Types of Korean Banchan
Banchan↕ | Category↕ | Main Ingredient↕ | Flavor↕ | Served↕ | Known For↕ |
|---|---|---|---|---|---|
Baechu Kimchi | Kimchi | Napa cabbage, gochugaru, garlic, fish sauce | Spicy, sour, umami | Cold | The national dish, fermented cabbage with chili, UNESCO-listed tradition |
Kkakdugi | Kimchi | Cubed daikon radish, gochugaru | Crunchy, spicy, sweet | Cold | Radish kimchi cubes, served with seolleongtang beef broth |
Oi Sobagi | Kimchi | Stuffed cucumber, chive, chili | Fresh, crunchy, spicy | Cold | Summer kimchi, cucumbers stuffed with garlic and chives |
Sigeumchi Namul | Namul (seasoned veg) | Blanched spinach, sesame oil, garlic | Nutty, light | Room temperature | Classic side, essential in bibimbap |
Kongnamul Muchim | Namul | Soybean sprouts, sesame | Crunchy, nutty | Cool | Crunchy staple, cures hangovers in kongnamul guk soup |
Gosari Namul | Namul | Fernbrake (bracken fern), soy, garlic | Earthy, chewy | Room temperature | Mountain vegetable, key bibimbap topping, Chuseok harvest dish |
Japchae | Noodle banchan | Sweet potato starch noodles, vegetables, beef | Sweet-savory, chewy | Warm or room temp | Celebration dish, glass noodles stir-fried with vegetables |
Jeon (Pajeon) | Jeon (pancake) | Flour batter, scallions, seafood | Crispy, savory | Hot | Korean pancake eaten on rainy days with makgeolli rice wine |
Dubu Jorim | Jorim (braised) | Firm tofu, soy, chili, garlic | Savory, mildly spicy | Warm | Pan-fried tofu braised in seasoned soy sauce |
Gyeran Jjim | Jjim (steamed) | Eggs, salt, scallion | Soft, savory, silky | Hot | Fluffy steamed egg custard, kid favorite, BBQ table staple |
Myeolchi Bokkeum | Bokkeum (stir-fry) | Dried anchovies, soy, sugar, chili | Sweet-salty, crunchy | Room temperature | Tiny anchovies glazed, lunchbox staple, salty hit |
Gamja Jorim | Jorim | Potato, soy sauce, sugar, sesame | Sweet-savory | Warm or room temp | Braised potato cubes, cheap and comforting, dosirak lunchbox staple |
Eomuk Bokkeum | Bokkeum | Fish cake sheets, soy, chili | Sweet-savory | Warm | Stir-fried fish cake strips, street food and home banchan |
Oi Muchim | Muchim (seasoned) | Cucumber, vinegar, chili, garlic | Cold, crunchy, spicy-sour | Cold | Refreshing cucumber salad, summer BBQ side |
Kongjaban | Jorim | Black soybeans, soy, sugar, sesame | Sweet, chewy | Room temperature | Sweet-salty glazed black beans, long-lasting side |
Musaengchae | Muchim | Julienned daikon, chili powder, vinegar | Crunchy, tangy, spicy | Cold | Fresh daikon salad, Chuseok staple, palate cleanser |
Yeongeun Jorim | Jorim | Lotus root, soy, sugar, mirin | Sweet, crunchy | Room temperature | Glazed lotus root slices, elegant on the table |
Kimchi Jeon | Jeon | Aged kimchi, flour batter | Tangy, crispy, umami | Hot | Made with sour kimchi, rainy-day comfort food |
Kongnamul Guk Banchan | Namul | Soy sprouts blanched, chili, garlic | Light, spicy-nutty | Cold | Spicy version of kongnamul, common Gwangju side |
Gaji Namul | Namul | Steamed eggplant, sesame, soy, garlic | Soft, savory | Room temperature | Silky steamed eggplant strips, classic bibimbap ingredient |
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