Eight Korean Side Dishes (Banchan)

Ingredients

• 400 g Soybean Sprouts (rinsed)
• 2 tbsp Green Onion (chopped)
• 2 tsp Garlic (minced (1 tsp for dish 1, 1 tsp for dish 3))
• 4 tbsp Red Pepper Powder (Gochugaru) (Korean chili flakes)
• 5 tbsp Tuna Fish Sauce (Korean fish sauce (often labeled "eojang"))
• 7 tbsp Sesame Seeds (toasted)
• 4 tbsp Sesame Oil (cold‑pressed)
• 1 tsp Salt (divided)
• 2 small Onion (finely chopped for tofu patties; sliced for mushroom, cabbage, pork, seaweed dishes)
• 1 small Carrot (optional, finely chopped or julienned)
• 300 g Firm Tofu (pressed and crumbled)
• 0.5 tbsp Cooking Wine (dry sherry or mirin)
• 5 tsp Sugar (divided)
• 1 large Egg (room temperature)
• 3 tbsp Starch Powder (potato starch or cornstarch)
• 12 tbsp Cooking Oil (vegetable or canola oil)
• 200 g King Oyster Mushrooms (wiped with a damp paper towel, cut bite‑size)
• 4 tbsp Soy Sauce
• 1 tbsp Oyster Sauce
• 2 tbsp Oligosaccharide or Honey (sweetener for mushroom sauce)
• 1 pinch Black Pepper
• 3 tbsp Gochujang
• 4 tbsp Plum Extract (or honey)
• 7 tbsp Mirim (Korean cooking wine)
• 500 g Pork Belly (thinly sliced, pat dry)
• 100 g Dried Anchovies (small anchovies, no oil)
• 4 tbsp Corn Syrup
• 1 tbsp Perilla Oil (or sesame oil)
• ½ cup Nuts (optional) (e.g., peanuts, cashews)
• 200 g Dried Squid Strips (Ojingeochae) (trim if too long)
• 200 g Seaweed Stems (Miyeokjulgi) (rinsed 3×, blanched)
• 1.5 tsp Ginger (grated (1 tsp for cabbage, ½ tsp for pork))
• 1 tbsp Plum Extract or Honey (for cabbage)

Instructions

1. Soybean Sprout Muchim (Kongnamul Muchim)

   Place rinsed soybean sprouts (400 g) in a pot, add about 1 cup of water, cover and cook on high heat for 5 minutes.

   Time: PT5M

2. Soybean Sprout Muchim – Cooling

   Rinse the cooked sprouts under running water to stop cooking and keep them crisp. Drain well.

   Time: PT2M

3. Soybean Sprout Muchim – Seasoning

   In a bowl combine 2 tbsp chopped green onion, 1 tsp minced garlic, 1 tbsp red pepper powder, 1 tbsp tuna fish sauce, 1 tbsp sesame seeds, 1 tbsp sesame oil, and ½ tsp salt. Add the drained sprouts and toss thoroughly.

   Time: PT3M

4. Pan‑Fried Tofu Patties – Prep

   Finely chop onion (½ small), optional carrot and chives. Press tofu with a kitchen towel to remove excess moisture, then crumble into a bowl.

   Time: PT5M

5. Pan‑Fried Tofu Patties – Mixing

   Add to the tofu: 1 tbsp tuna fish sauce, ½ tbsp cooking wine, 1 tsp sugar, ½ tsp salt, 1 egg, and 3 tbsp starch powder. Mix until a uniform batter forms.

   Time: PT3M

6. Pan‑Fried Tofu Patties – Cooking

   Heat 2 tbsp oil in a pan over medium‑low heat. Spoon batter into the pan, flatten slightly, and cook until the bottom is golden (≈2 minutes). Flip and cook the other side until golden and crispy.

   Time: PT5M

7. Stir‑Fried King Oyster Mushrooms – Prep

   Wipe mushrooms with a damp paper towel, cut into bite‑size pieces. Slice a small carrot, onion, and optional green pepper.

   Time: PT5M

8. Stir‑Fried King Oyster Mushrooms – Sauce

   In a bowl mix 2 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp honey (or oligosaccharide), 1 tsp minced garlic, and a pinch of black pepper.

   Time: PT2M

9. Stir‑Fried King Oyster Mushrooms – Cooking

   Heat 2 tbsp cooking oil in a pan over medium heat. Add ½ tbsp minced garlic, stir until fragrant (≈1 minute). Add mushrooms, stir‑fry until they start to soften (≈3 minutes). Add the sliced vegetables, stir‑fry on high heat for 2 minutes. Pour the sauce, stir‑fry for 1 minute, then sprinkle sesame seeds.

   Time: PT7M

10. Young Napa Cabbage Salad – Seasoning

    In a large bowl combine 3 tbsp gochugaru, 1 tbsp minced garlic, 1 tsp grated ginger, 3 tbsp fish sauce, 1 tbsp plum extract (or honey), 1 tbsp sesame seeds, and 1 tbsp sesame oil.

    Time: PT3M

11. Young Napa Cabbage Salad – Prep

    Rinse young napa cabbage three times, drain, then cut or tear into bite‑size pieces. Slice a little onion and chop chives or green onions.

    Time: PT5M

12. Young Napa Cabbage Salad – Toss

    Add cabbage and sliced onion to the seasoning bowl, toss until evenly coated, and finish with a sprinkle of sesame seeds.

    Time: PT2M

13. Stir‑Fried Anchovies (Myeolchi Bokkeum) – Toasting

    Place dried anchovies in a dry pan over medium‑low heat. Toast, stirring occasionally, for about 10 minutes until they become fragrant and slightly crisp. (Alternatively microwave 2–3 minutes.)

    Time: PT10M

14. Stir‑Fried Anchovies – Sauce

    In the same pan add 3 tbsp mirim, 2 tbsp sugar, and 1 tbsp cooking oil. Simmer until the mixture bubbles.

    Time: PT3M

15. Stir‑Fried Anchovies – Final Combine

    Return toasted anchovies to the pan, optionally add ½ cup nuts, stir quickly, then turn off heat. Mix in 2 tbsp corn syrup, 1 tbsp perilla (or sesame) oil, and 1 tbsp sesame seeds.

    Time: PT2M

16. Spicy Stir‑Fried Pork (Jeyuk Bokkeum) – Sauce Prep

    In a bowl combine 1 tbsp gochujang, 2 tbsp red pepper powder, 2 tbsp tuna fish sauce, 2 tbsp soy sauce, 1.5 tbsp sugar, 2 tbsp plum extract, 2 tbsp mirim, 1 tbsp minced garlic, ½ tsp grated ginger, a pinch of black pepper, and 1 tbsp sesame oil. Mix well.

    Time: PT5M

17. Spicy Stir‑Fried Pork – Prep

    Pat pork belly dry, cut into bite‑size pieces, slice green onion and half an onion.

    Time: PT5M

18. Spicy Stir‑Fried Pork – Cooking

    Heat 1 tbsp cooking oil in a pan over high heat. Add pork, stir‑fry 4 minutes. Pour in the prepared sauce, continue stir‑frying 4 minutes. Add sliced green onion and onion, stir‑fry 1 minute. Finish with 2 tbsp corn syrup (or honey) and a quick toss. Sprinkle sesame seeds.

    Time: PT6M

19. Spicy Dried Squid Strips (Ojingochae Muchim) – Prep

    Trim dried squid strips if too long. Toss with 3 tbsp mirim; set aside.

    Time: PT2M

20. Spicy Dried Squid – Light Stir‑Fry

    Heat a pan over medium, add the squid and stir‑fry 1–2 minutes to remove any fishy smell. Transfer to a plate.

    Time: PT2M

21. Spicy Dried Squid – Sauce

    In the same pan combine 1 tbsp cooking oil, 2 tbsp mirim, 2 tbsp sugar, 1 tbsp soy sauce, 1 tbsp red pepper powder, 2 tbsp gochujang, 2 tbsp plum extract, and 2 tbsp corn syrup (or honey). Stir and let gently simmer until bubbles appear (≈2 minutes). Turn off heat and let sauce cool slightly.

    Time: PT3M

22. Spicy Dried Squid – Final Mix

    When the sauce is warm (not hot), add the pre‑cooked squid strips, toss until evenly coated, and sprinkle sesame seeds.

    Time: PT1M

23. Stir‑Fried Seaweed Salad (Miyeokjulgi Bokkeum) – Rinse & Blanch

    Rinse seaweed stems three times, then bring a pot of water to a boil. Add seaweed, boil for 3 minutes, drain, and rinse under cold water. Cut into bite‑size pieces.

    Time: PT6M

24. Stir‑Fried Seaweed Salad – Veg Prep

    Slice half an onion and julienne a small carrot.

    Time: PT2M

25. Stir‑Fried Seaweed Salad – Cooking

    Heat 2 tbsp cooking oil in a pan over medium heat. Add ½ tbsp minced garlic, stir until fragrant (≈1 minute). Add seaweed stems, stir‑fry 2–3 minutes. Add onion and carrot, then season with 1 tbsp tuna fish sauce, 1 tsp sugar, 1 tbsp mirim, 1 tbsp sesame oil, and 1 tbsp sesame seeds. Stir‑fry another minute.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Soybean Sprouts: Bean sprouts
• Instead of Green Onion: Chives
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Red Pepper Powder (Gochugaru): Paprika + cayenne
• Instead of Tuna Fish Sauce: Soy sauce + a dash of anchovy sauce
• Instead of Sesame Seeds: None
• Instead of Sesame Oil: Perilla oil
• Instead of Salt: Sea salt
• Instead of Onion: Shallots
• Instead of Carrot: Daikon radish
• Instead of Firm Tofu: Extra‑firm tofu
• Instead of Cooking Wine: Dry white wine
• Instead of Sugar: Honey (1 tsp)
• Instead of Egg: Flax egg (1 tbsp flax + 3 tbsp water)
• Instead of Starch Powder: All‑purpose flour (1 tbsp)
• Instead of Cooking Oil: Sesame oil (for flavor)
• Instead of King Oyster Mushrooms: Portobello mushrooms
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Oyster Sauce: Mushroom soy sauce
• Instead of Oligosaccharide or Honey: Maple syrup
• Instead of Black Pepper: White pepper
• Instead of Gochujang: Korean chili paste substitute
• Instead of Plum Extract: Honey
• Instead of Mirim (Korean cooking wine): Dry sherry
• Instead of Pork Belly: Pork shoulder strips
• Instead of Dried Anchovies: Dried shrimp
• Instead of Corn Syrup: Honey
• Instead of Perilla Oil: Sesame oil
• Instead of Nuts (optional): Seeds
• Instead of Dried Squid Strips (Ojingeochae): Dried cuttlefish
• Instead of Seaweed Stems (Miyeokjulgi): Dried kelp strips
• Instead of Ginger: Ground ginger (¼ tsp)
• Instead of Plum Extract or Honey (for cabbage): Honey

Equipment Needed

• Large Pot
• Skillet / Frying Pan
• Cutting Board
• Chef's Knife
• Mixing Bowls
• Colander or Sieve
• Measuring Spoons
• Spatula / Turner
• Kitchen Towel or Cheesecloth
• Scissors (optional)
• Microwave (optional) (optional)

Critical Steps — Do Not Skip

• Press tofu thoroughly to remove moisture before mixing.
• Toast dried anchovies until fragrant but not burnt.
• Do not add hot sauce to dried squid; let sauce cool to warm before mixing.
• Blanch seaweed stems to reduce salt and fishy smell.

Chef Tips from the Video

• Toast sesame seeds lightly before using for a nuttier aroma.
• Use a bamboo steamer to blanch seaweed for an even gentler texture.
• For extra heat, add a pinch of Korean chili flakes (gochugaru) to the tofu patty mixture.

Troubleshooting

Storage

Refrigerator: Store each side dish in airtight containers for up to 3 days.

Freezer: Not recommended; texture of most banchan degrades when frozen.

Room temperature: Only safe for a few hours at room temperature; keep refrigerated after serving.

Make-Ahead Tips

• All eight dishes can be prepared a day ahead; keep each in separate containers.
• Reheat pan‑fried items briefly in a dry skillet before serving.
• Season salads (cabbage, seaweed) just before serving for maximum crunch.