Korean side dishes, known as banchan, are a staple of the country’s cuisine. The best known is kimchi — spicy fermented cabbage or radish — with its sour and tangy flavor. But the banchan menu offers so much more. Jeolla province — known as a culinary hotspot thanks to its fertile farmland, warmer climate, and long coastline — is especially renowned for its lavish banchan spreads. Take a look at the delicious side dishes to try on your next visit to South Korea.

<a href="index.php?page=&url=https%3A%2F%2Fwww.orientalwebshop.nl%2Fen%2Fkkomak-muchim-korean-seasoned-cockles" target="_blank"><strong>Kkomak muchim</strong></a><strong> (seasoned cockle salad):</strong> Small cockles, a type of clam, are blanched and tossed in a spicy-sour sauce. This dish is often described as a "taste of the sea," by locals, and Beolgyo's tidal flats in Boseong County, South Jeolla province, provide <a href="index.php?page=&url=https%3A%2F%2Fkorean.visitkorea.or.kr%2Fdetail%2Frem_detail.do%3Fcotid%3D5f1681fc-b976-48d3-8e65-86ddc7993a9a%23%3A%7E%3Atext%3D%25EC%25A0%2584%25EB%2582%25A8%2520%25EB%25B3%25B4%25EC%2584%25B1%25EA%25B5%25B0%2520%25EB%25B2%258C%25EA%25B5%2590%25EC%259D%258D%25EC%2597%2590%25EB%258A%2594%2520%25EC%25A1%25B0%25EC%25A0%2595%25EB%259E%2598%25EC%259D%2598%2520%25EC%2586%258C%25EC." target="_blank">some of Korea’s most prized cockles.</a>
Kkomak muchim (seasoned cockle salad): Small cockles, a type of clam, are blanched and tossed in a spicy-sour sauce. This dish is often described as a "taste of the sea," by locals, and Beolgyo's tidal flats in Boseong County, South Jeolla province, provide some of Korea’s most prized cockles.
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<a href="index.php?page=&url=https%3A%2F%2Fwww.10000recipe.com%2Frecipe%2F6845128%3Fsrsltid%3DAfmBOoqwZLAU3Ojk9quhvn0s7GGUWzTr3Db-w0zfL42Oty5GLzrWw4EQ" target="_blank"><strong>Hongeo muchim</strong></a><strong> (seasoned fermented skate): </strong>A dish made by mixing fermented skate fish with radish, garlic and chili. Known for its bold aroma and intense savory umami flavor, hongeo is a delicacy in Jeolla Province.
Hongeo muchim (seasoned fermented skate): A dish made by mixing fermented skate fish with radish, garlic and chili. Known for its bold aroma and intense savory umami flavor, hongeo is a delicacy in Jeolla Province.
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<a href="index.php?page=&url=http%3A%2F%2Fwww.aeriskitchen.com%2F2019%2F02%2Froasted-seasoned-dried-laver-side%2F" target="_blank"><strong>Gim jaban bokkeum</strong></a><strong> (stir-fried seaweed flakes): </strong>A pantry staple with complex umami (savory) flavors. Dried seaweed is stir-fried with soy sauce, sugar and sesame oil until crispy and savory.
Gim jaban bokkeum (stir-fried seaweed flakes): A pantry staple with complex umami (savory) flavors. Dried seaweed is stir-fried with soy sauce, sugar and sesame oil until crispy and savory.
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<a href="index.php?page=&url=https%3A%2F%2Fwww.koreanbapsang.com%2Fueongjorimbraisedburdo%2F" target="_blank"><strong>Ueong jorim</strong></a><strong> (braised burdock root):</strong> Burdock root is simmered in soy sauce, mirin (Japanese rice wine) and sugar until tender and glossy. The crunchy, sweet and salty dish is also flavored with sesame or perilla oil, garlic and sugar.
Ueong jorim (braised burdock root): Burdock root is simmered in soy sauce, mirin (Japanese rice wine) and sugar until tender and glossy. The crunchy, sweet and salty dish is also flavored with sesame or perilla oil, garlic and sugar.
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<a href="index.php?page=&url=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fgulbi-gui" target="_blank"><strong>Gulbi jorim or gulbi gui</strong></a><strong> (braised or grilled dried yellow croaker fish):</strong> Gulbi is a prized Jeolla delicacy, often gifted during holidays. Whether braised in soy-based broth or grilled, it embodies the region’s love for seafood. Its strong, salty flavor means it’s typically eaten in small bites alongside plain rice, plus other banchan like pickled and fresh vegetable dishes.
Gulbi jorim or gulbi gui (braised or grilled dried yellow croaker fish): Gulbi is a prized Jeolla delicacy, often gifted during holidays. Whether braised in soy-based broth or grilled, it embodies the region’s love for seafood. Its strong, salty flavor means it’s typically eaten in small bites alongside plain rice, plus other banchan like pickled and fresh vegetable dishes.
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<a href="index.php?page=&url=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fmusaengchae" target="_blank"><strong>Musaengchae</strong></a><strong> (spicy radish salad):</strong> Thinly sliced radish is mixed with chili powder, vinegar and garlic for a tangy side dish. While it might look like kimchi, musaengchae is not fermented, and is eaten fresh.
Musaengchae (spicy radish salad): Thinly sliced radish is mixed with chili powder, vinegar and garlic for a tangy side dish. While it might look like kimchi, musaengchae is not fermented, and is eaten fresh.
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<a href="index.php?page=&url=https%3A%2F%2Fwww.koreanbapsang.com%2Fmaneuljjong-muchim-spicy-garlic-scapes%2F" target="_blank"><strong>Maneuljjong muchim</strong></a><strong> (seasoned garlic scapes):</strong> Garlic scapes, the curled green shoots that grow out of garlic bulbs, are tossed with crisp radish slivers, chili powder, vinegar and garlic. With a chili bite, it cuts through heavier flavors in dishes like Korean barbecue or hearty stews.
Maneuljjong muchim (seasoned garlic scapes): Garlic scapes, the curled green shoots that grow out of garlic bulbs, are tossed with crisp radish slivers, chili powder, vinegar and garlic. With a chili bite, it cuts through heavier flavors in dishes like Korean barbecue or hearty stews.
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<a href="index.php?page=&url=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fgat-kimchi" target="_blank"><strong>Gat kimchi</strong></a><strong> (mustard leaf kimchi): </strong>Originating from Yeosu, South Jeolla, this pungent kimchi is made with mustard greens and known for its spicy, peppery bite and tangy finish. The coastal climate of Yeosu contributes to the greens’ unique flavor, making this kimchi a regional standout.
Gat kimchi (mustard leaf kimchi): Originating from Yeosu, South Jeolla, this pungent kimchi is made with mustard greens and known for its spicy, peppery bite and tangy finish. The coastal climate of Yeosu contributes to the greens’ unique flavor, making this kimchi a regional standout.
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<a href="index.php?page=&url=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fojingeochae-muchim" target="_blank"><strong>Ojingeochae muchim</strong></a><strong> (spicy dried squid salad):</strong> Shredded dried squid is mixed with a sweet and spicy sauce, including gochujang, a Korean fermented red chili paste. Because the squid is dried, it has a long shelf-life and was historically a practical pantry food; today, it’s commonly enjoyed as a snack across Korea.
Ojingeochae muchim (spicy dried squid salad): Shredded dried squid is mixed with a sweet and spicy sauce, including gochujang, a Korean fermented red chili paste. Because the squid is dried, it has a long shelf-life and was historically a practical pantry food; today, it’s commonly enjoyed as a snack across Korea.
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<a href="index.php?page=&url=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fcheongpomuk-muchim" target="_blank"><strong>Cheongpomuk muchim</strong></a><strong> (seasoned mung bean jelly):</strong> Made from mung bean starch, this jelly is sliced and mixed with cucumbers, onions and tangy soy-vinegar dressing. In traditional Korean medicine, mung beans are recognized for having cooling and detoxifying effects on the body, making this a popular dish especially in warm weather.
Cheongpomuk muchim (seasoned mung bean jelly): Made from mung bean starch, this jelly is sliced and mixed with cucumbers, onions and tangy soy-vinegar dressing. In traditional Korean medicine, mung beans are recognized for having cooling and detoxifying effects on the body, making this a popular dish especially in warm weather.
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