9 Easy Korean Banchan Recipes for Weekly Meal Prep (Homemade Side Dishes)

There's a special kind of comfort in opening the fridge and seeing rows of neatly packed side dishes waiting for you. In Korean homes, that's the magic of banchan (반찬): small dishes that turn a bowl of plain rice into a full, colorful meal.

This week I made nine homemade Korean side dishes in one go. They range from fiery scallion kimchi and fresh napa cabbage geotjeori to a tender clam and zucchini stir-fry, a chewy-crunchy bellflower root salad, and kid-friendly fish cake. Everything is packed in stainless steel containers and ready for the week.

I'll walk you through each dish, share my tips, and give you a simple game plan for cooking them all without losing your mind. Grab a cup of tea and let's go. 🍚

What Is Banchan, and Why Meal Prep It?

Banchan are the small side dishes served alongside rice and soup at nearly every Korean meal. Prepping them in a batch has real advantages:

• Fast weeknight meals. Rice, soup, and two or three banchan make a complete dinner in 10 minutes.
• Balanced eating. You get vegetables, seafood, protein, and fermented foods in one meal.
• Lunchbox-friendly. Many banchan taste great at room temperature.
• Budget-friendly. Seasonal vegetables and pantry staples go a long way.
• Good for kids. Mild dishes like the fish cake stir-fry are an easy win for little ones.

The 9 Banchan at a Glance

1. Scallion Kimchi (쪽파김치)

Slender Korean scallions (jjokpa) are fiddly to clean and trim, but the payoff is huge. This kimchi is bold, garlicky, and gets better as it ferments. The little bundles tied with their own leaves look beautiful in the container.

Ingredients

• 1 lb (500 g) thin Korean scallions (or the thinnest green onions you can find)
• 3 tbsp fish sauce (or anchovy sauce)
• 2 tbsp salted shrimp (saeujeot), optional
• 4–5 tbsp gochugaru (Korean chili flakes)
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 1 tbsp sugar
• 2 tbsp glutinous rice porridge (or 1 tbsp sweet rice flour cooked with ¼ cup water)
• Toasted sesame seeds

Method

1. Trim and wash the scallions thoroughly. Drain well.
2. Mix fish sauce, shrimp, gochugaru, garlic, ginger, sugar, and rice porridge into a thick paste.
3. Coat the scallions with the paste, working it between the layers.
4. Gather 4–5 stalks, then wrap the green tips around the white bulbs to form small bundles.
5. Pack into a container, sprinkle with sesame seeds, and let sit at room temperature for a few hours before refrigerating.

Tip: Eat it fresh within a week for a sharp bite, or let it age for a deeper, mellower flavor. It's wonderful on ramen or with grilled pork.

2. Zucchini & Baby Clam Stir-Fry (바지락 애호박볶음)

This one is light, sweet, and clean-tasting. Plump baby clams (bajirak) bring the ocean flavor, and Korean zucchini (aehobak) turns silky and tender. I picked up fresh clams at the Jinju Central Market, and the difference fresh clams make is real.

Ingredients

• 2 Korean zucchini (or 3 small regular zucchini), cut into half-moons or matchsticks
• ½ cup shucked baby clams (fresh or frozen)
• ¼ carrot, julienned
• 1 tsp minced garlic
• 1 tsp saeujeot (salted shrimp) or 1 tsp fish sauce
• 1 tbsp neutral oil
• Pinch of salt
• 1 red chili, sliced
• Sesame oil and sesame seeds

Method

1. Salt the zucchini lightly for 5 minutes, then squeeze out excess moisture.
2. Heat oil, sauté garlic briefly, then add zucchini and carrot.
3. Stir-fry on medium-high for 2–3 minutes. Don't overcook; you want a little bite.
4. Add clams and saeujeot, and cook just until the clams are heated through.
5. Finish with chili, sesame oil, and sesame seeds.

Tip: Overcooked clams turn rubbery, so add them last.

3. Fresh Napa Cabbage Kimchi (겉절이)

Geotjeori is kimchi's lively, fresh cousin. There's no long fermentation. You season the cabbage and eat it right away. This version uses sweet baby napa cabbage (알배추) and scallions, and it's crunchy, juicy, and a little sweet. It's incredible with grilled meat or a bowl of plain warm rice.

Ingredients

• 1 small head baby napa cabbage, cut into bite-sized pieces
• 3–4 scallions, cut in 2-inch lengths
• 2 tbsp salt (for salting)

Seasoning

• 4 tbsp gochugaru
• 3 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 1 tbsp plum syrup (maesil-cheong) or extra sugar
• 1 tbsp sesame oil
• Toasted sesame seeds

Method

1. Toss the cabbage with salt and let sit for 20 minutes. Rinse gently and drain well.
2. Mix the seasoning ingredients.
3. Toss cabbage and scallions with the seasoning using a light hand, since you don't want to bruise the leaves.
4. Sprinkle with sesame seeds and serve right away.

Tip: Geotjeori is best within the first few days while it's still crisp. After that, it turns into regular kimchi, and that's great too.

4. Squid & Scallion Rolls with Spicy Dipping Sauce (오징어숙회 파강회)

This is the "fancy restaurant" dish of the bunch, but it's surprisingly simple. Briefly blanched squid and tender scallion ribbons are served with a tangy, sweet-spicy chojang sauce. The scallions are knotted or wrapped around the squid for a pretty presentation.

Ingredients

• 1 medium fresh squid, cleaned
• 6–8 thin scallions (use whole stalks)
• Pinch of salt

Chojang Sauce

• 2 tbsp gochujang
• 2 tbsp vinegar
• 1 tbsp sugar
• 1 tsp minced garlic
• 1 tsp sesame seeds
• 1 tbsp water

Method

1. Score the squid body lightly, then cut it into thick strips.
2. Blanch the squid in boiling water for 40–60 seconds until just opaque. Shock in ice water and drain.
3. Blanch the scallions for 10–15 seconds, then cool and squeeze gently.
4. Tie the scallion greens into knots or wrap them around bundles of squid.
5. Whisk the sauce and serve alongside.

Tip: Don't overcook the squid. Seconds matter. It should be tender, not bouncy-tough. Eat this dish within a day or two for the best texture.

5. Aged Kimchi & Tuna Stir-Fry (묵은지참치볶음)

If you've ever received a batch of kimchi that aged a little too long, this is your rescue recipe. Rinsed mukeunji (aged kimchi) loses its harsh sourness, and canned tuna adds richness. It's like a savory, tangy comfort food that's perfect over rice or tucked into gimbap.

Ingredients

• 2 cups aged kimchi, rinsed and squeezed dry, chopped
• 1 can (about 5 oz / 150 g) tuna, drained
• 1 tbsp oil (or tuna oil)
• 1 tsp sugar
• 1 tsp minced garlic
• 1 green chili and 1 red chili, sliced
• 1 scallion, chopped
• Sesame oil and sesame seeds

Method

1. Rinse the kimchi under cold water and squeeze well. This removes excess sourness and saltiness.
2. Sauté garlic in oil, then add kimchi and sugar. Stir-fry 4–5 minutes.
3. Add tuna and chilies and cook another 2–3 minutes.
4. Finish with scallion, sesame oil, and sesame seeds.

Tip: Taste your kimchi first. If it's still quite salty, rinse a bit longer.

6. Gochujang Anchovy Stir-Fry (고추장멸치볶음)

A sweet-spicy, glossy, chewy classic. Unlike the common soy-based version, this one uses gochujang for deeper heat and a sticky glaze. It's a Korean lunchbox hero and keeps for ages.

Ingredients

• 2 cups medium dried anchovies (jungmyeolchi)
• 1 tbsp oil
• 1 tbsp minced garlic

Sauce

• 2 tbsp gochujang
• 1 tbsp gochugaru (optional)
• 2 tbsp rice syrup or corn syrup
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp apple juice
• 1 tbsp sesame oil
• Sesame seeds

Method

1. Prep the anchovies. Dry-toast them in a pan over medium-low heat for 2–3 minutes. This removes any fishy smell and makes them crisp. Set aside.
2. In the same pan, simmer all sauce ingredients with the oil and garlic until bubbling and slightly thickened (1–2 minutes).
3. Turn heat to low, add the anchovies, and toss quickly until evenly coated.
4. Finish with sesame oil and seeds. Spread on parchment to cool for a non-clumpy texture.

Tip: Don't boil the sauce too long or it hardens into candy once cooled.

7. Spicy Bellflower Root Salad (도라지초무침)

Doraji (bellflower root) is a beloved ingredient in Korean cooking and traditional medicine. It has a crisp, slightly bitter bite that pairs beautifully with a sweet-tangy-spicy dressing. Cucumber and scallion add freshness.

Ingredients

• 8 oz (225 g) peeled doraji (pre-shredded is fine)
• 1 tbsp salt for massaging
• ½ cucumber, sliced into thin strips
• 2 scallions, sliced

Dressing

• 2 tbsp gochugaru
• 1 tbsp gochujang
• 2 tbsp vinegar
• 1 tbsp sugar
• 1 tsp minced garlic
• 1 tbsp sesame oil
• Sesame seeds

Method

1. Massage doraji with salt for a few minutes, then rinse in cold water several times and squeeze dry. This removes bitterness.
2. Blanch briefly (30 seconds) if you prefer it softer, then cool.
3. Toss with the dressing, cucumber, and scallions.
4. Serve cold.

Tip: Doraji is traditionally enjoyed for its earthy aroma. Taste and adjust vinegar and sugar to your liking.

8. Stir-Fried Fish Cake (어묵볶음)

The ultimate kid-friendly banchan. Sweet, savory, a little glossy, and chewy. It's a true soul food, and it's one of the most common lunchbox sides in Korea. Here I added chili oil for a light, fragrant kick.

Ingredients

• 8 oz (225 g) flat Korean fish cakes (eomuk), cut into squares or strips
• ½ onion, sliced
• ¼ carrot, julienned
• 1 scallion, cut into long pieces
• 1 red chili, sliced
• 1 tbsp cooking oil + 1 tsp chili oil (gochu-gireum)
• 1 tsp minced garlic

Sauce

• 2 tbsp soy sauce
• 1 tbsp oligosaccharide syrup or honey
• 1 tbsp sugar
• 1 tbsp water
• 1 tsp sesame oil
• Sesame seeds

Method

1. Rinse fish cakes in hot water to remove excess oil, then drain.
2. Heat oil and chili oil, sauté onion, garlic, and carrot for 1–2 minutes.
3. Add fish cakes and stir-fry until slightly golden.
4. Pour in the sauce and cook until glossy.
5. Add scallion and chili last, then finish with sesame oil and seeds.

Tip: Skip the chili for toddlers, or reduce the chili oil to a few drops.

9. Braised Aged Kimchi with Anchovies (묵은지된장지짐)

This is deep comfort food. Rinsed aged kimchi is slowly simmered with cleaned anchovies and a spoonful of doenjang (fermented soybean paste), until everything turns soft, savory, and almost sweet. It's the kind of dish that makes plain rice disappear.

Ingredients

• 2–3 cups aged kimchi, rinsed and cut into strips
• 1 cup dried anchovies, heads and guts removed (see tip)
• 1 tbsp doenjang
• 1 tbsp minced garlic
• 1 tsp sugar
• 1 tbsp perilla oil or sesame oil
• 1 cup water or rice water
• 1–2 green chilies, sliced
• Sesame seeds

Method

1. Rinse the kimchi well and squeeze out the liquid.
2. Layer kimchi and anchovies in a pot. Mix doenjang with garlic, sugar, and a little water, and spread it on top.
3. Add water and bring to a boil, then simmer on low for 25–30 minutes.
4. Add chilies and sesame oil at the end, and simmer until the liquid reduces.

Tip on anchovies: Removing the heads and guts (mangtae step) reduces bitterness. Dry-toasted anchovies add extra depth.

Meal Prep Game Plan: How to Make All 9 in One Afternoon

Cooking nine dishes sounds like a lot, so I stagger them:

• Start with the "marinate and wait" dishes. Salt the napa cabbage and doraji, and start the rice porridge for the scallion kimchi.
• Make the kimchi first. Scallion kimchi and geotjeori both need minimal cooking.
• Simmer the braised kimchi (#9). It cooks on its own while you work on other things.
• Do the stir-fries in sequence. Zucchini and clams, tuna kimchi, fish cake, and anchovy stir-fry take only minutes each. Use the same pan and just wipe it between dishes.
• Finish with the squid. It's the most delicate and best prepared last, so it's freshest.
• Cool, then pack. Let everything cool before sealing the lids to avoid condensation.

Storage & Safety Tips

• Use airtight containers. Stainless steel or glass won't hold onto smells or stains from kimchi.
• Keep kimchi away from other foods or double-bag it to stop odors from spreading.
• Eat seafood-heavy dishes (squid, clams) within 1–3 days.
• Always use clean, dry utensils to serve banchan so they last longer.
• Freeze small portions of the anchovy stir-fry for up to a month.

Frequently Asked Questions

What is the easiest banchan for beginners?

Stir-fried fish cake (eomuk bokkeum) and the zucchini stir-fry are very forgiving. Geotjeori is also simple if you're comfortable with seasoning.

Can I make these banchan less spicy?

Yes. Reduce gochugaru and gochujang, or use mild chili flakes. For kids, skip chilies entirely and increase the sweetness slightly.

Where can I buy Korean ingredients?

Check your local Korean or Asian grocery store, or look online. Gochugaru, gochujang, doenjang, fish sauce, and dried anchovies are the staples worth keeping stocked.

What if I can't find aged kimchi (mukeunji)?

You can leave regular kimchi at room temperature for a day or two, then refrigerate for a few weeks to sour it. Rinse it before cooking, and your dishes will still taste lovely.

What do I serve with banchan?

Steamed rice, a simple soup (like seaweed or soybean paste soup), and two or three banchan make a satisfying, balanced Korean meal.

Homemade banchan isn't about perfection. It's about caring for the people you feed, whether that's yourself, your family, or a little one you're hoping will grow up strong and healthy. Taste as you go, season to your liking, and enjoy the process.

If you try any of these recipes, I'd love to hear how it went. Leave a comment below, share your photos, and tell me which banchan became your favorite. Don't forget to subscribe for more Korean home cooking.

Happy cooking! 🥢