Easy Korean side dishes (banchan) for beginners: 6 simple recipes

The basic pantry

• Soy sauce (ganjang); soup soy sauce (guk ganjang) is saltier and lighter in colour.
• Sesame oil and toasted sesame seeds.
• Garlic and spring onion.
• Gochugaru (chilli flakes) and gochujang (chilli paste).
• Sugar, or corn syrup (mulyeot) for a glossy finish.
• Salt and rice vinegar.

1. Kongnamul muchim (seasoned soybean sprouts)

1. Rinse a bag of soybean sprouts and remove any loose husks.
2. Boil them in a little salted water with the lid on, for about five minutes. Keeping the lid on avoids a raw beany smell.
3. Drain and cool slightly.
4. Toss with minced garlic, chopped spring onion, salt, sesame oil and sesame seeds. Add gochugaru for a spicy version.

2. Sigeumchi namul (seasoned spinach)

1. Blanch spinach in boiling salted water for about 30 seconds, until just wilted.
2. Rinse in cold water and squeeze out as much water as you can. This step matters; wet spinach makes a watery dish.
3. Cut into lengths and toss with soup soy sauce or salt, minced garlic, sesame oil and sesame seeds.

3. Gyeran mari (rolled omelette)

1. Beat four eggs with a pinch of salt and finely chopped spring onion and carrot.
2. Heat a lightly oiled frying pan over low heat.
3. Pour in a thin layer. When it is almost set, roll it from one side to the other with a spatula.
4. Push the roll to the edge, pour more egg into the empty space, letting it run under the roll, and roll again. Repeat until the egg is used up.
5. Let it rest a few minutes, then slice.

4. Eomuk bokkeum (stir-fried fish cakes)

1. Cut flat Korean fish cake sheets into strips. Pour boiling water over them to remove excess oil, then drain.
2. Stir-fry sliced onion in a little oil, then add the fish cake.
3. Add soy sauce, a little sugar or corn syrup, minced garlic and a splash of water. Add gochugaru or gochujang for a red version.
4. Cook until the sauce is absorbed and glossy. Finish with sesame oil and seeds.

5. Oi muchim (spicy cucumber salad)

1. Slice cucumbers thinly, sprinkle with salt and leave for about ten minutes.
2. Squeeze out the water.
3. Toss with gochugaru, minced garlic, a little sugar, vinegar, sesame oil and sesame seeds, plus sliced onion if you like.

6. Gamja jorim (braised soy potatoes)

1. Cut potatoes into small cubes and soak in water for ten minutes to remove starch.
2. Fry them lightly in oil until the edges are clear.
3. Add soy sauce, sugar, minced garlic and enough water to come partway up the potatoes.
4. Simmer until the potatoes are tender and the liquid has reduced to a sticky glaze, stirring gently.
5. Add a spoonful of corn syrup at the end for shine, then sesame seeds.

Storing banchan

• Keep each dish in its own airtight container in the fridge.
• Namul (sprouts, spinach) and cucumber: best within two or three days.
• Gamja jorim and eomuk bokkeum: around four or five days.
• Gyeran mari: make it fresh or eat it within a day or two.
• Use clean chopsticks to serve, rather than ones you have eaten with, so the dish lasts longer.
• Let cooked dishes cool before closing the lid to avoid condensation.

Building a meal