bokkeum) is loaded with the best flavors: spicy, savory, and sweet! Good enough to eat by itself but makes perfect banchan for any day of the week! Be sure to get your rice ready just in case!– Get the RECIPE from Seasoned by Jin
Emomuk Bokkeum (Korean Spicy Fish Cake Stir-Fry)
Rose Tteokbokki
Rose Tteokbokki. Chewy bouncy rice cakes simmered in a delicious smoky spicy sweet cream sauce with bacon, fish cakes and cheese! A milder version of your usual Spicy Tteokbokki thanks to the cream sauce. Ready in just 30 minutes! – Get the RECIPE from Christie at Home
Rose Tteokbokki
Korean Spinach Side Dish
Korean Spinach Side Dish, also known as “Sigeumchi Namul” in Korean. A very easy and quick Korean spinach salad seasoned with a delicious garlicky sesame soy sauce. Ready in 10 minutes!– Get the RECIPE from Christie at Home
Sigeumchi Namul (Korean Spinach Side Dish)
Mayak Eggs
Mayak Eggs are soft-boiled eggs with a jammy yolk in a soy-based marinade with addictive flavors! These delicious eggs are savory, sweet, spicy with nutty sesame flavor and umami taste.– Get the RECIPE from Christie at Home
Mayak Eggs
Kimchi Fried Rice
Kimchi Fried Rice. Delicious, spicy, savory fried rice with kimchi, garlic and onions with your choice of protein and a fried egg on top. Ready in under 20 minutes with leftover rice!– Get the RECIPE from Christie at Home
Kimchi Fried Rice
Korean Spicy Radish Salad
This Korean spicy radish salad is an easy side dish (banchan) to put together. It can be a quick substitute for kimchi and is great in bibimbap.– Get the RECIPE from Korean Bapsang
Musaengchae (Korean Spicy Radish Salad)
Gaji Namul
Whipped up in under 10 minutes, this healthy and flavoursome Korean steamed eggplant side dish is calling your name! Gaji namul is a popular Korean side dish, and it’s easy to see why. – Get the RECIPE from The Devil Wears Salad
Gaji Namul (Korean Steamed Eggplant)
Korean Braised Potatoes
This recipe for Korean Braised Potatoes (Gamja Jorim) is a Korean-style sweet, sticky, and savoury braised potato side dish. Maple syrup and soy sauce soaks into the cubed potatoes, delivering incredible flavour.– Get the RECIPE from Sift and Simmer
Gamja Jorim (Korean Braised Potatoes)
How to Make Ahead and Store
Many of these Korean sides can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
Did you try any of these delicious recipes?
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Full Recipe
20+ Korean Side Dishes
Looking for some tasty Korean side dish recipes (banchan)? There are so many great options! From kimchi, to rice cakes, noodles and more! Here are 20+ of the BEST side dishes with Korean flavors. Try this easy Kimchee recipe.
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Serves 16 people
Ingredients
- 3 pounds napa cabbage
- 1/2 cup kosher salt
- 12 cups cold water (plus more as needed)
- 4 medium scallions (ends trimmed, cut into 1-inch pieces (use all parts))
- 1/3 cup Korean red pepper powder
- 1/4 cup fish sauce
- 1/4 cup fresh ginger (minced)
- 7 cloves garlic (minced)
- 2 teaspoons dried shrimp (minced)
- 1 1/2 teaspoons granulated sugar
Instructions
- Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged. Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
- Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
- Place the remaining ingredients in a large bowl and stir to combine.
- Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture.
- Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tight fitting lid and seal the jar.
- Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.
Notes
You can refrigerate kimchee for up to 2 months. You’ll know when the kimchi is past its prime when it becomes overly sour and the cabbage becomes mushy.
Nutrition
Calories: 7kcal | Carbohydrates: 1g | Cholesterol: 7mg | Sodium: 3846mg | Potassium: 42mg | Vitamin A: 5IU | Vitamin C: 3.2mg | Calcium: 10mg | Iron: 0.2mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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