15 Korean Vegetable Side Dishes

A collection of 15 delicious Korean vegetable side dishes (banchan) you can make at home!
PicMonkey Image 2 e1471845395533 - 15 Korean Vegetable Side DishesHere’s a collection of easy and healthy Korean vegetable side dishes (banchan, 반찬)! Mostly vegan! While these are staple dishes on the Korean table (bapsang, 밥상) that are enjoyed year round, they are certainly better with summer’s abundant fresh vegetables.

This comprehensive list covers many Korean cooking techniques (blanching, steaming, braising, and stir-frying) for vegetables and typical seasonings used for different vegetable side dishes. Whether you’re looking for a simple side dish or two for your Korean grilling, or an array of side dishes for other Korean meals, these banchan will complement just about any main dish!

If you make a few of these side dishes and have some left over, make bibimbap or tofu bibimbap

1. Kongnamul Muchim (Seasoned Soybean Sprouts)

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2. Sigeumchi Namul (Seasoned Spinach)

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3. Oi Muchim (Spicy Cucumber Salad)

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4. Hobak Bokkeum (Stir-fried Zucchini)

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5. Gaji Namul (Steamed Eggplants)

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6. Sukju Namul (Seasoned Bean Sprouts)

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7. Oi Bokkeum (Stir-fried Cucumbers)

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8. Watercress Namul

Watercress namul - 15 Korean Vegetable Side Dishes

9. Mu Saengchae (Spicy Radish Salad)

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10. Gamja Jorim (Braised Potatoes)

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11. Putbaechu (Young Cabbage) Doenjang Muchim 

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12. Mu Namul (Stir-fried Radish)

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13. Sesame Broccoli 

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14. Gaji Bokkeum (Stir-fried Eggplants)

stir fried eggplants - 15 Korean Vegetable Side Dishes

15. Mu Saengchae (Sweet and Sour Radish Salad) 

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See here for a complete list of side dishes.

Leave a Comment



  1. Jo-ann Gregoire says

    Am going to make your fresh kimchi
    Just wondering how long will it last in a refrigerator once made?

  2. Looks very good. I usually just eat kimchi as side with Korean meals. But this is good so I can add more variety. Thank you.

  3. Hi Hyosun,

    May i know what is the banchan’s storage life if i keep them in the fridge?
    Thinking if i can make more and keep it for few days.

    Thank you 🙂

    • It varies depending on the ingredients, but generally 4 to 5 days and longer for the dishes like radish salad (both spicy and mild).

  4. Jay Balmera says

    I love Korean cooking aside from Filipino food…

  5. Ibeth V Gutierrez says

    I love your recipes! Thank you for sharing your knowledge and passion for cooking!

  6. Helen Grace Eleuterio says

    fantistic and easy to prepare,
    cook at home…

  7. Thank you Ms Hyosun for your most generous sharing
    Would you be publishing a book with all your recipes?
    I would definitely purchase for myself and my friends 🙂

  8. Seems to me that a lot of Korean dishes flavor profiles include
    -Sesame seeds or sesame oil
    -soy sauce

    The hard part is finding different banchan to make that don’t all have the same flavor profile…

    • That’s the beauty of Korean cooking. It creates all sorts of different tasting dishes with a few simple seasoning ingredients highlighting the flavors and textures of the vegetables used. Also, try the ones that use doenjang (fermented soybean paste) and/or gochujang (chili pepper paste) to season the vegetables.

  9. Stephen Bernard says

    I love your website. Two weeks ago, I made your traditional kimchi recipe for the first time. It turned out very salty, I believe because I didn’t rinse off the initial salt thoroughly. Otherwise, it’s good. I don’t want to waste it, so here’s what I thought I could do: Chop up the salty kimchi ‘ears’, make another batch of kimchi with chopped napa cabbage and mix it with the salty batch, reducing the overall salt level. Is there a better way to save the salty batch?

  10. My family is beginning to like korean dishes especially my youngest daughter who is a k-pop fanatic…anyway, where can i get the ingredients of each side dishes and how to prepare it? Thank you so much….kamsahamnida!

    • If you click on each one of these, you will find the ingredient list for the dish. You can find some of the ingredients in your local grocery store or a Korean/Asian market. Hope you try making some of these and enjoy!

  11. 114425park says

    Where’s the Kimchi?!

  12. Do you have a recipe for the soy braised black beans? I don’t see them as often when I eat at Korean restaurants but it’s one of my favorites.

  13. Great looking veggies

  14. Rakyan Widhowati says

    Dear Mrs. Hyosun, I’m Indonesian and really enjoy your Korean recipes on your blog! They’re delicious at all! I tried some of them ^^ anyway, how long can I keep my sigeumchi namul in my fridge? Is it still fresh if I keep it for 2-3 days? Thank you ^^

  15. I have tried 4 of these side dishes so far. Wonderful and so tasty!

  16. Hi! It’s a nice post btw. I’m gonna work in South Korea next year and wondering if i happen to buy some side dish from gwangjang market and store it in refrigerator, how long those banchan will last before it becomes stale? Thankyou


    • Kimchi is a whole different category! I plan on doing a collection of kimchi recipes in the future.

  18. NisrinHedar says

    awesome… now I can make it at home. Thank you so much..
    Can I save oi muchim at fridge? Thank you

  19. Bob Mahoney says

    Thank you very much

  20. Hi Hyosun
    As usual love this!
    Here in Singapore, many of the Korean restaurants serve a crunchy lotus root in creamy sesame dressing and also a cold beige opaque’ish jelly (not quite sure what the infusion is). Do you by chance have the recipes for these, or are these localized Singaporean ban chan?

    Thank you so much!

    • 114425park says

      The jelly is a Korean dish, and can be made a multitude of things, depending on the color, but is essentially just bean jelly, often seasoned due to the fact that it has little flavor on its own.

  21. Fantastic!