Best Banchan

Namul is a broad Korean culinary term referring to seasoned vegetable dishes that are typically served as banchan, or side dishes, alongside a main meal. The vegetables used can be foraged wild greens or cultivated varieties like spinach, zucchini, and bean sprouts, which are usually blanched, steam...

Dubu jorim is a Korean braised tofu dish commonly served as banchan, or a side dish accompanying rice and other foods. Slices of firm tofu are usually pan-fried before being simmered or coated in a seasoning sauce containing soy sauce, garlic, scallions, and often gochugaru, the Korean red-pepper fl...

Kongjaban is a Korean side dish made by braising black soybeans in soy sauce and sugar, notable for its sweet and savory profile and its ubiquitous presence in traditional packed lunches.

Sukju-namul is a Korean banchan, or side dish, consisting of blanched mung bean sprouts seasoned with sesame oil, soy sauce, minced garlic, and toasted sesame seeds. The sprouts are quickly cooked to retain their crisp texture and fresh flavor, then typically served at room temperature or chilled. A...

Yukpo is a traditional Korean dried beef jerky created by thinly slicing lean meat and marinating it in a sweet and savory mixture of soy sauce, sugar, and sesame oil. The seasoned beef is then air-dried or pan-fried to achieve a chewy texture and concentrated flavor profile. Historically regarded a...

Nokdu-muk is a Korean jelly made from mung bean starch, which is extracted from ground mung beans and set into a translucent, pale greenish block. It is typically sliced into thin strips and served cold as a banchan (side dish), seasoned with soy sauce, sesame oil, garlic, and scallions. Its soft, g...

Myeolchi Muchim is a Korean banchan, or side dish, made from dried anchovies that are stir-fried and coated in a seasoned glaze. The anchovies are typically tossed with a mixture of gochujang (red chili paste), garlic, soy sauce, and sesame oil, creating a spicy and savory flavor profile. Some varia...

Korean pan-fried tofu slices coated in flour and egg, traditionally served as banchan and included in ceremonial foods for jesa (ancestral rites) and holidays.

Kongnamul Muchim is a classic Korean banchan of seasoned soybean sprouts sauteed with sesame oil and garlic, widely recognized as a crunchy, staple side dish in Korean cuisine.

Korean pan-fried tofu seasoned with soy sauce, sesame oil, and scallions, one of the most basic and widely eaten banchan (side dishes) in Korean home and restaurant cooking.