When it comes to adding flavor and excitement to your meals, there’s no better way than through the art of banchan – a collection of small side dishes that are a staple in Korean cuisine. Banchan not only adds variety to a meal, but also provides a burst of flavor and texture to balance out the main dish. In this article, we’ll explore 20 flavorful banchan recipes that are perfect for every meal. From spicy salads to savory stir-fries, these dishes showcase the best of Korean cuisine and are sure to become new favorites.
Whether you’re looking for a quick and easy side dish or something more complex to impress your dinner guests, we’ve got you covered with our collection of banchan recipes. So go ahead, get cooking, and discover the flavors of Korea!
Spicy Korean Cucumber Salad
This refreshing salad combines the cooling crunch of cucumbers with the spicy kick of gochugaru, a Korean chili flake. Perfect for hot summer days or as a side dish to your favorite Korean-inspired meals.
Ingredients:
– 4-6 cucumbers, sliced into thin rounds
– 2 tablespoons Gochujang (Korean chili paste)
– 1 tablespoon rice vinegar
– 1 teaspoon sugar
– 1/4 teaspoon salt
– 1/4 teaspoon gochugaru (Korean chili flakes)
– 2 cloves garlic, minced
– 1/4 cup chopped green onions, for garnish
Instructions:
1. In a large bowl, whisk together Gochujang, rice vinegar, sugar, salt, and gochugaru until well combined.
2. Add the sliced cucumbers to the bowl and toss to coat with the dressing.
3. Stir in the minced garlic.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with chopped green onions.
Cooking Time: 10-15 minutes (prep) + 30 minutes (chilling)
Sesame Soybean Sprouts
This recipe combines the nutty flavor of sesame oil with the delicate crunch of soybean sprouts, creating a delicious and healthy snack. Perfect for vegans and vegetarians, this dish is also gluten-free.
Ingredients:
– 1 cup soybean sprouts
– 2 tablespoons sesame oil
– 1 tablespoon soy sauce
– 1 teaspoon sugar
– Salt to taste
Instructions:
1. Rinse the soybean sprouts under cold water and drain well.
2. In a large pan or wok, heat the sesame oil over medium-high heat.
3. Add the soybean sprouts and stir-fry for 2-3 minutes, until they start to soften.
4. Add the soy sauce, sugar, and salt. Stir-fry for another 2-3 minutes, until the sprouts are well coated with the sauce.
5. Serve immediately, garnished with sesame seeds if desired.
Cooking Time: 5-7 minutes
Braised Korean Potatoes
A hearty and comforting side dish that combines the sweetness of potatoes with the savory flavors of Korean spices and aromatics.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch cubes
– 2 tablespoons sesame oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 1 teaspoon ground ginger
– Salt and black pepper to taste
– 2 tablespoons soy sauce
– 2 cups beef broth
Instructions:
1. Heat sesame oil in a large Dutch oven over medium-high heat.
2. Add the onion and garlic; cook until caramelized, about 5 minutes.
3. Add the potatoes, Gochujang, ginger, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally.
4. Pour in soy sauce and beef broth. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until potatoes are tender.
5. Serve hot, garnished with toasted sesame seeds and chopped green onions if desired.
Cooking Time: 25-30 minutes
Garlic Soy Glazed Eggplant
This sweet and savory recipe elevates humble eggplant to new heights with a sticky garlic soy glaze that’s perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 cloves of garlic, minced
– 1/4 cup soy sauce
– 2 tablespoons honey
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together soy sauce, honey, garlic, and olive oil.
3. Brush both sides of eggplant slices with the glaze.
4. Place eggplant slices on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until tender and caramelized, flipping halfway through.
6. Season with salt and pepper to taste.
7. Garnish with green onions and toasted sesame seeds if desired.
Cooking Time: 20-25 minutes
Stir-Fried Spicy Squid
This spicy stir-fry dish is a flavorful and quick-cooking recipe that combines the tender texture of squid with the bold flavors of chili peppers, garlic, and ginger. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound cleaned and cut squid (calamari), rinsed and patted dry
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1 tablespoon chili flakes (adjust to desired level of spiciness)
– 1/4 cup soy sauce
– 1 tablespoon rice vinegar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, and chili flakes; stir-fry until fragrant (30 seconds).
3. Add squid; cook until opaque and slightly tender (about 2-3 minutes).
4. Add soy sauce, rice vinegar, salt, and pepper; stir-fry until the squid is fully cooked and coated with the sauce.
5. Serve immediately, garnished with cilantro leaves if desired.
Cooking Time: 6-8 minutes
Sweet and Savory Soy Sauce Eggs
Elevate your breakfast or snack game with this simple yet flavorful recipe that combines the richness of eggs with the savory sweetness of soy sauce. Perfect for a quick meal or as a topping for your favorite dishes.
Ingredients:
– 4-6 large eggs
– 1/4 cup soy sauce (regular or reduced-sodium)
– 2 tablespoons brown sugar
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, and sesame oil until well combined.
3. Crack the eggs into the bowl and whisk until smooth.
4. Pour the egg mixture into small cups or ramekins (6-8 ounces each).
5. Bake for 20-25 minutes or until the whites are set and the yolks are still slightly runny.
6. Remove from oven, sprinkle with black pepper to taste.
Cooking Time: 20-25 minutes
Kimchi Pancakes
These crispy kimchi pancakes are a twist on traditional Korean-style hotcakes, filled with spicy kimchi and perfect for snacking or as a side dish. The combination of crunchy exterior and soft interior, paired with the bold flavors of kimchi, is sure to please.
Ingredients:
– 1 cup all-purpose flour
– 2 eggs
– 1/2 cup kimchi (store-bought or homemade), finely chopped
– 1/4 cup water
– 1/4 teaspoon salt
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour and eggs.
2. Add chopped kimchi, water, and salt; mix until smooth batter forms.
3. Heat about 1-2 tablespoons of vegetable oil in a non-stick skillet over medium heat.
4. Using a 1/4 cup measuring cup, scoop batter into the skillet and cook for about 2-3 minutes on each side, or until golden brown.
5. Drain pancakes on paper towels and serve hot.
Cooking Time: Approximately 6-8 minutes per batch, depending on size of pancakes.
Pickled Radish with Gochugaru
This recipe adds a bold twist to traditional pickling by incorporating the spicy, smoky flavor of gochugaru (Korean chili flakes) into the mix. The result is a tangy and addictive condiment perfect for elevating any dish.
Ingredients:
– 1 large radish, thinly sliced
– 1 cup vinegar (apple cider or white wine)
– 1/2 cup water
– 2 tbsp sugar
– 1 tsp salt
– 1/4 tsp gochugaru (Korean chili flakes)
– 1/4 cup chopped green onions for garnish
Instructions:
1. In a large bowl, combine sliced radish and salt. Let it sit for 30 minutes to allow the radish to release its excess moisture.
2. Rinse the radish slices under cold running water to remove excess salt.
3. In a saucepan, combine vinegar, water, sugar, and gochugaru. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
4. Pack the radish slices into a clean glass jar, leaving about 1 inch of space at the top. Pour the hot pickling liquid over the radish, making sure they are completely covered.
5. Seal the jar and let it cool to room temperature. Store in the refrigerator for at least 2 days before serving.
Cooking Time: 10 minutes (for pickling liquid) + chilling time
Spinach with Sesame Dressing
Add some excitement to your greens with this simple yet flavorful spinach recipe. This dish is perfect for a quick and healthy side or as a topping for your favorite grain bowls.
Ingredients:
– 1 package fresh spinach, chopped
– 2 tablespoons sesame oil
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chopped spinach, sesame oil, soy sauce, rice vinegar, and grated ginger.
2. Massage the dressing into the spinach with your hands until the leaves are evenly coated.
3. Season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: 5 minutes
Spicy Stir-Fried Anchovies
This recipe adds a savory and spicy kick to the humble anchovy, perfect as an appetizer or side dish for your favorite Asian-inspired meals. With just a few ingredients and quick cooking time, you’ll be enjoying this flavorful treat in no time.
Ingredients:
– 1/2 cup anchovy fillets
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon red pepper flakes
– Salt and black pepper, to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic, ginger, and red pepper flakes. Cook for 1 minute, stirring constantly.
4. Add the anchovies and stir-fry for 2-3 minutes, until they start to flake apart.
5. Season with salt and black pepper to taste.
6. Garnish with green onions and sesame seeds, if desired.
Cooking Time: 8-10 minutes
Korean Soybean Paste Stew
This hearty stew, known as “Jjajang,” is a popular Korean dish made with soybean paste, vegetables, and noodles. It’s a comforting and flavorful meal that’s perfect for any occasion.
Ingredients:
– 2 tablespoons of soybean paste ( Chung Jung One)
– 1 tablespoon of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of Korean-style noodles (dangmyeon)
– 1 cup of water
– 1/4 cup of chopped scallions for garnish
– Salt and black pepper to taste
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic, and cook until softened (3-4 minutes).
3. Add the soybean paste and stir well to combine with the onion mixture.
4. Add the noodles, water, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes or until the noodles are cooked through.
5. Serve hot, garnished with chopped scallions.
Cooking Time: 20-25 minutes
Quick Pickled Garlic Scapes
Add a tangy twist to your cooking with these quick pickled garlic scapes, perfect for snacking or adding flavor to dishes.
Ingredients:
– 1 cup garlic scapes (or 2-3 cloves of regular garlic), trimmed
– 1/2 cup white vinegar
– 1/4 cup water
– 2 tbsp granulated sugar
– 1 tsp salt
– 1/4 tsp red pepper flakes (optional, for some heat)
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, salt, and red pepper flakes (if using).
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.
3. Pack the garlic scapes into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the garlic scapes, making sure they’re fully covered.
5. Seal the jar and let it cool to room temperature. Store in the refrigerator.
Cooking Time: 10 minutes (plus time for cooling and refrigeration)
Pan-Fried Tofu with Dipping Sauce
Tofu’s versatility makes it a great addition to many meals. This simple pan-frying method brings out the best in this versatile ingredient, and paired with a tasty dipping sauce, it’s a satisfying snack or side dish.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 1/2 cup cornstarch
– 1/4 cup vegetable oil
– Dipping Sauce ingredients (see below)
– Optional: soy sauce, sesame seeds, chopped scallions for garnish
Dipping Sauce:
– 1/2 cup plain yogurt
– 1 tablespoon honey
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
Instructions:
1. In a shallow dish, mix cornstarch and a pinch of salt.
2. Toss tofu cubes in the cornstarch mixture to coat evenly.
3. Heat vegetable oil in a non-stick skillet over medium-high heat.
4. Pan-fry tofu for 3-4 minutes on each side, until golden brown.
5. Serve hot with Dipping Sauce (whisk all ingredients together before serving).
6. Garnish with soy sauce, sesame seeds, and chopped scallions if desired.
Cooking Time: 15-20 minutes
Sweet and Sour Lotus Root
This recipe is a twist on traditional lotus root dishes, combining the natural sweetness of the root with a tangy and sour flavor profile. It’s perfect for those looking to add some excitement to their vegetable medleys.
Ingredients:
– 1 large lotus root, peeled and sliced into thin rounds
– 2 tablespoons soy sauce
– 2 tablespoons vinegar (such as apple cider or white wine)
– 2 tablespoons sugar
– 1 tablespoon cornstarch
– 2 cloves garlic, minced
– 1/4 cup water
– Salt to taste
Instructions:
1. In a large bowl, whisk together soy sauce, vinegar, sugar, and cornstarch until smooth.
2. Add the sliced lotus root and toss to coat evenly.
3. Heat the mixture over medium heat, stirring constantly, until the liquid thickens (about 5-7 minutes).
4. Add the minced garlic and stir-fry for an additional minute.
5. Season with salt to taste.
6. Serve hot or at room temperature.
Cooking Time: 10-12 minutes
Stir-Fried Zucchini with Chili
Add a burst of flavor to your vegetables with this simple and spicy stir-fry recipe. This dish is perfect for a quick weeknight meal or as a side dish for a larger gathering.
Ingredients:
– 1 medium zucchini, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 1-2 teaspoons chili flakes (depending on desired heat level)
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: soy sauce or sesame oil for added flavor
Instructions:
1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced zucchini and cook for an additional 3-4 minutes, stirring occasionally.
4. Add the chili flakes, garlic, salt, and pepper. Stir-fry for 1 minute to combine flavors.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped green onions or sesame seeds if desired.
Cooking Time: 10-12 minutes
Korean Marinated Kelp Salad
Get ready to delight your taste buds with this refreshing and healthy Korean-inspired salad! This recipe combines the umami flavor of kelp with the sweetness of pineapple and the spiciness of gochujang.
Ingredients:
– 1 bunch of dried kelp (wakame)
– 1/2 cup of pineapple chunks
– 1/4 cup of chopped green onions
– 2 cloves of garlic, minced
– 2 tablespoons of Gochujang (Korean chili paste)
– 2 tablespoons of soy sauce
– 2 tablespoons of rice vinegar
– 1 tablespoon of sesame oil
– Salt and pepper to taste
Instructions:
1. Rinse the kelp in cold water and soak it in water for at least 4 hours or overnight.
2. Drain and cut the kelp into bite-sized pieces.
3. In a large bowl, combine the pineapple, green onions, garlic, Gochujang, soy sauce, rice vinegar, and sesame oil.
4. Add the kelp to the marinade and mix well.
5. Refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Serve chilled or at room temperature.
Cooking Time: None! This is a no-cook recipe.
Braised Burdock Root
Burdock root, a neglected vegetable in many cultures, is surprisingly tender when slow-cooked. This braised version makes a delicious accompaniment to roasted meats or as a standalone side dish.
Ingredients:
– 2 large burdock roots, peeled and cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1/4 cup dry white wine (optional)
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the sliced onion and cook until caramelized, about 10 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the burdock pieces, vegetable broth, and white wine (if using). Season with salt and pepper to taste.
5. Cover the pot and simmer over low heat for 30-40 minutes or until the burdock is tender when pierced with a fork.
6. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: 30-40 minutes
Fermented Soybean Sprout Salad
This refreshing salad combines the nutty flavor of fermented soybean sprouts with crunchy vegetables and a tangy dressing, perfect for a light and healthy meal or snack.
Ingredients:
– 1 cup fermented soybean sprouts
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup thinly sliced red bell pepper
– 1/4 cup chopped cilantro
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, soybean sprouts, and red bell pepper.
2. Drizzle with olive oil and sprinkle with cilantro.
3. Squeeze apple cider vinegar over the salad and season with salt and pepper to taste.
4. Serve immediately and enjoy!
Cooking Time: 5 minutes (prep time) + no cooking required
Pan-Seared Mushrooms with Soy Glaze
Elevate your mushroom game with this simple yet impressive recipe that combines the earthy flavor of mushrooms with the savory sweetness of soy glaze. Perfect for a quick weeknight dinner or a special occasion, these pan-seared mushrooms are sure to impress.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), cleaned and stemmed
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the mushrooms and cook for 3-4 minutes, until they release their moisture and start to brown.
3. Add the garlic, soy sauce, honey, and ginger; stir to combine.
4. Continue cooking for an additional 2-3 minutes, until the glaze has thickened slightly and the mushrooms are coated.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 10-12 minutes
Spicy Radish Salad with Pear
A refreshing and spicy twist on the classic radish salad, this recipe combines the crunch of radishes with the sweetness of pear and a kick of heat from jalapeño.
Ingredients:
– 1 large red onion, thinly sliced
– 2 large radishes, thinly sliced
– 1 ripe pear (such as Bartlett or Anjou), diced
– 1/4 cup fresh cilantro leaves, chopped
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the sliced onion and radishes.
2. Add the diced pear, chopped cilantro, lime juice, olive oil, and chopped jalapeño to the bowl.
3. Toss gently to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve chilled.
Cooking Time: 10-15 minutes (mostly hands-off)
Summary
Discover the flavors of Korea with these 20 delicious banchan recipes! From spicy cucumber salad to garlic soy glazed eggplant, and from kimchi pancakes to fermented soybean sprout salad, there’s something for every meal. Whether you’re looking for a quick pickled garlic scape or a sweet and savory soy sauce eggs, this collection has it all. Get ready to spice up your meals with these mouth-watering recipes that are sure to please even the most discerning palates.
