Intro to Korean Side Dishes (Banchan)

Banchan, the Korean answer to "How many side dishes is too many?" Spoiler: the limit does not exist. These mini dishes of joy range from the pickled, the fermented, the stir-fried, to the steamed, forming a symphony of flavors that's nothing short of a tongue roller coaster. The Beatles had the White Album, Kanye had 'My Beautiful Dark Twisted Fantasy', and Korea? They've got Banchan.

Making Banchan at home is like hosting the United Nations of flavors in your kitchen. You might start with some kimchi, then think, why not add some spicy cucumber salad? Suddenly, you're whipping up soy-glazed potatoes, and before you know it, you're in a culinary frenzy, juggling ten different pans like a circus performer. But oh boy, the result? A feast of sides that makes every meal feel like a Korean BBQ bonanza.

It's time to rally your ingredients and let the Banchan Battle Royale begin. Trust me, your dinner table will transform into a colorful canvas of culinary chaos. And you know what? There's nothing more satisfying than a table groaning under the weight of your homemade Banchan. You might even impress your mother-in-law. Maybe. No guarantees. 🤘🏼Adam

Yield: 4-6 people

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Korean Banchan (Side Dishes)

Cook time: 1 HourTotal time: 1 Hour

Ingredients

Master Dressing

• 6 Tbsp Soy Sauce
• 3 Tbsp Sugar
• 3 Tbsp Toasted Sesame Oil
• 3 Tbsp Toasted Sesame Seeds
• 2 Tbsp Gochugaru
• 2 Tbsp Rice Wine Vinegar
• 3 Garlic Cloves, minced

Cucumber Salad ("Oi-Muchim")

• 1 medium Cucumber, cut into rounds
• 1 Scallion, chopped

Bean Sprout Salad (“Kongnamul-muchim”)

• 1/2 pound Soy Bean Sprouts
• 1 tsp Fish Sauce

Scallion Salad (“Pa-muchim”):

• 1 bunch Scallions, sliced thin

Korean Soy Pickles (“Jangajji”)

• 1/2 pound Korean or Daikon Radish
• 2 medium Jalapeños, sliced
• 1 medium White Onion, sliced
• 5 Garlic cloves, crushed
• 1/2 cup Sugar
• 1 1/4 cups Soy Sauce
• 1 1/4 cups Rice Wine Vinegar

Instructions

Master Dressing

1. Make a master dressing that will be used for the following three Banchan. Combine soy sauce, sugar, rice wine vinegar, toasted sesame oil, toasted sesame seeds, gochugaru (Korean chili flake), and minced garlic.
2. Mix all of these ingredients together to create a flavor base.

Cucumber Salad ("Oi-Muchim")

1. Cut cucumbers in chunks or however you prefer. Slice a single scallion and mix with your cucumbers.

Bean Sprout Salad (“Kongnamul-muchim”)

1. Blanch bean sprouts in boiling water for a minute or two until they're tender, then transfer them to an ice bath to stop cooking and retain crunchiness.
2. Drain the sprouts on a paper towel.

Scallion Salad (“Pa-muchim”):

1. Clean up the scallions, slice them thin vertically, and place them in an ice bath for about 10 minutes. This will make them curl and reduce their strong flavor.
2. Drain and dry the scallion slices.

Korean Soy Pickles (“Jangajji”)

1. Start with Korean or daikon radish, jalapenos, onion, and garlic. Optionally peel the radish, slice it into rounds, and then quarters. Slice the jalapenos into thick rounds, and do the same for the onions.
2. Make a pickling liquid by combining equal parts soy sauce and vinegar, and sugar. Use a light soy sauce and white vinegar, such as rice wine vinegar.
3. Bring the pickling liquid to a boil and let it simmer for about two or three minutes. Remove from heat.
4. Transfer the vegetables into a resealable jar, pour the hot pickling liquid over the vegetables. Seal the jar and flip it to help seal it better.
5. Store in the refrigerator, best served after two or three days.

Dressing and Serving

1. Divide the master dressing among the three salads, namely, the bean sprouts, scallions, and cucumbers.
2. Serve these salad-type Banchan fresh. If you're making ahead, store the dressing and prepped vegetables separately in the fridge and mix right before serving to maintain the fresh and crisp texture.
3. Optionally, sprinkle the sprouts with a dash of fish sauce for an umami touch.
4. Serve the Banchan in small bowls, to be shared among guests.

Adam's Notes

• The total time mentioned above does not include the pickling time for the vegetables, which is ideally two or three days.
• The “All-purpose Dressing” makes enough for all the banchan in the video.
• Serve these banchan with Korean BBQ.

Stuff that I Use:

Gochugaru (Korean Chili Flakes)

Fish Sauce

Toasted Sesame Oil

Rice Wine Vinegar

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