Side Dishes

No Korean meal is complete without banchan—those colorful, flavor-packed side dishes that make every table feel like a celebration. Here you’ll find my favorite Korean side dishes, from classic kimchi to quick veggie tosses and a few modern twists. Let’s fill your table with variety and fun—jal meogetseumnida!

Been sprouts Black pepper Breadcrumbs Buldak instant noodles Butter Carrot Cheddar cheese Cooking oil Corn syrup Egg Flour Frozen Korean Mandu Frying Oil Garlic Gochujang Green onions Ground Beef Ham Heavy cream Kimchi Korean chili flakes (gochugaru) Korean cili paste (gochujang) Korean fish sauce Korean plum syrup Korean soy sauce MSG Mentaiko (polloch roe) Minced meat Mozzarella Cheese Mozzarella cheese (for stuffing) Mulyeot Oyster sauce Parsley Rice Seasame oil (extra) Seaweed for kimbap Sesame oil Sesame seeds Soy sauce Tomato paste Zucchini all-purpose flour anchovy fish sauce bell pepper bibigo Beef Bulgogi Gyoza bibigo Kimchi & Chicken Gyoza boiled eggs cabbage cheese chicken thigh fillet coarse salt cooking wine (matsul) cornstarch crab sticks cucumber curry powder egg white egg yolk eggs eggs, beaten firm tofu fish sauce fried egg garlic powder garlic, minced ginger powder gochugaru gochugaru (Korean red pepper flakes) gochujang (Korean red pepper paste) gocugaru green onion ground pork ketchup mandu matsul or mirin minced garlic oil oligodang oligosaccharide syrup onion pepper plum extract plum syrup pork lion or tenderloin potato starch radish rice paper salt sausage seafood mix seaweed sliced pork belly small cili peppers smoked mackerel spicy radish salad sugar toasted sesame seeds tofu tuna sauce vinegar wasabi water yellow bell pepper
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