Thin dried tiny-fish sheets are lightly crisped in a pan and coated with a small amount of sweet gochujang glaze. A Korean banchan made without deep-frying.

12min3servingsEasy

Side dishes

Simple Jjokpa-ganghoe: Blanched Scallion Bundles (4 Side Servings)

Jjokpa-ganghoe is a Korean dish of briefly blanched scallions folded and tied with their own green leaves. This simple vegetable-only version comes with a tangy gochujang dip.

15min4servingsEasy

Side dishes

Apple-Shiitake Soy-Pickled Tofu (4 Side Servings)

A mild Korean side dish of pan-fried firm tofu in soy-vinegar brine flavored with apple and dried shiitake. Refrigerate promptly; this is not shelf-stable.

60min4servingsEasy

Side dishes

Steamed Chives with Raw Soybean Flour (3 Side Servings)

An easy Korean vegetable side made by steaming washed chives coated with raw soybean flour, then seasoning with perilla oil.

22min3servingsEasy

Side dishes

Korean Chilled Soybean Sprout and Crab-Stick Mustard Salad (2 servings)

Fully cooked, cooled soybean sprouts are tossed with cucumber, carrot, imitation crab sticks and a tangy mustard dressing for an easy Korean cold side dish.

22min2servingsEasy

Side dishes

Korean Soybean-Pulp Pancakes with Kimchi and Pork (4 Servings)

Kongbiji-jeon are Korean pan-fried patties made with soybean pulp, minced pork and finely chopped kimchi. Unlike soybean-pulp stew, they are shaped into small pancakes and fully browned in a skillet.

35min4servingsEasy

Side dishes

Korean Winter Green Laver and Radish Salad (Parae-muchim, 4 Side Servings)

This cold Korean banchan combines fresh green laver (parae) with julienned radish in a tangy dressing. It is a half-batch home adaptation of the recipe published by Mom's Taste, with no stove needed.

20min4servingsEasy

Side dishes

Doenjang-Perilla Seasoned Fresh Radish Greens (4 Servings)

A Korean vegetable side dish using blanched fresh radish greens rather than dried siraegi. Doenjang and perilla give the soft greens a savory, nutty coating.

20min4servingsEasy

Side dishes

Korean Stir-Fried Lotus Root, Peppers and Mushrooms (4 Servings)

A Korean vegetable side dish that briefly stir-fries thin lotus root with peppers and mushrooms rather than braising it. This home adaptation omits the original oyster sauce and cooking wine and adds some soy sauce.

45min4servingsEasy

Side dishes

Quick Korean-Style Cabbage and Egg Jeon (2 Servings)

A simple modern Korean home-style cabbage-and-egg pancake, sharing some similarities with Japanese okonomiyaki. This streamlined home version leaves out optional crab sticks and Japanese-style toppings.

15min2servingsEasy

Side dishes

L.A.-Style Korean Mixed Vegetable Jangajji

A crisp soy-vinegar Korean pickle described as an L.A. Korean-community style. Celery, cucumber, radish, and onion are covered with boiled sweet-sour brine and chilled to serve with rice. About 12 small side portions is an editorial estimate; several hours of chilling are not included in the stated active time.

25min12servingsEasy

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