There are side dishes that go well with gukbap, and fill the eater’s palate and insufficient nutrients. This article will reveal the recipes of the side dishes that you can enjoy according to your palate, and you can make them at home. 

Sources. Ministry of Agriculture, Food and Rural Affairs, Rural Development Administration

Taste of Red That Cannot be Left Out
There are side dishes that always accompany gukbap: kimchi and kkakdugi(diced radish kimchi). 
The refreshing taste of ripe kimchi and kkakdugi is a good seasoning that upgrades the taste of gukbap, so it has been loved by many for a long time. 

Ingredients
450 g radish, 3 stalks chives, 3 stalks water parsley, 2 tbsp red chili powder, 1 tbsp fish sauce, 1/2 tbsp chopped garlic, 2 tsp chopped ginger, 1 tbsp sugar, salt water(1L water, 2/3 cup sea salt)

How to make it
① Wash the radish, and cut it into bite-sized pieces.
② Cut the chives and water parsley into 4-cm lengths.
③ Salt the radish in salt water for 50 minutes, rinse in cold water, and drain on a sieve.
④ Add the red chili powder, fish sauce, garlic, ginger, and sugar to radish and mix well, then add the chives and water parsley, and mix.
⑤ Transfer the kkakdugi to the kimchi container, ferment it at room temperature(20°C) for about a day, and store it in the refrigerator.

Taste that Enhances the Aroma
The main ingredients of gukbap are diverse. Numerous ingredients, such as bones, intestines, meat, and fish, have long been used to make gukbap. There are also gukbap dishes that give off a meat smell when it is boiled. 
One of them is dwaejigukbap. In the case of such gukbap, side dishes soften the smell, and enhance the eater’s palate. A typical side dish is buchumuchim(chive salad). 

Ingredients
3 handfuls of chives, 1 tsp sesame seeds, 1/2 tbsp soy sauce, 1 tbsp red chili powder, 1/2 tbsp chopped garlic, 1/2 tbsp chopped green onion, 1 tsp anchovy sauce, 1 tbsp sesame oil 

How to make it
① Wash the chives thoroughly, and put them on a sieve to drain the water.
② Cut the chives into 5-cm lengths.
③ Put the soy sauce, red chili powder, chopped garlic, chopped green onion, anchovy sauce, and sesame oil in a bowl and mix evenly, then add the chives and mix lightly.
④ Sprinkle the sesame seeds before serving.

Taste that Nourishes the Inside
Gukbap is already a great meal on its own, so there are few side dishes that accompany it. 
However, a side dish not found in other gukbap dishes comes with kkongnamulgukbap, and it is the poached egg. 
The poached egg is effective in relieving the burden on the stomach as it is light and clean, so it is often eaten together with kkongnamulgukbap.

Ingredients
1 egg, 2 tbsp vinegar, water

How to make it
① Pour a sufficient amount of water into a pot, and bring to a boil.
② Add the vinegar to the water so that the shape of egg can be well fixed.
③ Gently break the egg on a small plate so as not to break the shape.
④ Carefully pour the boiling water over the yolk with a spoon so that the egg whites cover it.
⑤ Reduce the heat of the pot, and slowly immerse the egg in the water so that the yolk does not burst, and cook until it is soft-boiled.
⑥ Take out the poached egg with a perforated ladle. 

Taste that Preserves the Crisp Texture
Gukbap does not have many ingredients with distinct textures. Since it is simmered for a long time, the ingredients easily go down the throat. Thus, it is often accompanied with the side dishes with a texture, and this is why raw onion and green chili with ssamjang(red chili and soybean paste) are served. 
Nowadays, crunchy chili salad in soybean paste sauce is popular. 

Ingredients
5 crispy chilis, 2 tbsp soybean paste, 1/2 tbsp oligosaccharide, 1/2 tbsp chopped garlic, 1 tsp chopped green onion

How to make it
① Soak the whole crunchy chilis in vinegar water for 2 minutes, then wash it under running water.
② Cut the washed chilis into 1-cm width.
③ Put the soybean paste, oligosaccharide, chopped garlic, and chopped green onion in a bowl, and mix well.
④ Add the sauce to the cut chilis, and mix evenly.