10 delicious banchan recipes from around the world
Yeongeun Jorim is a classic Korean banchan (side dish) featuring tender yet slightly crunchy lotus root braised in a sweet and savory soy-based sauce. The beautiful, lace-like pattern of the lotus root makes it visually appealing, while its unique texture and flavor profile make it a delightful accompaniment to any meal.
A unique and refreshing Korean banchan (side dish) made from nutty acorn starch, this Dotorimuk is a jiggly, translucent jelly that's typically served chilled and dressed with a savory soy-sesame sauce. It's a healthy and satisfying appetizer or side.
Tender, bite-sized potatoes coated in a glossy, sweet, and savory soy glaze. This popular banchan (side dish) is simple to make and incredibly comforting.
Jangajji is a classic Korean banchan (side dish) made from preserving vegetables in a savory and slightly sweet soy sauce brine. This recipe focuses on garlic, green peppers, and optional perilla leaves for a flavorful and long-lasting condiment.
Gyeran Mari is a popular Korean dish featuring thin, delicate egg sheets meticulously rolled with finely diced vegetables. It's a versatile staple, perfect as a side dish (banchan), a delightful addition to lunchboxes, or a simple yet elegant appetizer.
A classic and essential Korean banchan (side dish), Kongnamul Muchim features blanched soybean sprouts seasoned to perfection, offering a refreshing crunch and savory flavor.
A popular Korean banchan (side dish) or snack, myeolchi bokkeum features small, dried anchovies coated in a sweet and savory glaze. They are stir-fried until crispy and slightly chewy, making for a delightful textural contrast. This dish is a fantastic source of calcium and is often packed in lunchboxes.
Doraji Namul is a classic Korean banchan (side dish) made from seasoned bellflower root. This preparation highlights the root's unique crunchy texture and slightly bitter, earthy flavor, often enjoyed during holidays and special occasions. The salting process is key to mellowing its bitterness.
A classic Korean banchan (side dish) made from rehydrated bracken fern, tenderly cooked and seasoned with a savory blend of soy sauce, sesame oil, garlic, and scallions. It offers a unique earthy flavor and a satisfying chewy texture.
A classic Korean banchan (side dish), Sigeumchi Namul features blanched spinach seasoned with garlic, sesame oil, and soy sauce, finished with toasted sesame seeds. It's a simple, healthy, and flavorful addition to any meal.
