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 side dish
7 recipes
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.
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.
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.