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 banchan
8 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.
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.