Korean Side Dishes Recipe

This Korean Side Dishes recipe brings together three classic Korean banchan—seasoned bean sprouts, spicy cucumber salad, and sweet-savory braised potatoes—for a colourful, flavour-packed spread that’s perfect alongside grilled meats, rice, noodles, or soups. Featured on Bring on the Karbs, Erica and Josh Karbelnik showcase how a few simple ingredients can be transformed into authentic Korean-inspired dishes that add freshness, texture, and balance to every meal.

The Inspiration

One of the defining characteristics of Korean cuisine is the abundance of banchan, the small side dishes served alongside nearly every meal. Rather than focusing on a single entrée, Korean dining celebrates variety, allowing diners to enjoy contrasting flavours and textures all at once. Crisp vegetables, savoury soy-based dishes, spicy pickles, and lightly seasoned salads create a balanced dining experience that is both nourishing and exciting.

For this episode of Bring on the Karbs, Erica and Josh Karbelnik embraced that philosophy by preparing three of Korea’s most beloved side dishes. Together, the refreshing bean sprouts, spicy cucumber salad, and glossy braised potatoes demonstrate how simple pantry ingredients can produce bold flavours with very little effort.

These recipes are approachable enough for beginners while remaining faithful to the comforting flavours found in Korean households. Since every family has its own version of banchan, viewers are encouraged to experiment with seasonings and proportions to make these recipes their own.

Ingredients

For the Bean Sprouts

• 6 oz soy bean sprouts
• 1 tbsp (14.8 ml) kosher salt
• 1 tsp (4.9 ml) sesame seeds
• 1/4 tsp (1.2 ml) sugar
• 2 tsp (9.9 ml) sesame oil

For the Spicy Cucumber

• 1 English cucumber
• 1 green onion
• 2 cloves garlic, minced
• 2 tbsp (29.6 ml) soy sauce
• 1 tbsp (14.8 ml) gochugaru
• 2 tbsp (29.6 ml) sesame oil
• 1 tsp (4.9 ml) mirin
• 1 tsp (4.9 ml) rice wine vinegar
• 2 tbsp (29.6 ml) toasted sesame seeds

For the Korean Braised Potatoes

• 1/2 cup (120 ml) canola oil
• 2 Yukon gold potatoes
• 1 clove garlic, minced
• 1 medium carrot
• 4 tbsp (59 ml) soy sauce
• 2 tbsp (29.6 ml) rice wine vinegar
• 2 tbsp (29.6 ml) brown sugar
• 1/2 cup (120 ml) water
• 1 tsp (4.9 ml) sesame seeds

Method

Make the Bean Sprouts

• Boil water and blanch the bean sprouts for about 3 minutes. Remove the bean sprouts from the water, season with sesame seeds, sugar, and sesame oil, and serve.

Make the Spicy Cucumber

• Cut the cucumber into large chunks. Place all ingredients in a bowl, mix to combine, and serve.

Make the Korean Braised Potatoes

• In a large sauté pan, heat the oil over medium heat. Add potatoes and sauté for about 5 minutes, or until the potatoes have browned a little.
• Add in the garlic, onions and carrots. Then add in soy, rice vinegar, brown sugar and water and stir.
• Bring everything to a boil and cook until the potatoes are tender. Remove from liquid and serve garnished with toasted sesame seeds.

Serving Suggestions

These Korean side dishes are designed to be enjoyed together as part of a complete meal, but each one also shines individually. Serve them alongside steamed jasmine or short-grain rice for a simple vegetarian lunch, or pair them with grilled beef, chicken, pork, or seafood for an authentic Korean-inspired dinner.

The refreshing cucumber salad helps balance rich grilled meats, while the seasoned bean sprouts add freshness and texture to rice bowls, noodle dishes, and soups. Meanwhile, the sweet and savoury braised potatoes provide a comforting element that complements spicy entrées beautifully.

These dishes are also ideal for entertaining because they can be prepared in advance and served chilled or at room temperature. Arrange them in small serving bowls alongside kimchi, lettuce wraps, grilled vegetables, and dipping sauces to create a colourful Korean-style spread that encourages sharing around the table.

Final Thoughts

This Korean Side Dishes recipe celebrates the incredible variety that makes Korean cuisine so memorable. Rather than relying on one main dish, these three complementary banchan showcase how fresh vegetables, balanced seasonings, and simple cooking techniques can create a meal full of contrasting flavours and textures. The crisp bean sprouts, spicy cucumber salad, and glossy braised potatoes each offer something unique while working together in perfect harmony.

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