korean side dish

Most popular Korean side dish for dosirak (lunchbox) and for everyday meals. The spicy and sweet gochujang sauce is quite addicting when paired with the salty, chewy dried squid. Easy to prepare and keeps well up to weeks in fridge.

Korean Spicy Dried Squid Recipe (Ojingeochae Muchim)

squid strips (ojingeochae)

Tbsp gochujang

tsp red chili powder ((gochukaru))

soy sauce ((jin ganjang – kikkoman will do))

tsp sugar

garlic powder

maple syrup

mayonnaise

sesame seeds

sake

Boil hot water (about 2 cups). Put squid in a metal colander or sieve. Gently pour hot water over the dried squid strips. This process softens the squid but also removes some of the seasoning, making it less salty. Skip this step if you prefer chewy ojingeochae. If you do skip, also remember to use less soy sauce.

Mix gochujang, gochukaru, sake, soy sauce, sugar, garlic powder and maple syrup to make seasoning for dried squid recipe.

Heat pan on medium low heat and simmer the seasoning sauce for 2 minutes. Stir a few times. We don’t want to reduce the sauce, just cook the raw taste out of it.

Turn heat to LOW. Toss and mix dried squid strips with the sauce. Mix until squid strips are evenly coated. Turn OFF heat.

Mix in 1 tsp of mayonnaise.

Sprinkle lots of sesame seeds on top and that’s it!

These Mayak eggs call for simple ingredients to make the most flavorful batch of eggs ever! These soft &amp; jammy eggs are soaked in a delicious marinade overnight to create a wonderful burst of flavor in every bite. Make your own batch today with this quick &amp; easy recipe!

Mayak Eggs (Korean Marinated Eggs)

eggs (at room temperature)

tbsp white vinegar

salt

green onions, sesame seeds, dried seaweed flakes, sesame oil (for garnish)

soy sauce

ml honey, oligo syrup, corn syrup, or sugar

water

onion

garlic (minced)

green chili pepper

In a small bowl, add all marinade ingredients and mix to combine.

Add vinegar and salt to a pot of boiling water. Reduce the heat and gently place each egg into the water. Simmer for 6 minutes (or 10 minutes for hard-boiled eggs). Prepare a large bowl of ice water.

When the timer goes off, immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 5-10 minutes.

Gently peel the eggs (detailed tips above) and place them in a container. Pour the marinade on top, cover, and store in the refrigerator overnight, or at least 6 hours.

To serve, place the egg over a bed of rice, and garnish with green onions, sesame seeds, dried seaweed flakes, and/or sesame oil to taste. It makes for an excellent garnish over a bowl of noodles as well. Enjoy!

This Korean Silken Tofu recipe is incredibly simple to prepare and calls for a handful of basic ingredients to make the most flavorful soft tofu in just 5 minutes. Seasoned with a savory sauce with delicious aromatics, this silken tofu makes for the perfect appetizer or side dish for any occasion. 

5-Minute Korean Silken Tofu

(300 grams) package soft silken tofu

tsp Gochugaru (Korean chili flakes) (to taste)

tsp honey (or sugar)

tbsp sesame oil

tsp sesame seeds

chili pepper (finely diced, optional)

Prepare the tofu by soaking up the excess liquid with a paper towel, or by carefully tilting the open package over the sink. Place a serving plate on top of the tofu and transfer it onto the plate.

Combine all sauce ingredients in a small bowl, and pour the sauce over the tofu. Serve immediately and enjoy!

This savory silken tofu is incredibly simple to prepare and calls for a handful of basic ingredients to make the most flavorful soft tofu in just 5 minutes. Seasoned with a savory sauce with crisp aromatics, this quick &amp; easy dish makes for the perfect appetizer or side dish for any occasion. 

5-Minute Silken Tofu (Soft Tofu)

tsp Gochugaru (Korean chili flakes) (or to taste)

Recipe video above. Kimchi Fried Rice is a staple in every Korean household. It&#039;s a typical way to use up leftover rice and kimchi, while still delivering big flavours that belie its humble nature. Along with kimchi, gochujang (Korean chilli paste) is the other hero ingredient that brings flavour, colour and heat to the party!Don&#039;t panic! It&#039;s not nearly as spicy as it looks and it&#039;s easy to adjust the heat in the recipe.Serve alongside all things Korean, or Asian really. Or as a main with a fried egg!

Kimchi Fried Rice

garlic (, finely chopped)

mushrooms

tbsp oil (, vegetable, peanut or canola)

tbsp gochujang ((Korean chilli paste, Note 2))

(packed) kimchi ((Note 3))

kimchi juice (,

rice

egg (, runny yolk, sunny-side up)

Black sesame seeds

onions (, finely sliced)

Crispy seaweed strips ((Note 5))

Strain kimchi juice – Place kimchi in a sieve set over a bowl. Press firmly to extract as much juice as you can. We need juice for the sauce, and to reduce the wetness of the kimchi so it doesn&#039;t make the rice soggy.

Measure kimchi juice – Measure out 3 tablespoons of the kimchi juice and set aside. (Note 3 if you&#039;re short).

Cook enoki mushrooms – Heat 1 tsp sesame oil in a large non-stick pan over medium-high heat. Add enoki mushrooms, about 1/2 tsp garlic, plus a pinch of salt and pepper. Cook for 1 1/2 minutes until just-wilted, then remove to a plate.

Garlic and gochujang – Return pan to the stove. Add oil. Add garlic and cook for 20 seconds until it&#039;s lightly golden. Add gochujang and cook for 30 seconds until it dries out a bit – just move it around in a lump, breaking it up a bit as you can.

Cook kimchi – Add kimchi and cook for 1 minute, just to heat it through (kimchi doesn&#039;t need to be cooked) and drive off any excess moisture.

Add rice and kimchi juice – Add rice and kimchi juice, toss well for 1 1/2 minutes until the rice is fully stained red. Toss well to ensure the gochujang mixed with the kimchi disperses throughout the rice.

Enoki mushrooms and 1 tsp sesame oil – Add the enoki mushrooms and remaining 1 teaspoon of sesame oil. Toss through rice.

Serve, topped with garnishes of choice!

With a fresh mackerel, this recipe will guide you a delicious and flavorful Korean braised mackerel and radish dish without the fish odor.

Korean Mackerel and Radish Recipe

fish

rice water (see note below)

Korean radish (thinly sliced)

chili (sliced, optional)

Korean chili flakes (gochugaru)

Korean tuna sauce

garlic (finely minced)

ginger paste

tsp pepper

Soak the well-cleaned mackerel pieces in rice starch water for 10-15 minutes. Drain and set aside.

Meanwhile make the seasoning paste. Combine chili flakes, soy sauce, tuna sauce, garlic, ginger, sugar, and pepper in a small mixing bowl.

In a shallow braising pot, scatter the onion on the bottom of pan, and place radish slices evenly. Spread half the amount of chili seasoning sauce on top. Place mackerel pieces on top of the onions and radish, then spread the remaining sauce on the mackerel.

Put 1/2 cup of water in the chili seasoning sauce mixing bowl and swirl around to collect all the residue inside the bowl, then pour it into the pot.

Cover and bring it to boil. Reduce the heat to low and simmer for 15-20 minutes until radish is softened. Sprinkle with chopped green onion. Serve warm with rice.

This pan-fried tofu with seasoning sauce is a favorite among Koreans. Simple to make and delicious, you won&#039;t believe how good tofu can taste, with just a few ingredients!

Pan fried tofu with spicy sauce (Dububuchim-yangnyeomjang)

block of tofu (about 400 grams)

vegetable oil

gochu-garu (Korean hot pepper flakes)

garlic clove,

green onions, chopped

sesame oil

sugar (optional)

Prepare the Sauce

In a bowl, combine the soy sauce, gochu-garu, minced garlic, chopped onion, chopped green onion, sesame oil, and sugar (if using). Mix well and set aside.

Prepare the Tofu

Cut the tofu into 8 equal pieces, each about 1/4 inch thick. Pat each piece of tofu dry with a cotton cloth or paper towels.

Cook the Tofu

Heat the vegetable oil in a skillet over medium-high heat. Add the tofu pieces one by one to the skillet. Be sure not to crowd them so they don't stick to each other. Turn down the heat to medium and cook for about 5 minutes, until the bottom turns crunchy and golden brown. Flip the tofu pieces with a spatula and cook for another 5 minutes until both sides are light golden brown and crunchy.

Serve

Transfer the cooked tofu to a serving plate. Drizzle the seasoning sauce evenly over each piece of tofu. Sprinkle with toasted sesame seeds and some additional chopped green onion. Serve with rice as a side dish.

Storage

You can refrigerate the tofu for up to 4 to 5 days. It does not need to be reheated when served cold.

Korean Stir-Fried Potatoes         (Gamja Bokkeum)

Yukon Gold potatoes

carrot,

yellow onion

green onion, divided

Kosher salt,

tbsp neutral-tasting oil

tsp chicken bouillon powder (or oyster sauce, kosher salt)

Black pepper,

Peel and julienne the potatoes. (As a little tip, cut one side of the potato first to create a flat surface. This will keep the potatoes steady and make slicing much easier.)

Cut the carrot into thin matchsticks. Slice the onion into thin strips. Thinly slice the green onion, separating the white and green parts.

Prep Ingredients

Bring a pot of water to a boil. Add a pinch of salt and the potatoes. Blanch for 2 minutes. (Blanching will help the potatoes cook evenly and prevent some parts from overcooking while others remain undercooked. But if you prefer to skip this step, soak the sliced potatoes in cold water for a few minutes instead. This will remove excess starch and keep them from sticking together during stir-frying.)

Drain the potatoes and set aside.

Blanch Potatoes

In a wok (or pan), heat the oil over medium heat. Once it gets nice and hot, add the white part of the green onion, onion, and carrot. Stir-fry for 2 minutes or until the onion begins to soften. 

Increase the heat to medium-high. Add the blanched potatoes, chicken bouillon powder, and salt and pepper to taste. Stir-fry for 2 minutes or until the potatoes are crispy but tender. Turn the heat off.

Add the toasted sesame oil, sesame seeds, and green onion. Mix well. Taste and add more salt if needed. Transfer it to a serving plate. Serve with hot rice, kimchi, and other side dishes. Enjoy!

Make Korean Stir-Fried Potatoes

Korean Cucumber Salad (Oi Muchim)

English cucumber

garlic chives (or green onions),

Korean chili pepper flakes (gochugaru)

tbsp sugar

1.5 tbsp white vinegar

tbsp toasted sesame oil

tbsp minced garlic

tsp kosher salt,

Cut off the ends of the cucumber. Cut it into 1/4 inch thick slices.

Slice the onion and soak them in cold water for 5 minutes.

Cut the garlic chives (if using) into long strips.

Make the salad dressing: In a small container, stir together the Korean chili pepper flakes, sugar, white vinegar, sesame oil, sesame seeds, garlic, and salt.

To a large bowl, add the cucumber, onion, garlic chive, and seasoning sauce. Gently toss together.

Once they're all coated, give it a quick taste. Add a little bit of salt if needed. Serve with a bowl of hot rice and other side dishes. Enjoy~!

Korean Zucchini Pancakes<br>(Aehobak Jeon)

zucchini

red chili (optional),

all-purpose flour,

eggs

Slice the zucchini about 1/4 inch thick. Place the zucchini pieces on a plate and season both sides with salt to taste. After 5 minutes, gently pat dry with paper towels.

Thinly slice the red chili (if using).

Take out two trays and add some flour and beaten eggs. Dredge the zucchini pieces in flour and coat them with the egg wash.

In a non-stick pan, add a splash of oil and wipe off the excess oil with paper towel. Place it over medium-low and add the zucchini one by one.

Once the bottom turns golden brown, put some chilies (if using) on top. Flip and cook the other side. Once they are golden brown on both sides, drain them on paper towels. Serve with hot rice and other side dishes. Enjoy~!

Easy to make, requiring just a few ingredients, and adding a refreshing crunch, Ssam Mu is exactly what you need as a simple, tangy side dish for Korean BBQ.

Korean Pickled White Daikon Radish Slices (Ssam Mu)

daikon radish

½ cup water

tablespoon sea salt

½ cup granulated white sugar

½ cup distilled white vinegar

Prepare the Radish. 

Peel the daikon radish and thinly slice it into circular slices using a mandoline slicer, food processor with a slicing attachment, or a sharp knife. Mix the daikon slices with salt and let them sit for 30 minutes. This helps to draw out excess moisture. Squeeze out the excess water from the radish slices, but do not rinse them. Place the radish slices in a clean jar or container.

Make the Pickling Solution. 

In a small pot or saucepan, combine water, vinegar, and sugar. Bring the mixture to a boil, stirring until the sugar is fully dissolved. Then, turn off the heat. Set aside to cool to room temperature.

Pour Brine and Refrigerate: 

Pour the pickling solution over the radish slices, ensuring they are fully submerged. Seal the container. Let the radish pickle in the refrigerator for at least 1 hour. For best results, let it sit overnight. The longer it pickles, the better the flavor.

A simple Korean mushroom side dish that&#x27;s ready in under 10 minutes! Shiitake mushrooms stir fried with sesame oil &amp; garlic. Add this shiitake mushroom side dish to bibimbap or kimbap!

Korean Shiitake Mushroom Side Dish

shiitake mushrooms (thinly sliced)

scallion

salt and pepper

Heat a pan over medium high heat. Once it&#x27;s hot, add the shiitake mushrooms, sesame oil, scallions, and garlic. Saute for about 3 to 4 minutes until the mushrooms soften and release some liquid. Turn off the heat and season with salt and pepper to taste. Serve with steamed rice.

I have loved all of your Korean recipes, but this one is one of my favourites! Truly the best way to enjoy mushrooms! It is a flavour sensation - and is very easy to prepare. Love a recipe that has such simple ingredients but tastes as good as this!

this is so flavoursome and simple! and is perfect to serve alongside so many things!

I love shiitake mushrooms and this side dish would go down really well in our house! Yum!

Super simple and super delicious. Added on top of a rice bowl... so yum!

Mushrooms are an ingredient that I'm never quite sure how to use but this is a super easy recipe! I'll remember this for next time.

So many great flavors going on!  Great side dish!

My kids absolutely loved this mushroom dish. It was a total hit with dinner! Delicious!

This is definitely one of my favorite side dishes to make! Tastes so good and super easy to make :)

Top 12 korean side dish recipes from across the web

The most viewed korean side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Korean Spicy Dried Squid Recipe (Oj...

Mayak Eggs (Korean Marinated Eggs)

5-Minute Korean Silken Tofu

5-Minute Silken Tofu (Soft Tofu)

Kimchi Fried Rice

Korean Mackerel and Radish Recipe

Pan fried tofu with spicy sauce (Du...

Korean Stir-Fried Potatoes ...

Korean Cucumber Salad (Oi Muchim)

Korean Zucchini Pancakes<br>(Aehoba...

Korean Pickled White Daikon Radish ...

Korean Shiitake Mushroom Side Dish

Top 12 korean side dish recipes from across the web

The most viewed korean side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Spicy Dried Squid Recipe (Oj...

Mayak Eggs (Korean Marinated Eggs)

5-Minute Korean Silken Tofu

5-Minute Silken Tofu (Soft Tofu)

Kimchi Fried Rice

Korean Mackerel and Radish Recipe

Pan fried tofu with spicy sauce (Du...

Korean Stir-Fried Potatoes ...

Korean Cucumber Salad (Oi Muchim)

Korean Zucchini Pancakes<br>(Aehoba...

Korean Pickled White Daikon Radish ...

Korean Shiitake Mushroom Side Dish

The most viewed korean side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine