The Most Popular Side Dish in Korean Cuisine: Revealing the Top Picks

Choose the side dish you think is the most popular!

Author: Gregor Krambs
Updated on Feb 21, 2024 06:32
Welcome to StrawPoll, your ultimate destination for discovering the most popular side dish in Korean cuisine! We know how much you love the vibrant and flavorful world of Korean food, and we're here to help you explore it even further. Join us as we dive into the world of kimchi, japchae, and many more delectable delights, and cast your vote to crown the ultimate Korean side dish. Can't find your favorite option on our list? Don't worry! You can also suggest missing options, and be a part of shaping the culinary opinion of thousands of fellow Korean food enthusiasts. So, what are you waiting for? Grab your chopsticks and let's embark on this mouth-watering journey together!

What Is the Most Popular Side Dish in Korean Cuisine?

  1. 1
    75
    votes
    Kimchi is fermented vegetables, most commonly cabbage or radish, seasoned with spices and chili paste. It is a staple in Korean cuisine and is served as a side dish with most meals.
    Kimchi is a traditional Korean side dish made from fermented vegetables, most commonly napa cabbage and radishes. It has a spicy and tangy flavor and is a staple in Korean cuisine.
    • Regional variations: Over 200 types of kimchi, including baechu kimchi (cabbage kimchi), dongchimi (radish water kimchi), kkakdugi (cubed radish kimchi)
    • Ingredients: Napa cabbage, radishes, garlic, ginger, scallions, red chili pepper powder (gochugaru), salt, and fermented seafood (optional)
    • Fermentation period: Varies from a few days to several weeks
    • Preparation time: Around 4-6 hours
    • Health benefits: Rich in vitamins A and C, high in fiber, probiotic properties
  2. 2
    39
    votes
    Japchae is a stir-fried dish made with sweet potato noodles, vegetables, and meat or seafood. It is a popular side dish at Korean restaurants and is often served at special occasions.
    Japchae is a traditional Korean dish known for its delicious blend of flavors and textures. It is a stir-fried dish made with glass noodles made from sweet potato starch, mixed with various vegetables and thinly sliced meat. The dish is typically seasoned with soy sauce, sugar, and sesame oil, giving it a savory and slightly sweet taste. Japchae is often enjoyed as a side dish or served as a main course, particularly during special occasions and celebrations.
    • Main Ingredients: Sweet potato glass noodles, vegetables, meat
    • Cooking Method: Stir-fried
    • Flavor: Savory and slightly sweet
    • Seasonings: Soy sauce, sugar, sesame oil
    • Texture: Soft noodles, crispy vegetables
  3. 3
    8
    votes
    Banchan is a variety of small side dishes that are served with rice and other main dishes. Banchan can include kimchi, pickled vegetables, marinated meats, and more.
    Banchan refers to a variety of small side dishes commonly served with a main meal in Korean cuisine. It is an integral part of Korean dining culture, providing a balanced and diverse range of flavors, textures, and colors alongside the main dish. Banchan is usually served in small shared bowls or plates, allowing diners to sample and complement different flavors throughout the meal.
    • Number of dishes: Typically, a Korean meal includes anywhere from 2 to 12 or more banchan dishes.
    • Variety: Banchan can consist of a wide range of dishes, including vegetables, seafood, meat, tofu, and fermented foods.
    • Seasonality: Banchan often reflects the seasonality of ingredients, making use of seasonal produce and flavors.
    • Fermented foods: Fermented dishes like kimchi, pickles, and soybean paste are common in banchan, providing a tangy and savory element.
    • Health benefits: Banchan often incorporates nutritious ingredients such as vegetables, seaweed, and tofu, contributing to a well-balanced and healthy meal.
  4. 4
    16
    votes
    Tteokbokki is a popular street food and snack made with chewy rice cakes in a spicy sauce. It is often served as a side dish with Korean fried chicken or other fried foods.
    Tteokbokki is a popular Korean street food dish known for its delicious and fiery flavor. It features chewy rice cakes (tteok) cooked in a spicy sauce made with gochujang (Korean red chili paste) along with various ingredients like fish cakes, scallions, and cabbage. The dish's vibrant red color and bold flavors make it a favorite among locals and visitors alike.
    • Origin: South Korea
    • Spiciness Level: Hot and spicy
    • Main Ingredient: Rice cakes (tteok)
    • Sauce Base: Gochujang (Korean red chili paste)
    • Additional Ingredients: Fish cakes, scallions, cabbage
  5. 5
    15
    votes
    Gamja jorim is a braised potato dish that is often served as a side dish in Korean cuisine. It is made with potatoes, soy sauce, sugar, and other seasonings.
    Gamja jorim is a popular side dish in Korean cuisine. It is made by braising potatoes in a savory sauce until they become tender and coated in a shiny glaze. The dish has a sweet and slightly spicy flavor profile, often enhanced by the addition of soy sauce, garlic, ginger, and sesame oil. It is traditionally served as a banchan (side dish) alongside rice and other Korean dishes.
    • Cuisine: Korean
    • Type: Side dish
    • Main Ingredient: Potatoes
    • Cooking Method: Braising
    • Flavor Profile: Sweet and slightly spicy
  6. 6
    8
    votes

    Kongnamul muchim

    Korean cuisine
    Kongnamul muchim is a seasoned soybean sprout side dish that is often served with Korean barbecue or other grilled meats. It is made with soybean sprouts, garlic, sesame oil, and other seasonings.
    Kongnamul muchim is a popular side dish in Korean cuisine. It is made from seasoned soybean sprouts that are blanched and then mixed with various ingredients for flavor. The dish is known for its refreshing and crunchy texture.
    • Main ingredient: Soybean sprouts
    • Preparation method: Blanching and mixing
    • Flavor profile: Refreshing and crunchy
    • Seasoning: Soy sauce, garlic, sesame oil, sesame seeds
    • Spiciness: Mild
  7. 7
    6
    votes
    Oi-muchim is a Korean cucumber salad that is often served as a side dish with Korean barbecue or other grilled meats. It is made with cucumbers, garlic, chili peppers, and other seasonings.
    Oi-muchim is a popular side dish in Korean cuisine that is made with cucumbers. It is known for its refreshing and tangy taste, making it a perfect accompaniment to a Korean meal. The dish consists of thinly sliced cucumbers that are seasoned with a mixture of garlic, soy sauce, vinegar, sesame oil, and red chili flakes. This combination of flavors creates a light and crispy salad-like dish with a slightly spicy kick.
    • Main Ingredient: Cucumbers
    • Flavor: Refreshing and tangy
    • Seasonings: Garlic, soy sauce, vinegar, sesame oil, and red chili flakes
    • Texture: Light and crispy
    • Spiciness: Mildly spicy
  8. 8
    7
    votes
    Sigeumchi namul is a seasoned spinach side dish that is often served with Korean barbecue or other grilled meats. It is made with spinach, garlic, sesame oil, and other seasonings.
    Sigeumchi namul is a traditional Korean side dish made from blanched spinach leaves that are seasoned with soy sauce, sesame oil, garlic, and toasted sesame seeds. It is a popular banchan (side dish) as it is light, refreshing, and packed with flavor.
    • Main Ingredients: Spinach, soy sauce, sesame oil, garlic, toasted sesame seeds
    • Preparation Method: Blanching spinach leaves, seasoning with soy sauce, sesame oil, garlic, and sesame seeds
    • Texture: Tender spinach leaves with a slightly chewy texture
    • Taste: Umami, slightly salty, nutty, and garlicky
    • Serving Temperature: Chilled or at room temperature
  9. 9
    7
    votes
    Dubu jorim is a braised tofu dish that is often served as a side dish in Korean cuisine. It is made with tofu, soy sauce, sugar, and other seasonings.
    Dubu jorim is a popular side dish in Korean cuisine made from braised tofu. It is a savory and flavorful dish that is commonly enjoyed with rice. The creator of dubu jorim is not specifically known, as it is a traditional dish that has been enjoyed in Korean households for many years.
    • Main ingredient: Tofu
    • Cooking method: Braised
    • Flavor profile: Savory
    • Texture: Firm, slightly chewy
    • Accompaniment: Rice
  10. 10
    4
    votes
    Gyeran mari is a Korean rolled omelet that is often served as a side dish with rice or other main dishes. It is made with whisked eggs, vegetables, and seafood or meat.
    Gyeran mari is a classic side dish in Korean cuisine made from rolled omelette. It is a popular and versatile dish that can be enjoyed as a snack, side dish, or even as a filling in sandwiches.
    • Main ingredients: Eggs
    • Cooking method: Pan-frying
    • Shape: Rolled or cylindrical
    • Texture: Soft and fluffy
    • Flavor: Mild and savory

Missing your favorite side dish?

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Ranking factors for popular side dish

  1. Availability
    how commonly the dish is served in Korean restaurants and households.
  2. Cultural significance
    the role the dish plays in Korean cuisine and traditions.
  3. Taste appeal
    how delicious the dish is and how well it complements other Korean dishes.
  4. Nutritional value
    the health benefits of the dish and its ingredients.
  5. Diversity
    the range of different side dishes available in Korean cuisine.

About this ranking

This is a community-based ranking of the most popular side dish in Korean cuisine. We do our best to provide fair voting, but it is not intended to be exhaustive. So if you notice something or side is missing, feel free to help improve the ranking!

Statistics

  • 1920 views
  • 185 votes
  • 10 ranked items

Voting Rules

A participant may cast an up or down vote for each side once every 24 hours. The rank of each side is then calculated from the weighted sum of all up and down votes.

More information on most popular side dish in korean cuisine

When it comes to Korean cuisine, the side dishes, or "banchan," play a crucial role in creating a well-rounded and flavorful meal. These small plates are often served alongside the main course, and range from simple vegetable dishes to more complex and spicy preparations. One of the most popular side dishes in Korean cuisine is "kimchi," a fermented vegetable dish that can be made with a variety of vegetables such as cabbage, radish, or cucumber. Other common banchan dishes include "gamja jorim," a sweet and savory potato dish, "spinach namul," a seasoned spinach dish, and "pajeon," a savory pancake made with scallions. Traditionally, Korean meals are served family-style with several banchan dishes on the table for everyone to share. This communal style of dining is a reflection of Korean culture, where the importance of community and togetherness is highly valued. Overall, the variety and complexity of banchan dishes in Korean cuisine is a testament to the rich culinary heritage and diverse flavors of this fascinating and delicious cuisine.

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