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Pasanjeok: Korean Beef, Scallion and Carrot Skewered Pancakes (5)

These traditional pan-fried skewers combine scallion, beef and carrot in an egg-flour coating, not rice cakes.

45min5servingsModerate

Side dishes

Dongtaejeon: Korean Pollock Egg Pancakes (2 Servings)

A traditional Korean pollock jeon with a light flour-and-egg coating. Thaw the fish in the refrigerator and cook through.

33min2servingsEasy

Side dishes

Korean Steamed Stuffed Tofu (Dubu-seon, 4 Sides)

Korean steamed tofu stuffed with cooked beef, shiitake and zucchini, adapted in home-style portions from a source presenting an MFDS-based recipe.

45min4servingsModerate

Side dishes

Ssam-mu: Korean Sweet-and-Sour Pickled Radish Sheets (20 Side Portions)

Thin, wide Korean radish slices pickled in a sweet vinegar brine for wrapping barbecue or vegetables, distinct from cubed chicken-mu.

20min20servingsEasy

Side dishes

Ddangkong Jorim: Soy-Braised Raw Peanuts (4 Sides)

Raw peanuts are blanched then simmered in a soy-syrup glaze. This adapted version replaces the source's cooking wine with water.

35min4servingsEasy

Side dishes

Maeun Saeu Bokkeum: Sweet-Spicy Dried Shrimp Stir-Fry

A Korean banchan made by dry-toasting shrimp and coating it with a spicy-sweet gochujang sauce, different from anchovy stir-fry.

15min4servingsEasy

Side dishes

Korean Blanched and Sautéed Perilla Leaves (3 Side Servings)

Tender perilla leaves are quickly blanched, squeezed and sautéed with onion, Korean soup soy sauce and sesame oil. Unlike pickled or steamed perilla leaves, this is a pan-sautéed banchan.

19min3servingsEasy

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Quick Radish Water Kimchi (Dongchimi, 12 Side Servings)

Dongchimi is mild Korean radish water kimchi made with napa cabbage, pear and aromatic brine. Allow about an hour for preparation and salting, plus separate fermentation of one or more days; check acidity rather than relying on time alone.

70min12servingsModerate

Side dishes

Crispy Shiitake Beoseot Gangjeong (4 Servings)

Rehydrated shiitake mushrooms are coated in starch, fried twice and tossed in tangy sweet-spicy gochujang sauce. Allow over two hours to soak dried mushrooms.

160min4servingsModerate

Side dishes

Easy Korean Homemade Ssamjang for 8 Small Portions

A quick Korean lettuce-wrap paste using doenjang, gochujang, mayo, aromatics and sesame. This follows the simple version without tofu.

6min8servingsEasy

Side dishes

Korean Yak-Gochujang: Beef and Pine Nut Fried Chili Paste (12 Sides)

Yak-gochujang is a cooked Korean condiment of gochujang, beef, honey and pine nuts, served in small amounts with rice or lettuce wraps. It differs from mixed ssamjang. This easier home variant uses ground beef in place of the source's finely diced steak.

30min12servingsEasy

Side dishes

No-Cook Tangy Spicy Myeolchi-Muchim (Seasoned Tiny Anchovies, 4)

A quick Korean banchan made by tossing ready-to-eat tiny dried anchovies in a spicy, tangy soy dressing, not stir-frying them.

9min4servingsEasy

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