Banchan
Banchan: 60+ Classic Korean Side Dishes, A Complete Guide
We call this soybean sprout side dish, “a national side dish of Korea” because every household consumes this bean sprout Korean side dish at least once a week.
This complete guide to Korean side dishes (banchan) features over 60 classic recipes — from seasoned vegetables and braised dishes to tofu, seafood, and pancakes. Each dish reflects the balance, flavor, and variety that define Korean home cooking, with direct instructions for every level.
What Are Korean Side Dishes (Banchan)?
Banchan (반찬) are small, flavorful dishes that complete every Korean meal. From crisp vegetables and seasoned greens to savory braised tofu and stir-fried potatoes, they bring color, balance, and variety to the table. In Korean culture, banchan aren’t just sides—they’re the heart of everyday dining, reflecting harmony and seasonal simplicity.
As a native Korean, we grew up watching our mother fill the table with banchan at every meal—something spicy, something mild, something fresh, and something rich in umami. This post gathers our favorite 60+ recipes inspired by that tradition, made unfussy for home cooks everywhere.
Whether you’re planning a Korean BBQ feast or just want one or two direct sides to enjoy with rice, these banchan are short, classic, and deeply satisfying.
What about kimchi? Yes, kimchi counts as a side dish in Korean cuisine, but it stands in a category all its own. Therefore, we haven’t included it in this banchan roundup. You can find numerous kimchi recipes on our site.
How to Serve and Enjoy Banchan
In Korean homes, banchan are always shared and served in small portions. You can pair two or three for an unfussy meal, or prepare several for special gatherings. Most can be made ahead and stored in the fridge for days.
Common combinations:
- Namul (seasoned vegetables) + jorim (braised dish) + jeon (pan-fried dish)
- For BBQ dinners, include refreshing sides like oi muchim (spicy cucumber salad) and kongnamul muchim (soybean sprout salad).
- For vegan meals, mix tofu, mushrooms, and greens for balance.
- Yield: 6 people
- Prep: 10 minutes
- Cook: 10 minutes
- Total: 20 minutes
Ingredients
- 12 oz soybean sprouts, cleaned
- 4 tbsp water
- 1 clove garlic, finely minced
- 1 green onion, finely chopped
- 1 tbsp sesame oil
- 1 tbsp toasted sesam seeds
- 2 tsp Korean soup soy sauce (gukganjang)
- pinch salt, as needed
Method
- Put sprouts in a pot and pour in 4 tablespoon of water. Close the lid tightly and let the sprouts cook over medium heat for 6 minutes. Do not open the lid. If you have a glass lid, you will see the steamed water drips down under the lid.
- Remove the pot from the heat and open the lid. Stir and turn the sprouts so that the ones on the bottom come to the top and the ones on the top end up on the bottom, and wait for 30 seconds.
- Drain the spouts in a colander to remove the extra water and let cool for a couple of minutes.
- Place the warm sprouts in a large mixing bowl. Add garlic, green onion, Korean soy soy sauce, sesame oil, toasted sesame seeds, and a pinch of salt. Toss the salad with your hand or using kitchen tongs to mix well.
- Taste the salad and add more salt if needed. Serve at room temperature or chilled.
