Korean BBQ steals the spotlight, but banchan—those little side dishes—steal your heart. Salty, spicy, crunchy, fermented, they turn rice into a feast. I’ve stirred sesame oil at 1 a.m. and pickled everything in sight to crack these classics. Stock gochugaru, sesame seeds, and soy sauce—you’re 90% there. Let’s fill your table with tiny bowls of joy.
1. Classic Kimchi (Baechu Kimchi)
Napa cabbage kimchi—crunchy, fizzy, addictively spicy.
Ingredients
- 1 large napa cabbage (2–3 lbs)
- 1/2 cup coarse sea salt
- 1/2 cup gochugaru (Korean chili flakes)
- 1/4 cup fish sauce
- Daikon, garlic, ginger, green onions
Step-by-Step Instructions
- Quarter cabbage; salt leaves heavily, rest 2 hours—wilts like magic.
- Rinse 3 times; squeeze dry.
- Blend garlic, ginger, fish sauce, gochugaru, a splash of water—paste.
- Massage paste into every leaf; pack tight in a jar.
- Ferment at room temp 1–3 days—burp daily—then fridge.
Why You’ll Love It
Starts crunchy, ends funky. Burp the jar or risk kimchi volcano. 🙂
2. Spinach Namul (Sigeumchi Namul)
Blanched spinach kissed with sesame—30 seconds of work.
Ingredients
- 1 lb spinach
- 1 tbsp sesame oil
- 1 tsp soy sauce
- 1 garlic clove, minced
- Sesame seeds
Step-by-Step Instructions
- Blanch spinach 30 seconds in boiling water; shock in ice.
- Squeeze dry—really wring it.
- Toss with oil, soy, garlic, seeds.
- Serve room temp—elegant simplicity.
Why You’ll Love It
Bright green, nutty, gone in 60 seconds. Double for leftovers.
3. Soy Sauce Pickled Garlic (Maneul Jangajji)
Whole garlic cloves in sweet-salty soy—mellows to candy.
Ingredients
- 2 cups peeled garlic cloves
- 1 cup soy sauce
- 1/2 cup vinegar
- 1/2 cup sugar
- Chili peppers (optional)
Step-by-Step Instructions
- Blanch garlic 1 minute; drain.
- Boil soy, vinegar, sugar—cool slightly.
- Pack garlic (and chilies) in a jar; pour brine over.
- Seal; fridge 1 week—flavor deepens monthly.
Why You’ll Love It
Bite like pickles, breath like victory. Keeps 6 months.
4. Cucumber Muchim (Oi Muchim)
Spicy cucumber salad—crisp, cold, 5-minute crunch.
Ingredients
- 2 Persian cucumbers, thin-sliced
- 1 tbsp gochugaru
- 1 tsp sesame oil
- 1 tsp sugar + vinegar
- Green onion
Step-by-Step Instructions
- Salt cucumbers 5 minutes; rinse—extra crisp.
- Mix gochugaru, oil, sugar, vinegar, onion.
- Toss cucumbers in dressing—serve immediately.
- Adjust heat—start mild.
Why You’ll Love It
Ice-cold from fridge = summer savior. Mandoline = paper-thin pro.
5. Seasoned Soybean Sprouts (Kongnamul Muchim)
Nutty bean sprouts with sesame punch—classic rice mix-in.
Ingredients
- 1 lb soybean sprouts
- 1 tbsp sesame oil
- 1 tsp soy sauce
- 1 garlic clove + sesame seeds
- Green onion
Step-by-Step Instructions
- Boil sprouts 3 minutes; shock cold.
- Drain well—soggy is the enemy.
- Toss warm with oil, soy, garlic, seeds, onion.
- Serve warm or room temp.
Why You’ll Love It
Cheap, 10 minutes, protein pop. Buy sprouts fresh—smell the sea.
6. Potato Jorim (Gamja Jorim)
Baby potatoes braised in soy—sweet, sticky, kid magnet.
Ingredients
- 1 lb baby potatoes
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp sesame oil
- Garlic + sesame seeds
Step-by-Step Instructions
- Parboil potatoes 10 minutes; drain.
- Simmer soy, sugar, garlic, water (1 cup) in skillet.
- Add potatoes; reduce till glazed—15 minutes.
- Finish with sesame oil and seeds—shiny armor.
Why You’ll Love It
Sauce thickens to candy. Double for lunch boxes.
7. Dried Squid Banchan (Ojingeochae Muchim)
Chewy squid strips in gochujang—bar snack turned side.
Ingredients
- 1 cup dried squid strips
- 1 tbsp gochujang
- 1 tbsp corn syrup
- 1 tsp sesame oil
- Sesame seeds
Step-by-Step Instructions
- Soak squid 10 minutes; drain and pat dry.
- Mix gochujang, syrup, oil—microwave 20 seconds to loosen.
- Toss squid in sauce—sticky coat.
- Toast seeds; sprinkle on top.
Why You’ll Love It
Sweet-spicy chew lasts forever. Buy pre-shredded squid online.
8. Seaweed Salad (Miyeok Muchim)
Slippery seaweed with tangy sesame dressing—ocean vibes.
Ingredients
- 1 oz dried wakame
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sugar
- Garlic + sesame seeds
Step-by-Step Instructions
- Soak wakame 10 minutes; drain and chop.
- Whisk oil, vinegar, sugar, garlic.
- Toss seaweed—absorbs fast.
- Chill 15 minutes—flavor blooms.
Why You’ll Love It
Zero cook, iodine boost. Keeps 5 days—snack tax.
9. Korean Zucchini Pancake (Hobakjeon) – Side Style
Thin zucchini slices pan-fried crisp—dipping sauce mandatory.
Ingredients
- 2 zucchini, thin-sliced
- 1/2 cup flour
- 1 egg + water
- Dipping soy (soy + vinegar + chili)
Step-by-Step Instructions
- Salt zucchini 10 minutes; pat dry.
- Dip slices in batter (flour + egg + water—pancake consistency).
- Pan-fry in hot oil 2 minutes per side—golden.
- Drain; serve with soy dip.
Why You’ll Love It
Bite-sized jeon—party app or side. Batter thick = crisp coat.
10. Braised Lotus Root (Yeongeun Jorim)
Crunchy lotus root in sweet soy—looks fancy, tastes better.
Ingredients
- 1 lb lotus root, sliced thin
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp sesame oil
- Sesame seeds
Step-by-Step Instructions
- Soak slices in vinegar water 10 minutes—prevents browning.
- Simmer soy, sugar, water (1 cup), lotus—15 minutes till tender.
- Reduce sauce to glaze; finish with oil and seeds.
- Cool—crunch returns.
Why You’ll Love It
Texture like water chestnuts++. Buy pre-sliced frozen—cheat code.
11. Fish Cake Stir-Fry (Eomuk Bokkeum)
Bouncy fish cakes in sweet-spicy sauce—street food at home.
Ingredients
- 8 oz fish cake sheets, sliced
- 1 onion + bell pepper
- 2 tbsp gochujang
- 1 tbsp soy + sugar
- Sesame oil
Step-by-Step Instructions
- Sauté veggies 3 minutes.
- Add fish cake, gochujang, soy, sugar, splash water.
- Stir-fry 5 minutes—sauce clings.
- Drizzle sesame oil—done.
Why You’ll Love It
5 minutes, fridge staple. Buy fish cake in Asian freezer aisle.
12. Perilla Leaf Kimchi (Kkaennip Kimchi)
Perilla leaves stuffed with seasoning—herby, garlicky bombs.
Ingredients
- 30 perilla leaves, washed
- 2 tbsp gochugaru
- 1 tbsp fish sauce
- Garlic + green onion
- Sesame seeds
Step-by-Step Instructions
- Mix gochugaru, fish sauce, minced garlic, onion, seeds—paste.
- Spread thin layer on each leaf; stack 3–4 high.
- Roll stacks; slice into bite-size rolls.
- Jar and fridge overnight—ready next day.
Why You’ll Love It
Fresh breath of herbs. Find perilla at Korean markets—worth hunting.
13. Sweet Anchovy Banchan (Myeolchi Bokkeum)
Tiny anchovies glazed in soy-sesame—umami crunch.
Ingredients
- 1 cup dried anchovies (small ones)
- 1 tbsp soy sauce
- 1 tbsp corn syrup
- 1 tsp sesame oil
- Sesame seeds + chili (optional)
Step-by-Step Instructions
- Toast anchovies in dry pan 2 minutes—nutty aroma.
- Add soy, syrup, splash water; simmer 3 minutes till sticky.
- Stir in oil and seeds off heat.
- Cool—crisp up.
Why You’ll Love It
Calcium-packed snack-side. Kids fight over the sweet ones.
There’s your lineup—13 Korean side dishes to crowd your table and empty your rice cooker. Start with 3, master the flavors, then go full banchan spread. Your fridge will smell like Seoul, and your friends will never leave. Grab chopsticks—let’s eat! 🥢✨
