Korean Banchan consist of various condiments, salads or small side dishes to be served with other Korean foods.

Korean Banchan

By Sue Lau | Palatable Pastime

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Korean Banchan is my recipe of the day, consisting of three different types. Those being bean sprout, pickled radish, and cucumber. Banchan are small side dishes or condiments served alongside Korean food. The most notable type is probably kimchi, but these are some different ones. There are also many more, and as many as you can add to the table, the better.

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I’m posting these recipes for banchan in conjunction with Sunday Funday. We are a group of bloggers who post jointly on Sundays on changing topics. This week the topic is sprouts.

Most banchan will be a bit spicy, although not all. Even the ones made with gochugaru pepper can be fairly mild. And some do not include spicy ingredients at all.

Banchan are great to serve as small interesting side dishes with other foods, the same way Americans might serve a relish tray. Indeed, some of these are pickled. And in the case of kimchi, also fermented. But even if the banchan is not specifically fermented, using some fermented pastes in the recipe increases the goodness for digestion.

Some of my favorite things to serve this with are grilled chicken and also kalbi, the grilled Korean short ribs. Since they are more basic, without noodles, etc., it seems intuitive to serve together.

Sunday Funday

Sprouts Recipes

Chinese Cuban Fried Rice from Karen’s Kitchen Stories
Korean Banchan (Bean Sprout, Pickled Radish and Cucumber) from Palatable Pastime
Masala papad with sprouted moth bean chaat from Mildly Indian
Mahahrastrian Misal Pav from Sneha’s Recipe
Quick and Easy Pork Pho from A Day in the Life on the Farm
Spicy Tofu Bowl from Mayuri’s Jikoni
Sprouted Wheat Bread (Wet Sprouted – No Dehydrating or Grain Mill from Amy’s Cooking Adventures
Tomato and Sunflower Sprout Salad from Pandemonium Noshery
The Goan Usali Recipe from The Mad Scientist’s Kitchen

Korean Banchan

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First, squid is delicious and no problem to make at all if you buy it already cleaned. It cooks in a flash and is perfect for a weeknight Asian meal.

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And finally, Korean Kimchi Bokkeumbap Fried Rice is a spicy fried rice dish. With kimchi, delicious Korean bean pastes and a fried egg.

Korean Banchan

Korean Banchan

Sue Lau

5 from 9 votes

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Prep Time 8 hours hrs 25 minutes mins

Cook Time 2 minutes mins

Course Appetizer, Condiments, Salad

Cuisine Asian, Korean

Servings 12

Calories 114 kcal

Ingredients

  

1x2x3x

Cucumber Banchan (Oi Muchim):

• 2 English cucumbers thinly sliced (mandolin thin)
• 2 cups water
• 1 cup vinegar
• 1 tablespoon salt
• 1 teaspoon garlic paste
• 2 tablespoons sesame oil
• 1 tablespoon fish sauce
• 1 tablespoon rice vinegar
• 2 teaspoons sugar
• 1 tablespoon toasted sesame seed
• 1 tablespoon white miso
• 2 scallions sliced

Bean Sprout Banchan (Kongnamul Muchim):

• 12 ounces fresh bean sprouts blanched until limp, plunged into cold water
• 1 tablespoon soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons gochugaru pepper
• 1 teaspoon garlic paste
• 2 tablespoons toasted sesame seed
• 1 tablespoon rice vinegar
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• 3 scallions chopped
• 1 tablespoon gochujang paste

Pickled Radish Banchan (Danmugi Muchim):

• 1 cup thinly sliced radishes
• 2 cups water
• 1 cup vinegar
• 1 tablespoon salt
• 2 scallions sliced
• 1 tablespoon gochugaru
• 1 tablespoon gochujang
• 2 teaspoons garlic paste
• 1 tablespoon fish sauce
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seed

Instructions

 

To prepare cucumber banchan ;

• Heat water and vinegar, stirring in the salt until it dissolves.
• Stir in cucumbers and refrigerate until they pickle, 6 hours or overnight.
• Drain cucumbers and stir together with remaining ingredients for the banchan.

To prepare bean sprout banchan:

• Blanch fresh sprouts in boiling water until limp, then quickly drain. Then plunge into ice water.
• Add cooled bean sprouts to remaining banchan ingredients.

To prepare pickled radish banchan:

• Heat water and vinegar, stirring in the salt until it dissolves.
• Stir in sliced radishes and refrigerate until they pickle, 6 hours or overnight.
• Drain radishes and stir together with remaining banchan ingredients.

Notes

Note: If you use red radishes they will turn pink. White daikon radishes will still have a reddish color from the gochujang, but consider it if color is important to you.
From the kitchen of palatablepastime.com

Nutrition

Calories: 114kcalCarbohydrates: 9gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 1620mgPotassium: 243mgFiber: 2gSugar: 4gVitamin A: 729IUVitamin C: 9mgCalcium: 64mgIron: 1mg

Keyword pickles

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