14 Korean Side Dishes Recipes Banchan

Ready to elevate your meals with a burst of Korean flavors? Look no further than these tasty and easy-to-make Korean side dishes, known as Banchan. Perfect for adding a delicious twist to your dining experience, these recipes are sure to impress your family and friends.

Title: 14 Korean Side Dishes Recipes Banchan

Ingredients:
1. 1 bunch of spinach
2. 1 medium-sized carrot
3. 1 small cucumber
4. 1/2 cup of soy sauce
5. 3 cloves of garlic, minced
6. 1 tablespoon of sesame oil
7. 1 tablespoon of sesame seeds
8. 1 package of firm tofu
9. 2 tablespoons of soy sauce
10. 1 tablespoon of honey
11. 1 teaspoon of ginger, grated
12. 2 zucchinis
13. 1/4 cup of Korean red chili paste (Gochujang)
14. 2 green onions, thinly sliced
15. 1 cup of mung bean sprouts
16. 1 tablespoon of rice wine vinegar
17. 1 teaspoon of sugar
18. 1 tablespoon of vegetable oil
19. 1/2 teaspoon of salt
20. 1/4 teaspoon of black pepper

Instructions:
1. Spinach Salad (Sigeumchi Namul):
Begin by blanching the spinach in boiling water for about 30 seconds. Once done, plunge it into an ice bath to stop the cooking process. Squeeze out excess water and mix with minced garlic, soy sauce, sesame oil, and sesame seeds.

2. Carrot Salad (Danmuji):
Julienne the carrot and marinate it with vinegar, sugar, and a pinch of salt. Let it sit for at least 30 minutes before serving.

3. Cucumber Salad (Oi Muchim):
Slice the cucumber thinly and toss it with soy sauce, sesame oil, sesame seeds, and chopped green onions.

4. Spicy Tofu (Dubu Jorim):
Cut the tofu into bite-sized pieces. Sauté them in a pan until lightly browned. In a separate bowl, mix soy sauce, honey, and grated ginger. Pour over the tofu and let it simmer until the sauce thickens.

5. Stir-fried Zucchini (Hobak Bokkeum):
Cut the zucchinis into thin strips. In a heated pan, stir-fry them with Korean red chili paste, soy sauce, and a touch of sugar until the zucchinis are cooked through.

6. Braised Bean Sprouts (Sukju Namul):
Blanch the mung bean sprouts in boiling water for a few seconds. Shock them in cold water and then mix with soy sauce, sesame oil, sesame seeds, and a dash of salt.

7. Soybean Sprouts with Bacon (Kongnamul Jjigae):
Love your instant pot or pressure cooker? Combine soybean sprouts, bacon, kimchi, and tofu in a savory broth for a hearty stew that’s ready in a flash.

8. Korean Pancakes (Pajeon):
Whisk flour, water, egg, scallions, and seafood of your choice (like squid or shrimp). Pan fry until crispy and golden brown.

9. Steamed Egg Custard (Gyeran Jjim):
Beat eggs and water until frothy. Season with sesame oil, salt, and green onions. Steam until set and garnish with additional green onions.

, 10. Acorn Jelly Salad (Dotorimuk):
Slice the acorn jelly into cubes and serve with a soy sauce-based dressing, sesame seeds, and sliced green chilies.

11. Korean Seaweed Salad (Miyeok Muchim):
Rehydrate dried seaweed, then toss it with soy sauce, sesame oil, sesame seeds, and rice vinegar for a refreshing dish.

12. Stuffed Cucumber Kimchi (Oi Sobagi):
Slit cucumbers lengthwise, remove the seeds, and stuff with a spicy mix of radish, garlic, and green onions.

13. Stir-fried Kimchi (Kimchi Bokkeum):
Pan fry your favorite kimchi with pork belly slices until caramelized and serve over warm rice.

14. Sweet Potato Noodles (Japchae):
Cook sweet potato noodles according to package instructions and stir-fry with assorted colorful vegetables, beef strips, and a drizzle of sesame oil for a delightful noodle dish.

Enjoy exploring the vibrant world of Korean cuisine with these 14 delectable Banchan side dishes. These recipes are perfect for adding a touch of Korean flair to your dining table and will surely delight your taste buds with exciting new flavors.