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 Pollack Skin Stir-Fry
A delicious side dish made by thoroughly removing fishy odor with rice washing water, coating the pollack skin with potato starch for a crisp fry, then tossing it in a spicy-sweet secret sauce.
Kim Dae-seok's Hijiki Muchim
A refreshing side dish that highlights the natural flavor of hijiki, enhanced with the rich aroma of traditional soybean paste, spicy gochujang, and the bright tang of lemon juice.
Kim Dae-seok's Beef Jangjorim
Jangjorim made by simmering beef brisket, soaked in soda to remove bloodiness, in a pressure cooker
Yoon Yi-ryeon's Squid and Spinach Chomuchim
A sweet and tangy instant side dish of briefly blanched squid and spinach tossed in a gochujang vinegar sauce
Yoon Yi-ryeon's Crunchy Bean Sprout Namul
A crunchy namul made by blanching bean sprouts for just 2 minutes and tossing them cleanly with guk-ganjang and seasoned salt.
Yoon Yi-ryeon's Morning Pepper Jangajji
Thick morning peppers pickled in a soy sauce mixture with fish sauce, staying crunchy even after long storage.
Yoon Yi-ryeon's Boreum Namul
A traditional namul dish for Jeongwol Daeboreum, made by gently boiling dried vegetables and stir-frying them with perilla oil and sesame oil.
Sung Si-kyung's Stir-fried Iceberg Lettuce
A super-simple Chinese-style stir-fried iceberg lettuce, quickly cooked over high heat with soy sauce and oyster sauce for a crunchy, savory finish.
Yoon Yi-ryeon's Dried Zucchini and Eggplant Ogari Namul
Dried zucchini and eggplant namul enjoyed on Jeongwol Daeboreum. The zucchini is simply seasoned with salt, sesame oil, and dashima broth, while the eggplant is stir-fried with fermented sand lance sauce and perilla oil for a nutty flavor.
Sung Si-kyung's Grana Padano Broccoli Stir-fry
A super simple healthy side dish and wine snack made by stir-frying blanched broccoli with olive oil and garlic, finished with a cheesy flavor.
Yoon Yi-ryeon's Braised Sweet Potato Stems
A savory braised dish made by simmering sweet potato stems with perilla leaves and anchovies
Yoon Yi-ryeon's Doenjang-muchim with Large Green Onion
A unique side dish made by briefly blanching large green onions to remove their spiciness and sliminess, then tossing them in a savory doenjang (soybean paste) seasoning.