20 Delicious Banchan Recipes Easy to Make

Dive into the vibrant world of Korean cuisine with our roundup of 20 Delicious Banchan Recipes Easy to Make! Perfect for home cooks looking to spice up their meal prep, these side dishes are not only bursting with flavor but also simple enough to whip up any day of the week. Whether you’re a banchan beginner or a seasoned pro, there’s something here to delight your taste buds. Let’s get cooking!

Spicy Korean Cucumber Salad

This Spicy Korean Cucumber Salad is a crunchy, refreshing side dish with a kick that’s perfect for cooling down any spicy meal.

Ingredients

• 2 medium cucumbers, thinly sliced
• 1/4 cup rice vinegar
• 1 tbsp soy sauce
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp sugar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp sesame seeds

Instructions

1. In a large bowl, combine the thinly sliced cucumbers with 1/4 cup rice vinegar, 1 tbsp soy sauce, 1 tbsp gochugaru, 1 tbsp sugar, 1 tsp sesame oil, and 2 cloves minced garlic.
2. Toss everything together until the cucumbers are evenly coated with the dressing.
3. Sprinkle 1 tsp sesame seeds over the top and give it one final gentle toss.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

The magic of this salad lies in the balance of spicy, sweet, and tangy flavors, all while keeping the cucumbers crisp and refreshing.

Tip: For an extra crunch, add some thinly sliced radishes or carrots to the mix.

Seasoned Spinach Side Dish

Looking for a quick, flavorful side that pairs perfectly with any main? This Seasoned Spinach Side Dish is your go-to, ready in just minutes and packed with garlicky goodness.

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 10 oz fresh spinach, washed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
2. Add the fresh spinach to the skillet, stirring to coat with the oil and garlic. Cook for 3-4 minutes, until the spinach is wilted but still bright green.
3. Season with 1/2 tsp salt and 1/4 tsp black pepper, then drizzle with 1 tbsp lemon juice. Toss everything together and cook for another minute.
4. Remove from heat and serve immediately. The lemon juice adds a bright finish that elevates the earthy spinach, making it a standout side.

Tip: For an extra kick, sprinkle with grated Parmesan cheese right before serving.

Braised Potatoes with Soy Sauce

These Braised Potatoes with Soy Sauce are a comforting side dish that brings a savory depth to your dinner table with minimal effort.

Ingredients

• 1.5 lbs baby potatoes, halved
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1/2 cup water
• 1/2 tsp black pepper
• 1 green onion, sliced for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the halved baby potatoes and cook until they start to brown, about 5 minutes.
2. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
3. Pour in the soy sauce, brown sugar, water, and black pepper. Stir to combine all the ingredients well.
4. Cover the skillet and reduce the heat to low. Let the potatoes braise for 20 minutes, stirring occasionally, until they are tender and the sauce has thickened.
5. Garnish with sliced green onions before serving.

The magic of this dish lies in the caramelization of the soy sauce and brown sugar, creating a glossy, flavorful coating that clings to each potato piece.

Tip: For an extra layer of flavor, try adding a splash of rice vinegar with the soy sauce for a subtle tang.

Stir-Fried Zucchini with Garlic

Stir-Fried Zucchini with Garlic is a quick, flavorful side dish that brings a touch of elegance to any meal with minimal effort.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add the zucchini slices in a single layer. Cook for 2-3 minutes without stirring to allow one side to brown.
3. Flip the zucchini slices and add the minced garlic, salt, and black pepper. Stir-fry for another 2-3 minutes until the zucchini is tender but still crisp.
4. Remove from heat and drizzle with fresh lemon juice. Toss to combine.

The magic of this dish lies in the quick cooking time that preserves the zucchini’s crisp texture, while the garlic and lemon juice add a bright, aromatic finish.

Tip: For an extra kick, sprinkle a pinch of red pepper flakes along with the garlic.

Korean Radish Salad

This Korean Radish Salad, or ‘Musaengchae’, is a crisp, refreshing side dish that brings a delightful crunch and a tangy-sweet kick to any meal.

Ingredients

• 1 medium Korean radish (about 2 cups, julienned)
• 2 tablespoons sugar
• 2 tablespoons white vinegar
• 1 tablespoon fish sauce
• 1 teaspoon minced garlic
• 1 teaspoon gochugaru (Korean red pepper flakes)
• 1 green onion, thinly sliced
• 1 teaspoon toasted sesame seeds

Instructions

1. In a large bowl, combine the julienned Korean radish with 2 tablespoons sugar. Let it sit for 10 minutes to draw out excess moisture.
2. Drain the radish, squeezing gently to remove any remaining liquid. Return to the bowl.
3. Add 2 tablespoons white vinegar, 1 tablespoon fish sauce, 1 teaspoon minced garlic, and 1 teaspoon gochugaru to the radish. Toss well to combine.
4. Garnish with 1 thinly sliced green onion and 1 teaspoon toasted sesame seeds before serving.

The magic of this salad lies in its balance of flavors—sweet, tangy, and slightly spicy—with an irresistible crunch that makes it a standout side.

Tip: For an extra crunch, serve the salad immediately after preparing. The radish softens slightly as it marinates, so timing is key for that perfect texture.

Bean Sprouts with Sesame Oil

Looking for a quick, flavorful side dish that brings a crunchy texture and nutty aroma to your table? This Bean Sprouts with Sesame Oil recipe is a game-changer, ready in just minutes.

Ingredients

• 1 pound fresh bean sprouts
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 green onion, thinly sliced
• 1 teaspoon sesame seeds

Instructions

1. Rinse the bean sprouts under cold water and drain thoroughly.
2. Heat a large skillet over medium-high heat. Add the sesame oil and swirl to coat the pan.
3. Add the bean sprouts to the skillet and stir-fry for 2 minutes.
4. Add the soy sauce, sugar, and salt. Continue to stir-fry for another 2 minutes until the bean sprouts are slightly wilted but still crunchy.
5. Remove from heat and toss with the sliced green onion and sesame seeds.

The magic of this dish lies in the contrast between the crisp bean sprouts and the rich, toasty sesame oil, creating a simple yet unforgettable flavor profile.

Tip: For an extra kick, add a pinch of red pepper flakes with the soy sauce.

Sweet and Sour Dried Anchovies

Looking for a snack that’s both sweet and savory with a satisfying crunch? These Sweet and Sour Dried Anchovies are a game-changer, offering a perfect balance of flavors that’ll keep you coming back for more.

Ingredients

• 1 cup dried anchovies
• 2 tablespoons vegetable oil
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 1/2 teaspoon red pepper flakes

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the dried anchovies and stir-fry for about 5 minutes until they become crispy.
2. Reduce the heat to low. Add the brown sugar, soy sauce, and rice vinegar to the skillet. Stir well to coat the anchovies evenly, cooking for another 2 minutes until the sauce thickens slightly.
3. Sprinkle the sesame seeds and red pepper flakes over the anchovies, giving everything one final stir to combine.
4. Remove from heat and let cool for a few minutes before serving. The anchovies will crisp up further as they cool.

The magic of this recipe lies in the contrast between the sticky, sweet glaze and the anchovies’ natural umami, creating a snack that’s irresistibly moreish.

Tip: For an extra layer of flavor, toast the sesame seeds lightly before adding them to the dish.

Garlic Soy Sauce Glazed Eggplant

This Garlic Soy Sauce Glazed Eggplant is a game-changer for weeknight dinners, offering a perfect balance of savory and sweet with minimal effort.

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon red pepper flakes
• 1/4 cup water
• 2 green onions, thinly sliced

Instructions

1. Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the eggplant cubes and cook, stirring occasionally, until they start to soften, about 5 minutes.
2. Add 4 cloves minced garlic to the skillet and cook for 1 minute until fragrant.
3. In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon red pepper flakes, and 1/4 cup water. Pour the mixture over the eggplant.
4. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened.
5. Garnish with 2 thinly sliced green onions before serving.

The magic of this dish lies in the glaze’s sticky, glossy finish that clings to each piece of eggplant, creating an irresistible texture and depth of flavor.

Tip: For an extra layer of flavor, sprinkle sesame seeds on top just before serving.

Kimchi Pancakes

These crispy, savory Kimchi Pancakes are a delightful way to bring a burst of Korean flavor to your table, perfect for a quick lunch or a fun appetizer.

Ingredients

• 1 cup all-purpose flour
• 1 cup water
• 1 cup chopped kimchi
• 2 tablespoons kimchi juice
• 1 large egg
• 2 green onions, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour and 1 cup water until smooth.
2. Add 1 cup chopped kimchi, 2 tablespoons kimchi juice, 1 large egg, 2 thinly sliced green onions, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1/2 teaspoon salt to the batter. Mix well.
3. Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Pour half of the batter into the skillet, spreading it evenly to form a pancake.
4. Cook for 4-5 minutes until the edges are crispy and the bottom is golden brown. Flip and cook the other side for another 4-5 minutes. Repeat with the remaining batter and 1 tablespoon vegetable oil.
5. Cut into wedges and serve hot. The contrast between the crispy exterior and the tangy, spicy kimchi inside makes these pancakes irresistibly good.

Tip: For extra crispiness, make sure your skillet is hot before adding the batter and don’t overcrowd the pan.

Japchae Glass Noodles with Vegetables

Japchae, a beloved Korean dish, is a stir-fry of sweet potato glass noodles and vibrant vegetables, all tossed in a savory-sweet sauce. It’s a colorful, satisfying dish that’s as fun to make as it is to eat.

Ingredients

• 8 oz sweet potato glass noodles (dangmyeon)
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 1 clove garlic, minced
• 1/2 cup spinach
• 1/2 cup carrots, julienned
• 1/2 cup red bell pepper, julienned
• 1/2 cup mushrooms, sliced
• 2 green onions, chopped
• 1 tbsp sesame seeds

Instructions

1. Soak the sweet potato glass noodles in warm water for 20 minutes, then boil for 3 minutes. Drain and rinse under cold water. Toss with 1 tbsp sesame oil to prevent sticking.
2. In a small bowl, mix together soy sauce, sugar, and remaining sesame oil to create the sauce.
3. Heat vegetable oil in a large skillet over medium heat. Add garlic, spinach, carrots, red bell pepper, and mushrooms. Stir-fry for 3-4 minutes until vegetables are just tender.
4. Add the noodles and sauce to the skillet. Stir-fry for another 2-3 minutes, ensuring everything is well coated and heated through.
5. Garnish with green onions and sesame seeds before serving.

The magic of Japchae lies in its delightful contrast of textures—chewy noodles with crisp-tender vegetables, all brought together by that irresistible glossy sauce.

Tip: For an extra flavor boost, let the cooked Japchae sit for 10 minutes before serving to allow the noodles to fully absorb the sauce.

Pickled Radish Cubes

These Pickled Radish Cubes are a crunchy, tangy delight that add a pop of color and flavor to any dish, from tacos to salads.

Ingredients

• 1 cup radishes, cut into 1/2-inch cubes
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp black peppercorns
• 1 bay leaf

Instructions

1. In a small saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, and bay leaf. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
2. Place the radish cubes in a clean, heatproof jar. Pour the hot vinegar mixture over the radishes, ensuring they are completely submerged.
3. Let the jar cool to room temperature, then seal with a lid and refrigerate for at least 24 hours before serving. The radishes will keep for up to 2 weeks in the fridge.

The beauty of these pickled radishes lies in their versatility and the quick pickle method that locks in crunch while infusing bold flavors.

Tip: For an extra kick, add a thinly sliced jalapeño to the jar before pouring in the vinegar mixture.

Stir-Fried Fish Cake

Stir-fried fish cake is a quick, flavorful dish that brings a delightful texture and savory taste to your weeknight dinner table.

Ingredients

• 1 lb fish cake, sliced into 1/4-inch thick pieces
• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 2 cloves garlic, minced
• 1/2 cup sliced bell peppers
• 1/2 cup sliced onions
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
2. Add the sliced fish cake and stir-fry for 2-3 minutes until lightly browned.
3. Add 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp sugar, and minced garlic to the skillet. Stir well to coat the fish cake.
4. Toss in the sliced bell peppers and onions, continuing to stir-fry for another 3-4 minutes until the vegetables are just tender.
5. Sprinkle with 1/4 tsp red pepper flakes if using, and give everything one final stir.

The magic of this dish lies in the fish cake’s chewy texture paired with the crisp vegetables, all brought together with a glossy, savory-sweet glaze.

Tip: For an extra kick, drizzle with a little sriracha before serving.

Korean Style Steamed Eggs

Warm, fluffy, and packed with umami, Korean Style Steamed Eggs are a comforting dish that’s surprisingly simple to whip up at home.

Ingredients

• 4 large eggs
• 1/2 cup water
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 green onion, finely chopped
• 1 tsp sesame oil

Instructions

1. In a bowl, gently beat the eggs with water, salt, and sugar until well combined but not frothy.
2. Strain the egg mixture through a fine sieve into a heatproof bowl to ensure a silky texture.
3. Sprinkle the chopped green onion over the top.
4. Prepare a steamer by bringing water to a boil. Place the bowl with the egg mixture in the steamer, cover, and reduce heat to medium. Steam for 10 minutes.
5. After 10 minutes, drizzle with sesame oil, then cover and steam for another 5 minutes or until the eggs are set but still jiggly in the center.
6. Remove from the steamer and let it sit for a minute before serving. The eggs will continue to cook slightly from the residual heat.

The magic of this dish lies in its custard-like texture, achieved by steaming rather than boiling, making it a standout side or light meal.

Tip: For an extra flavor boost, add a small piece of dried kelp to the steaming water.

Seasoned Dried Squid

Looking for a snack that’s packed with umami and a bit of chew? This Seasoned Dried Squid recipe is a game-changer for your snack drawer.

Ingredients

• 1/2 pound dried squid
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 1/2 teaspoon chili flakes
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a bowl, mix together 2 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon garlic powder, and 1/2 teaspoon chili flakes until well combined.
3. Add the dried squid to the bowl and toss until each piece is evenly coated with the seasoning mixture.
4. Spread the squid in a single layer on the prepared baking sheet and drizzle with 1 tablespoon sesame oil.
5. Bake for 15 minutes, then flip each piece and sprinkle with 1 teaspoon sesame seeds. Bake for another 10 minutes until the squid is slightly crispy.
6. Let cool for a few minutes before serving. The squid will crisp up more as it cools.

The magic of this recipe lies in the perfect balance of sweet, spicy, and savory flavors, with a texture that’s irresistibly chewy yet crispy.

Tip: Store in an airtight container to keep the squid crispy for up to a week—if it lasts that long!

Braised Lotus Root

Discover the subtle crunch and sweet, earthy flavors of braised lotus root, a dish that brings a touch of elegance to your weeknight dinner table.

Ingredients

• 1 large lotus root (about 1 lb), peeled and sliced into 1/4-inch rounds
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 cup vegetable broth
• 1/2 tsp sesame oil
• Green onions, sliced for garnish

Instructions

1. Heat vegetable oil in a large skillet over medium heat. Add garlic and ginger, sautéing for 1 minute until fragrant.
2. Add lotus root slices to the skillet, stirring to coat with the oil. Cook for 5 minutes, until the edges start to soften.
3. Stir in soy sauce and brown sugar, ensuring each slice is evenly coated. Pour in vegetable broth and bring to a simmer.
4. Reduce heat to low, cover, and let braise for 20 minutes, stirring occasionally, until the lotus root is tender but still crisp.
5. Drizzle with sesame oil and garnish with green onions before serving.

The magic of this dish lies in the lotus root’s unique texture—crisp yet tender, with a beautiful lattice pattern that soaks up the savory-sweet braising liquid.

Tip: For an extra layer of flavor, try adding a star anise pod to the braising liquid.

Spicy Stir-Fried Pork

Spice up your weeknight dinner with this quick and flavorful Spicy Stir-Fried Pork, perfect for those who love a little heat in their meals.

Ingredients

• 1 lb pork loin, thinly sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp red pepper flakes
• 1 tsp sugar
• 1/2 cup green onions, chopped
• 1 red bell pepper, sliced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add pork slices and stir-fry for 5 minutes until no longer pink.
2. Add minced garlic and grated ginger to the skillet, stirring for 1 minute until fragrant.
3. Mix in soy sauce, hoisin sauce, red pepper flakes, and sugar, coating the pork evenly. Cook for another 2 minutes.
4. Toss in green onions and red bell pepper, stir-frying for 3 minutes until vegetables are just tender.

The secret to this dish’s irresistible appeal is the perfect balance of spicy, sweet, and savory flavors, all coming together in under 15 minutes.

Tip: For an extra kick, add a splash of sriracha sauce before serving.

Sweet Potato Noodles with Vegetables

Sweet potato noodles with vegetables is a vibrant, nutrient-packed dish that brings a delightful twist to your weeknight dinner routine.

Ingredients

• 2 large sweet potatoes, spiralized into noodles
• 1 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1/4 cup chopped green onions for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sweet potato noodles and cook for 5 minutes, stirring occasionally.
2. Add red bell pepper, broccoli florets, and minced garlic to the skillet. Cook for another 5 minutes until vegetables are tender-crisp.
3. Sprinkle ground cumin, salt, and black pepper over the mixture. Stir well to combine.
4. Pour soy sauce and maple syrup over the noodles and vegetables. Toss everything together and cook for 2 more minutes.
5. Garnish with chopped green onions before serving.

The combination of sweet maple syrup and savory soy sauce creates a perfectly balanced glaze that clings to every noodle and vegetable, making each bite irresistibly flavorful.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Marinated Kelp Salad

This Marinated Kelp Salad is a refreshing, umami-packed side that brings a taste of the sea to your table with minimal effort.

Ingredients

• 1 cup dried kelp, rehydrated and thinly sliced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp sugar
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. In a large bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp sugar, 1 clove minced garlic, and 1 tsp grated ginger until the sugar is dissolved.
2. Add the rehydrated kelp to the bowl and toss well to coat in the marinade. Let it sit for at least 10 minutes to absorb the flavors.
3. Before serving, sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions for a fresh crunch.

The magic of this salad lies in the kelp’s ability to soak up the marinade, transforming into a tender yet crisp texture that’s utterly addictive.

Tip: For an extra kick, add a pinch of red pepper flakes to the marinade.

Pan-Fried Tofu with Soy Sauce

Looking for a quick, flavorful vegetarian dish that packs a punch? This Pan-Fried Tofu with Soy Sauce is crispy on the outside, tender on the inside, and drenched in a savory glaze that’ll have you reaching for seconds.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1 green onion, thinly sliced

Instructions

1. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 4-5 minutes per side, until golden and crispy.
2. While the tofu cooks, whisk together the soy sauce, maple syrup, sesame oil, minced garlic, and red pepper flakes in a small bowl.
3. Once the tofu is crispy, pour the sauce over the tofu. Stir gently to coat each piece evenly, and cook for another 1-2 minutes until the sauce thickens slightly.
4. Remove from heat and sprinkle with sliced green onions before serving.

The magic of this dish lies in the contrast between the crispy tofu and the sticky, sweet-salty sauce, making it a standout even for tofu skeptics.

Tip: Pressing the tofu for at least 15 minutes before cooking ensures it gets extra crispy and absorbs the sauce better.

Korean Style Pickled Garlic

Transform your garlic into a sweet, spicy, and tangy treat with this easy Korean-style pickled garlic recipe. Perfect for adding a punch of flavor to any meal!

Ingredients

• 1 cup peeled garlic cloves
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tsp sesame oil

Instructions

1. In a small saucepan, combine soy sauce, rice vinegar, and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves, about 2 minutes.
2. Remove from heat and stir in gochugaru and sesame oil. Let the mixture cool to room temperature.
3. Place garlic cloves in a clean, airtight jar. Pour the cooled pickling liquid over the garlic, ensuring they are fully submerged.
4. Seal the jar and refrigerate for at least 3 days before eating, shaking gently once a day to distribute the flavors.

The magic of this recipe lies in the garlic’s transformation, becoming mellow and slightly sweet with a kick of heat—a perfect balance that elevates simple dishes.

Tip: For an extra layer of flavor, add a few slices of ginger to the pickling liquid.

Conclusion

We hope this roundup of 20 delicious banchan recipes inspires you to bring the vibrant flavors of Korean side dishes into your kitchen. Each recipe is a simple, tasty way to spice up your meals. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to keep these ideas handy for your next cooking adventure. Happy cooking!