Braised Tofu (Korean Dubu Jorim) Recipe
Golden tofu simmered in a savory, lightly spicy Korean soy glaze until the edges are crisp and the sauce clings to every bite.
Korean Side Dishes (Banchan)
Banchan are the small plates served alongside rice at a Korean meal — seasoned vegetables, braised dishes, quick pickles and kimchi. Most keep for several days in the fridge, so a few batches cover a week of meals.
16 recipes
Gosari Namul (Korean Fernbrake Side Dish) Recipe
Tender, earthy gosari namul is a classic Korean banchan with a gentle chew, savory soy seasoning, and a nutty sesame finish.
Korean Zucchini Recipe (Hobak Bokkeum) Recipe
Tender zucchini and sweet onion are quickly stir-fried with garlic, sesame oil, and sesame seeds for an easy Korean banchan you can make in minutes.
Pickled Perilla Leaves (Kkaennip Jangajji) Recipe
Fragrant perilla leaves soak up a salty-sweet soy marinade with garlic, green chili, and gochugaru for an easy Korean banchan that's made for rice.
Myeolchi Bokkeum (Stir-Fried Anchovies) Recipe
Small dried anchovies are toasted until crisp, then coated in a glossy sweet-savory glaze for one of Korea’s most classic everyday banchan.
Pickled Garlic (Maneul Jangajji) Recipe
Korean pickled garlic is mellow, tangy, slightly sweet, and deeply savory, with crisp cloves that make an excellent banchan alongside rice and grilled meats.
Braised Lotus Root (Yeongeun Jorim) Recipe
Tender-chewy lotus root simmered in a glossy sweet-savory soy glaze makes an easy Korean banchan that’s especially good with a bowl of hot rice.
Chive Kimchi Recipe (Buchu Kimchi) - Korean Garlic Chive
Buchu-kimchi: garlic chives tossed in a gochugaru and rice-flour paste. Eat it fresh the same day, or let it ferment a few days for a deeper flavor.
Perilla Leaf Kimchi Recipe (Kkaennip Kimchi)
Kkaennip-kimchi: perilla leaves marinated in a soy-gochugaru sauce sweetened with maple syrup. Herbaceous, sweet, and salty — no layering, just mix and chill.
Water Kimchi (Nabak Kimchi) Recipe
Nabak-kimchi: radish, napa cabbage, and fruit fermented in a rose-colored brine. Savory, tangy, and cold — sip the broth as much as you eat the vegetables.
White Kimchi (Baek Kimchi) Recipe – No Red Chili, So Easy
Baek-kimchi: napa cabbage kimchi made without gochugaru, stuffed with chestnuts, jujubes, and pine nuts. Mild, fizzy, sweet-sour once fermented.
Gat Kimchi Recipe (Mustard Greens Kimchi)
Mustard greens kimchi made the Dolsan Island way: crisp mustard leaves in a sweet-and-sour gochugaru paste, no napa cabbage required.
Chonggak Kimchi Recipe (Ponytail Radish Kimchi)
Whole young radishes, salted and coated in a spicy paste — crunchy from root to greens. Also called ponytail radish kimchi.
Green Onion Kimchi Recipe (Pa Kimchi)
Also called pa kimchi: whole green onions coated in a spicy gochugaru paste, simpler and quicker than napa cabbage kimchi.
Napa Cabbage Kimchi Recipe (Traditional Method)
The classic whole-leaf method, tongbaechu-kimchi: salted, seasoned by hand, and left to ferment the traditional way.
Bok Choy Kimchi Recipe
Crunchy, tangy bok choy kimchi that comes together faster than a full napa cabbage batch — a good starting point if you're new to making kimchi.