Korean side dishes (Banchan) are often the highlight of Korean meals. From a simple vegetable salad to pan fried tofu, you can make these easy Korean side dishes in your own kitchen.
Banchan is what we call Korean side dishes in Korean. They are a must-have to enjoy any Korean meal. From typical banchan dishes known in the Western world to unusual, but popular, ones in Korea, you have it all here.
These Korean side dish recipes are easy and quick to put together, mostly under 30 minutes or less. They will complement your Korean BBQ or other Korean main dishes.
Add these authentic recipes to your to-make list and you’re on your way to Korean culinary bliss – Mukja!
BTW, kimchi is considered a side dish in Korean cuisine, but it requires a whole category on its own. So it is not included in this banchan roundup. You can find numerous kimchi recipes on my site or check out my easy kimchi recipe roundup post.
Easy & Quick Korean Side Dishes (Banchan)
Korean Bean 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.
Korean spinach side dish is a classic Korean banchan. Here are two recipes you can choose: one with soy sauce and the other with gochujang. Learn how to make them both and see which one you like better.
This Korean pan-fried tofu recipe is crispy and chewy, just the way you like to eat tofu. No pressing is required before cooking and it is the best low-effort, pan-seared tofu dish you can easily make at home.
Korean steamed egg (gyeran-jjim) is a savory egg side dish. Beaten eggs are mixed with chicken stock, and simmered in a stone pot creating fluffy custard egg. It's a true comfort food and fun to prepare at home.
Making homemade roasted seaweed snack (gim-gui, 김구이) is easier than you think! It’s also so much healthier, and cheaper than packaged store-bought seaweed snacks. My recipe takes just 25 minutes. For best results, it’s important to use the proper ingredients, including raw dried seaweed sheets(parae gim).
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.