Koreans Are Obsessed With These Too: 7 Korean Side Dishes You Didn’t Know You’d Love (Part 2)

FLip Korea
3 hours ago
2 min read

Think you already know Korean side dishes? Think again. Beyond kimchi and the usual favorites, Korean tables are filled with underrated banchan (반찬) that locals eat all the time, but visitors often miss.

Here are 7 more Korean side dishes, completely different from Part 1, that deserve a spot on your must-try list.

1. Myeolchi Bokkeum (멸치볶음) : Sweet & Savory Stir-Fried Anchovies

Myeolchi bokkeum (멸치볶음) is made from tiny dried anchovies stir-fried with soy sauce, sugar, garlic, and sometimes gochujang.

Why Koreans love it:

Crunchy and addictive
High in calcium
A classic lunchbox side dish

Small but powerful in flavor.

2. Dubu Jorim (두부조림) : Spicy Braised Tofu

Dubu jorim (두부조림) features pan-fried tofu simmered in a spicy soy-based sauce with garlic, green onions, and chili flakes.

Why it’s popular:

Protein-rich and filling
Vegetarian-friendly
Perfect with rice

Soft tofu soaked in bold flavor.

3. Museangchae (무생채) : Spicy Radish Salad

Museongchae (무생채) is a fresh radish salad mixed with gochugaru, vinegar, sugar, and garlic.

Why it stands out:

Crunchy and refreshing
Tangy with a mild spice
Commonly served with BBQ

A palate-cleansing favorite.

4. Jangjorim (장조림) : Soy-Braised Beef & Eggs

Jangjorim (장조림) is made by slow-braising beef strips and boiled eggs in a salty soy-based sauce.

Why it’s loved:

Deep, savory flavor
Long-lasting in the fridge
Perfect with plain rice

A true Korean home staple.

5. Ueong Jorim (우엉조림) : Soy-Braised Burdock Root

Ueong jorim (우엉조림) is made from burdock root sliced thin and braised in soy sauce, sugar, and sesame oil.

Why Koreans love it:

Earthy, slightly sweet flavor
Crunchy yet tender texture
Known as a healthy, fiber-rich banchan

Often found in traditional meals and lunchboxes.

6. Gaji Namul (가지나물) : Seasoned Eggplant

Gaji namul (가지나물) is steamed or lightly sautéed eggplant mixed with sesame oil, garlic, and soy sauce.

Why it surprises people:

Soft and juicy texture
Light but flavorful
Great summer banchan

Even eggplant skeptics end up loving this one.

7. Kongjorim (콩조림) : Sweet Soy Braised Beans

Kongjorim (콩조림) is made from black beans or soybeans slowly simmered in soy sauce, sugar, and syrup until glossy.

Why Koreans love it:

Sweet and savory balance
High in protein and fiber
Super common in lunchboxes

A nostalgic, comfort-style banchan.

Why These Side Dishes Matter in Korean Food Culture

Korean meals are built around balance, nutrition, and variety. Banchan reflects everyday home cooking, seasonal ingredients, and long-standing food traditions.

Part 2 highlights the side dishes that locals grow up eating.