The Different Types of Traditional Korean Side Dishes
If you have ever dined at a Korean restaurant or been invited to a Korean home for a meal, you may have marveled at the numerous small dishes on the table. These are known as 시제음식종류, or traditional Korean side dishes, and they play an integral role in Korean cuisine.
1. Kimchi
Kimchi is perhaps the most well-known and beloved Korean side dish, with a vibrant red color and a distinctive spicy and tangy flavor. It is made by fermenting vegetables, usually cabbage or radishes, with a mixture of spices and seasonings.
Click here for a delicious kimchi recipe!
2. Japchae
Japchae is a delicious stir-fried dish made with glass noodles, various vegetables, and sometimes meat. It is seasoned with soy sauce and sesame oil, giving it a savory and slightly sweet taste.
3. Banchan
Banchan refers to a wide variety of small dishes that are served alongside the main course in Korean cuisine. These can include pickled vegetables, marinated tofu, steamed eggs, and more. Banchan adds depth and flavor to the overall meal.
4. Gamja Jorim
Gamja Jorim is a braised potato side dish that is often cooked in a soy sauce-based marinade. The potatoes are simmered until tender and absorb the rich flavors of the sauce, resulting in a savory and hearty dish.
5. Kongnamul Muchim
Kongnamul Muchim is a refreshing side dish made with blanched soybean sprouts. It is seasoned with soy sauce, sesame oil, garlic, and other spices, creating a light and crunchy accompaniment.
6. Pajeon
Pajeon is a savory pancake made with a variety of ingredients such as scallions, seafood, or kimchi. It is fried until crispy and served with a dipping sauce, making it a popular choice for an appetizer or snack.
7. Dubu Jorim
Dubu Jorim is a delicious braised tofu dish that is cooked in a soy sauce-based marinade. The tofu becomes infused with the flavors of the sauce, resulting in a tender and flavorful side dish.
8. Gyeran Jjim
Gyeran Jjim is a steamed egg dish that has a silky and custard-like texture. It is made by whisking eggs with various seasonings and steaming them until set. Gyeran Jjim is often served as a side dish for breakfast or as part of a Korean-style lunchbox.
9. Danmuji
Danmuji is a pickled yellow radish that is commonly used as a side dish or ingredient in Korean cuisine. It adds a vibrant pop of color to the table and has a slightly sweet and tangy taste.
10. Oi Muchim
Oi Muchim is a refreshing and crunchy cucumber side dish. The cucumbers are thinly sliced and mixed with a dressing made of soy sauce, vinegar, garlic, and sesame oil, creating a tangy and flavorful accompaniment.
These are just a few examples of the wide variety of traditional Korean side dishes that contribute to the rich and diverse flavors of Korean cuisine. Exploring these culinary delights is a delightful journey into the heart and soul of Korean culture.
