5 Easy Korean Side Dishes (Banchan) You Can Make at Home
Small plates packed with flavor, color, and texture make every meal memorable.
Korean cuisine is synonymous with banchan—a dazzling array of small side dishes served with nearly every meal. While the main course often commands attention, banchan play a crucial role in balancing flavors and textures throughout a traditional Korean spread. These side dishes bring color, crunch, spice, and freshness, and are meant to be shared by everyone at the table. If you’re new to Korean cooking or looking to expand your repertoire, these five easy banchan recipes are approachable, healthy, and absolutely delicious.
What Are Banchan?
The term banchan refers to the savory side dishes that accompany rice in Korean meals. They are typically served in small portions and meant for sharing. Most family meals include a variety of banchan, with each dish highlighting seasonal produce, bright seasoning, or classic Korean ingredients. You’ll see plenty of garlic, sesame oil, soy sauce, and gochugaru (Korean red pepper flakes). Banchan can be pickled, stir-fried, fermented, or simply blanched and tossed with seasonings.
Essential Ingredients for Korean Banchan
- Garlic: Used for savory depth in almost every dish.
- Green onions (scallions): Offer freshness and gentle heat.
- Toasted sesame seeds and oil: Add rich nuttiness and aroma.
- Soy sauce: Classic for umami flavor and seasoning.
- Gochugaru: Korean red pepper flakes for balanced, fruity heat and iconic red color.
- Vegetables: Cucumber, spinach, radish, cabbage, and more star in banchan for their texture and freshness.
5 Easy Korean Side Dishes
Here are five straightforward banchan recipes you can make with simple ingredients—from crunchy salads to savory eggs and comforting soup. Each dish is packed with flavor and can be made ahead.
1. Spicy Cucumber Salad (Oi Muchim, 오이무침)
This Spicy Cucumber Salad is irresistible for its crisp, juicy bite and vivid seasoning. English cucumbers stand in well for Korean varieties and are widely available.
Ingredients:
- 1 large English cucumber (or 2 small Persian cucumbers)
- 1 green onion, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon toasted sesame seeds
- 1 teaspoon sugar
- 2 teaspoons soy sauce
- 1 tablespoon toasted sesame oil
Instructions:
- Slice the cucumber thinly and place in a mixing bowl with green onion and garlic.
- Add the gochugaru, sesame seeds, sugar, soy sauce, and sesame oil to the bowl.
- Mix thoroughly (using hands or a fork) until the cucumbers are coated with the seasonings. Taste and adjust salt or spice as needed.
- Chill for 10 minutes before serving for best flavor.
Tip: Toasted sesame oil has a deeper, nutty flavor that is critical for authentic taste—avoid the untoasted variety when possible.
2. Cabbage Doenjang Soup (Baechu Doenjang Guk, 배추된장국)
Doenjang Guk is a light, warming soup made with cabbage and Korean fermented soybean paste. While simple, it is satisfying and brings a subtle savory depth to any meal.
Ingredients:
- 4 cups water
- 2 tablespoons doenjang (Korean fermented soybean paste)
- 2 cups Napa cabbage, cut into bite-size pieces
- 1 small zucchini, thinly sliced
- 1 green onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon gochugaru (optional, for heat)
- Salt, to taste
Instructions:
- Bring the water to a boil in a saucepan. Stir in the doenjang until dissolved.
- Add the Napa cabbage and zucchini; simmer for 5 minutes.
- Add green onion, garlic, and gochugaru; simmer for 2-3 minutes more.
- Taste and adjust salt. Serve hot as part of your meal.
What others are reading
3. Spicy Radish Salad (Mu Saengchae, 무생채)
Mu Saengchae is a zesty, crunchy radish salad—great for anyone who enjoys pickled flavors and a little heat. Korean or daikon radish is ideal for this dish.
Ingredients:
- 1 medium Korean radish or daikon, peeled
- 2 teaspoons salt
- 1 tablespoon gochugaru
- 2 green onions, julienned
- 1 teaspoon sugar
- 2 teaspoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 2 garlic cloves, minced
Instructions:
- Julienne the radish into thin strips. Sprinkle with salt, toss, and let sit for 10 minutes. Squeeze out excess moisture.
- Add gochugaru, green onions, sugar, rice vinegar, sesame oil, sesame seeds, and garlic.
- Toss thoroughly until combined. Adjust sugar or vinegar to your preference.
- Serve immediately or chill for 20 minutes before serving.
Tip: This dish is naturally vegan and stays crisp in the fridge for a few days.
4. Egg Roll Omelette (Gyeran Mari, 계란말이)
The Egg Roll Omelette is a beloved Korean side that delivers protein and silky texture. It’s an ideal companion to rice and an easy dish to assemble for breakfast, lunch, or dinner.
Ingredients:
- 4 large eggs
- 2 green onions, finely chopped
- 1/4 carrot, finely diced
- 1/4 teaspoon salt
- 1 tablespoon milk (optional, for tenderness)
- 1 tablespoon vegetable oil
Instructions:
- In a bowl, whisk eggs with salt and milk (if using). Stir in green onions and carrot.
- Heat oil in a non-stick skillet over medium-low heat. Pour in a thin layer of egg mixture. Once just set, use a spatula to gently roll the egg toward one side of the skillet.
- Pour more egg mixture to fill in the pan and lift the rolled egg so it sits on top of the newly poured egg. Let set, then roll again. Repeat until all the mixture is used and you have a thick, layered omelette.
- Let cool slightly, then slice into bite-sized rounds. Serve warm or at room temperature.
Variation: Try adding diced bell pepper, spinach, or seaweed for extra texture and color.
5. Spinach Side Dish (Sigeumchi Namul, 시금치나물)
Sigeumchi Namul is a classic Korean blanched spinach side dish. It’s simple, healthy, and tailored to enhance the natural flavor of spinach with a savory, nutty seasoning.
Ingredients:
- 10 oz (about 1 bunch) fresh spinach
- 2 teaspoons soy sauce
- 2 teaspoons toasted sesame oil
- 1 tablespoon sesame seeds
- 1 garlic clove, minced
- Salt, to taste
Instructions:
- Bring a large pot of water to a boil. Add spinach and blanch for 30–45 seconds, until wilted but bright green. Drain and rinse under cold water to stop cooking.
- Squeeze out as much water as possible. Cut the spinach into 2-inch lengths.
- In a bowl, combine spinach with soy sauce, sesame oil, sesame seeds, garlic, and a pinch of salt. Mix well.
- Taste and adjust seasoning if needed. Serve chilled or at room temperature.
Tips and Tricks for Perfect Korean Side Dishes
- Batch preparation: Most banchan keep well in the refrigerator for several days, making them ideal for meal prep.
- Ingredient substitutions: While Korean ingredients provide authentic flavor, many substitutions (such as English cucumber for Korean or toasted sesame oil for plain) still yield great results for home cooks.
- Toasting sesame seeds: Toast sesame seeds in a dry pan over low heat for 2–3 minutes to maximize their aroma and crunch.
- Adjusting heat: Start with less gochugaru if you prefer mild dishes; you can always add more for extra spice.
Why Are Banchan Important in Korean Meals?
Banchan are more than side dishes—they represent hospitality and balance in Korean culinary tradition. Whether you’re preparing a simple meal for two or hosting a large gathering, serving several banchan ensures variety of taste, texture, and nutrition with every bite. Shared among guests, banchan encourage conversation and communal dining, central tenets of Korean culture.
Suggested Serving Table for a Traditional Korean Meal
| Main Dish | Rice | Banchan (Side Dishes) | Soup | Condiments |
|---|---|---|---|---|
| Bulgogi, Galbi, or Tofu | Steamed Short-Grain Rice | Spicy Cucumber Salad, Spinach Namul, Egg Roll Omelette, Spicy Radish Salad | Cabbage Doenjang Guk | Gochujang, Kimchi |
Frequently Asked Questions (FAQs)
Q: Can I make banchan in advance?
A: Yes, most banchan can be prepared ahead of time and stored in the refrigerator for up to 3–4 days. Some, like kimchi and pickled radish, develop even more flavor after sitting.
Q: Where do I find gochugaru and doenjang?
A: Gochugaru (Korean red pepper flakes) and doenjang (fermented soybean paste) are available at Asian grocery stores, Korean markets, or online. Some mainstream supermarkets also carry them in the international aisle.
Q: What does “banchan” mean?
A: In Korean, banchan (반찬) literally means “side dishes.” They’re small, varied, and meant to be enjoyed with rice and main entrees.
Q: Are banchan typically vegetarian?
A: Many banchan are vegetarian or vegan, centering on vegetables, tofu, and seasonings. Occasionally, fish sauce or tiny dried shrimp are used for depth, but these are easy to omit or substitute.
Q: Can I use other vegetables for these recipes?
A: Absolutely! Try these techniques with zucchini, bean sprouts, kale, or even broccoli for variety. Adjust seasonings and textures as needed for best results.
Conclusion
With just a few classic ingredients and simple techniques, you can create a feast of Korean banchan at home—no specialty training required. Their versatility and vibrant flavors make them perfect for weeknight dinners or festive gatherings alike. Mix and match these side dishes to suit your main course and discover the joy of homemade Korean cuisine, one small plate at a time.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a97009/bibimbap-eb-b9-84-eb-b9-94-eb-b0-a5/
- https://www.thepioneerwoman.com/food-cooking/recipes/a92300/exploring-the-flavors-of-korea/
- https://www.youtube.com/watch?v=OeVE6vZZLEo
- https://www.thepioneerwoman.com/food-cooking/recipes/a102195/easy-kimchi/
- https://www.thepioneerwoman.com/food-cooking/recipes/a99079/5-easy-korean-side-dishes/
- https://www.youtube.com/watch?v=yVmbl7qjuHA
- https://mykoreankitchen.com/category/side-dishes-banchan/
Similar Articles
Read full bio of Sneha Tete
