5 Easy Korean Side Dishes to Make at Home (Banchan Recipes)

Sweet Potato Candy (Goguma Mattang)

Crispy on the outside, soft on the inside, these caramel-coated Korean sweet potatoes are a nostalgic treat often enjoyed as a side dish or snack.

Ingredients (Serves 2):

• 1 medium Korean sweet potato (about 10 oz / 280g)

• 2 Tbsp vegetable oil (plus extra for frying)

• 2 Tbsp sugar
  

Instructions:

1. Cut sweet potato into bite-sized cubes.

2. Microwave for 3 minutes to soften slightly.

3. Heat a thin layer of oil in a pan and pan-fry the sweet potatoes until golden and crispy. Remove and set aside.

4. In the same pan, add oil and sugar. Cook over medium-low heat until the sugar melts and caramelizes.

5. Return the sweet potatoes and toss to coat in the caramel.

6. Serve warm for the best texture.
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Seasoned Pickled Radish (Danmuji Muchim)

A tangy and spicy twist on classic yellow pickled radish, this side dish is bold, crunchy, and refreshing.

Ingredients (Serves 3–4):

• 1 cup (150g) sliced yellow pickled radish (danmuji)

• 1 Tbsp chopped scallions

• 0.5 tsp minced garlic

• 0.5 Tbsp Korean chili flakes (gochugaru)

• 0.5 Tbsp sesame oil
  

Instructions:

1. Place the sliced radish in a bowl.

2. Add scallions, garlic, chili flakes, and sesame oil.

3. Toss until evenly coated.

4. Serve right away for a bright, crunchy side.
   

Chive Salad (Buchu Muchim)

This refreshing and savory garlic chive salad is a perfect accompaniment to grilled meats or rice dishes.

Ingredients (Serves 3–4):

• 7 oz (200g) garlic chives, cut into 3-inch pieces

• 3.5 oz (100g) onion, thinly sliced

• 1 Tbsp vinegar

• 1 Tbsp mirin or cooking wine

• 0.3 Tbsp fish sauce

• 0.5 Tbsp soy sauce

• 0.5 Tbsp sugar

• 0.5 Tbsp Korean chili flakes (gochugaru)
  

Instructions:

1. Wash and cut the chives; thinly slice the onion.

2. In a bowl, mix vinegar, mirin, fish sauce, soy sauce, sugar, and gochugaru.

3. Add chives and onion. Toss gently to coat.

4. Serve fresh for the best flavor.
   

Stir-Fried Eggplant

A soft, savory eggplant side dish with umami-rich soy and oyster sauce. Simple, satisfying, and ideal with rice.

Ingredients (Serves 3–4):

• 3 medium eggplants (about 1 lb / 450g)

• 1 Tbsp soy sauce

• 2 Tbsp water

• 0.5 Tbsp oyster sauce

• 0.5 Tbsp sesame oil

• 2 Tbsp corn syrup or honey

• 2 Tbsp vegetable oil

• Salt (for sweating the eggplant)

• Thinly sliced red chili (optional garnish)

Instructions:

1. Cut eggplants into strips and score with a crisscross pattern.

2. Sprinkle with salt and let sit for 10 minutes.

3. Mix soy sauce, water, oyster sauce, sesame oil, and corn syrup in a small bowl.

4. Heat oil in a pan. Pat eggplants dry and cook until golden.

5. Lower the heat, add the sauce, and stir-fry until glazed.

6. Garnish and serve warm or at room temperature.
   

Seaweed Egg Roll (Gim Gyeran Mari)

Fluffy egg rolls layered with roasted seaweed, a classic Korean lunchbox and side dish staple.

Ingredients (Serves 3–4):

• 4 large eggs

• 2 sheets roasted seaweed (gim or nori)

• 4 pinches of salt

• Vegetable oil, for cooking
  

Instructions:

1. Blend eggs until smooth, season with salt.

2. Lightly oil a nonstick pan over medium heat.

3. Pour in egg mixture, tilt to spread evenly, and cook until nearly set.

4. Place seaweed on top and start rolling gently.

5. Repeat with remaining egg to create layers.

6. Let cool, then slice into bite-sized rolls.
   

Make These Korean Side Dishes for Your Next Meal

These recipes are quick, satisfying, and full of Korean home-cooked flavor. Serve them with a bowl of rice, grilled fish, or meat for a balanced and comforting meal.

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