Korean BBQ Sides: A Comprehensive List of Delicious Accompaniments

Looking for the perfect side dishes to complement your Korean BBQ feast? Look no further! Korean BBQ is renowned for its flavorful meats and vibrant sauces, but the sides, known as "banchan," are equally important in enhancing the experience. From refreshing salads to savory kimchi, this comprehensive list explores a diverse range of popular Korean BBQ side dishes, complete with detailed explanations of their unique flavors and origins.
1. **Kimchi:** A spicy fermented cabbage dish, a staple of Korean cuisine. It adds a tangy and spicy kick to every meal.

2. **Kongguksu (Cold Soybean Noodle Soup):** A refreshing and creamy soup made with cold soybean broth, noodles, and sometimes cucumber or kimchi.

3. **Bibimbap:** A mixed rice dish with various vegetables, meat, and a fried egg. It's a hearty and flavorful option.

4. **Japchae (Glass Noodles):** Stir-fried glass noodles with vegetables and meat, often seasoned with soy sauce and sesame oil.

5. **Korean Pancakes (Pajeon):** Savory pancakes made with flour, eggs, and various fillings like scallions, kimchi, or seafood.

6. **Korean Steamed Eggs (Gyeran찜):** Soft and fluffy steamed eggs seasoned with soy sauce and often topped with chopped scallions.

7. **Oi Muchim (Cucumber Salad):** A refreshing cucumber salad seasoned with vinegar, soy sauce, and sesame oil.

8. **Bossam (Boiled Pork):** Thinly sliced boiled pork often served with kimchi and ssamjang (a spicy dipping sauce).

9. **Dubu Jorim (Braised Tofu):** Soft tofu braised in a flavorful sauce with soy sauce, sugar, and garlic.

10. **Kimchi Jjigae (Kimchi Stew):** A spicy and sour stew made with kimchi, tofu, and sometimes meat or seafood.

11. **Sundubu Jjigae (Soft Tofu Stew):** A milder stew with soft tofu, egg, and vegetables in a savory broth.

12. **Kongguksu (Cold Soybean Noodle Soup):** A refreshing and creamy soup made with cold soybean broth, noodles, and sometimes cucumber or kimchi.

13. **Doenjang Guk (Soybean Paste Soup):** A hearty soup with soybean paste, vegetables, and sometimes meat or seafood.

14. **Gukbap (Beef Bone Soup with Rice):** A rich and flavorful soup made with beef bones, vegetables, and rice.

15. **Kalguksu (Hand-cut Noodle Soup):** A noodle soup with hand-cut wheat flour noodles and various toppings.

16. **Kimchi Jeon (Kimchi Pancake):** A crispy and savory pancake made with kimchi, flour, and eggs.

17. **Tteokbokki (Spicy Rice Cakes):** Chewy rice cakes stir-fried in a spicy gochujang sauce.

18. **Odeng (Fish Cake):** Skewered fish cakes often served in a spicy and savory broth.

19. **Kimchi Mandu (Kimchi Dumplings):** Dumplings filled with kimchi and pork, often served steamed or fried.

20. **Korean Radish Salad (Muchae Muchim):** A crunchy and refreshing salad made with julienned radish, vinegar, soy sauce, and sesame oil.

21. **Beoseot Muchim (Mushrooms with Sesame Dressing):** A flavorful side dish featuring sautéed mushrooms tossed in a sesame dressing.

22. **Kongnamul Muchim (Bean Sprout Salad):** A refreshing and crunchy salad made with bean sprouts, sesame oil, and soy sauce.

23. **Cheonggukjang (Fermented Soybean Paste):** A pungent fermented soybean paste often served as a soup or stew.

24. **Ssamjang (Spicy Dipping Sauce):** A blend of gochujang (Korean chili paste), soybean paste, and sesame oil.

25. **Gochujang (Korean Chili Paste):** A spicy and savory fermented chili paste used in many Korean dishes.

26. **Gochugaru (Korean Chili Powder):** A versatile chili powder used for its vibrant color and spicy flavor.

27. **Korean Pickled Vegetables (Jangajji):** A variety of fermented vegetables pickled in a brine of soy sauce, garlic, and ginger.

28. **Korean Salad (Chae Salad):** A refreshing and flavorful salad made with a variety of seasonal vegetables, often dressed with a light vinaigrette.

29. **Korean Pickled Garlic (Maekjong):** Garlic pickled in a brine of soy sauce, vinegar, and garlic.

30. **Korean Pickled Radish (Kkakdugi):** A spicy and tangy pickled radish often served as a side dish.

31. **Korean Pickled Ginger (Gari):** Thinly sliced ginger pickled in a brine of rice vinegar, sugar, and salt.

32. **Korean Pickled Green Onion (Pa Muchim):** Green onions pickled in a brine of vinegar, soy sauce, and chili flakes.

33. **Korean Pickled Mustard Greens (Gat-kkeum Muchim):** Mustard greens pickled in a brine of soy sauce, vinegar, and chili flakes.

34. **Korean Pickled Seaweed (Miyeok Muchim):** Seaweed pickled in a brine of soy sauce, vinegar, and sesame oil.

35. **Korean Pickled Cucumber (Oi Muchim):** Cucumber pickled in a brine of vinegar, soy sauce, and chili flakes.

36. **Korean Pickled Radish (Kkakdugi):** A spicy and tangy pickled radish often served as a side dish.

37. **Korean Spicy Pickled Vegetables (Muchae Muchim):** Radish pickled in a spicy and tangy brine.

38. **Korean Pickled Cabbage (Baechu Kimchi):** Fermented cabbage seasoned with chili powder, garlic, and ginger.

39. **Korean Pickled Peppers (Gochu Muchim):** Peppers pickled in a brine of vinegar, soy sauce, and chili flakes.

40. **Korean Pickled Mushrooms (Beoseot Muchim):** Mushrooms pickled in a brine of vinegar, soy sauce, and chili flakes.

41. **Korean Pickled Bean Sprouts (Kongnamul Muchim):** Bean sprouts pickled in a brine of vinegar, soy sauce, and chili flakes.

42. **Korean Pickled Garlic Scapes (Myeong-yi Muchim):** Garlic scapes pickled in a brine of vinegar, soy sauce, and chili flakes.

43. **Korean Pickled Spinach (Sigum Muchim):** Spinach pickled in a brine of vinegar, soy sauce, and chili flakes.

44. **Korean Pickled Seaweed (Miyeok Muchim):** Seaweed pickled in a brine of vinegar, soy sauce, and sesame oil.

45. **Korean Pickled Radish (Kkakdugi):** A spicy and tangy pickled radish often served as a side dish.

46. **Korean Pickled Cucumber (Oi Muchim):** Cucumber pickled in a brine of vinegar, soy sauce, and chili flakes.