Korean Banchan: 10 Delicious Side Dishes to Try
By Lisa Bot | Published 19 August 2024
What Is Banchan?
Banchan are small side dishes served along with cooked rice in Korean cuisine. They're a big part of every meal in Korea.
Banchan can be made from vegetables, meat, or fish, and they add a lot of variety and flavour to a meal. They're usually shared among everyone at the table and are meant to complement the main dishes.
Some common types of banchan include kimchi, seasoned vegetables, and pickled dishes.
Interested in trying Korean banchan in Sydney? Joseon Korean Restaurant in Sydney Olympic Park serves a trio of seasonal banchan dishes with their 12-Hour Braised Chicken, Beef, And Radish main meal.
Essential Ingredients for Banchan
To make banchan, you’ll need a few key ingredients that are often used in Korean cooking. These include:
- Soy Sauce: Adds a salty, umami flavour.
- Sesame Oil: Provides a nutty taste and aroma.
- Gochugaru: Korean red pepper flakes used to add spice.
- Garlic: Used in many dishes for its strong flavour.
- Vinegar: Often used in pickling.
- Gochujang: A fermented red chilli paste that adds heat and depth.
Cooking Techniques for Banchan
There are a few different cooking methods used to make banchan:
- Blanching: Quickly boiling vegetables and then cooling them in ice water to stop the cooking process.
- Steaming: Cooking food with steam, which keeps it moist and tender.
- Stir-Frying: Quickly cooking food in a hot pan with a small amount of oil.
- Pickling: Preserving food in vinegar or brine to give it a tangy flavour.
10 Delicious Banchan Korean Food to Try
1. Kongnamul Muchim (Seasoned Soybean Sprouts)
Kongnamul Muchim is a simple and healthy side dish made from soybean sprouts. The sprouts are lightly blanched and then seasoned with soy sauce, sesame oil, garlic, and sesame seeds. It's a crunchy and refreshing dish that’s commonly found in Korean meals.
2. Oi Muchim (Spicy Cucumber Salad)
Oi Muchim is a spicy cucumber salad that's both crunchy and refreshing. Sliced cucumbers are mixed with gochugaru, garlic, sesame oil, and a bit of vinegar. This dish is quick to make and is perfect for adding a bit of spice to your meal.
3. Sigeumchi Namul (Seasoned Spinach)
Sigeumchi Namul is a seasoned spinach dish. Spinach is blanched and then mixed with soy sauce, sesame oil, garlic, and sesame seeds. It's a nutritious and flavourful side dish that's easy to prepare.
4. Hobak Bokkeum (Stir-Fried Zucchini)
Hobak Bokkeum is a stir-fried zucchini dish. Thinly sliced zucchini is stir-fried with garlic, soy sauce, and a bit of sesame oil. This dish is light and has a slightly sweet flavour from the zucchini.
5. Gaji Namul (Steamed Eggplants)
Gaji Namul is a dish made from steamed eggplants. The eggplants are steamed until soft and then seasoned with soy sauce, sesame oil, garlic, and sesame seeds. This dish has a tender texture and a rich, savoury flavour.
6. Gamja Jorim (Braised Potatoes)
Gamja Jorim is a braised potato dish. Small potatoes are braised in a mixture of soy sauce, sugar, and water until they're tender and coated in a glossy sauce. This dish is slightly sweet and savoury, making it a favourite among many.
7. Mu Saengchae (Spicy Radish Salad)
Mu Saengchae is a spicy radish salad. Julienned radish is mixed with gochugaru, garlic, vinegar, and a bit of sugar. This dish is crunchy and has a spicy, tangy flavour that pairs well with many main dishes.
8. Japchae (Stir-Fried Glass Noodles with Vegetables)
Japchae is a stir-fried dish made with glass noodles and various vegetables. The noodles are stir-fried with soy sauce, sesame oil, and a mix of vegetables like spinach, carrots, and mushrooms. Japchae is often served at special occasions but is also enjoyed as a side dish.
9. Dubu Jorim (Braised Tofu)
Dubu Jorim is a braised tofu dish. Tofu is pan-fried and then braised in a soy sauce-based marinade with garlic and sesame oil. This dish has a rich, savoury flavour and a nice texture from the tofu.
10. Kimchi (Fermented Cabbage)
Kimchi is probably the most well-known Korean banchan. It's made from fermented cabbage and a variety of seasonings, including gochugaru, garlic, ginger, and fish sauce. Kimchi has a strong, tangy flavour and is packed with probiotics, making it not only delicious but also healthy.
You can read more about Kimchi in my blog post: Unlock Kimchi Flavours: What Should This Korean Staple Taste Like?
Frequently Asked Questions
What is the purpose of banchan in Korean meals?
Banchan adds variety and flavour to Korean meals. They complement the main dishes and provide a balance of textures and tastes.
How long do banchan dishes last?
Most banchan can be stored in the fridge for a few days to a week, depending on the ingredients used.
Can banchan be made in advance?
Yes, many banchan can be prepared ahead of time and stored in the fridge, making them convenient for meal planning.
Are banchan dishes always spicy?
Not all banchan are spicy. While some do contain gochugaru or gochujang, others are mild and seasoned with soy sauce and sesame oil.
Final Thoughts
Banchan are an essential part of Korean cuisine, offering a delightful variety of flavours and textures. They’re easy to prepare and make any meal feel special.
Whether you’re new to Korean cooking or a seasoned enthusiast, these banchan dishes are a great addition to your culinary repertoire. Enjoy trying out these 10 delicious banchan Korean food to enhance your meals!
If you liked this blog post about Korean banchan, you might also like to read these articles:
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- How To Cook: Chewy Korean Potato Noodles Recipe
- Mugwort Rice Cake: Ingredients, Recipe, and Tips
- Unlock Kimchi Flavours: What Should This Korean Staple Taste Like?
- What Is Bingsu? The Traditional And Popular Korean Shaved Ice Dish
- Your Essential Guide to Korean BBQ Side Dishes: From Kimchi to Ssam and More