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.

4.8(0 reviews)

·By Troy·July 21, 2025

Korean Banchan Assortment with Fermented Vegetables

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.

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Preparation

Marinating the Napa Cabbage

Dissolve Salt

Soak Cabbage

Rinse and Drain

Preparing the Cucumber Kimchi

Salt Cucumbers

Rinse and Mix

Refrigerate

How to Make Korean Banchan Assortment with Fermented Vegetables

Kimchi Fermentation

Spinach Namul Blanching

Bean Sprout Salad Cooking

Chef's Tips

Frequently asked questions

Explore more from TastyFood