Korean Banchan Assortment with Fermented Vegetables

A traditional assortment of Korean side dishes

Discover the vibrant flavors of Korean cuisine with this assorted plate of banchan, featuring a variety of fermented vegetables and savory accompaniments.

3 days 1 h 30 min
4
Intermediate

Ingredients

For the Napa Cabbage Kimchi

1 head of Napa cabbage

quartered

1 cup coarse sea salt

dissolved in 6 cups water

1 tablespoon grated ginger

5 cloves garlic

minced

1 tablespoon fish sauce

2 tablespoons Korean red pepper flakes

(gochugaru)

For the Cucumber Kimchi

4 cucumbers

sliced into thick coins

2 tablespoons kosher salt

3 cloves garlic

minced

1 tablespoon sugar

1 tablespoon gochugaru

For the Spinach Namul

2 bunches spinach

trimmed

2 tablespoons soy sauce

2 teaspoons sesame oil

1 teaspoon sesame seeds

toasted

3 cloves garlic

minced

For the Bean Sprout Salad

2 cups soybean sprouts

1 teaspoon salt

3 tablespoons sesame oil

2 cloves garlic

minced

1 teaspoon sesame seeds

toasted

Preparation

Marinating the Napa Cabbage

Dissolve Salt

Dissolve the sea salt in water and submerge cabbage quarters.

Soak Cabbage

Soak for 2 hours, rotating occasionally.

Rinse and Drain

Rinse twice and drain well.

Preparing the Cucumber Kimchi

Salt Cucumbers

Sprinkle salt over cucumber slices and let sit for 30 minutes.

Rinse and Mix

Rinse, drain, and mix with garlic, sugar, and gochugaru.

Refrigerate

Refrigerate for at least 2 hours.

Ensure all vegetables are properly drained before mixing with spices. Pro Tip: Use a heavy object to keep the vegetables submerged during fermentation.

Cooking Process

Kimchi Fermentation

Pack seasoned cabbage into jars firmly, leaving space for gases, and let ferment for 3 days.

Spinach Namul Blanching

Blanch spinach in boiling water quickly, rinse in cold water, and squeeze dry. Mix with soy sauce, sesame oil, and garlic.

Bean Sprout Salad Cooking

Boil sprouts for 5 minutes, drain, and mix with sesame oil, garlic, and sesame seeds.

Plating & Serving

Korean Banchan Assortment with Fermented Vegetables

FaUtensils

Plating & Serving

Arrange the banchan assortments in small dishes and serve alongside steamed rice.

Sauce Pairings

Soy sauce with a touch of vinegar

Chili paste

Garnishes & Accompaniments

Sliced green onionsShredded nori

Perfect Sides

Steamed white rice

Grilled fish or meat