All this knowledge about different types of Korean bbq but one thing that lifts the taste is Korean bbq side dishes.
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Korean Bbq Side Dishes
As a kid, I never liked side dishes but growing up made me realize side dishes have almost the same importance as the main course and restaurants like that Korean bbq emphasize side dishes even more.
Korean Bbq Side Dishes like Pickled Radish Paper (Ssam-mu)
Ssam-mu, or pickled radish, is an easy-to-make Korean side dish that pairs well with Korean barbecue and is sweet, tangy, and crunchy. , you can easily make it at home. When you make your own samum, you can customize the taste to your liking, so please give it a try!
Pickled radish on a blue plate. Decorated with green sprouts.
Samum or Samum is a Korean dish of thinly sliced radish seasoned with vinegar, salt, and sugar. The dish is a kind of pickled radish. Pickled radish is usually served as a side dish, especially on Korean barbecue, but it can also be used as an appetizer when used with other ingredients (such as radish wraps – mussammari).
Ssam-mu is also known as Korean barbecue radish wrap as it is often used to wrap grilled meat. The cucumber has a slightly sweet and tangy taste, goes well with the meat, and has a satisfying texture. For a refreshing kick, you can add a bit of wasabi powder to the brine.
Korean Bbq Side Dishes like Pickled Onions (Yangpa Jangajji)
Have you ever eaten Korean onions? It’s so addictive that you can’t stop eating it. It goes well with any Korean dish. Whether it’s Korean yakiniku, Korean pancakes, or just plain rice, these pickled onions are so delicious. It’s super easy to make and takes less than 15 minutes from start to finish. Try it!
What are pickled onions?
Korean pickles (Yangpa janggi) are a traditional Korean side dish. It is stored for months and is often served on Korean barbecue.
As for the recipe, it’s pretty simple. Place the chopped onion in a jar and cover it with a brine containing soy sauce, vinegar, and sugar. Let stand at room temperature for 3-4 hours before refrigerating. Pickled onions can be eaten as soon as they are cold, but they are usually refrigerated for a few days to allow the full flavor to develop. The strong onion flavor also fades over time.
Korean Bbq Side Dishes like Korean Green Salad
It’s very easy and quick. This salad goes well with any type of yakiniku, so make sure to try it next time you have yakiniku!
What’s in a Korean Green Salad?
Use your favorite mixed greens. I used a mix of butterhead lettuce, spinach, arugula, chard, oak lettuce, and a few other varieties I’m not familiar with.
I usually also add thinly sliced cucumber, purple onion, and apple. They all add great texture and flavor. I sometimes use pears instead of apples depending on what I have in the fridge. This salad is served with a sweet and tangy soy sauce-based Korean salad dressing.
If you want a little more spiciness, you can add gochugaru (Korean pepper flakes). Nice, isn’t it?
Finally, some people may add a little sesame oil to the dressing, but I ditched that to make the salad even lighter and less overwhelming. You can absolutely see how well it works in dressing.
Ssamjang (Korean Dipping Sauce)
Ssamjang is best known as a dipping sauce for Korean barbecue. It has a nutty aroma and a slightly spicy and salty taste. And above all, it goes great with Korean pork belly grilled (samgyupsal).
What is Ssamjang?
It is a thick and spicy paste made with Korean miso (doenjang), Korean chili paste (gochujang), and other seasonings (garlic, onion, honey/sugar, sesame oil, etc.).
As mentioned earlier, it is best known as a Korean barbecue condiment. It can also be used as a vegetable dip (cucumber, green chili, etc.) or as a wrap sauce.
You can buy containers of mixed ssamjang sauce at Korean grocery stores, but I don’t think anything beats the taste of homemade ssamjang sauce.
Korean Macaroni Salad
It’s certainly not a traditional Korean side dish, but we seem to see this dish as often as kimchi in Korean restaurants these days. you too?
What is Korean Macroni Salad?
Korean macaroni salad is a Korean noodle salad side dish made with macaroni noodles. It’s creamy and full-bodied, with a slightly sweet and slightly tangy mayonnaise-based dressing.
Growing up in South Korea, I always noticed this when ordering Korean-style Japanese tonkatsu (Korean name, donkas). Here in Australia, many Korean restaurants seem to offer this as a free side dish when you order a meal.
Personally, I don’t think there’s much difference between Korean and Western macaroni salad, but the Korean style is probably easier and requires fewer ingredients.
Salad goes well not only with white rice but also with Korean grilled dishes and more ingredient ideas.
Korean restaurant versions of macaroni salad often consist of only basic ingredients such as macaroni noodles, julienned or grated carrots, and salad dressing.
But the typical Korean home cook loves to add more ingredients than these. The most common are peppers, cucumbers, and corn kernels. Additionally, the ingredients listed below may additionally or alternatively be used.
- Red onion, diced
- Boiled egg, diced
- Ham, diced
- Crab bite, diced
- Diced apple
- Cabbage, shredded
So be my guest and add whatever you want to this salad!
Spicy Korean Coleslaw
Why don’t you try coleslaw with a slightly sweet and light taste? (And no mayonnaise!) So what if this Korean coleslaw had a bit of Korean spice in it? It looks delicious to me!
Recently, I made Korean-style grilled pork. Then I searched for a good salad recipe to accompany this wonderful dish. Then I came across today’s recipe, Spicy Korean Coleslaw!
A spicy cabbage salad packed with Korean flavors. Gochu gal, Korean fish sauce, rice vinegar, and sesame oil!
Spicy enough, sweet and tangy, and crunchy too. I also especially liked the scent of fresh perilla leaves in this salad.
As I said before, I think this coleslaw pairs perfectly with Korean BBQ and is perfect for Korean tacos and burgers wherever you want to add some spicy, tangy Korean flavor! I hope you will. Mainly it has
- 400g-500g cored cabbage
- 60g / 2oz carrots, shredded
- 1 green onion, thinly sliced
- (optional) 6 shiso leaves thinly sliced
- Fine sea salt
- Sauce (mix these together in a bowl)
- 2 tbsp gochu gal
- 2 tablespoons rice vinegar
- 1-1.5 tbsp Korean fish sauce or 2 tbsp regular soy sauce
- 1 tablespoon powdered sugar (raw)
- 1 tablespoon lemon juice
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1 teaspoon minced garlic
Korean Bbq Side Dishes like Corn Cheese
Korean corn cheese is a baked corn and cheese casserole seasoned with creamy mayonnaise and sugar. Baked with melted butter, so it’s fragrant and delicious.
At the end of the cooking process, you can spoon or fork the cheesy corn into your mouth, use it as a dip, or spread it on crackers. It’s pretty versatile like that. I think it’s also good as a snack with alcohol. It goes especially well with a cold beer.
Whether you serve this corn cheese with other main meals or as a snack to a drink, it makes a great accompaniment. Your little and big kids will love it!
Non-Spicy White Kimchi (Baek Kimchi)
What’s the first thing that comes to your mind when you think of kimchi/kimchi? If nothing comes, how about this one? Chinese cabbage kimchi looks bad!
As it is not spicy Red kimchi (ordinary kimchi) is called “bad kimchi” and white kimchi (white kimchi) is called “good kimchi” because As mentioned earlier, baek kimchi, a white bubble vegetable means white kimchi.
Unlike traditional kimchi (spicy variety) made with Korean chili flakes (gochujang), baek kimchi does not use chili flakes.
Instead, it is steeped in a fruity, salty brine. It is an important sauce that influences the flavor of white kimchi. Some people add fish sauce and flour just like when making regular kimchi, but I made it without kimchi. You can enjoy the simplicity and unique taste even more!
Another notable difference between white kimchi and regular kimchi is that white kimchi often contains luxurious ingredients such as pine nuts, dried jujube, and chestnuts. Although these ingredients are minimal, they add a subtle, luxurious flavor to the kimchi.
Korean Bbq Side Dishes like Three Ultimate Korean Bbq Dipping Sauces
Learn how to make Korean BBQ dipping sauce in 3 different ways. It’s that easy!
Do you like Korean BBQ? And have you ever wondered how to make that amazing Korean BBQ dipping sauce that you always have with your favorite Korean BBQ at a Korean restaurant? Because I’ll introduce you to my Korean BBQ dipping sauce.
Maybe we should say “sauce” instead, as we’re going to show you not just one, but three of the most popular and common Korean BBQ dipping sauces!
Some Korean yakiniku restaurants serve these three yakiniku sauces at the same time, but I think certain sauces go well with certain types of yakiniku, just as cheese goes well with wine. So I will also do the following pairing work for you. Next time, have a delicious Korean BBQ at home!
Korean Style Pink Radish PIckles
Do you like pickled radishes? I love her! It is such a product. I especially like pairing it with samgyeopsal (Korean pork belly) barbecue and bibim naengmyeon (Korean spicy cold noodles). Also tried the bibimbap and Korean fried chicken!
I don’t know much about wines and cheeses, but I think it’s something like Chardonnay and Camembert combined. Delicate and pleasantly sweet and sour with a crispy texture added to my aforementioned favorite Korean dish, and I just can’t get enough of it every time!
Radish pickles are usually used for daikon radish. However, radishes are often hard to find where I live. So I decided to make pink radish pickles that are easy to find.
What is “Korea” in pickled radish?
To be honest, pickled radish is not particularly Korean in terms of ingredients (no gochujang or gochujang!) or how to make it.
However, it still retains the sweet and sour taste that I am used to and goes great with other Korean dishes. So I hope you will try this recipe soon.
Ssamjang Sauce (Korean Spicy Dipping Sauce)
Ssamjang (Korean hot dipping sauce) is a thick, spicy paste used as a dipping sauce when making wraps included.
Simply dab a little sauce onto the lettuce leaves or meat with your chopsticks. Alternatively, you can dip the meat in the sauce.
Typical ingredients for Korean ssamjang are Korean bean paste (doenjang), Korean chili paste (gochujang), minced garlic, minced onions, minced green onions, and sesame oil.
FAQs
The most famous side dish to be used with Korean Bbq is Kimchi.
The best options to use with bulgogi as sides are a few like Korean fried rice, lettuce wraps, spicy Korean noodles, a fried egg, Korean pickled onions, matchstick veggies, kimchi, and baked potatoes.
Conclusion
All these side dishes for you to try with the tasty Korean bbq. So what are you waiting for?
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