Traditional Mezes in Korean Cuisine You Should Taste

Korean cuisine is renowned for its diverse flavors, unique ingredients, and rich cultural heritage. One of the highlights of Korean dining is the concept of meze, known as ‘banchan.’ These small side dishes complement the main course and are an essential part of the dining experience. Here, we explore some traditional mezes in Korean cuisine that you should definitely taste.

1. Kimchi
Kimchi is perhaps the most famous Korean side dish and is essential at any Korean meal. Made primarily from fermented napa cabbage and seasoned with chili pepper, garlic, ginger, and fish sauce, kimchi is rich in probiotics and offers a tangy kick. With numerous regional variations, there's always a new flavor to discover.

2. Japchae
Japchae is a delightful stir-fried dish made from sweet potato noodles (dangmyeon) and mixed with a medley of vegetables and sometimes beef or egg. It’s seasoned with soy sauce and sesame oil, giving it a unique taste. Japchae is not only popular as a side dish but also served during festive occasions.

3. Pajeon
Korean pancake (pajeon) is a savory pancake made with a batter of flour and water, filled with green onions, seafood, or vegetables. Crispy on the outside and soft on the inside, pajeon pairs wonderfully with a dipping sauce made of soy sauce and vinegar, making it a must-try at any traditional meal.

4. Sigeumchi Namul
Sigeumchi namul is a seasoned spinach salad that features blanched spinach tossed with sesame oil, garlic, and sesame seeds. It’s a simple yet flavorful dish that adds a healthy touch to your meal, showcasing the beautiful balance of flavors in Korean cuisine.

5. Gamja Joori
Also known as Korean potato salad, gamja joori is a seasoned dish where boiled potatoes are tossed with vinegar, sesame oil, and sometimes vegetables like carrots and cucumbers. Its creamy and tangy profile makes it a delightful accompaniment to any meal.

6. Kongnamul Muchim
Kongnamul muchim is a refreshing and light side made from seasoned soybean sprouts. The sprouts are blanched and then mixed with garlic, sesame oil, and soy sauce, providing a crunchy texture and earthy flavor. This dish is not only delicious but also packed with nutrients.

7. Dae Gu Jorim
Dae gu jorim, or braised mackerel, is a flavorful dish made by simmering mackerel in a sauce of soy sauce, sugar, and spices. This dish showcases the umami flavors characteristic of Korean cooking and is often served as a banchan to balance the meal.

8. Baek Kimchi
Unlike the spicy red kimchi, baek kimchi is a mild variety that does not contain chili pepper. It is made with fermented vegetables, usually napa cabbage, and flavored with garlic, ginger, and other seasonings, making it perfect for those who prefer a less spicy side dish.

9. Oi Muchim
Oi muchim is a spicy cucumber salad that combines thinly sliced cucumbers with red pepper flakes, garlic, and vinegar. This refreshing side dish offers a crisp texture and a zesty flavor that complements heavier dishes perfectly.

10. Dongchimi
This cold radish kimchi is a unique dish made with Korean radish, water, and seasoning. It’s refreshing on the palate and is often served as a palate cleanser. The slightly tangy and light taste makes it an ideal summer dish, served alongside grilled meats or rice.

Experiencing Korean cuisine is incomplete without sampling these traditional mezes. Each dish brings its unique flavor and history to the table, enriching the overall dining experience. Whether enjoyed at a Korean restaurant or prepared at home, these banchan are sure to delight your taste buds and offer a glimpse into the heart of Korean culinary culture.