20 Essential Korean Banchan (Side Dishes) for the Week

Ingredients

• 1 bunch (about 300g) bunch Spinach (Korean winter spinach preferred) (Can use regular spinach if Korean variety unavailable)
• 1/2 head (about 500g) head Napa cabbage (Fresh, not pre-shredded)
• 300g g Bean sprouts (soybean sprouts preferred) (Soybean sprouts are crunchier than mung bean sprouts)
• 2 medium each Cucumber (English or Persian cucumbers preferred for fewer seeds)
• 2 large each Carrot
• 200g g Baby king oyster mushrooms (Or regular king oyster mushrooms, sliced)
• 2 large each Onion
• 1 large each Leek
• 1 bulb (about 10 cloves) bulb Garlic (Use fresh, not pre-minced)
• 100ml ml Sesame oil (High quality, toasted preferred)
• 4 tbsp tbsp Sesame seeds (Toasted preferred)
• as needed Salt (Kosher or sea salt preferred)
• as needed (about 1 cup total) cup Sugar
• 8 tbsp tbsp Korean chili flakes (gochugaru) (Essential for authentic flavor)
• 4 tbsp tbsp Korean chili paste (gochujang) (Fermented, sweet and spicy)
• 2 tbsp tbsp Fermented soybean paste (doenjang) (Stronger than miso)
• 2 cups cup Soy sauce (Regular Korean or Japanese soy sauce)
• 1 cup cup Vinegar (Rice vinegar preferred)
• 2 large each Potatoes
• 1 block (400g) block Tofu (firm)
• 10 each Eggs
• 200g g Minced beef
• 200g g Minced pork
• 8 each Small hot dogs
• 1 each Red bell pepper
• 1 each Green bell pepper
• 2 medium each Eggplant
• 2 each Avocado (Slightly underripe for pickling)
• 200g g Salmon (sashimi grade) (For soy marinade)
• 50g g Dried anchovies (small)
• 100g g Walnuts
• 8 each Shiitake mushrooms (fresh or dried, rehydrated)
• 4 medium each Tomatoes (For soy pickling)
• 2 bunches bunch Green onions
• as needed Black pepper
• 1 cup cup Flour (for dredging)
• as needed Water
• 1 tbsp tbsp Lemon juice or vinegar (for avocado)

Instructions

1. Prep and blanch spinach, bean sprouts, and napa cabbage

   Bring a large pot of salted water to a boil. Cut napa cabbage into 4cm chunks. Blanch napa cabbage for 1-2 minutes, transfer to ice bath. Blanch bean sprouts for 1 minute, transfer to ice bath. Blanch spinach for 30 seconds, transfer to ice bath. Drain and gently squeeze out excess water (do not crush).

   Time: PT30M

   Temperature: 100°C

2. Prepare garlic and dressing for namul

   Peel and mince garlic using the side of a knife for best flavor (avoid pre-minced garlic). For spinach: mix 1 tsp minced garlic, 1 tbsp sesame oil, 1/2 tsp salt, 1 tsp sesame seeds. For bean sprouts: 1 tbsp gochugaru, 1 tsp salt, 1 tbsp soy sauce, 1 tsp minced garlic, 2 tsp sesame seeds, 1 tbsp sesame oil. For napa cabbage: 1 tbsp doenjang, 1 tsp sugar, 1 tbsp soy sauce, 1 tbsp sesame oil. Toss each vegetable with its dressing by hand.

   Time: PT20M

3. Cucumber salad (Oi Muchim)

   Score cucumbers lightly, cut into quarters, rub with 1 tsp salt, let sit 10 minutes. Rinse and drain. Slice 1/2 onion. Mix sauce: 2 tbsp gochugaru, 1 tbsp gochujang, 1 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp minced garlic, 1 tsp sesame oil. Toss cucumbers and onions with sauce. Let marinate in fridge for at least 4 hours (best overnight).

   Time: PT25M

4. Julienne carrots and sauté

   Julienne carrots using a mandoline or knife. Sauté in a nonstick pan with a pinch of salt and a little oil until just tender, about 2-3 minutes. Finish with a drizzle of sesame oil off heat.

   Time: PT10M

   Temperature: Medium-high heat

5. Sauté mushrooms

   Slice mushrooms. Sauté in oil until browned. Push to side, add 1 tbsp soy sauce and 1/2 tbsp sugar to pan, let caramelize, then toss mushrooms back in. Finish with sesame seeds.

   Time: PT10M

   Temperature: Medium-high heat

6. Walnut and anchovy stir-fry

   Toast walnuts and small dried anchovies in a dry pan over medium-low heat until golden and fragrant. Push to side, add 1 tbsp soy sauce and 1 tbsp sugar, let caramelize, add 1 tbsp water if needed to deglaze. Toss everything together with 1 tbsp sesame seeds.

   Time: PT10M

   Temperature: Medium-low heat

7. Sausage and veggie stir-fry

   Slice hot dogs and bell peppers. Sauté onions and peppers in oil until translucent. Add hot dogs, stir-fry 2 minutes. Add 2 tbsp ketchup, 1 tbsp soy sauce, black pepper. Stir and cook until glazed.

   Time: PT10M

   Temperature: Medium-high heat

8. Yukjeon (beef and walnut stir-fry)

   Sauté sliced onions and leeks in oil until soft. Add minced beef, break up, season with 1 tsp salt and black pepper. When nearly cooked, add 1 tbsp minced garlic, 2 tbsp soy sauce, 2 tbsp gochujang, cook until glossy. Add 2 tbsp sugar, stir, finish with walnuts.

   Time: PT15M

   Temperature: Medium-high heat

9. Soy sauce marinade for proteins and vegetables

   Combine 1 cup soy sauce, 1/4 cup sugar, 1.5 cups water, 4 crushed garlic cloves, 1/2 onion, 1/2 leek in a saucepan. Simmer until vegetables are soft and flavors meld (about 10 minutes). Cool completely.

   Time: PT15M

   Temperature: Simmer

10. Marinate avocado, salmon, and egg yolks

    Slice avocado (slightly underripe) into 1cm slices, place in container, add 1 tbsp lemon juice or vinegar. Slice salmon into thick pieces, lay on top of onions in container. Separate egg yolks and gently place in container. Pour cooled marinade over all. Add sliced chilies if desired. Marinate in fridge at least 4 hours (egg yolks can be eaten after 6-8 hours).

    Time: PT20M

    Temperature: 4°C

11. Soy-pickled green onions and tomatoes

    Cut green onions to fit container. Score tomatoes, blanch in boiling water until skins split, shock in ice water, peel. Combine 1/2 cup soy sauce, 1/2 cup sugar, 1/2 cup vinegar, 1 cup water, bring to a boil. Pour hot marinade over green onions and peeled tomatoes in container. Cool, then refrigerate.

    Time: PT20M

    Temperature: Boil

12. Braised potatoes (Gamja Jorim)

    Cube potatoes. Sauté in oil until lightly browned. Add 1 tbsp sugar, 4 tbsp soy sauce, 1 cup water. Simmer until potatoes are tender and most liquid is absorbed.

    Time: PT20M

    Temperature: Medium heat

13. Braised tofu

    Cut tofu into squares, salt both sides, let sit 10 minutes. Pat dry. Sear in hot nonstick pan with oil until golden on both sides. Add sliced onions and other vegetables. Add 4 tbsp soy sauce, 2 tbsp gochugaru, 1 tbsp sugar, 1 tbsp minced garlic, 1/2 cup water. Cover and simmer 10 minutes.

    Time: PT25M

    Temperature: Medium-high heat

14. Microwave-steamed eggplant

    Slice eggplant, place in microwave-safe bowl with 1 tbsp water. Cover and microwave 3-4 minutes until soft. Let cool. Tear into strips, squeeze out excess moisture. Toss with 2 tbsp soy sauce, 1 tsp minced garlic, 1 tbsp sesame seeds, 1 tbsp sesame oil, sliced green onions.

    Time: PT10M

    Temperature: Microwave (high)

15. Microwave-steamed egg custard (Gyeran Jjim)

    Whisk 2 eggs with 1/2 tsp salt and 1 cup water until smooth. Pour into microwave-safe bowl, top with green onion and 1/2 tsp sesame oil. Microwave 3.5 minutes until just set.

    Time: PT10M

    Temperature: Microwave (high)

16. Meatball fritters (Donggeurangttaeng) and stuffed shiitake

    Mix minced beef, pork, minced garlic, salt, pepper, and a little flour. Form into small meatballs (IKEA meatball size). Remove shiitake stems, dust caps with flour, press meat mixture into caps, dust again. Pan-fry meatballs and stuffed mushrooms in oil over medium-low heat, meat side down first, until golden and cooked through.

    Time: PT25M

    Temperature: Medium-low heat

17. Plating and storing

    Arrange each banchan in separate containers or plates. Let cool before sealing and refrigerating. Label containers for easy access throughout the week.

    Time: PT15M

18. Cleanup

    Wash all used pots, pans, knives, cutting boards, bowls, and utensils. Wipe down counters and stove. Dry and store all equipment.

    Time: PT1H

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

40g

Fat

15g

Fiber

6g

Ingredient Substitutions

• Instead of Spinach (Korean winter spinach preferred): Baby spinach, Swiss chard
• Instead of Napa cabbage: Savoy cabbage
• Instead of Bean sprouts (soybean sprouts preferred): Mung bean sprouts
• Instead of Cucumber: Zucchini (for a different texture)
• Instead of Carrot: Daikon radish
• Instead of Baby king oyster mushrooms: Shiitake mushrooms, Button mushrooms
• Instead of Onion: Shallots
• Instead of Leek: Green onions
• Instead of Sesame oil: Toasted walnut oil (for a different flavor)
• Instead of Sugar: Honey, Maple syrup
• Instead of Korean chili flakes (gochugaru): Crushed red pepper (not as authentic)
• Instead of Korean chili paste (gochujang): Miso + chili flakes + sugar (for a rough substitute)
• Instead of Fermented soybean paste (doenjang): Miso (less pungent)
• Instead of Soy sauce: Tamari (gluten-free)
• Instead of Vinegar: Apple cider vinegar
• Instead of Minced beef: Minced pork, Plant-based mince
• Instead of Minced pork: Minced beef, Plant-based mince
• Instead of Small hot dogs: Chicken sausage, Vegan sausage
• Instead of Red bell pepper: Yellow bell pepper
• Instead of Green bell pepper: Red bell pepper
• Instead of Salmon (sashimi grade): Tuna, Firm white fish
• Instead of Walnuts: Pecans
• Instead of Shiitake mushrooms (fresh or dried, rehydrated): Button mushrooms
• Instead of Flour (for dredging): Cornstarch, Rice flour

Equipment Needed

• Large pot
• Colander
• Mixing bowls
• Chef's knife
• Cutting board
• Mandoline slicer (with julienne teeth) (optional)
• Nonstick skillet or frying pan
• Paper towels
• Tongs
• Measuring spoons and cups
• Lock-and-lock containers or glass jars
• Microwave-safe bowl
• Steamer basket (optional for eggplant) (optional)
• Whisk or chopsticks
• Spatula
• Small saucepan

Critical Steps — Do Not Skip

• Blanching vegetables properly to preserve color and crunch.
• Using fresh garlic, pounded for maximum flavor.
• Caramelizing soy sauce and sugar for mushrooms and anchovies.
• Cooling soy marinade before pouring over raw fish or eggs.
• Searing tofu properly for best texture.
• Cooking meatballs and stuffed mushrooms slowly to ensure doneness.

Chef Tips from the Video

• Use your hands to mix and dress banchan for best flavor and texture.
• Invest in high-quality sesame oil – it makes a big difference.
• Label and date your containers for easy rotation.
• Taste and adjust seasoning as you go – Korean food is all about balance.
• Don’t be afraid to substitute vegetables based on season and availability.

Troubleshooting

Storage

Refrigerator: Most banchan keep 5-7 days in airtight containers.

Freezer: Meatballs, braised potatoes, and tofu can be frozen up to 1 month. Avoid freezing fresh vegetable banchan.

Room temperature: Do not store banchan at room temperature for more than 2 hours.

Make-Ahead Tips

• Most banchan taste better after a day in the fridge.
• Prepare all dressings and sauces in advance for faster assembly.
• Blanch and cool vegetables ahead of time and store undressed until ready to serve.

Frequently Asked Questions