Korean Banchan

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

Korean Banchan

By Sue Lau | Palatable Pastime

Jump to Recipe

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.

Print Recipe

Korean Banchan

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

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

Korean Banchan

You Also Might Like:

Spicy Korean Squid Stir-Fry (Ojinjeo Bokkeum)

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.

ojingeo bokkeum

Yubuchobap Smoked Salmon Sushi Pockets

Next, Yubuchobap Smoked Salmon Sushi Pockets are a type of Korean inari sushi made with salmon. And yubu bean curd skins.

Yubuchobap Smoked Salmon Sushi Pockets

Korean  Grilled Tuna

Then, Korean Grilled Tuna is grilled and seasoned with a sweet and spicy gochujang glaze. Which makes it perfect for summertime. And seafood cooking outdoors.

Korean Grilled Tuna

Spicy Korean Chicken Wings

Also, Spicy Korean Chicken Wings are marinated then baked before being tossed in a spicy Korean style sauce.

Spicy Korean Chicken Wings

Kimchi Bokkeumbap Fried Rice

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

Korean Kimchi Bokkeumbap Fried Rice

Korean Banchan

Korean Banchan

Sue Lau
5 from 9 votes
Prep Time 8 hrs 25 mins
Cook Time 2 mins
Course Appetizer, Condiments, Salad
Cuisine Asian, Korean
Servings 12
Calories 114 kcal

Ingredients
  

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
Tried this recipe?Let us know how it was!

Don’t Forget to Pin and Save the Recipe!

Korean Banchan

Join my recipe group on Facebook for more recipes from blogger friends around the world!

Palatable Recipes

3 responses

  1. Wow! this is interesting. I love the cucumber one and will try without fish sauce. The radish and bean sprouts will follow next. They are definitely yum.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: