Banchan
One of the most delightful aspects of Korean cuisine is the concept of banchan, the small, flavorful side dishes that transform a meal into a communal celebration. Unlike the structured progression of Western meals, Korean dining emphasizes sharing, with banchan adding variety, color, and excitement to the table.
Banchan are more than side dishes—they’re a cornerstone of Korean dining, offering an array of flavors and textures that complement every bite. From the bold tang of kimchi to the subtle sweetness of braised potatoes (gamja jorim) or the refreshing crunch of spicy cucumber salad (oi muchim), these dishes are simple to prepare yet bursting with flavor.
No time to make your own? Many Korean grocers offer ready-made banchan like seasoned bean sprouts (kongnamul muchim), sesame-spinach salad (sigeumchi muchim), and pickled radish (musaengchae) to help you create an authentic Korean spread with ease. Pair a few of your favorites with steamed rice, and you’ve got a complete, satisfying meal that’s as vibrant as it is delicious.
Discover the joy of banchan and experience the communal spirit of Korean dining—it’s a tradition that turns every meal into something special!
Ingredients
Braised Potatoes (Gamja Jorim)
Seasoned Soybean Sprouts (Kongnamul Muchim)
Spicy Cucumber Salad (Oi Muchim)
Instructions
Braised Potatoes (Gamja Jorim)
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Cook the Potatoes
Heat the vegetable oil in a medium-sized pan over medium heat. Add the potato cubes and sauté for about 5 minutes, until they start to turn golden brown on the edges.
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Braise the Potatoes
- In a bowl, add the soy sauce, sugar, honey or corn syrup, water, and minced garlic to the pan. Stir well to coat the potatoes in the sauce.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let the potatoes braise for about 15 minutes, stirring occasionally, until they are tender and the sauce has thickened.
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Finish and Serve
- Drizzle the sesame oil over the potatoes and give them a final stir.
- Transfer to a serving dish and sprinkle with sesame seeds and chopped green onions if desired. Serve warm or at room temperature.
Seasoned Soybean Sprouts (Kongnamul Muchim)
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Blanch the Sprouts
- Bring a pot of water to a boil. Add the soybean sprouts and blanch for about 1 minute until tender, but still crisp.
- Drain the sprouts and rinse them under cold water to stop the cooking process.
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Season the Sprouts
In a mixing bowl, combine the blanched soybean sprouts with minced garlic, soy sauce, sesame oil, and sesame seeds. Toss well to evenly coat the sprouts.
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Serve
Transfer the seasoned sprouts to a serving dish and sprinkle with a little salt if needed. Serve chilled or at room temperature
Spicy Cucumber Salad (Oi Muchim)
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Prepare the Cucumbers
Place the cucumber slices in a bowl and sprinkle with salt. Toss to coat and let them sit for about 10 minutes to draw out excess moisture. Rinse the cucumbers under cold water and squeeze out any excess liquid. -
Mix the Salad
In a mixing bowl, combine the cucumbers with minced garlic, gochugaru, rice vinegar, soy sauce, sesame oil, and sugar. Toss well to ensure the cucumbers are evenly coated.
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Serve
Transfer the cucumber salad to a serving dish and sprinkle with sesame seeds if desired. Serve immediately or chilled
Maricel's Tips
- Kimchi is a wonderful banchan that you can buy ready-made from most grocery stores or Asian markets, as the fermentation process can be time-consuming.Â
- One of the joys of banchan is that they’re meant to be enjoyed in small portions, so don’t be afraid to mix and match different flavors and textures.Â
- Banchan is a great way to use up leftover vegetables or proteins, giving them a new life in a delicious and creative way!
