side dish
Side dishes, namul, seasoned vegetables, braises, and kimchi
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side dish Recipes
2,303 recipes found.
Kim Dae-seok's Black Sesame Lotus Root Muchim
A unique side dish featuring crisp lotus root tossed in a richly fragrant black sesame sauce, perfect for enjoying like a high-end restaurant-style banchan.
Yoon Yi-ryeon's Onion Jangajji
A crunchy jangajji made by boiling soy sauce, vinegar, soju, water, and raw sugar in equal ratios, pouring over small onions, and letting them mature.
Yoon Yi-ryeon's Spring Cabbage Geotjeori
A fresh spring cabbage geotjeori tossed with julienned apple and water parsley in a thick, savory seasoning, meant to be eaten right away.
Yoon Yi-ryeon's Buchu Kimchi
Kimchi made by mixing garlic chives with a rich anchovy fish sauce and thin starch paste seasoning, eaten both fresh and fermented.
Yoon Yi-ryeon's Chili Leaf Namul & Young Chili Pepper Muchim
Two autumn delicacy side dishes made by blanching chili leaves and young chili peppers, then seasoning them with fermented anchovy sauce and gochujang respectively.
Sung Si-kyung's King Oyster Mushroom Perilla Seed Muchim
A simple side dish of thinly sliced king oyster mushrooms, briefly blanched, squeezed dry, and tossed with Jin-ganjang, sesame oil, and perilla seed powder for a nutty flavor.
Sung Si-kyung's Seasoned Acorn Jelly
A super simple seasoned acorn jelly tossed in a golden ratio of tsuyu, vinegar, and perilla oil, with added roasted seaweed for a tangy and nutty flavor.
Yoon Yi-ryeon's Chili Leaf and Chili Pepper Muchim
An autumn delicacy side dish made by blanching whole chili leaves and Korean mild crunchy green chili peppers, then seasoning with fermented anchovy sauce.
Yoon Yi-ryeon's Stir-fried Eggplant and Tofu
A savory and umami-rich stir-fried eggplant and tofu with doenjang. The process has been simplified as much as possible for those cooking alone.
Ttukdak Hyung's Soy Sauce Crab
Soy sauce crab made by boiling cleaned flower crabs with soy sauce, honey syrup, teriyaki sauce, and green chili peppers, then cooling the marinade and letting it mature for two days to achieve a rich umami flavor and spicy kick.
Yoon Yi-ryeon's Braised Potatoes with Anchovies
A side dish of potatoes baked skin-on in an air fryer until chewy outside and moist inside, then braised with savory anchovies.
Yoon Yi-ryeon's Glass Noodle Kimchi Pancake
A unique kimchi pancake that maximizes a thin, chewy texture by adding finely chopped soaked glass noodles