Tulo

Korean Side Dishes (Banchan) Recipe

Three small bowls of Korean banchan on a table: seasoned spinach, spicy cucumber salad, and seasoned bean sprouts, each topped with sesame seeds.
Photo by makafood on Pexels

Blanching the spinach and bean sprouts briefly keeps them crisp-tender instead of mushy, while salting the cucumbers first draws out water so the finished salad stays crunchy instead of watery. All three banchan share a base of garlic, sesame oil, and sesame seeds, so one round of prep produces a full, balanced spread.

Prep
20 min
Cook
10 min
Total
30 min
Servings
6

Ingredients

Servings6
  • 10 oz fresh spinach
  • 8 oz soybean sprouts
  • 3 medium Persian cucumbers, thinly sliced
  • 4 cloves garlic cloves, minced
  • 3 tbsp toasted sesame oil
  • 2 tbsp toasted sesame seeds
  • 1 tsp soy sauce
  • 1 1/2 tsp fine salt
  • 1 tbsp gochugaru (Korean red pepper flakes)
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 2 stalks scallions, thinly sliced

Nutrition per serving

Calories
172
Protein
10g
Carbs
13g
Fat
11g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Bring a pot of salted water to a boil. Add the spinach and blanch for 30-45 seconds, just until wilted, then drain and plunge immediately into a bowl of ice water to stop the cooking.
  2. 2Squeeze the cooled spinach firmly in small handfuls over the sink to remove as much water as possible, then roughly chop.
  3. 3Toss the squeezed spinach with 1 clove minced garlic, 1 teaspoon sesame oil, the soy sauce, a pinch of salt, and 1 teaspoon sesame seeds. Set aside as sigeumchi namul (seasoned spinach).
  4. 4Bring a separate pot of water to a boil, add the soybean sprouts, cover, and boil for 4-5 minutes until the raw, grassy smell is gone. Drain and rinse briefly under cold water.
  5. 5Toss the drained sprouts with 1 clove minced garlic, 1 teaspoon sesame oil, 1/2 teaspoon salt, half the scallions, and 1 teaspoon sesame seeds. Set aside as kongnamul muchim (seasoned bean sprouts).
  6. 6Toss the sliced cucumbers with 1 teaspoon salt and let sit for 10 minutes to draw out excess water, then drain well but don't rinse.
  7. 7Whisk together the gochugaru, rice vinegar, sugar, remaining 2 cloves minced garlic, remaining sesame oil, and remaining scallions. Toss with the drained cucumbers to make oi muchim (spicy cucumber salad).
  8. 8Arrange all three banchan in small shallow bowls and serve at room temperature or chilled, alongside steamed rice and a main dish.

Tips & variations

  • Substitute mung bean sprouts for soybean sprouts if that's what's available; reduce the boiling time to 2-3 minutes since they're more delicate.
  • For a milder cucumber salad, cut the gochugaru in half; for more heat, add a small pinch of finely minced fresh chile along with the flakes.
  • English cucumbers work in place of Persian cucumbers; halve them lengthwise and scrape out the watery seed core before slicing so the salad doesn't turn soupy.

Storage & reheating

Store each banchan separately in an airtight container in the refrigerator. The cucumber salad is best within 1-2 days since it continues to release liquid; the spinach and bean sprout dishes keep well for 3-4 days. All three are meant to be eaten cold or at room temperature, not reheated.

Tips from the Tulo kitchen

  • Taste the sprouts for doneness by biting into one; they should be tender with no crunchy raw center but not mushy.
  • Toast raw sesame seeds in a dry skillet over medium-low heat for 2-3 minutes, shaking often, if only untoasted seeds are on hand.

FAQ

What is banchan?

Banchan refers to the small side dishes served alongside rice and a main course in a Korean meal; a typical table might include three to six different banchan at once, and they're usually served cold or at room temperature.

Can these Korean side dishes be made ahead?

Yes. The spinach and bean sprout banchan can be made up to 3 days ahead and taste better once the flavors have had time to sit; the cucumber salad is best made the same day or up to a day ahead.

What can I use instead of gochugaru?

Regular red pepper flakes work in a pinch but are hotter and less fruity; use about half the amount and add a small pinch of paprika to approximate the color and mild sweetness of gochugaru.

Are these side dishes vegan?

Yes, as written all three banchan are vegan; just confirm the soy sauce used doesn't contain any animal-derived additives, which is rare but worth checking on flavored varieties.