side dish

Looking for some delicious vegetarian/vegan side dishes? If so, this Korean broccoli tofu muchim dish is perfect for you! This banchan takes very little time and energy to pull together, making it the perfect recipe for busy days of the week. I hope you enjoy learning how to make this quick & easy Korean broccoli tofu muchim side dish recipe! 

Minari (미나리) is the Korean word for a variety of water dropwort. Also known as Korean watercress, water celery, water parsley, or Java water dropwort, you can find this leafy green natively growing along banks of streams, creeks, and rivers of the temperate and tropical countries in Asia as well as Australia. ‘Muchim’ (무침) is a Korean term used to describe a variety of side dishes made by mixing fresh vegetables with different seasoning ingredients.

Have you ever eaten dandelion greens? In the United States, as well as other western countries, when thinking of dandelions, people either picture blowing on the seedheads to make wishes or annoying yard weeds ruining their perfect lawns. People rarely think of salads when someone mentions this plant! Here, we will teach you how to make ‘mindeulle namul muchim,’ a Korean dandelion greens side dish. This side dish tastes slightly bitter and earthy as well as a bit sweet and spicy! We hope you enjoy it!

In South Korea, one of the most popular side dishes is the bright green sigeumchi namul. People serve this healthy Korean spinach side dish at home for everyday meals, when gathering with family for holidays, and in restaurants. Often, you will rarely see a table without this traditional dish!

One of my favorite side dishes to eat with Korean barbecue is geotjeori! Crispy and fresh, it always tastes delicious with samgyeopsal (grilled pork belly). Try making this baechu geotjeori recipe. In English, this is known as fresh kimchi or fresh cabbage kimchi!