page_title: List of Korean dishes
section_title: Banchan (side dishes)
hierarchical_section_title: List of Korean dishes / Korean dishes by ingredient / Banchan (side dishes)
caption_attribution_description: Gimchi, a very common side dish in Korea
context_page_description: Below is a list of dishes found in Korean cuisine.
context_section_description: Kimchi (김치): vegetables (usually cabbage, Korean radish, or cucumber) commonly fermented in a brine of ginger, garlic, green onion and chilli pepper. There are endless varieties, and it is served as a side dish or cooked into soups and rice dishes. Koreans traditionally make enough kimchi to last for the entire winter season, although with refrigerators and commercial bottled kimchi this practice has become less common. Kimchi that is readily made is called Gutjaree(겉절이) and the one that is fermented for a long time and has more sour taste is called Shin-Kimchi(신김치). Moreover, different regions of Korea make Kimchi in different ways with different kinds of ingredients. For instance the lower southern part tends to make it taste more salty to preserve it longer. Some of the extra ingredients they use include squids, oysters and various other raw seafoods. Kimchi is often cited for its health benefits and has been included in Health magazine's "World's Healthiest Foods". Nonetheless, some research has found nitrate and salt levels in Kimchi to be possible risk factors to gastric cancer although shellfish and fruit consumption were found to be protective factors to gastric cancer. Research has also found kimchi to be a preventive factor to stomach cancer.
  Ggakdugi, radish kimchi
  Baek kimchi, kimchi made without chili pepper
  Mulkimchi, literally water kimchi
  Nabak kimchi,
  Dongchimi
  Pakimchi, scallion kimchi
  Buchukimchi, Korean chive kimchi
  Oisobakki, cucumber kimchi
  Kkaetnip kimchi, perllia leaf kimchi
  Chonggak kimchi, kimchi made with pony tail radish
  Namul
  Kongnamul (콩나물): Soybean sprouts, usually eaten in boiled and seasoned banchan. Soybean sprouts are also the main ingredient in kongnamul-bap (sprouts over rice), kongnamul-guk (sprout soup), and kongnamul-gukbap (rice in sprout soup).
  Chwinamul
  Shigeunchi (시금치): lightly boiled spinach with a little bit of salt and ground garlic seasoning.
  Kohsarii (고사리): loyal fern that is usually seasonsed with soysauce.
  Hobak Namul (호박나물): baby pumpkin with baby shrimp called "Saewoojut (새우젓)."
  Kongjaban (콩자반): black beans cooked in soysauce and sugar.
  Durub Namul (두룹나물): Prts of Ars that has been steamed and seasoned with soy sauce and Sesame oil.
  perilla leaf
  Ggnip (깻잎): perilla leaf that has been marinated with soysauce and Sesame oil. it goes well with Korean BBQ.
  Sanmanul (산마늘): Alpine leek cooked with vinegar and sugar it goes well with Korean BBQ.
caption: Kimchi dish
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