Intro to Korean Side Dishes (Banchan)

Korean side dishes or, “banchan” are just that… little side dishes generally set into small plates and shared amongst the table. Banchan is generally eaten with rice and divvied out during most Korean meals.

In this video I’ll share how I make 4 of my favorite banchan. Three of which are all very similar, they’re all cold, refreshing, crunchy, spicy salads and the fourth is an acidic, sweet, spicy soy pickle sitch. I know you’re going to dig this one.

As per usual, more information/recipe measurements and ingredient lists are all below - I’ve also included links to purchase some ingredients that might be tough to get at the average American grocery store. Cook awn! 🤘🏻Adam
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INGREDIENTS...

“All-Purpose Dressing” *makes enough for banchan listed below…
6 tbsp Light Soy Sauce (90ml)
3 tbsp White Sugar (45g)
3 tbsp Toasted Sesame Oil (45ml)
3 tbsp Toasted Sesame Seeds (21g)
6 tsp Gochugaru (15g)
6 tsp Rice Wine Vinegar (36ml)
3 Garlic Cloves (12g)

Cucumber Salad (Oi-muchim)...
1 medium Cucumber, cut into thiccc rounds (225g)
1 Scallion, chopped (20g)

Bean Sprout Salad (Kongnamul-muchim)...
1/ 2 lb Soy Bean Sprouts (225g)
1 tsp Fish Sauce (5ml)

Scallion Salad (Pa-muchim)...
1 bunch Scallions (200g)

Korean Soy Pickles (Jangajji)...
1/ 2 lb Korean or Daikon Radish (225g)
2 medium-large Jalapeños (100g)
1 medium White Onion (250g)
5 Garlic cloves (25g)
1/ 2 cup White Sugar (110g)
1.25 cups Light Soy Sauce (295ml)
1.25 cups Rice Wine Vinegar (295ml)
*Two 12oz or 1 24oz Mason Jar with resealable lid.
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“SPECIALTY” INGREDIENTS:
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MORE INFORMATION FOR YOU CURIOUS HUMANS…

A Guide to Banchan -

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MUSIC:

[Julie-jlkk]

man, the popularization of korean culture globally has just surpassed so many levels now. as a korean american growing up, no one really knew anything about korea and kids would always ask if i was chinese or japanese. but now our culture is so popular and is literally a powerful economic and political tool for south korea. 10-20 years ago, it would have been so strange for me to see guys like this have so much enthusiasm and knowledge about this

[_jjtt]

when i was in korea i think i ate side dishes more than the main dish >.< love it!

[robertsparling]

Allow me to simplify your recipe by using measurement equivalents. It saves a lot of measuring.

1/2 cup Light Soy Sauce (90ml)
1/4 cup White Sugar (45g)
1/4 cup Toasted Sesame Oil (45ml)
1/4 cup Toasted Sesame Seeds (21g)
2 Tbsp Gochugaru (15g)
2 Tbsp Rice Wine Vinegar (36ml)
3 Garlic Cloves (12g)

Substitute 2 Tbsp liquid sweetener if you are watching sugar intake

[TASHXFILES]

I love the simplification of the sauces and explaining the reasoning behind why you're doing certain things.
The detail is appreciated 🙌

[waynek]

soy sauce + gochukaru + garlic + sesame oil/grain + green onion... all basic & essential stuffs to make banchan addictive.
Thanks for sharing :)

[gorgeous]

Thank you for making it simple, short and on point 👍👍👍👍

[kjh]

It’s nice to watch a video that gets to the point right away.

[NotSoHeartBroken]

first time I tried korean food, think it was 2013, i fell in love. I've never been an adventurous person when it comes to food, always been a picky eater, but the first time I saw kimchi on bizzare food I wanted to try it even though I cant handle heat.

[monicapaeklucky]

For Korean dishes I don’t recommend daikon radishes because it is different from Korean radish . Korean radish is much more sweeter

[carolinems.]

I’m glad I came across your video, it is fantastic, straight to point and easy to follow

[lalisiada]

The 'master sauce'!!!. I live in Ktown (LA) and love kbbq. Everytime i would make it again home, I found myself making the same sauce for different recipes. This makes it so much more efficient!

[mtcondie]

I have made these Bachas from this video several times now! They are great! The bean sprouts are amazing! Making them again today. Just wanted to review the recipe. Thank you! PS. The fish sauce on the bean sprouts is a must!

[stevankaighen]

Awesome banchan ideas. Simplicity, fresh snd crunch are key. Thank you for the tips. Will use these on our next Korean tabletop.

[CorridorOfMirrorsRemixes]

Oh man, Jenny Tian over on TikTok wasn't kidding about Koreans being obsessed with their side dishes. I love it, though!
I'm willing to give Korean cuisine a try one day!

[StrangerMoontail]

Omg radish banchan has been my favorite since I was young. I was also raised on Korean food but bc my parents were stationed in SK for a while, not bc of heritage. I eventually figured out how to make my own pickled radish. But I can't take it anywhere to enjoy because people always complain aboutthe smell. 😭 Do I complain about your stupid pickles?? No! Let me beeee!!! 😭😭😭

[lunal]

If you want to make it easier with bean sprout, put it into a pot and just add a bit of water, then cook it over low hit till you hear a boiling sound.

[m_isabel]

Korean side dishes are heaven. I lived there for 6 months and I was obsessed with musaengchae (radish salad). I want to eat it again so bad 😢

[junenguyen]

I tried the all purpose sauce today and it was really good! However, I personally think that there was too much sesame seed. I also put in a bit morr sugar and a pinch of salt. Overall, awesome video!!!

[enatp]

Man, ...my mouth was watering watching you chow down. Such a fun video!

[HummerLove]

I just discovered you and I've subscribed. This video was super interesting. I recently fell in love with Korean food. Thanks for making it look so easy.