What to Eat with Samgyupsal: 5 Easy Korean Side Dishes (Banchan) You Can Make

You've got the grill set up and the liempo sliced. You're ready for a K-BBQ night. But wait... something's missing. A true samg...

You've got the grill set up and the liempo sliced. You're ready for a K-BBQ night. But wait... something's missing.

A true samgyupsal experience isn't just about the meat. It's about the small, colorful, and delicious side dishes that fill the table. These are called Banchan (반찬).

Their job is to balance the meal. The rich, fatty pork needs something spicy, sour, sweet, or fresh to cut through it. This is why banchan are essential. Here are 5 easy, popular side dishes you can make at home to complete your K-BBQ feast.

1. The King: Kimchi (김치)

This isn't just a side dish; it's a requirement. The sour, spicy, fermented flavor of kimchi is the perfect partner for grilled pork. You can eat it cold, or (pro-tip!) grill it on the samgyupsal pan with the pork fat.

• Make It Yourself: Don't just buy it—making your own is easy and rewarding.

• Get the recipe: [How to Make Easy Kimchi at Home (A Simple Recipe for Beginners)]

2. The Favorite: Gamja Jorim (Sweet Braised "Marble" Potatoes)

These are the sweet, sticky, and savory potatoes that everyone fights over. They are incredibly easy to make.

Ingredients:

• 1/2 kg "marble" potatoes (or baby potatoes, cut in half)

• 2 tbsp soy sauce

• 2 tbsp brown sugar

• 1 tbsp mirin (or substitute with 1 tsp sugar + 1 tbsp water)

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• 1 cup water

Instructions:

1. Boil the potatoes in water until just tender (about 10-15 minutes). Drain.

2. In a pan, combine the soy sauce, brown sugar, mirin, garlic, and 1 cup of water. Bring to a simmer.

3. Add the boiled potatoes. Let the sauce simmer and reduce, stirring occasionally.

4. Once the sauce is thick, sticky, and coats the potatoes (about 15-20 minutes), turn off the heat. Stir in the sesame oil and serve.

3. The Chewy One: Eomuk Bokkeum (Stir-Fried Fish Cake)

This is the sweet and savory fish cake that's a staple at all K-BBQ joints.

Ingredients:

• 1 pack (about 150g) Korean fish cake sheets (eomuk), found in the freezer section

• 1/2 onion, thinly sliced

• 1 tbsp soy sauce

• 1 tbsp brown sugar

• 1 tsp minced garlic

• 1/2 cup water

• 1 tbsp sesame oil

Instructions:

1. Briefly blanch the fish cake sheets in hot water to remove excess oil. Drain and slice them into 1-inch strips.

2. In a pan, sauté the onion and garlic until fragrant.

3. Add the soy sauce, brown sugar, and water. Stir until the sugar is dissolved.

4. Add the sliced fish cakes. Stir-fry for 3-5 minutes until the fish cakes have absorbed most of the sweet and savory sauce.

5. Turn off the heat, stir in the sesame oil, and serve.

4. The Nutty One: Kongnamul Muchim (Seasoned Soybean Sprouts)

These crunchy, nutty sprouts (not to be confused with togue or mung bean sprouts) are a classic.

Ingredients:

• 1 pack (about 250g) Korean soybean sprouts (kongnamul)

• 1 tbsp sesame oil

• 1/2 tsp salt

• 1 tsp minced garlic

• 1 green onion, chopped

• 1 tsp toasted sesame seeds

Instructions:

1. Blanch: Bring a pot of water to a boil. Add the soybean sprouts and a pinch of salt. Cook uncovered for 5-7 minutes, until tender but still crunchy. (Do not cover the pot, or it can get a "raw" bean smell).

2. Rinse: Drain the sprouts and immediately rinse them in cold water to stop the cooking and keep them crunchy.

3. Season: Squeeze out any excess water. In a bowl, toss the sprouts with sesame oil, salt, garlic, green onion, and sesame seeds. That's it!

5. The Fresh One: Oi Muchim (Spicy Cucumber Salad)

You need something fresh, sour, and spicy to refresh your palate. This is the one.

Ingredients:

• 2 pipinong tagalog (or 1 large cucumber)

• 1/2 tsp salt (for drawing out water)

• Sauce:

  • 1 tbsp Gochugaru (Korean chili flakes)

  • 1 tbsp soy sauce

  • 1 tbsp vinegar

  • 1/2 tbsp sugar

  • 1 tsp minced garlic

  • 1 tsp sesame oil

Instructions:

1. Salt: Slice the cucumbers, place them in a bowl, and toss with the 1/2 tsp of salt. Let it sit for 15-20 minutes. Water will pool at the bottom.

2. Squeeze: Drain the water. Gently squeeze the cucumber slices to remove excess moisture. This keeps them crunchy.

3. Mix: In a new bowl, combine all the "Sauce" ingredients. Add the squeezed cucumbers and toss well to coat.

4. Serve immediately. This is best made right before you eat.

---

Set these 5 banchan around your grill, and you've instantly transformed your "DIY Samgyupsal" into a true, authentic K-BBQ feast.

✉️ Get Invites to K-Culture Events

  Join our exclusive K-Culture list. We will *only* email you about special events, new products, or opportunities related to Korean food and culture in the Philippines.
    Join the Fan List