Common Korean Side Dishes: A Flavorful Guide
Discover the vibrant world of Korean side dishes (banchan) that accompany every meal. Learn how to make popular side dishes like kimchi, japchae, and namul, and get tips on creating your own delicious banchan spread at home.
Equipment
- Stir Fry Pan
- Rice Cooker
- Blanching Pot
Ingredients
Gochugaru
- 1 tbsp Gochugaru Korean chili powder for kimchi and other dishes.
Soy Sauce
- 2 tbsp Soy Sauce For marinating and seasoning.
Sesame Oil
- 1 tbsp Sesame Oil Used to season and finish dishes.
Garlic
- 2 cloves Garlic Used in various dishes for aroma and flavor.
Vegetables
- 1 cup Spinach For the spinach side dish (sigeumchi-namul).
Instructions
- For Quick Cucumber Kimchi (Oi Kimchi), toss cucumber slices with salt and let them rest. Rinse, then mix with gochugaru, garlic, sesame oil, and rice vinegar. Chill before serving.
- For Korean Spinach Salad (Sigeumchi-namul), blanch spinach, drain, and mix with soy sauce, sesame oil, and garlic. Top with sesame seeds.
- For Japchae (stir-fried glass noodles), stir-fry sweet potato starch noodles with vegetables, garlic, and soy sauce. Add meat if desired for extra flavor.
- For Kimchi, ferment Napa cabbage with gochugaru, garlic, and ginger. Store and let it ferment for a few days to enhance the flavors.
Notes
Creating a Korean side dish spread at home involves balancing flavors like spicy, salty, tangy, and savory. Prepare small portions of each banchan and serve them family-style for an authentic experience.