Welcome to the wonderful world of banchan! These small but mighty Korean side dishes pack incredible flavor into every bite, transforming ordinary meals into extraordinary dining experiences. Whether you’re looking to complement your main course or create a vibrant spread of small plates, these 20 versatile recipes will become your new kitchen staples. Get ready to discover delicious dishes that will elevate every meal from breakfast to dinner!
Spicy Korean Cucumber Salad
Whip up this crunchy, spicy side in minutes. Korean cucumber salad delivers bold flavor with minimal effort. Perfect for beating the heat or complementing grilled meats.
Ingredients
Cucumbers – 2 medium
Salt – 1 tsp
Sugar – 1 tbsp
Rice vinegar – 2 tbsp
Gochugaru – 1 tbsp
Garlic – 2 cloves
Sesame oil – 1 tsp
Sesame seeds – 1 tsp
Instructions
1. Slice cucumbers into ¼-inch thick rounds.
2. Place cucumber slices in a colander.
3. Sprinkle salt evenly over cucumbers.
4. Let cucumbers sit for 10 minutes to draw out moisture.
5. Rinse cucumbers under cold water for 30 seconds.
6. Pat cucumbers completely dry with paper towels.
7. Mince garlic cloves finely.
8. Combine sugar, rice vinegar, and gochugaru in a medium bowl.
9. Whisk mixture until sugar fully dissolves.
10. Add minced garlic to the bowl.
11. Pour sesame oil into the dressing.
12. Add dried cucumber slices to the dressing bowl.
13. Toss cucumbers until evenly coated.
14. Sprinkle sesame seeds over the salad.
15. Refrigerate salad for at least 15 minutes before serving.
Zesty and crisp, this salad maintains its satisfying crunch despite the bold dressing. The cooling cucumbers balance the fiery gochugaru perfectly. Serve alongside bulgogi or stuff into lettuce wraps for extra texture.
Sesame Soybean Sprouts
Unexpectedly simple yet deeply satisfying, sesame soybean sprouts deliver crisp freshness with minimal effort. This Korean-inspired side dish comes together in minutes with pantry staples. You’ll appreciate how the nutty sesame oil complements the sprouts’ natural crunch.
Ingredients
Soybean sprouts – 1 lb
Water – 6 cups
Salt – 1 tsp
Sesame oil – 1 tbsp
Minced garlic – 2 cloves
Green onions – 2 stalks, thinly sliced
Toasted sesame seeds – 1 tbsp
Instructions
1. Rinse 1 lb soybean sprouts under cold running water for 30 seconds to remove any debris.
2. Bring 6 cups water to a rolling boil in a large pot over high heat.
3. Add rinsed soybean sprouts and 1 tsp salt to the boiling water.
4. Blanch sprouts for exactly 2 minutes once water returns to boil—this preserves crispness.
5. Immediately drain sprouts through a colander and rinse with cold water for 1 minute to stop cooking.
6. Squeeze sprouts firmly with your hands to remove excess water—this improves texture.
7. Transfer dried sprouts to a mixing bowl.
8. Add 1 tbsp sesame oil, 2 cloves minced garlic, and 2 stalks sliced green onions.
9. Toss mixture thoroughly with tongs for 30 seconds until evenly coated.
10. Sprinkle 1 tbsp toasted sesame seeds over the sprouts and toss once more.
11. Serve immediately at room temperature for optimal flavor.
Mildly nutty with a satisfying snap, these sprouts maintain their crisp texture against the savory sesame coating. Try them as a fresh topping for rice bowls or alongside grilled meats—the cool crunch provides perfect contrast to richer dishes. For variation, add a sprinkle of Korean red pepper flakes before serving.
Braised Korean Potatoes
Every home cook needs this Korean potato side in their rotation. Effortless and packed with flavor, these braised potatoes come together with minimal ingredients. Expect tender potatoes coated in a sweet-savory glaze.
Ingredients
– Yukon Gold potatoes – 1.5 lbs
– Soy sauce – 3 tbsp
– Sugar – 2 tbsp
– Water – 1 cup
– Vegetable oil – 1 tbsp
– Sesame oil – 1 tsp
– Sesame seeds – 1 tsp
Instructions
1. Peel 1.5 lbs Yukon Gold potatoes and cut into 1-inch cubes.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
3. Add potato cubes to the hot skillet and cook for 5 minutes, stirring occasionally until edges are lightly browned.
4. Pour in 3 tbsp soy sauce, 2 tbsp sugar, and 1 cup water directly over the potatoes.
5. Bring the mixture to a boil, then immediately reduce heat to maintain a gentle simmer.
6. Cover the skillet and simmer for 15 minutes, stirring once halfway through.
7. Remove the lid and continue cooking for another 8-10 minutes until the sauce thickens to a syrupy consistency that coats the potatoes.
8. Stir in 1 tsp sesame oil until evenly distributed.
9. Remove from heat and sprinkle with 1 tsp sesame seeds.
With their glossy caramelized exterior and fluffy interior, these potatoes strike the perfect sweet-salty balance. Serve them alongside grilled meats or over steamed rice to soak up the remaining sauce. They also make an excellent addition to lunch boxes, staying flavorful even at room temperature.
Garlic Soy Glazed Eggplant
Deliciously savory and surprisingly simple, this garlic soy glazed eggplant transforms humble ingredients into a standout side. Don’t let its elegant appearance fool you—this dish comes together with minimal effort. Deeply caramelized edges soak up the glossy, umami-rich sauce perfectly.
Ingredients
Eggplant – 1 large
Soy sauce – 3 tbsp
Garlic – 3 cloves
Vegetable oil – 2 tbsp
Sugar – 1 tsp
Instructions
1. Preheat your oven to 400°F.
2. Cut the eggplant into 1-inch cubes.
3. Toss eggplant cubes with 1 tablespoon vegetable oil until evenly coated.
4. Spread eggplant in a single layer on a baking sheet.
5. Roast for 20 minutes, until edges are golden brown.
6. Mince garlic cloves finely while eggplant roasts.
7. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat.
8. Add minced garlic and cook for 1 minute, until fragrant but not browned.
9. Pour soy sauce and sugar into the skillet.
10. Stir constantly until sugar dissolves completely, about 30 seconds.
11. Add roasted eggplant cubes to the skillet.
12. Toss gently to coat every piece with the glaze.
13. Cook for 2 more minutes, allowing glaze to thicken and cling to eggplant.
14. Remove from heat and serve immediately. Velvety soft interiors contrast with sticky, savory-sweet exteriors in every bite. Versatile enough for rice bowls or as a bold topping for grilled proteins, its glossy sheen makes it visually impressive despite the simple process.
Stir-Fried Spicy Squid
Zesty squid stir-fry brings bold Korean flavors to your weeknight rotation. This fiery dish comes together in minutes with minimal prep. Perfect for when you crave restaurant-quality spice at home.
Ingredients
Squid – 1 lb
Vegetable oil – 2 tbsp
Gochujang – 3 tbsp
Soy sauce – 2 tbsp
Sugar – 1 tsp
Garlic – 3 cloves
Green onions – 2
Sesame oil – 1 tsp
Instructions
1. Clean squid thoroughly under cold running water for 2 minutes.
2. Pat squid completely dry with paper towels to ensure proper searing.
3. Slice squid bodies into ½-inch rings and tentacles into bite-sized pieces.
4. Mince garlic cloves finely.
5. Chop green onions into 1-inch segments.
6. Combine gochujang, soy sauce, and sugar in a small bowl.
7. Heat vegetable oil in a wok over high heat until shimmering, about 2 minutes.
8. Add squid and stir-fry for exactly 90 seconds until edges curl.
9. Add minced garlic and stir-fry for 30 seconds until fragrant.
10. Pour sauce mixture over squid and toss to coat evenly.
11. Cook for 2 more minutes until sauce thickens and clings to squid.
12. Add green onions and sesame oil, then toss once more.
13. Remove from heat immediately to prevent overcooking.
Ultra-tender squid contrasts with the sticky, spicy glaze that coats each piece. Serve over steamed rice to balance the heat, or wrap in lettuce leaves for a refreshing crunch. The chewy texture holds up beautifully against the sweet-heat sauce.
Sweet and Savory Soy Sauce Eggs
Looking for a simple yet impressive snack? These soy sauce eggs deliver big flavor with minimal effort. Let’s get straight to the recipe.
Ingredients
Eggs – 6
Water – 2 cups
Soy sauce – ½ cup
Sugar – 2 tbsp
Instructions
1. Place eggs in a single layer in a saucepan.
2. Add enough cold water to cover eggs by 1 inch.
3. Bring water to a rolling boil over high heat.
4. Immediately remove pan from heat and cover with lid.
5. Let eggs sit in hot water for 9 minutes for jammy yolks.
6. Transfer eggs to an ice bath using a slotted spoon.
7. Let eggs cool completely in ice water for 10 minutes.
8. Gently tap eggs all over to crack shells without peeling.
9. Combine soy sauce, sugar, and 2 cups water in a bowl.
10. Stir mixture until sugar completely dissolves.
11. Submerge cracked eggs in soy sauce mixture.
12. Refrigerate for at least 4 hours, flipping halfway through.
13. Peel eggs carefully under running water for clean removal.
14. Slice eggs in half lengthwise to reveal marbled interiors.
15. Serve immediately or store in remaining marinade up to 3 days.
Marinated eggs develop deeper flavor and darker color over time. The whites absorb the salty-sweet brine while yolks stay creamy. Try them sliced over rice bowls or quartered in salads for an umami boost.
Kimchi Pancakes
Just discovered kimchi pancakes? These crispy, savory Korean treats come together in minutes with pantry staples. Perfect for quick lunches or appetizers, they deliver tangy heat and satisfying crunch in every bite.
Ingredients
– All-purpose flour – 1 cup
– Kimchi – 1 cup, chopped
– Kimchi juice – ¼ cup
– Water – ¾ cup
– Vegetable oil – 2 tbsp
– Salt – ½ tsp
Instructions
1. Whisk together 1 cup all-purpose flour, ¼ cup kimchi juice, and ¾ cup water in a medium bowl until smooth.
2. Fold in 1 cup chopped kimchi and ½ tsp salt until evenly distributed.
3. Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat until shimmering.
4. Pour ½ cup batter into the skillet, spreading it into a 6-inch circle.
5. Cook for 3-4 minutes until edges look dry and bottom is golden brown.
6. Flip the pancake using a spatula and cook for another 3 minutes.
7. Transfer to a wire rack to maintain crispness while repeating with remaining batter and oil.
8. Cut each pancake into wedges and serve immediately. Particularly crispy around the edges with a soft, tangy center, these pancakes shine when paired with a simple soy-vinegar dip. For a heartier meal, top with a fried egg or serve alongside grilled meats.
Pickled Radish with Gochugaru
Crunchy, tangy, and vibrant, this quick-pickled radish brings Korean flair to your table in under an hour. Combining crisp daikon with the gentle heat of gochugaru creates a versatile condiment that elevates everything from rice bowls to tacos. You’ll appreciate how minimal effort yields maximum flavor payoff.
Ingredients
– Daikon radish – 1 medium (about 2 cups sliced)
– Rice vinegar – ¾ cup
– Water – ¼ cup
– Sugar – 2 tbsp
– Salt – 1 tsp
– Gochugaru – 1 tbsp
Instructions
1. Peel the daikon radish completely using a vegetable peeler.
2. Slice the radish into uniform ¼-inch thick half-moons for even pickling.
3. Combine rice vinegar, water, sugar, and salt in a small saucepan.
4. Heat the mixture over medium heat until it reaches 180°F, stirring to dissolve solids completely.
5. Remove the saucepan from heat and immediately stir in gochugaru.
6. Pack the sliced radish tightly into a clean 16-ounce glass jar.
7. Pour the hot brine over the radish, ensuring all pieces are fully submerged.
8. Tap the jar gently on the counter to release any trapped air bubbles.
9. Cool the jar to room temperature for 30 minutes uncovered.
10. Seal the jar with an airtight lid and refrigerate for at least 4 hours before serving. Expect a satisfying crunch with each bite, balanced by tangy vinegar and subtle chili warmth. These radishes make excellent burger toppers or add bright contrast to rich pork dishes.
Spinach with Sesame Dressing
Zesty yet simple, this spinach dish transforms basic greens into something special. The sesame dressing adds nutty depth without overwhelming the fresh leaves. You’ll have a vibrant side ready in minutes.
Ingredients
Fresh spinach – 1 lb
Sesame seeds – 2 tbsp
Soy sauce – 1 tbsp
Rice vinegar – 1 tbsp
Sugar – 1 tsp
Instructions
1. Toast sesame seeds in a dry skillet over medium heat for 2 minutes until golden and fragrant, shaking pan constantly to prevent burning.
2. Transfer toasted seeds to a mortar and pestle, crushing until coarsely ground to release maximum flavor.
3. Whisk ground sesame seeds with soy sauce, rice vinegar, and sugar in a small bowl until sugar fully dissolves.
4. Bring a large pot of salted water to a rolling boil over high heat.
5. Submerge spinach in boiling water for exactly 45 seconds until leaves wilt but stems remain crisp.
6. Immediately drain spinach and plunge into an ice water bath to stop cooking and preserve bright green color.
7. Squeeze spinach firmly with hands to remove all excess water, forming a tight ball.
8. Toss squeezed spinach with prepared sesame dressing until evenly coated. For best texture, serve immediately while spinach retains slight crispness. The toasted sesame provides earthy crunch against the tender greens, while the balanced dressing brings subtle sweetness. Try it alongside grilled salmon or stuffed into rice bowls for extra dimension.
Spicy Stir-Fried Anchovies
Let’s get straight to this fiery Korean-inspired snack. Lightly crispy anchovies tossed in a spicy glaze make for an addictive bite. Perfect as a quick appetizer or beer snack.
Ingredients
Dried anchovies – 2 cups
Gochujang – 2 tbsp
Soy sauce – 1 tbsp
Honey – 1 tbsp
Sesame oil – 1 tsp
Garlic – 2 cloves
Green onions – 2 stalks
Sesame seeds – 1 tsp
Instructions
1. Heat a large skillet over medium heat for 2 minutes.
2. Add dried anchovies and toast for 3 minutes, stirring constantly until lightly golden and fragrant.
3. Mince garlic cloves and thinly slice green onions.
4. Reduce heat to medium-low and push anchovies to one side of the skillet.
5. Add gochujang, soy sauce, honey, and sesame oil to the empty side of the skillet.
6. Stir the sauce ingredients together for 1 minute until well combined and bubbling slightly.
7. Add minced garlic to the sauce and cook for 30 seconds until fragrant.
8. Toss toasted anchovies in the sauce until evenly coated, about 1 minute.
9. Remove skillet from heat and stir in sliced green onions.
10. Transfer to a serving plate and sprinkle with sesame seeds.
A satisfying crunch gives way to sweet heat in every bite. The sticky glaze clings perfectly to each tiny fish. Serve warm with cold beer or over steamed rice for a quick meal.
Korean Soybean Paste Stew
Korean soybean paste stew brings deep, savory comfort to any table. Keep it simple with basic vegetables and protein for maximum flavor. This version comes together quickly for a satisfying weeknight meal.
Ingredients
Water – 4 cups
Korean soybean paste – ¼ cup
Firm tofu – 8 oz
Zucchini – 1 medium
Onion – ½ medium
Garlic – 2 cloves
Green onions – 2 stalks
Red pepper flakes – 1 tsp
Instructions
1. Pour 4 cups water into medium pot over high heat.
2. Add ¼ cup Korean soybean paste to water and whisk until fully dissolved.
3. Bring mixture to boil, then reduce heat to maintain simmer.
4. Cut 8 oz firm tofu into ½-inch cubes.
5. Slice 1 medium zucchini into ¼-inch half-moons.
6. Dice ½ medium onion into ½-inch pieces.
7. Mince 2 cloves garlic finely.
8. Add diced onion and minced garlic to simmering broth.
9. Cook for 3 minutes until onions begin to soften.
10. Add zucchini slices and cook for 2 minutes more.
11. Stir in tofu cubes gently to avoid breaking.
12. Add 1 tsp red pepper flakes for mild heat.
13. Simmer for 5 minutes until vegetables are tender but firm.
14. Thinly slice 2 stalks green onions on diagonal.
15. Remove pot from heat and stir in green onions.
16. Let stand 2 minutes before serving. Let this stew develop its rich, fermented depth with minimal ingredients. The soft tofu contrasts nicely with crisp vegetables in the savory broth. Ladle it over steamed rice or enjoy with kimchi for traditional pairing.
Quick Pickled Garlic Scapes
You’ll love how these quick-pickled garlic scapes add a zesty crunch to any meal. They’re ready in minutes and keep for weeks. Perfect for tossing into salads or garnishing grilled dishes.
Ingredients
- Garlic scapes – 1 cup, chopped
- White vinegar – ½ cup
- Water – ½ cup
- Salt – 1 tsp
- Sugar – 1 tsp
Instructions
- Wash 1 cup of garlic scapes thoroughly under cold running water.
- Chop the garlic scapes into ½-inch pieces using a sharp knife.
- Combine ½ cup white vinegar, ½ cup water, 1 tsp salt, and 1 tsp sugar in a small saucepan.
- Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar dissolve completely.
- Remove the saucepan from heat immediately after boiling to preserve vinegar’s sharpness.
- Pack the chopped garlic scapes tightly into a clean 8-ounce glass jar.
- Pour the hot brine over the garlic scapes, ensuring they are fully submerged.
- Let the jar cool to room temperature for 1 hour on the countertop.
- Seal the jar with a lid and refrigerate for at least 24 hours before serving.
Unbelievably crisp and tangy, these pickled scapes develop a milder garlic punch over time. Use them to brighten grain bowls or chop finely into dressings for extra zing. Their snappy texture holds up beautifully alongside rich meats or in cold noodle salads.
Pan-Fried Tofu with Dipping Sauce
Perfectly crisp pan-fried tofu requires just three ingredients and minimal effort. Pressing the tofu thoroughly ensures maximum surface crispiness. Pair it with this simple savory dipping sauce for a satisfying plant-based meal.
Ingredients
- Firm tofu – 14 oz block
- Cornstarch – ¼ cup
- Vegetable oil – 3 tbsp
- Soy sauce – 3 tbsp
- Rice vinegar – 1 tbsp
- Sesame oil – 1 tsp
- Brown sugar – 1 tsp
Instructions
- Remove the tofu from its packaging and drain the liquid.
- Place the tofu block between two clean kitchen towels.
- Set a heavy pan or books on top to press for 15 minutes.
- Cut the pressed tofu into ½-inch thick slices.
- Pat each slice dry with a paper towel to remove excess moisture.
- Place cornstarch in a shallow bowl.
- Coat each tofu slice evenly in cornstarch on all sides.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering (350°F).
- Arrange tofu slices in a single layer without crowding.
- Fry for 4-5 minutes until golden brown and crisp.
- Flip each slice using tongs.
- Fry the second side for 4-5 minutes until equally crisp.
- Transfer tofu to a paper towel-lined plate to drain excess oil.
- Combine soy sauce, rice vinegar, sesame oil, and brown sugar in a small bowl.
- Whisk the sauce ingredients until the sugar fully dissolves.
- Serve the crispy tofu immediately with the dipping sauce alongside.
Golden brown and satisfyingly crisp outside with a tender interior, this tofu delivers excellent texture contrast. The savory-sweet dipping sauce provides the perfect tangy complement. Try serving it over steamed rice with steamed vegetables for a complete meal.
Sweet and Sour Lotus Root
Often overlooked in Western kitchens, lotus root brings satisfying crunch and mild sweetness to this quick stir-fry. Our version balances tangy vinegar with subtle sweetness for a vibrant side dish that comes together in minutes.
Ingredients
– Lotus root – 1 lb
– Rice vinegar – 3 tbsp
– Sugar – 2 tbsp
– Vegetable oil – 1 tbsp
– Salt – ½ tsp
– Water – ¼ cup
Instructions
1. Peel lotus root and slice into ¼-inch thick rounds.
2. Immediately submerge sliced lotus root in cold water to prevent browning.
3. Heat vegetable oil in a large wok over medium-high heat until shimmering.
4. Drain lotus root and pat completely dry with paper towels to ensure proper searing.
5. Add lotus root to hot wok and stir-fry for 3 minutes until edges begin to crisp.
6. Combine rice vinegar, sugar, salt, and water in a small bowl, stirring until sugar dissolves.
7. Pour sauce mixture over lotus root in wok, stirring to coat evenly.
8. Reduce heat to medium and simmer for 5 minutes until sauce thickens slightly.
9. Test lotus root texture – it should remain crisp-tender, not mushy.
10. Transfer to serving dish immediately to prevent overcooking from residual heat.
Getting that perfect crunch-tender texture makes all the difference here. The sweet-tangy glaze clings beautifully to each slice, creating a refreshing contrast that pairs wonderfully with grilled meats or as a standalone snack. Try serving it chilled for a refreshing summer side that highlights its natural crispness.
Stir-Fried Zucchini with Chili
Ready for a quick vegetable side that packs serious flavor? Stir-fried zucchini with chili comes together in minutes. Rustle up this spicy, savory dish any night of the week.
Ingredients
Zucchini – 2 medium
Vegetable oil – 2 tbsp
Garlic – 3 cloves, minced
Red chili flakes – 1 tsp
Soy sauce – 2 tbsp
Salt – ½ tsp
Instructions
1. Wash and dry 2 medium zucchini thoroughly.
2. Slice zucchini into ¼-inch thick half-moons.
3. Mince 3 cloves of garlic.
4. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
5. Add sliced zucchini to the hot oil in a single layer.
6. Cook zucchini undisturbed for 2 minutes to develop a light sear.
7. Flip zucchini pieces and cook for another 2 minutes until tender-crisp.
8. Push zucchini to one side of the skillet.
9. Add minced garlic and 1 tsp red chili flakes to the empty space.
10. Cook garlic and chili for 30 seconds until fragrant but not browned.
11. Stir everything together in the skillet.
12. Pour 2 tbsp soy sauce evenly over the zucchini mixture.
13. Sprinkle ½ tsp salt over the dish.
14. Toss everything together and cook for 1 final minute.
15. Remove from heat and transfer to a serving dish.
Vibrant zucchini pieces maintain a satisfying bite while soaking up the garlic-chili heat. The soy sauce adds umami depth that balances the spice perfectly. Serve this alongside grilled chicken or toss with noodles for a complete meal.
Korean Marinated Kelp Salad
Every crunchy, savory bite of this Korean marinated kelp salad delivers instant satisfaction. Expect vibrant flavors and satisfying textures in under 30 minutes. This recipe requires minimal prep for maximum impact.
Ingredients
– Dried kelp – 1 ounce
– Soy sauce – 3 tablespoons
– Rice vinegar – 2 tablespoons
– Sesame oil – 1 tablespoon
– Sugar – 1 teaspoon
– Garlic – 2 cloves
– Green onions – 2 stalks
– Toasted sesame seeds – 1 tablespoon
Instructions
1. Place 1 ounce dried kelp in a large bowl.
2. Cover kelp completely with cold water and soak for 15 minutes.
3. Drain soaked kelp and squeeze out excess water with your hands.
4. Thinly slice the rehydrated kelp into 2-inch strips.
5. Mince 2 cloves garlic finely.
6. Chop 2 stalks green onions into thin rounds.
7. Combine 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon sugar in a small bowl.
8. Whisk the marinade mixture vigorously until sugar completely dissolves.
9. Add minced garlic to the marinade and stir to incorporate.
10. Pour marinade over sliced kelp in a medium mixing bowl.
11. Toss kelp with marinade until every piece is evenly coated.
12. Let salad marinate at room temperature for 10 minutes.
13. Add chopped green onions to the marinated kelp.
14. Toss salad again to distribute green onions evenly.
15. Sprinkle 1 tablespoon toasted sesame seeds over the salad.
16. Give the salad one final gentle toss before serving.
Offering both crisp texture and umami depth, this kelp salad provides a refreshing contrast to rich main dishes. The sesame oil adds nutty warmth while the rice vinegar keeps everything bright. Serve it alongside grilled meats or as a topping for rice bowls.
Braised Burdock Root
Kickstart your week with this earthy, satisfying braised burdock root. Known as gobo in Japanese cuisine, this fibrous root vegetable transforms into tender, savory perfection when slowly simmered. Keep it simple with minimal ingredients for maximum flavor impact.
Ingredients
– Burdock root – 1 lb
– Water – 2 cups
– Soy sauce – 3 tbsp
– Mirin – 2 tbsp
– Sugar – 1 tsp
– Vegetable oil – 1 tbsp
Instructions
1. Scrub 1 lb burdock root thoroughly under running water using a stiff brush to remove all dirt.
2. Slice burdock root diagonally into ¼-inch thick pieces to increase surface area for better flavor absorption.
3. Heat 1 tbsp vegetable oil in a medium saucepan over medium heat for 1 minute until shimmering.
4. Add sliced burdock root and sauté for 3 minutes, stirring constantly, until edges begin to brown lightly.
5. Pour in 2 cups water, 3 tbsp soy sauce, 2 tbsp mirin, and 1 tsp sugar all at once.
6. Bring mixture to a boil over high heat, then immediately reduce to low heat.
7. Cover saucepan with lid slightly ajar to allow steam to escape and prevent overflow.
8. Simmer for 25 minutes until burdock root is easily pierced with a fork but still retains slight firmness.
9. Remove lid and increase heat to medium to reduce remaining liquid for 5 minutes until sauce thickens slightly.
10. Stir gently to coat all pieces evenly with the reduced braising liquid.
Zesty and deeply savory, the braised burdock root develops a satisfying chew similar to well-cooked mushrooms. Its earthy flavor pairs beautifully with steamed rice or makes an excellent filling for vegetable hand pies. Try it chilled the next day as a unique addition to grain bowls.
Fermented Soybean Sprout Salad
Soybean sprouts bring a crisp, fermented tang to this quick salad. Simply toss them with bright vegetables and a punchy dressing for a refreshing side. This recipe comes together in minutes but delivers complex flavors.
Ingredients
Soybean sprouts – 4 cups
Rice vinegar – 3 tbsp
Soy sauce – 1 tbsp
Sesame oil – 1 tsp
Garlic – 2 cloves
Green onions – 2
Red bell pepper – 1
Toasted sesame seeds – 1 tbsp
Instructions
1. Rinse 4 cups of soybean sprouts under cold running water for 30 seconds to remove any surface residue.
2. Thinly slice 2 green onions on a diagonal, cutting from the green tops to the white bulbs.
3. Mince 2 cloves of garlic finely until they form a paste-like consistency for even distribution.
4. Cut 1 red bell pepper into matchstick strips approximately 2 inches long and ¼ inch wide.
5. Whisk together 3 tbsp rice vinegar, 1 tbsp soy sauce, and 1 tsp sesame oil in a large mixing bowl.
6. Add the minced garlic to the dressing and whisk vigorously for 15 seconds to incorporate fully.
7. Place the rinsed soybean sprouts in the bowl with the dressing, ensuring all sprouts are submerged.
8. Add the sliced green onions and red bell pepper strips to the bowl with the sprouts.
9. Toss all ingredients thoroughly with salad tongs for 1 minute until evenly coated with dressing.
10. Sprinkle 1 tbsp toasted sesame seeds over the salad and toss once more to distribute.
11. Let the salad rest at room temperature for 10 minutes to allow the flavors to meld.
12. Transfer the salad to a serving dish using tongs, pouring any remaining dressing over top. Hefty soybean sprouts maintain their satisfying crunch while absorbing the tangy marinade. The sesame seeds add nutty texture against the pepper’s sweetness. Serve chilled over grilled chicken or stuffed into lettuce cups for a light meal.
Pan-Seared Mushrooms with Soy Glaze
Vibrant and savory, these pan-seared mushrooms deliver deep umami flavor in minutes. The soy glaze caramelizes beautifully on the mushroom surfaces. This dish works perfectly as a side or vegetarian main.
Ingredients
- Mushrooms – 1 lb
- Soy sauce – 3 tbsp
- Olive oil – 2 tbsp
- Garlic – 2 cloves
- Butter – 1 tbsp
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add mushrooms in a single layer without crowding the pan.
- Sear mushrooms undisturbed for 4 minutes to develop a golden-brown crust.
- Flip mushrooms and cook for another 3 minutes until evenly browned.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour soy sauce into the hot pan, standing back as it will sizzle and steam.
- Cook for 1 minute, stirring constantly to coat all mushrooms evenly.
- Add butter and swirl the pan until melted and incorporated.
- Continue cooking for 1 more minute until the glaze thickens and clings to the mushrooms.
- Remove from heat and transfer to a serving dish immediately.
Crispy-edged mushrooms glisten with a savory-sweet soy coating that caramelizes in the pan. The garlic-infused butter adds richness that balances the salty glaze. Serve these over rice, toss with pasta, or pile them on crusty bread for an open-faced sandwich.
Spicy Radish Salad with Pear
Radiant and refreshing, this spicy radish salad comes together in minutes. The crisp pear balances the heat perfectly. You’ll want to make this weekly.
Ingredients
Radishes – 1 lb
Asian pear – 1 medium
Rice vinegar – 3 tbsp
Gochugaru – 1 tsp
Sugar – ½ tsp
Salt – ¼ tsp
Instructions
1. Thinly slice 1 lb radishes using a mandoline for uniform thickness.
2. Cut 1 medium Asian pear into matchsticks, discarding the core.
3. Whisk together 3 tbsp rice vinegar, 1 tsp gochugaru, ½ tsp sugar, and ¼ tsp salt in a large bowl.
4. Add sliced radishes and pear to the dressing bowl.
5. Toss everything thoroughly until evenly coated.
6. Let the salad sit for 10 minutes to allow flavors to meld.
7. Taste and adjust seasoning if needed before serving.
Fresh and vibrant, this salad offers a satisfying crunch with each bite. The spicy kick from the gochugaru contrasts beautifully with the sweet pear. Try serving it alongside grilled meats or as a topping for tacos.
Summary
Whether you’re new to Korean cuisine or a seasoned fan, these 20 banchan recipes bring vibrant flavor and versatility to your table. We hope you feel inspired to try a few—they’re perfect for rounding out any meal! Don’t forget to leave a comment sharing your favorite, and if you enjoyed this roundup, pin it to your Pinterest board for later. Happy cooking!
