When I first began exploring Korean cuisine, one of the most surprising and delightful discoveries was the world of banchan – Korea’s famous side dishes. In Korean dining, these small plates aren’t just “sides” but essential parts of the meal, adding an array of flavors and textures that make each meal feel like a feast. Every table has banchan, whether you’re in a fancy restaurant or a cozy home. Today, I’d love to take you through some of Korea’s most iconic banchan, the side dishes that make Korean meals so unique and memorable.
Let’s dive into a few classic banchan dishes and discover what makes each of them special!
1. Kimchi (김치) – The Iconic Fermented Cabbage
It’s impossible to talk about Korean side dishes without starting with kimchi. Kimchi is perhaps the most recognized Korean dish worldwide, and for good reason! This fermented cabbage, made with chili pepper, garlic, ginger, and a bit of seafood for extra umami, is a staple of every Korean meal. It’s spicy, tangy, and full of complex flavors that develop as it ferments over time. While napa cabbage kimchi is the most common, there are countless variations, from radish kimchi (kkakdugi) to water kimchi (mul-kimchi), each with its unique flavor.
Kimchi isn’t just a side dish; it’s a cultural icon and a superfood packed with probiotics. For me, kimchi adds a burst of flavor to any meal, pairing beautifully with rich, savory dishes like Korean BBQ or stews. The spicy, sour notes of kimchi offer a refreshing contrast that makes every bite more exciting.
(There are so many types of kimchi, but cabbage kimchi is the most common! I think it would be a fun experience to try different kinds of kimchi when you visit a restaurant!)
2. Japchae (잡채) – Stir-Fried Glass Noodles
Another favorite banchan of mine is japchae, a dish made of stir-fried sweet potato glass noodles mixed with vegetables and often some meat. Japchae is known for its slightly sweet, savory flavor, thanks to a soy sauce and sesame oil seasoning. I love the chewy texture of these noodles and the way they soak up the flavors of the other ingredients. With colorful bell peppers, spinach, carrots, and mushrooms, japchae is not only delicious but visually appealing too!
This dish is often served during celebrations and gatherings, but you’ll find it as a banchan at many Korean meals. Japchae’s unique texture and slight sweetness make it an exciting contrast to spicier dishes on the table.
(Actually, some places serve japchae as a side dish, while others don’t. But I love japchae so much that I included it in my list of banchan! The chewy noodles and variety of vegetables make it incredibly delicious!)
3. Kongnamul (콩나물) – Seasoned Soybean Sprouts
Kongnamul is a classic banchan made from soybean sprouts, a staple ingredient in Korean cooking. The sprouts are blanched and seasoned with sesame oil, garlic, and salt, with a touch of red pepper for a bit of spice. This dish has a fresh, crunchy texture and a nutty flavor that adds a light, refreshing contrast to heavier dishes on the table.
I appreciate kongnamul for its simplicity and versatility; it pairs well with spicier or richer banchan, providing a balanced taste and texture. This healthy and low-calorie dish is not only delicious but also packed with nutrients, making it a great addition to any meal.
(The reason I eat soybean sprouts is actually because they’re great for relieving constipation, haha. When I have soybean sprouts, I can happily go to the bathroom the next day! They taste good and help prevent constipation—such a friendly little veggie!)
4. Gamja Jorim (감자 조림) – Braised Potatoes
One of my all-time favorite banchan is gamja jorim, or braised potatoes. These are bite-sized potato pieces simmered in a soy sauce-based sauce until they’re tender and coated in a sweet, savory glaze. The dish has a rich, caramelized flavor that I can never get enough of! It’s a big hit with kids and adults alike because of its gentle sweetness and soft texture.
Gamja jorim is a wonderful comfort food that adds a mild sweetness to the banchan lineup. When I see this dish on the table, it’s often the first one I reach for – there’s just something so comforting about it!
(The basic version of braised potatoes is usually cooked in soy sauce without anchovies, but I absolutely love adding anchovies and simmering them together! Potatoes are just delicious on their own, but with anchovies, they’re even better!)
5. Eomuk Bokkeum (어묵볶음) – Stir-Fried Fish Cake
A popular and satisfying banchan, eomuk bokkeum (stir-fried fish cake) is loved for its slightly sweet and savory flavor. This dish consists of thin slices of fish cake stir-fried with vegetables like carrots and onions in a sauce made from soy sauce, garlic, and a touch of sugar. Sometimes, a little gochujang (Korean red pepper paste) is added for a hint of spice.
I love eomuk bokkeum for its chewy texture and the way it soaks up the savory-sweet flavors of the sauce. It’s a comforting and hearty banchan that pairs wonderfully with rice and other side dishes, making it a staple in many Korean meals.
(I love fish cake so much that I feel uneasy without it! It’s delicious when stir-fried with chili powder or simply seasoned with soy sauce. Koreans really, really love fish cake! There are so many different kinds to try. You’ve got to come and taste them!)
6. Gyeran Mari (계란말이) – Rolled Omelet
Gyeran mari, or rolled omelet, is a Korean egg dish that’s as cute as it is tasty. This dish is made by layering thin sheets of seasoned egg with finely chopped vegetables, then rolling it up and slicing it into bite-sized pieces. The result is a fluffy, slightly sweet egg roll that’s soft and delicious. Gyeran mari often appears in home-cooked meals and is loved by children and adults alike.
I find gyeran mari so satisfying because it’s simple yet flavorful, and it pairs well with almost any dish on the table. Plus, it’s a great way to add a bit of protein to the meal without overpowering the other flavors.
(In Korea, rolled omelet is often enjoyed as a snack while drinking. Sometimes, people even add cheese inside! But be warned—if you ask for more rolled omelet, you’re unlikely to get it. So savor every bite of this precious side dish!)
The Joy of Banchan: How Side Dishes Enhance Every Meal
One of the things that amazes me about Korean dining is the sheer variety of banchan served with each meal. These side dishes aren’t just there for decoration; they’re essential to the experience. Banchan bring balance to the meal, allowing you to enjoy a range of flavors and textures. One minute you’re savoring the bold spice of kimchi, and the next you’re enjoying the light crunch of soybean sprouts – each dish offers something unique.
Having banchan on the table feels like a mini-feast, even if you’re just having a simple meal. It’s a way to taste Korea’s culinary diversity in every bite, turning every meal into a shared experience. Personally, I love how banchan allows you to try so many different flavors without having to commit to just one.
Korea’s signature side dishes, or banchan, are an incredible part of the dining experience here. They’re more than just side dishes – they’re a showcase of Korean flavors, textures, and culinary techniques. Whether you’re a fan of spicy, savory, or subtly sweet flavors, there’s always a banchan that will satisfy your taste buds.
If you’re new to Korean food, I highly recommend trying as many banchan as you can. Each small plate offers a window into the heart of Korean cuisine, and I promise you’ll fall in love with the variety and balance they bring to the table. Enjoy the journey, and happy eating!
