Recipe

Vegetarian Banchan: A Flavorful Twist on Korean Cuisine

Savor the Vegetarian Delights of Korean Banchan

4.4 out of 5

Indulge in the vibrant flavors of Korean cuisine with this vegetarian twist on the traditional Banchan. This assortment of small, flavorful dishes is a staple in Korean meals and is now adapted to suit the vegetarian palate.

Assorted Small Dishes or Ritual› Banchan

Asian cuisine› East Asian cuisine› Korean cuisine

Cuisine styles› Vegetarian cuisine

Preparation time

20 minutes

Cooking time

N/A

Total time

24 hours (including refrigeration time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free

Allergens

Soy

Not suitable for

Meat-based diets, Seafood-based diets, Paleo diet, Keto diet, Low-carb diet

Ingredients

In this vegetarian adaptation of Banchan, traditional ingredients like fish sauce and shrimp paste are replaced with vegetarian alternatives to maintain the authentic flavors. The focus is on using plant-based ingredients such as soy sauce, gochujang (Korean chili paste), and sesame oil to create the signature tastes of Korean cuisine. The absence of meat or seafood in the dishes allows vegetarians to enjoy the diverse flavors and textures of Banchan without compromising their dietary choices. We alse have the original recipe for Banchan, so you can check it out.

2 cups (470ml) Napa cabbage, finely shredded 2 cups (470ml) Napa cabbage, finely shredded
2 tablespoons (30ml) Korean chili flakes 2 tablespoons (30ml) Korean chili flakes
1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
1 tablespoon (15ml) rice vinegar 1 tablespoon (15ml) rice vinegar
1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
2 cloves garlic, minced 2 cloves garlic, minced
1 teaspoon (5g) ginger, grated 1 teaspoon (5g) ginger, grated
1/2 cup (120ml) water 1/2 cup (120ml) water
Salt, to taste Salt, to taste

Nutrition

Calories (kcal / KJ): 45 kcal / 188 KJ
Fat (total, saturated): 3g, 0.4g
Carbohydrates (total, sugars): 4g, 2g
Protein: 1g
Fiber: 1g
Salt: 0.8g

Preparation

1.
In a large bowl, combine the shredded Napa cabbage, Korean chili flakes, soy sauce, sesame oil, rice vinegar, sugar, minced garlic, grated ginger, and water.
2.
Mix well until the cabbage is evenly coated with the marinade.
3.
Cover the bowl and let it sit at room temperature for 2 hours, allowing the flavors to meld together.
4.
After 2 hours, taste and adjust the seasoning with salt if needed.
5.
Transfer the Kimchi to a clean jar or airtight container and refrigerate for at least 24 hours before serving.
6.
Serve chilled as a side dish with your favorite Korean meal.

Treat your ingredients with care...

Napa cabbage — Make sure to shred the cabbage finely to ensure even distribution of flavors in the Kimchi.

Tips & Tricks

For a spicier Kimchi, increase the amount of Korean chili flakes according to your preference.
Allow the Kimchi to ferment for longer periods for a more tangy flavor.
Use gloves when mixing the chili flakes with the cabbage to avoid staining your hands.

Serving advice

Serve Vegetarian Banchan alongside steamed rice and other Korean dishes for a complete and satisfying meal. The variety of flavors and textures in the Banchan will complement the main course and provide a delightful dining experience.

Presentation advice

Arrange the Vegetarian Banchan in small bowls or plates, creating an attractive display of colors and textures. Garnish with sesame seeds or sliced green onions for an added visual appeal.