banchan

A simple Korean side dish made by briefly blanching and seasoning bean sprouts

Sukju Namul (Mung Bean Sprouts)

sukju namul (mung bean sprouts)

scallion (finely chopped)

garlic

sesame oil

sesame seeds

Rinse the bean sprouts twice in cold water. Boil 4 cups of water, in a medium size pot, along with a teaspoon of salt. Drop in the sprouts and cover. Blanch the sprouts until slightly softened, about 1 minute.

Drain quickly. When cool enough to handle, gently squeeze out the excess water.

Toss well with the remaining ingredients. Sample and add more salt to your taste if needed.

Kongjang is a classic side dish that's made by braising soybeans in a sweet and savory liquid. It's a popular banchan that's easy to make with a few ingredients.

Kongjang (Soy Braised Soybeans)

black soybeans (seoritae, 서리태) (or yellow soybeans)

soy sauce

rice wine (or mirin/mirim)

sugar

oligodang (올리고당), or rice syrup (조청) (or corn syrup)

Rinse the dried soybeans a couple of times. Drain. Soak the beans in 2 cups of water for 2 - 3 hours or until the beans are softened. (The time required may vary depending on the beans.)

Pour the beans and soaking water in to a medium size pot. Bring it to a boil. Continue to cook, uncovered, over medium high heat for about 10 minutes. Stir a couple of times so the beans don&#x27;t stick to the bottom of the pot.

Add the soy sauce, rice wine, and sugar. Reduce the heat to medium. Boil, uncovered, until the sauce is mostly evaporated and reduced to a couple of tablespoons, about 20 minutes, stirring occasionally. (Keep your eyes on the pot during the last few minutes to avoid burning the beans.)

Add the syrup, stirring well to coat for a minute or two before turning the heat off. Sprinkle with the optional sesame seeds. The beans will be soft at first, but they will get a bit chewier in the fridge.

These marinated Korean cucumbers are tart, spicy, and just a touch sweet. You may not want dill pickles again.

Korean Marinated Cucumber Banchan (Oi Muchim) Recipe

Persian cucumbers (about 10 1/2 ounces; 300 grams), sliced crosswise 1/2 inch thick

(8 grams) coarse ground gochugaru (Korean chili flakes)

(6 grams) kosher salt

(5 grams) sugar

(30 milliliters) unseasoned rice wine vinegar

(5 milliliters) fish sauce

(45 milliliters) toasted sesame oil

(10 grams) toasted sesame seeds

In a medium bowl, combine cucumbers, gochugaru, salt, and sugar. Using clean hands, massage cucumbers, squeezing and tossing them with seasoning, until cucumber is well-coated on all sides and begins to release liquid and color of gochugaru brightens to vibrant orange-red, about 1 minute.

Transfer cucumbers to a colander, then set colander inside bowl used to season cucumbers. Cut a round of parchment paper large enough to cover surface of cucumbers, and place over cucumbers. Then place a weight on top of parchment to press down on cucumbers (canned goods, a cast iron skillet, a mixing bowl filled with water, or a Chef's Press all make for good weights). Set aside to drain for at least 30 minutes and up to 1 hour.

Meanwhile, in a separate medium bowl, whisk together rice wine vinegar, fish sauce, and garlic. Whisking constantly, slowly drizzle in sesame oil until emulsified.

Once cucumbers have drained, remove weight and discard parchment paper. Using clean hands, squeeze cucumbers to get rid of excess moisture, then transfer to bowl with dressing; discard accumulated cucumber liquid. Toss cucumbers with dressing until well-coated all over, about 30 seconds. Add sesame seeds and toss to combine. Divide between small individual serving bowls and serve, or transfer to airtight container and refrigerate for up to 2 days. 

<em>This easy vegan kimchi recipe is pungent, spicy and smoky just like the real thing!</em>

The Best Vegan Kimchi - 김치

napa cabbage (2-3 pounds)

salt

kabocha squash

Asian pear, peeled, cored, and roughly chopped

onion,

thumb size piece of ginger, peeled and roughly chopped

garlic cloves,

gochugaru (Korean chili pepper flakes)

water

scallions, ends trimmed and sliced in half

Cut the cabbage in half lengthwise and  in half again. Remove the core and add them to a large bowl along with the salt.

Using your hands, toss the cabbage and rub each leaf with salt. Let sit for 1-2 hours, tossing the leaves occasionally to make sure all sides are coated. 

Meanwhile, bring a medium size pot of water to boil and add the kabocha squash. Boil for 7-10 minutes, until the pieces are tender. Drain well and let  cool to room temperature.

In a blender, add the kabocha squash, Asian pear, onion, ginger, garlic, soy sauce, salt, sugar, gochugaru, and water. Blend until smooth and set aside.

When the cabbage leaves have wilted, rinse them under cold water to remove the salt. Take your time to go through the leaves to remove the excess salt hidden in the creases. Rinse one more time and using your hands, gently squeeze out excess water. Transfer the cabbage leaves to a large bowl. 

Add the kimchi sauce to the bowl along with the chopped scallions and mix very well to make sure all the leaves are evenly coated.

Cover with plastic wrap and let sit at room temperature, away from direct sunlight, for 1 or 2 days. Give it a taste and if you are satisfied with it, transfer to a jar and refrigerate for up to 1 month.

Thank you for a vegan version of kimchi. I just made this it was very easy and tastes great! Btw, in step 4, I think you forgot to mention the salt. I just put the tbsp of salt in with sauce. I assumed that was correct.

I somehow ended up with double the amount of the sauce than I needed so I just froze the left overs. Hopefully it will still be good by the time I need more kimchi!

I am biting at the bit to just eat this up and was going to wait until tomorrow to give it the full 2 days on the counter but not a chance!  LOL! It's SO good right now I'm eating some and putting the rest in the fridge to have as a side this  week with dinner.  Because I don't like fish sauce or the shrimp that goes into regular kimchi but love the heat and taste so I tried to make a few kimchi recipes without it but I just didn't like how it tastes.  Your recipe tastes so "right" that I feel like I found my kimchi "home"!  Thanks again so much and I HIGHLY recommend this recipe to all who would like an authentic kimchi taste without the fishy taste! :)

A classic banchan that packs a ton of flavor into a plateful of little dried fish.

Stir-Fried Anchovy Banchan (Myeolchi Bokkeum) Recipe

(8 grams) gochugaru (Korean chili flakes) (see note)

(45 milliliters) water

(5 milliliters) soy sauce

(30 grams) gochujang (Korean chili paste) (see note)

garlic clove, finely grated

(30 milliliters) vegetable oil

(50 grams) Korean dried baby anchovies (see note)

(30 grams) sugar

(5 milliliters) toasted sesame oil

(10 grams) sesame seeds

In a small bowl, whisk together gochugaru, water, soy sauce, and fish sauce. Whisk in gochujang and garlic. Set aside.

In an 8-inch nonstick skillet, heat oil over medium heat until shimmering. Add baby anchovies and, using a flexible spatula, stir to evenly coat in oil. Cook, stirring occasionally, until anchovies absorb oil, dry up and smell aromatic, about 2 minutes.

Sprinkle sugar over anchovies and continue to cook, stirring frequently, until sugar melts and evenly coats the fish, about 2 minutes. As the sugar begins to caramelize, take care not to let it burn; if sugar begins to scorch, move the pan off the heat or lower the heat while stirring constantly to control the temperature.

Add gochujang mixture to skillet, and stir to evenly coat anchovies; return pan to medium heat if it was taken off to prevent sugar from burning.

Cook, stirring constantly and scraping up any sticky bits on the bottom of the pan, until dressing reduces slightly and evenly glazes anchovies, about 1 minute. Remove from heat, drizzle with sesame oil and sprinkle with sesame seeds, and stir to combine. Divide anchovies between small individual serving bowls and serve, or transfer to airtight container and refrigerate for up to one week.

Myulchi bokkeum, stir-fried dried anchovies, is a popular side dish (banchan) in Korea. The stir-fried anchovies are sweet, savory, sticky and crunchy! This easy recipe also shows how to make it a bit spicy.

Myulchi bokkeum (Stir-fried Dried Anchovies)

cooking oil

green chili peppers

rice wine (or mirin)

corn syrup

garlic (thinly sliced)

gochujang (Korean red chili pepper paste)

Heat a pan with the oil over medium heat. Add the anchovies and stir fry for 2 - 3 minutes. Turn off the heat. Transfer to a plate.

Add the seasoning ingredients, except sesame oil and seeds, to the pan. If using the spicy version, stir the sauce well to dissolve the gochujang. Turn the heat back on. Boil the sauce over medium heat until it bubbles up and slightly thickens, about 2 - 3 minutes.

Add the anchovies and the optional chili peppers to the pan. Stir well until the anchovies are coated well with the sauce. Stir in the sesame oil and sesame seeds at the end.

Sigeumchi namul is a simple Korean side dish (banchan) made with spinach. Simply blanch the spinach and season it. This recipe shows different ways to season the spinach.

Sigeumchi Namul (Korean Spinach Side Dish)

spinach (about 10 ounces)

scallion (chopped)

salt and pepper

Trim off the roots from the spinach. Wash thoroughly until there is no sand in the water. Blanch the spinach in salted boiling water until wilted, 20 to 30 seconds.

Quickly remove the spinach from the pot and shock in icy cold water to stop the cooking.

Drain and gently squeeze out excess water. Cut into 3-inch lengths.

Add the remaining ingredients and mix everything well by hand, loosening/separating the spinach pieces that have been clumped up together. It will take about 10 minutes for the flavor of the seasonings to seep into the spinach.

Great simple Korean potato side dish (Gamja Jorim) that is often served in a meal or in lunchboxes. Kids and adults will love it and is also quite easy to make.

Korean Potato Side Dish (Gamja Jorim 감자조림)

oz baby potatoes

mushroom

maple syrup

Tbsp sugar

water ((initial boiling))

water ((for sauce))

vegetable oil

Rinse potatoes. If using thick skinned potato, skin and cut into cubes.

Cook potatoes in pot with enough water to fully cover potatoes.

Once it boils, lower heat to medium and cook for about 10 min. Drain.

Add potatoes back to pot, add 2 C water, 3 T soy sauce, sugar, vegetable oil and 1 shitake.

Bring to boil and simmer, covered for 30 min or so until the liquid has reduced to 1/3.

Uncover, add 2 T maple syrup. Further reduce until there is almost no liquid. Taste add more (up to 1 tsp) soy sauce to taste.

Reduce from 6 few more minutes while you stir potatoes.

Finish with a swirl or two of sesame oil and sprinkling of sesame seeds.

This nutty, crunchy, and delicious soybean sprout side dish is one of the most commonly served side dishes in Korean homes. This recipe shows two ways to prepare - mild and spicy.

Kongnamul muchim (soybean sprout side dish)

kongnamul (콩나물), soybean sprouts

scallion, finely chopped

salt (about 1 teaspoon) and pepper

gochugaru (고추가루), Korean red chili pepper flakes

salt (about 1/2 teaspoon) and pepper

Rinse the soybean sprouts twice in cold water, discarding any rotten beans or skins floating. Place 1 cup of water in a medium size pot and the bean sprouts. Cover, and bring it to a boil over high heat. Continue to cook for 3 to 4 minutes. Do not open the lid until the sprouts are cooked.

Drain quickly, and cool, reserving the broth if you want. (See the note.) You can shock the sprouts in cold water to stop the cooking and drain for an extra crunch, but not necessary.

Toss with the remaining ingredients. Taste a little and add more salt (or gochugaru if making the spicy one) to your taste if needed.

Easy Korean side dish made with potatoes and a few basic ingredients! 

Gamja Jorim (Braised Potatoes)

potatoes (about 3 medium size)

carrot (about 3 ounces) (See note 1)

green chili peppers (or 1/2 green bell pepper)

onion

rice wine (or mirin) (You can omit it if unavailable)

black pepper

Peel and cut potatoes into about 1-inch cubes. Cut the carrot, peppers, and onion into big chunks.

In a small bowl, combine all the braising liquid ingredients except the sesame oil and seeds. Stir well.

In a non-stick pan (or a small pot), sauté the potatoes in cooking oil over medium heat for 4 - 5 minutes, stirring occasionally so the potatoes don&#039;t stick to the pan.

Add the sauce mix and bring it to a boil over high heat. Drop the carrot pieces in. Cover, and reduce the heat to medium and cook until the potatoes are almost cooked through (about 5 to 6 minutes, depending on the type or size of potatoes). The potatoes should be firm and not mushy.

Stir in the green peppers and onion, and continue to boil (uncover this time) until the sauce is reduced and slightly thickened, about 3 minutes. The potatoes will continue to soak up the sauce even after being cooked. Stir in the sesame oil and sprinkle with sesame seeds.

Hobak bokkeum

zucchini

saeujeot (salted shrimp) or salt

sesame seeds (preferably crushed)

Cut the zucchini in half lengthwise (cut into quarters if using a round zucchini). Then cut crosswise into about 1/4 to 1/3-inch thick slices.

You can use saeujeot as is or finely chopped. This is very salty, so use 2 teaspoons first and add more if needed.

Heat a pan with the oil over medium high heat. Add the zucchini, garlic and saeujeot (or salt or fish sauce) to the pan. Cook for 2 to 3 minutes, stirring well. Add 2 tablespoons of water to the pan while stir frying. You can add another spoon or two of water if the pan is dry.

Add the scallion, sesame oil and sesame seeds. Continue to cook until the zucchini is softened and turns translucent, about 2 to 3 minutes. Do not overcook. Taste and add more salted shrimp or salt if necessary.

This Korean cucumber salad is an explosion of spicy, tart, savory, slightly sweet and crunchy!

Korean Cucumber Salad

Kirby cucumbers,

scallion, chopped

white distilled vinegar

garlic clove, minced

Korean red chili pepper flakes (gochugaru)

Place the cucumber slices and chopped scallions in a medium or large mixing bowl and set aside.

In a small bowl, mix vinegar, soy sauce and garlic. Stir in sugar and salt and keep stirring until the sugar has dissolved.

Pour the sauce over the cucumber slices and scallions and toss.

Sprinkle chili pepper flakes and sesame seeds and toss until the cucumber slices are evenly coated. Serve.

I just made the recipe!
Delicious 
Thank you for sharing!

I made this tonight.  Easy recipe and my husband loved it.  Thank you for sharing.

This looks so nice! Im going to try it tonight :)

I really enjoy this recipe, a mixture of spicy with sweet and tangy. Is there a way to Can/Preserve this recipe? I want sure if I added more liquid and water bathed the jars, if there is enough vinegar for canning or if the soy sauce will cause any issues.

Made this today and i love it! Nice light healthy snack! Will definitely be making this often! 

https://content.jwplatform.com/videos/GaRbxW4n.mp4

This spicy and smoky Korean Cucumber Salad Recipe is ready in 10 minutes and has a refreshing crunch! Serve as a side (banchan) at your next Korean BBQ feast or backyard cookout.

Sakamoto namul is an easy, Korean-style marinated bean sprout dish.

Sakamoto Namul (Marinated Bean Sprouts)

T vegetable or canola oil

garlic (minced)

tsp sesame oil

T fish sauce

T rice wine vinegar

12 oz packages mung bean sprouts

green onions (sliced)

Mix the above ingredients to create the dressing.

Dressing

Place the bean sprouts in a bowl. Pour boiling water over and rest for 5 minutes. Drain well and squeeze the sprouts gently.

Toss the sprouts, dressing and green onions together. You can start munching on it immediately, but the bean sprouts absorb the dressing really nicely if you wait a couple hours.

Bean Sprouts

Jangjorim is a must have Korean side dish for lunchboxes or doshirak. Beef brisket is slowly cooked in sweet soy sauce. Great for kids and adults alike!

Jangjorim - Korean Beef Side Dish

beef

3-5 shishito peppers ((꽈리고추 kwari-gochoo, optional))

eggs

Add the water and the beef pieces into a pot and bring to a boil.

Reduce the heat and cook the beef at low heat for 30 min.

Cook some hard-boiled eggs and peel them and set aside.

After 30 min, pierce the meat with a fork - if fork barely goes through the meat then it is ready for the next step.

Add soy sauce, garlic, sugar and black pepper and cook for another 15 min.

Add shishito peppers and eggs and boil for another 15 min or so until the meat is tender (fork will go easily into the meat). Liquid should have reduced to about 1/3 of the initial amount.

These Mayak eggs call for simple ingredients to make the most flavorful batch of eggs ever! These soft &amp; jammy eggs are soaked in a delicious marinade overnight to create a wonderful burst of flavor in every bite. Make your own batch today with this quick &amp; easy recipe!

Mayak Eggs (Korean Marinated Eggs)

eggs (at room temperature)

tbsp white vinegar

green onions, sesame seeds, dried seaweed flakes, sesame oil (for garnish)

ml honey, oligo syrup, corn syrup, or sugar

green chili pepper

In a small bowl, add all marinade ingredients and mix to combine.

Add vinegar and salt to a pot of boiling water. Reduce the heat and gently place each egg into the water. Simmer for 6 minutes (or 10 minutes for hard-boiled eggs). Prepare a large bowl of ice water.

When the timer goes off, immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 5-10 minutes.

Gently peel the eggs (detailed tips above) and place them in a container. Pour the marinade on top, cover, and store in the refrigerator overnight, or at least 6 hours.

To serve, place the egg over a bed of rice, and garnish with green onions, sesame seeds, dried seaweed flakes, and/or sesame oil to taste. It makes for an excellent garnish over a bowl of noodles as well. Enjoy!

How to make Acorn Jelly (dotorimuk) from dried acorn powder. It&#x27;s easier then you might think and tastes wonderful with my sauces (I have 2 sauce versions so you are bound to like one!). This jelly is low calorie and healthy - makes a great side dish or good as a salad meal.

Top 22 banchan recipes from across the web

The most viewed banchan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sukju Namul (Mung Bean Sprouts)

Kongjang (Soy Braised Soybeans)

Korean Marinated Cucumber Banchan (...

The Best Vegan Kimchi - 김치

Stir-Fried Anchovy Banchan (Myeolch...

Myulchi bokkeum (Stir-fried Dried A...

Sigeumchi Namul (Korean Spinach Sid...

Myulchi bokkeum (Stir-fried Dried A...

Korean Potato Side Dish (Gamja Jori...

Kongnamul muchim (soybean sprout si...

Gamja Jorim (Braised Potatoes)

Hobak bokkeum

Korean Cucumber Salad

Sakamoto Namul (Marinated Bean Spro...

Jangjorim - Korean Beef Side Dish

Mayak Eggs (Korean Marinated Eggs)

Acorn Jelly (Dotorimuk)

Korean Zucchini Fritters (Hobak Jeo...

Korean Braised Potatoes (Gamja Jori...

Myeolchi Bokkeum (Soy Maple Glazed ...

Corn Cheese

Oke's Korean Cucumber Pickles

Top 22 banchan recipes from across the web

The most viewed banchan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sukju Namul (Mung Bean Sprouts)

Kongjang (Soy Braised Soybeans)

Korean Marinated Cucumber Banchan (...

The Best Vegan Kimchi - 김치

Stir-Fried Anchovy Banchan (Myeolch...

Myulchi bokkeum (Stir-fried Dried A...

Sigeumchi Namul (Korean Spinach Sid...

Myulchi bokkeum (Stir-fried Dried A...

Korean Potato Side Dish (Gamja Jori...

Kongnamul muchim (soybean sprout si...

Gamja Jorim (Braised Potatoes)

Hobak bokkeum

Korean Cucumber Salad

Sakamoto Namul (Marinated Bean Spro...

Jangjorim - Korean Beef Side Dish

Mayak Eggs (Korean Marinated Eggs)

Acorn Jelly (Dotorimuk)

Korean Zucchini Fritters (Hobak Jeo...

Korean Braised Potatoes (Gamja Jori...

Myeolchi Bokkeum (Soy Maple Glazed ...

Corn Cheese

Oke's Korean Cucumber Pickles

The most viewed banchan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine