Appetizer · Side Dish · Korean ·

Korean Banchan Assortment with Fermented Vegetables

Name: Korean Banchan Assortment with Fermented Vegetables
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: 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); 4 cucumbers, sliced into thick coins; 2 tablespoons kosher salt; 3 cloves garlic, minced; 1 tablespoon sugar; 1 tablespoon gochugaru; 2 bunches spinach, trimmed; 2 tablespoons soy sauce; 2 teaspoons sesame oil; 1 teaspoon sesame seeds, toasted; 3 cloves garlic, minced; 2 cups soybean sprouts; 1 teaspoon salt; 3 tablespoons sesame oil; 2 cloves garlic, minced; 1 teaspoon sesame seeds, toasted

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

4.1(688 reviews)

·By Ethan Brooks·July 21, 2025

Korean Banchan Assortment with Fermented Vegetables — Appetizer served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Napa Cabbage Kimchi

For the Cucumber Kimchi

For the Spinach Namul

For the Bean Sprout Salad

Nutrition

Per serving

Calories: 211 kcal
Protein: 6.75 g
Carbs: 19.25 g
Fat: 14 g
Fiber: 4.5 g

Whole recipe

Total

Calories: 843 kcal
Protein: 27 g
Carbs: 77 g
Fat: 56 g
Fiber: 18 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 head of Napa cabbage quartered	30	2	7	0	4
1 cup coarse sea salt dissolved in 6 cups water	0	0	0	0	0
1 tablespoon grated ginger	5	0	1	0	0
5 cloves garlic minced	20	1	5	0	0
1 tablespoon fish sauce	10	1	1	0	0
2 tablespoons Korean red pepper flakes (gochugaru)	15	1	3	0	2
4 cucumbers sliced into thick coins	64	3	16	1	2
2 tablespoons kosher salt	0	0	0	0	0
3 cloves garlic minced	12	1	3	0	0
1 tablespoon sugar	48	0	12	0	0
1 tablespoon gochugaru	7	0	1	0	1
2 bunches spinach trimmed	40	5	7	1	3
2 tablespoons soy sauce	20	2	2	0	0
2 teaspoons sesame oil	80	0	0	9	0
1 teaspoon sesame seeds toasted	18	1	1	1	1
3 cloves garlic minced	12	1	3	0	0
2 cups soybean sprouts	76	9	13	4	4
1 teaspoon salt	0	0	0	0	0
3 tablespoons sesame oil	360	0	0	40	0
2 cloves garlic minced	8	0	2	0	0
1 teaspoon sesame seeds toasted	18	1	1	1	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Napa Cabbage

1
Dissolve Salt
Dissolve the sea salt in water and submerge cabbage quarters.
2
Soak Cabbage
Soak for 2 hours, rotating occasionally.
3
Rinse and Drain
Rinse twice and drain well.

Preparing the Cucumber Kimchi

1
Salt Cucumbers
Sprinkle salt over cucumber slices and let sit for 30 minutes.
2
Rinse and Mix
Rinse, drain, and mix with garlic, sugar, and gochugaru.
3
Refrigerate
Refrigerate for at least 2 hours.
Tip: Ensure all vegetables are properly drained before mixing with spices. Pro Tip: Use a heavy object to keep the vegetables submerged during fermentation.

How to Make Korean Banchan Assortment with Fermented Vegetables

Total time: 2 h · Yields 4 servings

1
Kimchi Fermentation
Pack seasoned cabbage into jars firmly, leaving space for gases, and let ferment for 3 days.
2
Spinach Namul Blanching
Blanch spinach in boiling water quickly, rinse in cold water, and squeeze dry. Mix with soy sauce, sesame oil, and garlic.
3
Bean Sprout Salad Cooking
Boil sprouts for 5 minutes, drain, and mix with sesame oil, garlic, and sesame seeds.