This complete guide to Korean side dishes (banchan) features over 60 authentic recipes — from seasoned vegetables and braised dishes to tofu, seafood, and pancakes. Each dish reflects the balance, flavor, and variety that define Korean home cooking, with easy instructions for every level.
What Are Korean Side Dishes (Banchan)?
Banchan (반찬) are small, flavorful dishes that complete every Korean meal. From crisp vegetables and seasoned greens to savory braised tofu and stir-fried potatoes, they bring color, balance, and variety to the table. In Korean culture, banchan aren’t just sides—they’re the heart of everyday dining, reflecting harmony and seasonal simplicity.
As a native Korean, I grew up watching my mother fill the table with banchan at every meal—something spicy, something mild, something fresh, and something rich in umami. This post gathers my favorite 60+ recipes inspired by that tradition, made simple for home cooks everywhere.
Whether you’re planning a Korean BBQ feast or just want one or two easy sides to enjoy with rice, these banchan are quick, authentic, and deeply satisfying.
What about kimchi? Yes, kimchi counts as a side dish in Korean cuisine, but it stands in a category all its own. Therefore, I haven’t included it in this banchan roundup. You can find numerous kimchi recipes on my site.
How to Serve and Enjoy Banchan
In Korean homes, banchan are always shared and served in small portions. You can pair two or three for a simple meal, or prepare several for special gatherings. Most can be made ahead and stored in the fridge for days.
Namul are lightly seasoned vegetable dishes that show how simple ingredients can shine through careful balance. With just sesame oil, soy sauce, and garlic, these dishes bring freshness and depth to any meal. I make them often to complement rice or grilled meats — they’re nutritious, versatile, and a perfect example of everyday Korean simplicity.
Here are some classic vegetable namul dishes you can try:
1
Korean Soybean Sprout Side Dish (Kongnamul Muchim)
We call this soybean sprout side dish, “a national side dish of Korea" because every household consumes this bean sprout Korean side dish at least once a week.
Gaji namul, a Korean steamed eggplant side dish, is simple to make and full of flavor. With its vibrant purple color, soft texture, and savory taste, it’s a perfect addition to any meal.
This Korean zucchini side dish (hobak bokkeum) is made by a quick simmering rather than stir-frying. This is a homestyle banchan that any Korean food lover will enjoy.
Blanched broccoli Rabe is tossed with Korean soybean paste sauce. With robust and pungent flavor of the soybean paste, this vegan salad recipe is great to serve with a bowl of rice.
Mu namul, a Korean radish side dish, combines tender radish and savory canned clams with the nutty aroma of perilla oil. Perfect over rice, drizzled with flavorful clam broth.
Jorim means to braise, and bokkeum means to stir-fry — both techniques that bring out rich, comforting flavors. These dishes rely on slow simmering or quick high-heat cooking to concentrate soy-based sauces and natural sweetness. They’re great make-ahead sides that develop even better flavor after a day or two, which is why I often keep them in my fridge for busy weeks.
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Spicy Braised Potatoes (Maeun Gamja Jorim)
Spicy braised potatoes, or Maeun Gamja Jorim, are a hearty Korean side dish. Potatoes are quickly braised in a gochujang and gochugaru sauce, creating tender, umami-packed bites.
Gamja Jorim is a popular Korean side dish made with potatoes braised in a sweet and savory soy sauce. This easy recipe takes the flavor of regular braised potatoes to the next level.
Gamja bokkeum is a quick Korean potato side dish, made with thin matchstick potatoes stir-fried until tender yet chewy. Simple, savory, and a beloved banchan for any meal.
Korean mushroom stir-fry with shiitake, oyster, or Asian-style mushrooms in a savory soy sauce. Quick, healthy, and full of umami flavor — serve as a main or side.
Korean braised tofu (dubu jorim) is a quick and easy dish ready in 20 minutes! Crispy tofu is braised in a savory soy sauce with gochugaru, making it perfect as a side dish or a main meal with rice or noodles.
Sweet-savory Korean braised lotus root (Yeongeun Jorim) with a glossy glaze and tender-chewy texture. A simple vegan banchan that’s great chilled or for meal prep.
Jangjorim is a Korean side dish of soy-braised beef, often with eggs and shishito peppers. The beef is tender from braising and complements any Korean meal nicely.
Dried anchovies make a tasty Korean side dish with the slightly sweet and salty flavor along with the crunchy texture. Here are two different Korean anchovy recipes that you can easily make at home.
Dried shredded squid make a tasty Korean side dish. It is cooked with sweet and savory gochujang sauce. This chewy side dish is a popular item for Korean lunch box.
Jeon are savory pancakes made by coating ingredients in a light batter and pan-frying until crisp and golden. They’re especially popular during holidays and family gatherings, but you’ll also find them as everyday snacks or side dishes.
Growing up, we always made a big batch of assorted jeon before major holidays like Chuseok. My favorites were wanja-jeon and kimchi-jeon — crispy on the outside, soft inside, and delicious with a simple soy-vinegar dipping sauce.
22
Kimchi Pancakes (Kimchi Jeon)
This crispy Korean kimchi pancake is spicy, tangy, and so easy to make! The perfect way to use up sour kimchi—ready in minutes.
Korean vegetable pancakes (yachaejeon) are crispy, savory, and packed with fresh veggies. Made with a light batter—no pancake mix needed, just pantry staples.
Wanja-jeon (Korean meat and tofu patties) are pan-fried until golden, tender inside and crisp outside. A holiday favorite at Chuseok, they’re also perfect to make ahead for quick meals or lunchboxes.
Korean potato pancakes (gamja-jeon) are crispy, chewy, and made with just potatoes, onion, and starch. Naturally gluten-free, vegan, and perfect with dipping sauce.
Kale gochujang pancakes (jangtteok) are crispy Korean savory pancakes made with whole leafy greens and a spicy gochujang batter. Easy, flavorful, and ready in minutes!
If you have some fresh spinach, onion, and flour, you can make these Korean style crispy spinach pancakes with very little effort. You will love the crisp texture outside. Serve with a lemon soy dipping sauce.
Eggs and tofu are pantry staples in Korean homes — versatile, affordable, and rich in protein. Whether steamed, rolled, or braised, these dishes provide gentle flavors that balance out the spicier banchan on the table.
As a mom, I often rely on quick protein sides like dubu buchim (crispy tofu) or gyeran jjim (steamed egg custard) when I need something comforting yet simple.
31
Crispy Korean Pan-Fried Tofu (Dubu Buchim)
Make crispy Korean pan-fried tofu, or dubu buchim, in minutes. Golden slices of firm tofu are seared and finished with a soy-garlic dipping sauce seasoned with gochugaru and sesame oil. A quick, authentic Korean banchan full of flavor.
Fluffy and jiggly Korean steamed eggs (gyeran jjim) made with chicken stock for extra umami. This easy recipe gives you that restaurant-style soufflé rise at home—perfect as a cozy banchan or a side dish for Korean BBQ.
Korean braised tofu (dubu jorim) is a quick and easy dish ready in 20 minutes! Crispy tofu is braised in a savory soy sauce with gochugaru, making it perfect as a side dish or a main meal with rice or noodles.
Dubu Kimchi (Tofu Kimchi) is a quick Korean dish with boiled tofu, spicy stir-fried kimchi, and pork. Ready in 10 minutes, it’s a great way to use aged kimchi for a savory, tangy, and creamy meal. Enjoy it as a side, appetizer, or with rice!
This Korean spicy tofu and egg dish in a skillet is a quick and easy to whip up, but is satisfying enough to justify making it for dinner. Gluten-free and vegetarian adaptable!
This watercress and tofu salad is a great Korean vegan and vegetarian dish. Blanched watercress and crumbled tofu are seasoned with soybean paste, garlic and sesame oil. Serve with rice!
This quick and simple tofu dish is cooked with egg and tomato in chicken stock— A delicious comfort food ready in just 20 minutes. It's gluten-free and vegetarian adaptable!
Korean cuisine often features small portions of seafood or meat dishes served as banchan — not main courses, but flavorful accents that complete a meal. They’re typically seasoned with soy sauce, garlic, and sesame oil, creating deep umami in every bite.
My family always enjoyed braised beef side dish (jangjorim) or braised mackerel as a simple dinner with rice, kimchi, and a few vegetable sides. These dishes bring a satisfying richness to an otherwise light meal.
41
Jangjorim (Soy Braised Beef with Eggs)
Jangjorim is a Korean side dish of soy-braised beef, often with eggs and shishito peppers. The beef is tender from braising and complements any Korean meal nicely.
This braised spicy Korean mackerel and radish (godeungeo jorim) is a classic dish where rich mackerel pairs perfectly with soft, mellow radish in a flavorful spicy sauce—no need to worry about fish smell!
Spicy raw marinated crab, or yangnyeom gejang, is perfect for Korean food lovers. Using frozen raw crab makes it easy to prepare, and the flavorful, spicy sauce is amazing with rice!
Dried shredded squid make a tasty Korean side dish. It is cooked with sweet and savory gochujang sauce. This chewy side dish is a popular item for Korean lunch box.
Homemade roasted seaweed snacks are quick and easy to make in just 25 minutes. This recipe produces crispy, nutty, and delicious snacks perfect for munching. Be sure to use raw dried seaweed sheets for the best results!
Dried anchovies make a tasty Korean side dish with the slightly sweet and salty flavor along with the crunchy texture. Here are two different Korean anchovy recipes that you can easily make at home.
Muchim means “to season or mix,” and these dishes celebrate freshness and color. Blanched or raw vegetables are tossed in tangy, spicy dressings made with gochugaru, vinegar, and sesame oil.
I often prepare one or two muchim dishes to add brightness and texture to heavier meals. These dishes are perfect for cutting through heavier meals or BBQ meats.
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Korean Cucumber Salad (Oi Muchim)
Spicy, crunchy Korean cucumber salad (Oi Muchim) with gochugaru and gochujang. A quick 15-minute side dish that pairs perfectly with BBQ or grilled meats.
Geotjeori is a kimchi salad made with young cabbage (baechu). This fresh kimchi is meant to be eaten right away, so you can enjoy its vibrant flavor without waiting for fermentation.
Easy Korean acorn jelly (dotori muk) made with acorn flour. Smooth, jiggly, and naturally gluten-free—perfect in salads with fresh vegetables or dipped in a savory Korean sauce. A light and refreshing side dish loved for its versatility.
Korean Green Onion Salad (Pa Muchim) is a savory, tangy side dish made with thinly sliced green onions and a flavorful dressing. Perfect for Korean BBQ, it's fresh, crisp, and ready in minutes!
Creamy Korean potato salad, a popular side dish in BBQ restaurants and homes, combines fluffy mashed potatoes with crunchy vegetables for a delightful taste and texture.
Korean carrot salad, Morkovcha, is a vibrant and zesty carrot dish! This crunchy salad is easy to make with basic pantry ingredients and perfect as a side dish for any meal or picnic.
Minari, also known as water celery or water dropwart, makes a delightful salad with Korean chili vinaigrette. This minari recipe makes a good side salad to serve with Korean BBQ.
Asian-style broccoli salad tossed in creamy sesame dressing is ideal for spring and summer BBQs. Quick-blanching the broccoli florets removes a raw taste and makes it a popular Korean broccoli side dish.
The combination of fresh bok choy and crisp persimmon makes a delicious and quick salad that you can prepare in under 20 minutes. It is a great accompaniment to rice.
Korean cooking makes wonderful use of roots and starches — from humble potatoes to lotus roots. They’re usually simmered or stir-fried until tender, giving a satisfying contrast to lighter greens. These banchan keep beautifully for several days, making them ideal for meal prep or traditional multi-dish spreads.
60
Korean Braised Lotus Root (Yeongeun Jorim)
Sweet-savory Korean braised lotus root (Yeongeun Jorim) with a glossy glaze and tender-chewy texture. A simple vegan banchan that’s great chilled or for meal prep.
Korean radish pancakes are simple and delicious! Enjoy the mellow, sweet flavor of Korean radish, or substitute with daikon if needed. Serve with a soy-lemon dipping sauce for a perfect pairing.
Easy Korean acorn jelly (dotori muk) made with acorn flour. Smooth, jiggly, and naturally gluten-free—perfect in salads with fresh vegetables or dipped in a savory Korean sauce. A light and refreshing side dish loved for its versatility.
Gamja bokkeum is a quick Korean potato side dish, made with thin matchstick potatoes stir-fried until tender yet chewy. Simple, savory, and a beloved banchan for any meal.
Korean potato pancakes (gamja-jeon) are crispy, chewy, and made with just potatoes, onion, and starch. Naturally gluten-free, vegan, and perfect with dipping sauce.
Gamja Jorim is a popular Korean side dish made with potatoes braised in a sweet and savory soy sauce. This easy recipe takes the flavor of regular braised potatoes to the next level.
Spicy braised potatoes, or Maeun Gamja Jorim, are a hearty Korean side dish. Potatoes are quickly braised in a gochujang and gochugaru sauce, creating tender, umami-packed bites.
Light and refreshing Korean jelly salad is made with mun bean starch and low in calorie. This savory gelatin salad is tossed in a soy vinaigrette and crumbled seaweed.
And there you have it – 61+ easy & quick Korean side dishes(Banchan). Each of these banchan recipes reflects the balance and comfort I love about Korean home cooking — simple ingredients, full of care, and meant to be shared.
Korean Soybean Sprout Side Dish (Kongnamul Muchim)
Servings: 6people
Prep Time: 10 minutesmins
Cook Time: 10 minutesmins
Total Time: 20 minutesmins
A quick, refreshing Korean side dish made with soybean sprouts, sesame oil, and salt. This recipe is featured in my Korean Side Dishes (Banchan) roundup as a simple example of authentic home-style banchan.
Put sprouts in a pot and pour in 4 tablespoon of water. Close the lid tightly and let the sprouts cook over medium heat for 6 minutes. Do not open the lid. If you have a glass lid, you will see the steamed water drips down under the lid.
Remove the pot from the heat and open the lid. Stir and turn the sprouts so that the ones on the bottom come to the top and the ones on the top end up on the bottom, and wait for 30 seconds.
Drain the spouts in a colander to remove the extra water and let cool for a couple of minutes.
Place the warm sprouts in a large mixing bowl. Add garlic, green onion, Korean soy soy sauce, sesame oil, toasted sesame seeds, and a pinch of salt. Toss the salad with your hand or using kitchen tongs to mix well.
Taste the salad and add more salt if needed. Serve at room temperature or chilled.
Hello really looking forward to making several of your dishes. I love Korean food but am just now attempting to cook it for friends and family. My question is: how many bachan dishes is customary for a main course. When I go to a restaurant, it seems they always have several.
Welcome to my site, Faye!
Korean meals don’t have a set number of side dishes; some require only one, like kimchi, while others need more. Typically, a one-bowl dish such as rice or noodles pairs well with just kimchi, but meat or stew-based meals might call for additional vegetable sides. The usual starting point is at least 2 side dishes for 2 people, adjusting based on the number of diners—4-5 sides are sufficient for 6 people, but more is always an option. This flexible guideline caters to personal preference, with restaurants often offering more sides than a typical household. A notable feature of Korean cuisine is the inclusion of a simple side soup with meaty mains for an authentic experience, although it’s unnecessary when serving stew as the main. For soup inspiration, check out my Korean soup recipes.
I’m going to make this dish for this coming Saturday night
Hello really looking forward to making several of your dishes. I love Korean food but am just now attempting to cook it for friends and family. My question is: how many bachan dishes is customary for a main course. When I go to a restaurant, it seems they always have several.
Welcome to my site, Faye!
Korean meals don’t have a set number of side dishes; some require only one, like kimchi, while others need more. Typically, a one-bowl dish such as rice or noodles pairs well with just kimchi, but meat or stew-based meals might call for additional vegetable sides. The usual starting point is at least 2 side dishes for 2 people, adjusting based on the number of diners—4-5 sides are sufficient for 6 people, but more is always an option. This flexible guideline caters to personal preference, with restaurants often offering more sides than a typical household. A notable feature of Korean cuisine is the inclusion of a simple side soup with meaty mains for an authentic experience, although it’s unnecessary when serving stew as the main. For soup inspiration, check out my Korean soup recipes.