{"id":12088,"date":"2018-07-20T07:00:09","date_gmt":"2018-07-20T14:00:09","guid":{"rendered":"https:\/\/kimchimari.com\/?p=12088"},"modified":"2020-07-16T00:15:58","modified_gmt":"2020-07-16T07:15:58","slug":"korean-vegetable-side-dishes","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/korean-vegetable-side-dishes\/","title":{"rendered":"15 Korean Vegetable Side Dishes (Banchan)"},"content":{"rendered":"

Korean vegetable side dishes (banchan) to go with any meals. Simple and easy to make, these dishes are light and nutritious and are especially great with BBQ for a balance of flavors and texture.\u00a0<\/em><\/p>\n

\"Collage
15 korean vegetable side dishes or banchan<\/figcaption><\/figure>\n

15 of the most popular Korean vegetable side dishes (also known as “banchan”) that you can effortlessly make at home for the whole family to enjoy. You don’t have to wait for your next trip to a Korean restaurant to have the various kinds of banchan because they are really quite easy to make.<\/p>\n

With just a few simple ingredients, you can whip up a whole lot of authentic Korean flavors in your very own kitchen. And most of these will store well in the fridge for few days so you can continue to make meals with them. That’s how many Korean moms do it. They make a batch of the side dishes and take out a couple for every meal.<\/p>\n

What is Banchan ?<\/h2>\n

Banchan (\ubc18\ucc2c\u98ef<\/span><\/i>\u994c<\/span><\/i><\/span>) is a name for all the small side dishes that are typically served with rice in a Korean meal. They are usually served in small dishes (but not always) and is supposed to be shared with everyone at the table. Banchan can be the vegetable side dishes listed here but also includes seafood and meats<\/strong> that are made into jeon (e.g. fish jeon<\/a>) or jorim (braised e.g. jangjorim<\/a>).<\/p>\n

How to store Korean Vegetable Side Dishes? And how long?<\/h2>\n

Well, instead of going over each one, I made a quick table for you here! So refer to this table whenever you are not sure. BTW, USDA<\/a> states the following\u00a0 – “Never leave food out of refrigeration over 2 hours. If the temperature is above 90 \u00b0F, food should not be left out more than 1 hour<\/em>.”<\/p>\n

My recommended times are based on cooler room temperatures of 75\u00b0F or lower<\/strong> so please shorten the time if the temperature is higher. I think because some of these Korean vegetable side dishes are high in acid\/salt\/sugar content, they are most likely going to be OK but please put in the refrigerator sooner than later.<\/p>\n

DISCLAIMER<\/strong> – I’m giving you this info just as a very rough guideline and is purely based on my personal experience of cooking Korean food for over 25 years. I am NOT a food safety expert and the results may differ on the temperature, humidity and other factors that I cannot cover all here.<\/p>\n

Most of these Korean vegetable side dishes taste best when they are freshly made<\/strong> and served at room temperature. Cucumber Salad<\/strong> and Radish Salad<\/strong> are two salads that actually taste better cold<\/strong> and after they have been marinated for a few hours.<\/p>\n

\n\n\n\n\n\t\n\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t
Korean Vegetable Side Dishes<\/th>Store at Cool Room Temp (< 23\u00baC\/ 75\u00baF)<\/th>Refrigerate for 1 day<\/th>Refrigerate for 2-3 Days<\/th>\n<\/tr>\n<\/thead>\n
Cucumber Salad<\/td>3-4 hrs<\/td>Great<\/td>Good<\/td>\n<\/tr>\n
Lettuce Salad<\/td>< 2 hrs<\/td>OK - prob. soggy<\/td>Not Good<\/td>\n<\/tr>\n
Green Onion Salad<\/td>< 2 hrs<\/td>Not Good<\/td>Not Good<\/td>\n<\/tr>\n
Chive Salad<\/td>4-5 hrs<\/td>Good<\/td>OK<\/td>\n<\/tr>\n
Bean Sprout Salad<\/td>< 1 hrs<\/td>Good<\/td>Ok - may spoil<\/td>\n<\/tr>\n
Three Color Namul <\/td>2-3 hrs<\/td>Good<\/td>Good<\/td>\n<\/tr>\n
Tofu Muchim<\/td>< 2 hrs<\/td>Good<\/td>Ok - may spoil <\/td>\n<\/tr>\n
Lotus Roots<\/td>4-5 hrs<\/td>Good<\/td>Good up to 6-7 days<\/td>\n<\/tr>\n
Eggplant Namul<\/td><2 hrs<\/td>Good<\/td>Ok - may spoil<\/td>\n<\/tr>\n
Fried Kelp<\/td>3 ~ 7 days (no humidity)<\/td>Don't Do it<\/td>Don't Do it<\/td>\n<\/tr>\n
Potato Jorim<\/td>3-4 hrs<\/td>OK<\/td>OK<\/td>\n<\/tr>\n
Sauteed Burdock<\/td>2-3 hrs<\/td>Good<\/td>Def. good up to 6-7 days or more<\/td>\n<\/tr>\n
Sweet and Salty Black Beans<\/td>1 day<\/td>Good<\/td>Good, up to 7 days or more<\/td>\n<\/tr>\n
Radish Salad<\/td>5-6 hrs<\/td>Good<\/td>Good<\/td>\n<\/tr>\n
Kabocha Salad<\/td>< 2 hrs<\/td>Good<\/td>OK<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\nHere is a rough guideline about how long you can keep your Korean vegetable side dishes at room temperature and in the fridge.<\/span>\n\n<\/div>\n

Hope this is helpful! This Banchan storage guide\u00a0table does not display well on mobile, click HERE<\/a><\/strong> to view, download or print the table.<\/p>\n

#1 Korean Vegetable Side Dish – Cucumber Salad (Oi Muchim<\/strong> \uc624\uc774\ubb34\uce68)<\/a><\/h3>\n
\"Korean
Korean cucumber salad or Oi Muchim<\/figcaption><\/figure>\n

A simple Korean cucumber side dish that’s like a salad. The seasoning is very light to allow the refreshing cucumber flavor to stand out.<\/p>\n

Lettuce Salad\u00a0(Sangchoo Geotjeori \uc0c1\ucd94 \uac89\uc808\uc774)<\/a><\/h3>\n
\"Korean
Korean Lettuce Salad (Sangchoo Geotjeori)<\/figcaption><\/figure>\n

A wonderful side dish to any grilled meats. The salty, vinegary, and slightly sweet chili flavors of this banchan help balance\u00a0the greasy taste of meats.<\/p>\n

Green Onion Salad\u00a0(Pa Muchim \ud30c\ubb34\uce68)\u00a0<\/a><\/h3>\n
\"Side
Korean Green Onion Salad<\/figcaption><\/figure>\n

Another side dish that’s great with grilled meats. It brings out the flavor of meat\u00a0while cutting out the fatty taste.<\/p>\n

Chive Salad (Buchu Muchim \ubd80\ucd94 \ubb34\uce68)<\/a><\/h3>\n
\"Chive
Chive Salad – Korean Buchu Muchim<\/figcaption><\/figure>\n

The tantalizing soy vinegar dressing together with the garlicky punch of fresh chives make this side dish a standout. Serve it with Korean BBQ or any heavy meat dishes.<\/p>\n

Bean Sprouts (Sukju Namul \uc219\uc8fc\ub098\ubb3c)<\/a><\/h3>\n
\"Bean
Korean Bean Sprouts Recipe – Sukju Namul (\uc219\uc8fc\ub098\ubb3c)<\/figcaption><\/figure>\n

This popular Korean side dish is easy to make with humble ingredients yet packed with nutrients and good flavors. It’s a great topping for bibimbap.<\/p>\n

Three Color Vegetables\u00a0(Samsaek Namul \uc0bc\uc0c9\ub098\ubb3c)<\/a><\/h3>\n
\"Plate
Korean Samsaek Namul or Three color vegetables (White, Brown, Green)<\/figcaption><\/figure>\n

This dish comes from the Korean tradition of paying respect to ancestors with an offering of a table full of food. One of the rules is to have a plate of three-colored vegetables.<\/span><\/p>\n

\u00a0Tofu with Crown Daisies (Ssukgat Dubu Muchim \uc465\uac13 \ub450\ubd80 \ubb34\uce68)\u00a0<\/a><\/h3>\n
\"Tofu
Simple Tofu Recipe – Crown Daisy ssukgat dubu muchim<\/figcaption><\/figure>\n

Tofu is mixed with fragrant Korean greens like ssukgat (crown daisies), minari (water dropwort\/Japanese parsley\/Chinese celery), and cham namul\u00a0in this traditional recipe.<\/p>\n

Sweet and Salty Lotus Roots\u00a0(Yeonkeun Jorim \uc5f0\uadfc\uc870\ub9bc)<\/a><\/h3>\n
\"sweet
Sweet and salty braised lotus roots<\/figcaption><\/figure>\n

A\u00a0popular Korean side dish that’s slightly crunchy, salty, and sweet all at the same time. Lotus roots are a great source of fiber and vitamin C.<\/p>\n

Steamed Eggplant (Gaji Namul\u00a0\uac00\uc9c0\ub098\ubb3c)<\/a><\/h3>\n
\"Steamed
Eggplant namul (\uac00\uc9c0\ub098\ubb3c Gahji Namul)<\/figcaption><\/figure>\n

Eggplant is lightly steamed and gently tossed in a delicious Korean soy sauce seasoning. This side dish is just as good by itself and with some white rice for a light meal.<\/p>\n

Fried Kelp Chips\u00a0(Dashima Twigak \ub2e4\uc2dc\ub9c8 \ud280\uac01)<\/a><\/h3>\n
\"top
Fried Kelp Chips Recipe (Dasima Twigak)<\/figcaption><\/figure>\n

Great as a side dish or a snack, kelp chips are a traditional delicacy that has been around for hundreds of years. Kelp is rich in minerals.<\/p>\n

Potato Side Dish (Gamja Jorim\u00a0\uac10\uc790\uc870\ub9bc)<\/a><\/h3>\n
\"Soy
Korean Gamja Jorim or potato side dish in reduced soy sauce<\/figcaption><\/figure>\n

An easy side dish for potato lovers that goes well with any Korean meal and lunch boxes. It can be made with any waxy potatoes or baby potatoes.<\/p>\n

Sauteed Burdock\u00a0(<\/a>Wuwong Bokkeum \uc6b0\uc5c9\ubcf6\uc74c)<\/h3>\n
\"julienned
Sauteed Burdock (Woowong Bokkeum\uc6b0\uc5c9\ubcf6\uc74c)<\/figcaption><\/figure>\n

A popular root vegetable in Korea and Japan, burdock is enjoyed for its medicinal benefits. Fresh burdock root can usually be found in Asian grocery stores.<\/p>\n

Sweet and Salty Soybeans\u00a0(Kongjaban \ucf69\uc790\ubc18)<\/a><\/h3>\n
\"3
Sweet and Salty Soybeans (\ucf69\uc790\ubc18 Kongjaban)<\/figcaption><\/figure>\n

The measure of a good Kongjaban is when the soybeans have just the right bite and the sauce has a good balance of sweet and salty flavors.<\/p>\n

Radish Salad (Moo Saeng Che \ubb34\uc0dd\ucc44)<\/a><\/h3>\n
\"Radish
Radish Salad (Moo Saeng Che \ubb34\uc0dd\ucc44)<\/figcaption><\/figure>\n

Radish has various digestive enzymes to help us digest carbs, fats,\u00a0and proteins, making this sweet, tangy, and slightly spicy side dish a great accompaniment to BBQ meat.<\/p>\n

Sweet Kabocha Squash Salad\u00a0\u00a0(Danhobak Salad \ub2e8\ud638\ubc15 \uc0ac\ub77c\ub2e4)\u00a0<\/a><\/h3>\n
\"top
Kabocha Squash Salad Recipe (Korean Danhobak Salad)<\/figcaption><\/figure>\n

Sweet and creamy, this Korean vegetable side dish is a treat everyone in the family, including the kids, will love. High in vitamin C and beta-carotene, kabocha squash is considered a healing food in Korea.<\/p>\n

I hope you get to try all 15 Korean vegetable side dishes (banchan)!<\/p>\n

You can also\u00a0FOLLOW ME<\/strong>\u00a0on\u00a0FACEBOOK<\/a>,\u00a0PINTEREST<\/a>\u00a0and\u00a0INSTAGRAM<\/a>\u00a0or join my\u00a0FACEBOOK GROUP<\/a>\u00a0to see other Korean recipes and to ask and share everything about Korean food with others just like you!<\/p>\n

XOXO,
\nJinJoo<\/p>\n","protected":false},"excerpt":{"rendered":"

Korean vegetable side dishes (banchan) to go with any meals. Simple and easy to make, these dishes are light and nutritious and are especially great with BBQ for a balance of flavors and texture.\u00a0 15 of the most popular Korean vegetable side dishes (also known as “banchan”) that you can effortlessly make at home for
\n\t…<\/span><\/p>\n

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