A curated selection of plant-based Korean side dishes known as banchan. These dishes focus on fermented vegetables, savory seasonings, and healthy ingredients, providing a balanced mix of spicy, sour, and sweet flavors that are accessible for home cooks new to Korean cuisine.
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The quintessential Korean staple made from salted napa cabbage fermented with gochugaru, garlic, ginger, and scallions. This vegan version replaces fish sauce with soy sauce or kelp powder to maintain the deep umami profile.
A refreshing and crunchy salad featuring thinly sliced cucumbers tossed in a tangy dressing of rice vinegar, sesame oil, and chili flakes. It is quick to prepare and provides a cool contrast to spicy mains.
Crunchy cubes of Korean radish fermented in a spicy red pepper paste. This banchan is prized for its crisp texture and refreshing tartness, making it an excellent palate cleanser during a meal.
Blanched soybean sprouts seasoned with toasted sesame oil, minced garlic, and salt. This mild, nutty dish is a beginner favorite due to its simple preparation and light flavor profile.
Bite-sized potato chunks simmered in a sweet and savory glaze of soy sauce, corn syrup, and garlic. The result is a tender interior with a sticky, flavorful coating.
Fresh spinach quickly blanched and seasoned with sesame oil, garlic, and a pinch of salt. It is a nutrient-dense side dish that exemplifies the clean, fresh taste of Korean vegetable sides.
Julienned Korean radish seasoned with vinegar, sugar, and gochugaru. This raw salad is crisp, tangy, and slightly spicy, often served as a refreshing accompaniment to rice bowls.
Pan-fried tofu slices simmered in a spicy soy-based sauce with onions and green onions. This protein-rich banchan offers a hearty texture and a rich, savory-sweet flavor.
Whole cucumbers stuffed with a mixture of radish, carrots, and chili paste. This version is more substantial than a salad and offers a complex, fermented depth of flavor.
Rehydrated mountain ferns sautéed with soy sauce, garlic, and sesame oil. This dish has a unique, slightly earthy flavor and a chewy texture reminiscent of meat.
Sliced lotus root braised in a soy and syrup reduction until glazed and slightly chewy. It provides a beautiful visual element and a subtle sweetness to the table.
Korean radish julienned and sautéed with garlic and salt until tender and translucent. It is a mild, savory dish that appeals to those who prefer non-spicy banchan.
Steamed eggplant strips seasoned with a mixture of soy sauce, sesame oil, and scallions. The eggplant becomes silky and absorbs the savory dressing perfectly.
Fragrant perilla leaves marinated in a salty, sweet, and spicy soy-based brine. These leaves have a unique minty, anise-like flavor that pairs wonderfully with steamed rice.
Various blanched greens or vegetables tossed in a savory dressing made from fermented soybean paste (doenjang). It offers a deep, funky, and salty flavor profile.
Stir-fried sweet potato starch noodles with colorful vegetables like carrots, spinach, and onions. While often a main, small portions are frequently served as a sweet-savory side.
Sliced onions marinated in a mixture of soy sauce, vinegar, and sugar. This acidic side dish helps cut through the richness of fried or fatty foods.
A modern banchan consisting of corn kernels mixed with vegan mayonnaise, sugar, and a hint of lemon. It is a popular, creamy side often found in contemporary Korean cafes.
Dried seaweed strips rehydrated and tossed with soy sauce, sesame oil, and toasted sesame seeds. It provides a concentrated oceanic saltiness that complements bland grains.
Thinly sliced burdock root simmered in a soy-based glaze until tender and sweet. Known for its health benefits and distinct, earthy, woody flavor.