18+ Easy & Quick Korean Side Dishes (Banchan)
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!
Check out my cookbook, Korean Cooking Favorites, for more banchan ideas.
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 (Sigeumchi Namul)
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.
Quick Korean Cucumber Salad (Oi Muchim)
Korean cucumber salad is easy to make and ready in 10 minutes. This gently spicy cucumber salad retains the refreshingly crisp and crunchy texture of cucumber even a few days after you made.
Crispy Korean Pan-Fried Tofu (Dubu Buchim)
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.
Quick Soft Tofu Recipe (Microwave)
This soft tofu (silken tofu) recipe takes only 5 minutes to prepare in a microwave. A slightly spicy Korean soy chili sauce adds umami in this light tofu dish.
Korean Steamed Egg (Gyeran-Jjim)
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.
Korean Pan-Fried Potatoes (gamja bokkeum)
Korean pan-fried potatoes (gamja bokkeum) is a common potato side dish. You can stir-fry the potato alone or with other vegetables. Learn tips on how to slice and cook the potato properly.
Korean Potato Side Dish (Gamja Jorim)
Gamja jorim is a popular Korean potato side dish. Potato cubes are simmered in a slightly sweetened savory soy sauce mixture. It is a perfect side dish for any Korean meals.
Korean Dried Anchovy Side Dish (Two Recipes)
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.
Spicy Shredded Squid Side Dish
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.
Steamed Chilies with Shishito Peppers
Shishito peppers make one of the tasty Korean vegetable side dishes. This steamed shishito chili recipe is simple banchan to go with many Korean main dishes.
Korean Zucchini Side Dish
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.
Homemade Roasted & Dried Seaweed Snack
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).
Korean Cabbage with Soybean Paste
A tender young spring Korean cabbage is tossed in Korean soybean paste. Any leafy vegetables can be used and perfect to serve with rice.
Korean Watercress Tofu Salad Side Dish
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!
Pickled Cucumber Side Dish
Turn Asian pickled cucumbers into a spicy salad to eat with rice. Korean chili flakes and a hint of sugar makes this simple side dish delicious and makes it a great way to enjoy pickled cucumbers.
Quick Steamed Perilla Leaves (kkaennip jjim)
This steamed perilla leaves are seasoned with Korean soy sauce and chili flakes, then cooked in a microwave. It makes a quick side dish.
Korean Radish with Clams
Korean radish and canned chopped clam makes a quick and delicious Korean side dish. Korean perilla oil brings a fragrant aroma to the sweet and mellow taste of Korean radish.
And there you have it – 18+ easy & quick Korean side dishes (Banchan) that you can enjoy with your loved ones! I hope this list brought you some inspiration for your Korean cooking adventure.
18+ Easy & Quick Korean Side Dishes: Korean Bean Sprout Side Dish
This Korean bean sprout side dish is made with soybean sprouts. It has a crunchy texture and nutty taste. This recipe is easy and quick to make.
Ingredients
- 12 oz soybean sprouts, cleaned
- 4 tbsp water
- 1 clove garlic, finely minced
- 1 green onion, finely chopped
- 1 tbsp sesame oil
- 1 tbsp toasted sesam seeds
- 2 tsp Korean soup soy sauce (gukganjang)
- pinch salt, as needed
Instructions
- 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.
Calories: 48kcal, Carbohydrates: 4g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 116mg, Potassium: 102mg, Fiber: 1g, Sugar: 2g, Vitamin A: 32IU, Vitamin C: 8mg, Calcium: 23mg, Iron: 1mg
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.
