A Korean table rarely arrives with just one dish. Banchan, the small shared sides that crowd around the rice, bring crunch, tang and heat to every bite, and several of them need no stove at all. Here are three you can make in under 20 minutes, using little more than a knife, a bowl and a few pantry staples.
Also see: How to Perfectly Ferment Kimchi and Use It in Delicious Dishes
1. Oi Muchim (Spicy Cucumber Salad)
Oi muchim earns its place on this list because it delivers maximum crunch for minimal effort. A short salting draws water out of the cucumber, which keeps the slices crisp and stops the dressing from turning watery. The result is a cool, tangy side that sits comfortably beside grilled meat and steamed rice, and it makes a fine first recipe for anyone new to banchan.
Time: 15 minutes | Serves: 4 as a side
Ingredients
- 2 Korean or Japanese cucumbers (about 400g)
- 1 tsp salt
- 1 tbsp gochugaru (Korean chilli flakes)
- 1 clove garlic, finely minced
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 1 spring onion, thinly sliced
Method
- Slice the cucumbers into thin half-moons, about 3mm thick. Toss them with the salt in a large bowl and leave for 10 minutes.
- Squeeze the cucumbers gently to remove the liquid they have released. Taste a slice, and if it seems too salty, give them a quick rinse and squeeze again.
- Stir the gochugaru, garlic, vinegar, sugar and sesame oil together in a small bowl, then pour over the cucumbers and add the spring onion.
- Toss until every slice is coated, finish with the sesame seeds and serve straight away.
Tip: Skip the gochugaru for a mild version, since the garlic, vinegar and sesame oil still give the dish plenty of flavour. It tastes best on the day it is made.
2. Mu Saengchae (Radish Salad)
Mu saengchae is a popular companion to grilled meat, and the reason is easy to taste. Its sharp, lightly sweet dressing refreshes the palate between bites of rich cuts, while the radish stays crunchy from the first mouthful to the last. It also happens to be one of the most forgiving banchan to make, because the seasoning can be adjusted to taste at the very end.
Time: 20 minutes | Serves: 4 as a side
Ingredients
- 300g daikon (Korean radish), peeled
- 1 tbsp gochugaru
- ½ tsp salt
- 2 tsp sugar
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 1 tsp fish sauce (optional)
- 1 tsp toasted sesame seeds
- 1 spring onion, thinly sliced
Method
- Cut the radish into thin matchsticks about 5cm long, using a sharp knife, a julienne peeler or a mandoline.
- Toss the radish with the gochugaru first, until the strands take on an even orange-red tint.
- Add the salt, sugar, vinegar, garlic and fish sauce, then toss again. Leave for 10 minutes so the radish softens slightly and absorbs the seasoning.
- Taste and adjust with a pinch more sugar or a splash more vinegar, then fold in the spring onion and sesame seeds.
Tip: Keep the matchsticks as even as you can, as thinner strands soak up the dressing faster and eat more like a salad.
3. Buchu Muchim (Garlic Chive Salad)
Buchu muchim is the fastest of the three, with no salting or resting required. Garlic chives (buchu in Korean) bring a fresh, garlicky flavour with a hint of onion, while a soy-based dressing ties everything together in minutes. It makes a punchy, savoury side dish that pairs particularly well with steamed rice and grilled meat.
Time: 10 minutes | Serves: 4 as a side
Ingredients
- 100g garlic chives (buchu)
- 1 tbsp soy sauce
- 1 tbsp gochugaru (optional)
- 1 tsp sugar
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
Method
- Wash the chives and dry them thoroughly, as any water left on the leaves will dilute the dressing. Cut them into 5cm lengths.
- Mix the soy sauce, gochugaru, sugar, vinegar and sesame oil in a large bowl.
- Add the chives and toss gently with your hands or chopsticks until lightly coated.
- Sprinkle with the sesame seeds and serve immediately.
Tip: Dress the chives just before serving. The salt in the soy sauce softens the leaves over time, so they are at their best within minutes of tossing.
Dinner Starts Before the Grill
Quick to prepare and full of flavour, these three banchan are easy additions to any Korean-inspired meal. Make them fresh, serve them alongside your main dishes and adjust the seasoning to suit your taste.
Prefer to leave the chopping to someone else? Book a table at Nami Korean Grill House and try authentic banchan alongside your Korean BBQ.
