A collection of 15 delicious Korean vegetable side dishes (banchan) you can make at home!
Here’s a collection of easy and healthy Korean vegetable side dishes (banchan, 반찬)! Mostly vegan! These are some of staple dishes on the Korean table (bapsang, 밥상) that are enjoyed year round. You can find many more here.
This list covers many Korean cooking techniques (blanching, steaming, braising, and stir-frying) for vegetables and typical seasonings used for different vegetable side dishes.
Whether you’re looking for a simple side dish or two for your Korean grilling, or an array of side dishes for other Korean meals, these banchan dishes will complement just about any main dish! The leftovers are great to make bibimbap or tofu bibimbap with.
1.Kongnamul Muchim (Seasoned Soybean Sprouts)
2. Sigeumchi Namul (Seasoned Spinach)
3. Oi Muchim (Spicy Cucumber Salad)
4. Hobak Bokkeum (Stir-fried Zucchini)
5. Gaji Namul (Steamed Eggplants)
6. Sukju Namul (Seasoned Bean Sprouts)
7. Oi Bokkeum (Stir-fried Cucumbers)
8. Doraji Namul
9. Mu Saengchae (Spicy Radish Salad)
10. Gamja Jorim (Braised Potatoes)
11. Putbaechu (Young Cabbage) Doenjang Muchim
12. Mu Namul (Stir-fried Radish)
13. Gosari Namul (Stir-fried Fernbrake)
14. Gaji Bokkeum (Stir-fried Eggplants)
15. Mu Saengchae (Sweet and Sour Radish Salad)
See here for a complete list of side dishes.
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Mehek says
Hi!
These recipes look amazing!
Which of these can stay in fridge for 2-3 days so i can eat them as side dishes with my meals even on busy days?
Hyosun says
Everything on this collection can stay for 2-3 days or longer. Thanks!
Claudia says
I live in New England where supermarkets carry fresh fiddlehead ferns in the spring. Can I use these for gosari namul?
Hyosun says
Yes you can.
Max says
Living remotely, I rely on Wooltari Mall online for Korean ingredients and meal kits.
Melissa says
I’ve made several of the side dishes on this page to accompany bulgogi and kalbi ribs. Every has been excellent! My grandkids, who are not especially fond of any salad things, are especially fond of the potatoes.
Linda Trdina says
Do you have a recipe for Cold Noodles. One of my favorite.
Linda
Hyosun says
yes I have. Type cold noodles in the search box at the top of the page. I have a few different ones.
Christine G says
What is the name of a sweet sticky orange side dish that comes with bimbimbap? They’re like noodles but stiffer. I can’t find them online and the restaurants don’t know what I’m asking for without the Korean name.
Hyosun says
Do you have a photo? If so, email it to me. Can’t think of anything off the top.
kim says
you might be thinking of jinmichae bokkeum- spicy dried squid.
McKenna Pierce says
Tteokbokki?
John Fugazzi says
I think it might be the Korean tofu with spicy Korean ketchup. The tofu is lightly fried and covered with a sauce that is sweet and a little spicy (a mix of ketchup and Gochnujiang sauce and some add small amounts honey, soy sauce, garlic, etc.).
Tammy says
There is a Korean side dish I ate it looked like number 9 by it tasted a bit like fish and was quite dry, so you know the name ? I have been looking for it
Hyosun says
Was it with dried radish, mu malaengi?
CL says
Maybe spicy dried sweet squid side dish
Estee says
Is it the pickled daikon? Just a guess, since it’s the only thing that seems similar. Can look like noodles when julienned, although it is fluorescent yellow in color. Has a crunch and a bit sweet. My family always had this at meals and in bibimbap. Not particularly healthy because of the dye and preservatives, but can be bought in a log in stores, or pickled at home without the dye and such.
Misty says
The yellow color is turmeric, quite natural and healthy!
Jane says
How long do these banchans last in the refrigerator?
Stephanie says
Do you know a side dish that is an egg filled with some sort of meat? I had it at a Korean BBQ place but have never found it anywhere else.
Hyosun says
Do you remember whether it was fried or steamed?
Beth Fuller says
These recipes look fabulous. I wanted to also say I loved your videos! In one of them a few ice cubes almost fell out of the bowl as you were pouring. You laughed and kept it in the video. Loved it!! Your human too! You’re not a perfect cook, and things happen. It’s refreshing to see and made it even more enjoyable to watch and learn.
Miguel Josef says
Gyeran-jjim. It’s steamed, right?
Constance says
There is a fish dish coated in egg and pan fried often served as a side dish to bigger meals
Rob says
Hi Stephanie – if it was fried, it may have been meat jun – this is popular in Hawaii, although here its less often a side, and is usually as an entree choice in Korean style lunch plates.
Trudy says
It might be tofu (instead of egg) pockets. I’m not good at romanization but yobuchobap are often filled with rice but I’ve had them with other fillings too. The tofu texture is very similar to the texture of eggs.
Tanya says
For how long can you store the dishes? Thank you
Hyosun says
In general, 4 to 5 days. Varies depending on the dishes.
Renae says
I had to make some side dishes for my father in law suddenly. Your zucchini side dish came to the rescue! I plan to try out the other recipes too!
Hyosun says
Awesome! Hope you like them all.
May says
I’m so thankful for your wonderful recipes!!
I recently made oi muchim, which your recipe was better than the other 2 I tried, and started oi jangachi which I’m so excited about!! Yours was much simpler! I’m happy your recipes are easy to follow and delicious! I have a recipe request for sikhye please! I’d be so thankful if you could! God bless you and please continue to do what you do!
Kat says
Thank you! Your recipes are easy to follow and delicious; I’d never tried cooking Korean food at home before but now I look forward to making more.
Hyosun says
That’s great to hear! Thank you so much for letting me know. Happy cooking!
Jo Ann says
. All of the recipes that I have tried have been excellent .The recipes bring back memories of my 98 year old mother’s best friend who generously shared her delicious food with our family thank you for sharing your wonderful recipes with the rest of us.
Hyosun says
Food always brings us fond memories, and I’m glad my recipes helped you with that. Thank you so much for coming by to let me know!
Angelica Escalon says
I’m so grateful for all these recipes. Do you have seaweed soup recipe? Thank you very much.
Hyosun says
yes I do. Just type miyeokguk or seaweed soup in the search box at the top. There should be two diff types. You can also go to the recipe tab and click on Soups.
María Osculina says
Me he enamorado de la comida koreana me encanta porque es muy saludable y fácil de hacer ,por favor me podrías decir como puedo conseguir el libro de comidas que has escrito me encantaría comprarlo . ENHORABUENA espero poder aprender más de su deliciosa comidas muchas gracias .
Hyosun says
Thank you! But, sorry I haven’t written a cookbook.
Caroline says
Hello. Would it be possible to ask for the Hangul versions of the names of these food? I am currently learning how to read and write correctly. It is much appreciated. Thank you so much.
Hyosun says
Will do. I’ve been adding them but the older posts have not been all updated.
Jo-ann Gregoire says
Am going to make your fresh kimchi
Just wondering how long will it last in a refrigerator once made?
Hyosun says
It will taste best if eaten within a few days, but it should be okay up to 2 weeks.
CJ says
Looks very good. I usually just eat kimchi as side with Korean meals. But this is good so I can add more variety. Thank you.
Ting Ting says
Hi Hyosun,
May i know what is the banchan’s storage life if i keep them in the fridge?
Thinking if i can make more and keep it for few days.
Thank you 🙂
Hyosun says
It varies depending on the ingredients, but generally 4 to 5 days and longer for the dishes like radish salad (both spicy and mild).
Jay Balmera says
I love Korean cooking aside from Filipino food…
Ibeth V Gutierrez says
I love your recipes! Thank you for sharing your knowledge and passion for cooking!
Helen Grace Eleuterio says
fantistic and easy to prepare,
cook at home…
Hyosun says
Thank you!
Lucie says
Thank you Ms Hyosun for your most generous sharing
Would you be publishing a book with all your recipes?
I would definitely purchase for myself and my friends 🙂
Hyosun says
Thank you, Lucie! I hope to do that in the future.
Chris J says
Seems to me that a lot of Korean dishes flavor profiles include
-Sesame seeds or sesame oil
-garlic
-soy sauce
The hard part is finding different banchan to make that don’t all have the same flavor profile…
Hyosun says
That’s the beauty of Korean cooking. It creates all sorts of different tasting dishes with a few simple seasoning ingredients highlighting the flavors and textures of the vegetables used. Also, try the ones that use doenjang (fermented soybean paste) and/or gochujang (chili pepper paste) to season the vegetables.
Joo Rie Lee says
I am a Korean German born and raised in Germany. When my mother passed away I was still in my late twenties and very inexperienced in Korean cooking. I learned that through watching and helping my mother cook I should able to recreate her cooking. My father is now 86 years old and I love cooking Korean dishes for him and my family, so even though he isn’t living in Korea he can still experience his/our heritage a little bit through my cooking. I stumbled upon your site and instantly loved it! Please keep up the great work. I was also wondering whether your style of cooking originates from a specific region in Korea. I would love to learn more about the regional differences in Korean cooking and learn about specialties from different parts of Korea.
Stephen Bernard says
I love your website. Two weeks ago, I made your traditional kimchi recipe for the first time. It turned out very salty, I believe because I didn’t rinse off the initial salt thoroughly. Otherwise, it’s good. I don’t want to waste it, so here’s what I thought I could do: Chop up the salty kimchi ‘ears’, make another batch of kimchi with chopped napa cabbage and mix it with the salty batch, reducing the overall salt level. Is there a better way to save the salty batch?
Letty says
My family is beginning to like korean dishes especially my youngest daughter who is a k-pop fanatic…anyway, where can i get the ingredients of each side dishes and how to prepare it? Thank you so much….kamsahamnida!
Hyosun says
If you click on each one of these, you will find the ingredient list for the dish. You can find some of the ingredients in your local grocery store or a Korean/Asian market. Hope you try making some of these and enjoy!
114425park says
Where’s the Kimchi?!
Julia says
the kimch has its own recipe (in sidedishes I think)!
Hyosun says
Yes thank you! I have a collection of kimchi recipes:
https://www.koreanbapsang.com/15-easy-kimchi-recipes/
Nicole says
Do you have a recipe for the soy braised black beans? I don’t see them as often when I eat at Korean restaurants but it’s one of my favorites.
Hyosun says
Here it is: https://www.koreanbapsang.com/2013/03/kongjang-soy-braised-soybeans.html
Ginny says
Great looking veggies
Rakyan Widhowati says
Dear Mrs. Hyosun, I’m Indonesian and really enjoy your Korean recipes on your blog! They’re delicious at all! I tried some of them ^^ anyway, how long can I keep my sigeumchi namul in my fridge? Is it still fresh if I keep it for 2-3 days? Thank you ^^
Mary says
I have tried 4 of these side dishes so far. Wonderful and so tasty!
Hyosun says
Thank you, Mary! Hope you like the others as well if you get to try them.
Gigi T says
Hi! It’s a nice post btw. I’m gonna work in South Korea next year and wondering if i happen to buy some side dish from gwangjang market and store it in refrigerator, how long those banchan will last before it becomes stale? Thankyou
Hyosun says
Most of them should keep well for a few days, and some of them will last much longer. Enjoy your Korea stay!
Person says
WHERE IS THE KIMCHI?!
Hyosun says
Kimchi is a whole different category! I plan on doing a collection of kimchi recipes in the future.
NisrinHedar says
awesome… now I can make it at home. Thank you so much..
Can I save oi muchim at fridge? Thank you
Hyosun says
Yes you can refrigerate it. Enjoy!
Bob Mahoney says
Thank you very much
Li-Yong says
Hi Hyosun
As usual love this!
Here in Singapore, many of the Korean restaurants serve a crunchy lotus root in creamy sesame dressing and also a cold beige opaque’ish jelly (not quite sure what the infusion is). Do you by chance have the recipes for these, or are these localized Singaporean ban chan?
Thank you so much!
Li-Yong
114425park says
The jelly is a Korean dish, and can be made a multitude of things, depending on the color, but is essentially just bean jelly, often seasoned due to the fact that it has little flavor on its own.
Caroline says
Fantastic!
Hyosun says
Thank you, Caroline!