The leading players of Korean cuisine are changing as the focus shifts from “main dishes” such as bulgogi and bibimbap to the banchan, or side dishes, that fill the tables that appear in Korean TV dramas. International culinary experts are going as far as to recognize banchan as not only an indispensable component of the Korean table spread, which relies on multiple dishes to achieve a harmony of textures and flavors, but also a stand-alone food—something that provides a full gastronomical experience. Let’s take a look at five banchan that are internationally popular right now.

Kimchi is no longer known as a “traditional Korean food.” Today, kimchi is found in kitchens worldwide, with the rich flavors created by its fermentation process being appreciated in both Eastern and Western culinary worlds.

The latest trend in kimchi is applicability: in addition to being consumed as a fermented vegetable, kimchi is spreading into everyday dining in the form of seasonings and sauces. In 2020, Food Culture Lab’s Kimchi Seasoning ranked first in seasoning sales on Amazon. Vegan kimchi, which is made without jeotgal (salted seafood), is sold in supermarkets in multiple countries as “Korean pickles.” Fueled by Korean pop culture content and rising global awareness of the importance of healthy eating, kimchi has firmly established itself among young consumers as a major culinary culture in and of itself. With exports having reached an all-time high of USD 164 million in 2025, Kimchi continues to prove that it is, in all its forms, a universal staple. 

One of the most widely recognized Korean foods is japchae, a stir-fried dish of glass noodles and vegetables. These are combined, with or without meat, into a delicious and nutritious dish referred to affectionately on social media as “rainbow in a bowl.”

Japchae is increasingly noted amid the global shift to health-conscientious cuisine, both for its balanced array of vegetables and (especially in Western countries) the gluten-free glass noodles as an alternative to pasta. Other factors that drive japchae’s popularity include the chewiness of the glass noodles and subtle mixture of sweet and salty.

The way that japchae is prepared is itself an art form. Each ingredient is stir-fried separately, after which they are brought together and stir-fried once more. This results in a cornucopia of healthy flavors that is also visually pleasing.

The Western salad draws its flavor from dressing. Namul, on the other hand, focuses on amplifying the ingredient’s natural flavors. Made by parboiling a vegetable (or wild green) and then hand-mixing it with seasoning, namul elevates the vegetable dish to a whole new level. Today, it is well-received due to the promotion of Korean Buddhist cuisine through televised cultural content. Namul such as gosari (bracken) that have a distinct texture or scent are accepted in diverse culinary cultures as an interesting and viable vegetarian option. It is increasingly presented as an independent menu item by many overseas restaurants rather than as simply an ingredient of bibimbap or side dish.

The humble oimuchim (cucumber salad) is now regarded as “trendy” worldwide—even in countries where Korean cuisine’s presence hasn’t traditionally been strong. It is gaining attention for its unique blend of spiciness and crunchiness, touted as “spicy pickles,” or the perfect accompaniment for Korean BBQ.

Videos of people mixing pepper flakes and sesame oil with cucumbers have recently been making a splash on foreign social media channels, with some countries even experiencing a spike in cucumber consumption. Oimuchim’s digitally-forged popularity remains strong as a healthy and delicious addition to tables all around the world.

A piece of laver, or gim, wrapped around freshly-cooked white rice is a favorite simple meal, gaining the former the nickname “rice thief.” Once regarded with some hostility in the West (“black paper from the sea”), laver is now a global health food icon. In 2023, laver became the first item of Korean marine produce to exceed KRW 1 trillion in exports. Today, Korean laver accounts for 70 percent of the global laver/edible seaweed market.

The secret to laver’s popularity is its pleasant crunchiness. Another benefit is its versatility: paired with horseradish, soy sauce, or even buldak seasoning, it can be reprocessed into a chip-like format—a “super snack” that can be enjoyed without rice. Having successfully transitioned from obscure ingredient to a global phenomenon, laver is expected to continue its evolution.

The infinite possibilities of banchan

Side dishes are a key element of the harmony that characterizes the Korean meal as well as a complex and fascinating culinary culture in their own right. The fact that each has a unique character while simultaneously complementing one another for the duration of the meal continues to fascinate gourmands everywhere. It is the culture of sharing and fun of pairing side dishes with both main dishes and one another that is largely responsible for Korean cuisine becoming widely regarded as sophisticated and health-conscious. There is still much more to learn about Korean cooking from the infinite world of possibilities created by food served on small plates!

References

“Korean flavors impress American tastebuds: Kimchi Seasoning emerges as Amazon steady seller” (Maeil Business Newspaper; Mar. 23, 2023), “Korean kimchi becomes ‘global food’ exported to over 100 countries” (Nongmin News; Mar. 2, 2026), “Kimchi imports and exports at record-breaking high in 2025” (Chosun Ilbo; Nov. 25, 2025), “Laver is first marine product to exceed KRW 1 trillion mark (USD 770 million) in exports” (press release, MOF; Dec. 21, 2023), “Another success for K-GIM!” (press release, MOF; Nov. 26, 2024), “Cucumbers sold out throughout Iceland due to K-food social media influencers” (Asia Economic Daily; Aug. 24, 2024)