Banchan Rice

Hey everyone!

It’s almost Halloween! Or, as I call it, home decor shopping season! I’m so pumped, Halloween is my absolute favourite!

Alright, alright we’ve got a bit to go still but I’m excited nonetheless!

This week, two recipes in one! I call this Banchan Rice (rice mixed with Korean side dishes), it’s basically a lazy version of Bibimbap that I eat fairly often for lunch. You can make it with virtually anything, but I’ll give you the recipe for one of my favourite banchan that I use all the time for this rice.

Here we go!


Fork & Fantasy - Banchan Rice Pinterest


First of all, what is banchan? Banchan, or side dishes, are served with most Korean food. Both in restaurants as well as at home. Personally, I try to have 2 or 3 in the fridge most of the time, but I eat a lot of different food. If you eat mostly Korean food, you might want to shoot for 5ish at least so you don’t get bored.

Now, one of my personal favourite is Kongnamul- Muchim 콩나물무침 which is basically a soybean sprout salad.

There are many ways to make that side dish, every restaurant, and every family probably has their own recipe. This is mine!


Kongnamul- Muchim



  • 1/3lbs (350ish grams) Soybean Sprouts
  • 3-4 green onions
  • 3 garlic cloves
  • 2-3 tbsp of sesame seeds
  • 1 tbsp of sesame oil
  • 1 tsp of Korean red pepper flakes (Gochugaru – 고추가루)
  • Salt and Pepper

Fork & Fantasy - Banchan Rice 3

How to:

  1. Blanch the sprouts in boiling water for 2-3 minutes. I like mine with a crunch so I do about 2 min. If you prefer yours on the tender side, go 3 minutes, maybe even 4 minutes.
  2. Rinse the sprouts in cold water to stop the cooking process and let dry completely. I lay mine on paper towels until dry.
  3. Cut the green onions, I prefer thinly sliced, but you do you.
  4. Mince the garlic.
  5. In a bowl, mix all of the ingredients together.
  6. In an airtight container in the fridge, these will last 7-8 days.


Feel free to double up the recipe, I make smaller batches because my husband doesn’t like soybean sprouts.

So, now that you have your side dish, let’s get to the main event!


Banchan Rice

Serves 1


  • 1 cup of cooked rice (I used purple rice but you can use anything)
  • 1/4 cup of Kongnamul- Muchim
  • 1/4 cup of Kimchi
  • 2 tbsp of flaked dried seasoned seaweed
  • 1 tsp of Sesame oil
  • 1-2 tbsp of gochujang or bibimbap sauce (whatever you prefer)


Fork & Fantasy - Banchan Rice 2

How to:

  1. Reheat the rice if it was leftover rice
  2. Cut the kimchi and sprouts in bite-size (if you want, this is clearly optional)
  3. Literally, mix everything together in a bowl.


That’s it, can’t go much more simple than that! This is why it’s a pretty regular lunch for me. It’s starchy, satisfying, a little spicy, and it takes 2 minutes to throw together. We all know that this is my kinda recipe ahahah

Fork & Fantasy - Banchan Rice 4


You’ll note that there’s no kimchi recipe on this post. I don’t make my own kimchi,  know, dishonor! I just get the store-made stuff and it totally does the trick. I have neither the talent nor the patience for kimchi. If someone has a quick and foolproof recipe through, I’m all ears, or well… eyes I guess.

For now, I’ll stick with the grocery store Kimchi!


Fork & Fantasy - Banchan Rice

Voila! This is it for this week, as usual, if you make it let me know in the comments or tag me on Instagram #forkandfantasy

Can’t wait to see your creations!

Until next time,



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