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19 Paleo Korean Side Dish Recipes To Tingle Your Tastebud

Louise Hendon | October 6
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Korean cuisine is having a moment

And it’s all thanks to its most popular dish…

Kimchi:

  • It’s made of fermented cabbage and spices
  • Which means it’s full of gut-friendly probiotics
  • Helping it heal your digestive system (and strengthen your immune system)

Plus, it’s easy to make and you can store it for several months.

There are several kimchi recipes here for you to try –

  • “How to Make Kimchi” is the classic spicy cabbage
  • Kimchi-kraut and Daikon Kimchi are milder twists on the traditional

It makes a great side for meats and an excellent snack to stave off pre-dinner hunger pangs.

Korean cooking isn’t just about kimchi –

Its fresh and zesty flavors are perfect for hot days.

There are colorful crunchy salads:

  • Fennel and Radish Salad with Lemon and Olive Oil
  • Green Papaya Salad with Chilli Dressing
  • Sesame Cucumber Salad

And delicious dishes perfect for light dinner:

  • Korean Sweet Potato Glass Noodles
  • Vegetable Nori Wraps With Sunflower Butter Dipping Sauce
  • Korean Beef Lettuce Cups

Have a look at the Paleo Korean Side Dish Recipes here or download the entire list by clicking on the green button below.

Click Here To Get This Entire List of Paleo Korean Side Dish Recipes Emailed To You

Table Of Contents – Paleo Korean Side Dish Recipes

Paleo Korean Side Dish Recipes – Kimchi

How To Make Kimchi

– Primally Inspired
Ingredients: Napa cabbage, sea salt, water, radish, carrots, apple, scallions, garlic, ginger, Korean chili flakes, fish sauce, dried red pepper flakes.

Kimchi is Korea’s national dish and is basically fermented spiced cabbage. It is packed with probiotics which can boost the immune system and help with digestive problems. In this recipe, the apple is essential for providing the sugars to help with the fermentation process so don’t miss it out! Kimchi can be eaten as it is or served as a side with any meats, including burgers!

How to Make Kimchi

– Real Food Outlaws
Ingredients: napa or green cabbage, green onions, carrots, ginger root, garlic, Korean red chili pepper powder or regular red chili pepper flakes, sea salt, water kefir.

Kimchi is so easy to make that you will be inspired to keep some in a jar for everyday use! It can be made milder if you prefer, but traditionally it is very spicy, so don’t skimp on the chili flakes. This recipe is ideal if you are new to fermented foods but want to try introducing them to your diet as it is fresh-tasting and delicious!

Kimchi

– Jan’s Sushi Bar
Ingredients: Chinese or Napa Cabbage, water, kosher salt, garlic, ginger, fish sauce, chili paste, whey, green onions, radish, carrot.

One of the best things about kimchi is that once it has fermented it can be stored in the fridge for several months, so you will always have some there when you need it. It will take on a stronger flavor as it matures. The vegetables should stay relatively crunchy so you can enjoy it as a side dish for meats or with veggies.

Kimchi-Kraut

– The Nourished Caveman
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Photo Credit: Vivica from The Nourished Caveman
Ingredients: cabbage, sea salt, ko choo kah rhoo (Korean red pepper flakes), ginger, garlic, green onions, fish sauce, anchovy fillets, apple, pear, sweet onion.

This recipe makes a slightly sweeter and less spicy kimchi than the traditional one, so this could be served to the whole family if you are introducing them to fermented foods. The cabbage should be a firm white one, as they tend to hold their shape better. If you are vegetarian then simply omit the anchovies and fish sauce.

Kimchi

– Zen Belly
Ingredients: radish, ginger, garlic, chili flakes, sea salt.

This is a milder form of kimchi which may be a good way to introduce the flavor to the family. The daikon radish does not have the same harshness of flavor as red radish and is a common ingredient in many Asian pickles and kimchi recipes. Some recipes call for whey to speed the fermentation, but this recipe does not need it.

Daikon Kimchi

– The Nourished Caveman
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Photo Credit: Vivica from The Nourished Caveman
Ingredients: daikon root, sea salt, green onions, chives, garlic, ginger root, Korean Red Chili, Korean Anchovy Sauce, Resistant Starch.

Fermented foods are becoming more popular now as the health benefits for digestive disorders are more apparent. The vegetables in this kimchi recipe are milder, making this a good dish to serve to the whole family, especially the ones who don’t like cabbage! The flavors will continue to get stronger the longer you keep the kimchi, but it tastes great when newly made too.

Kimchi’d Green Beans

– Jarohoney
Ingredients: green beans, pink salt, chili powder, ginger root, garlic cloves, green onions.

Here is another way to experience the flavors of kimchi but without the traditional cabbage. These beans are ready within a week and have the salty and spicy flavors of traditional kimchi. When you are soaking the beans uncovered, remember to cover the jar and shake well every day to allow the liquid to reach every part of the beans.

Baechu (Cabbage) Kimchi

– Delicious Obsessions
Ingredients: sea salt, napa cabbage, radish, carrots, onion, scallions, cilantro, garlic, red chili flakes, ginger, fish sauce.

There is no standard recipe for kimchi – the basics are cabbage and radish but everyone in Korea tends to add their own touch to the recipe. The veggies in this dish are chopped into chunks rather than being shredded so the texture is coarser than some kimchi. You might find it helpful to place a weight on top of the veggies as they ferment so they stay below the level of the liquid.

Brussel Sprout Kimchi

– Jarohoney
Ingredients: Brussel sprouts, sea salt, water, green onion, chili powder, ginger, coconut crystals.

If you have sprouts left over that need used up, why not try turning them into kimchi! They work as well as the traditional cabbage since they both come from the same family of vegetables and, because this is a spiced dish, they might even be enjoyed this way by family members who don’t like sprouts! One idea to remember – small sprouts tend to be sweeter than the bigger ones.

Paleo Korean Side Dish Recipes – Soups and Salads

Korean Fusion Health Soup

– The Nourished Caveman
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Photo Credit: Vivica from The Nourished Caveman
Ingredients: chicken feet stock, kale, garlic, ginger, Korean hot pepper flakes, fish sauce.

Chicken soup is known worldwide for its ability to make anyone feel better if they have flu or a cold, and this spicy version is no different! The heat from the pepper flakes can help to aid breathing and the homemade chicken stock gives a nourishing and delicious base for the soup. Remember last time you were stuffed up and feeling miserable – now think of sipping this warming and satisfying soup and relaxing!

Sesame Cucumber Salad

– Zen Belly
Ingredients: cucumber, sea salt, coconut aminos, apple cider vinegar, sesame oil, fish sauce, scallions, cilantro, sesame seeds.

There is something so refreshing about cucumber, especially in a salad on a hot summer day. This cucumber salad has the Asian flavors from the sesame and fish sauce and would make a perfect side for fish, chicken or meat dishes. Having a big family barbecue? Make a big bowl of this to go along with ribs or chicken drumsticks and it will go down a treat.

Green Papaya Salad with Chilli Dressing

-Wholesome Cook
Ingredients: green papaya, carrot, radish, lettuce leaves, cherry tomatoes, raw cashews, red long chili, water, apple cider vinegar, honey, fish sauce, lime juice, garlic, lemon wedge.

This salad is a bowl of crunchiness! The raw vegetables and nuts give it plenty of body and the heat from the chili dressing adds to the lovely Asian flavors from the garlic and fish sauce. If you have a mandolin you will find it easier to chop the vegetables thinly, but if you don’t, they can be cut by hand. This is a lovely dish on its own or you can serve it with fish or chicken.

Fennel and Radish Salad with Lemon and Olive Oil

– Drizzle and Dip
Ingredients: fennel bulb, radishes, lemon juice, olive oil, salt, ground black pepper.

If you like your salads to have a bit of crunch, then here is one recipe to add to your collection! The radishes are naturally crunchy, but if you like, you can soak the fennel and radish in iced water for a few minutes before slicing and serving to make them super crunchy! This salad goes so well with fish dishes because of the fennel and the contrast of textures is amazing.

Korean Kimchi Salad

– I Breathe I’m Hungry
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Photo Credit: Mellissa from I Breathe I’m Hungry
Ingredients: napa cabbage, water, kosher salt, cloves garlic, ginger, fish sauce, korean chili powder (or substitute cayenne), granulated sugar substitute (coconut sugar), sesame oil, scallions, radish.

The colors in this salad make it look so good and it has the traditional flavors of Korean kimchi without having to wait for a week to eat it! It is spicy and has a good crunch and would be a perfect side dish to serve with fish dishes or grilled chicken. Don’t worry if you are not so keen on hot spice, just adjust the amount of chili powder to suit your own palate.

Paleo Korean Side Dish Recipes – Fermented Vegetable Dishes

Fermented Dill Pickles

– Ditch the Wheat
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Photo Credit: Carol from Ditch the Wheat
Ingredients: dill, garlic, cucumbers, sauerkraut juice, sea salt, water.

Forget the jars of soggy-looking dill pickles on sale in stores! Making your own is so satisfying and the fermentation makes them take on a flavor which is totally different. Like all fermented vegetables it is important to make sure they stay below the liquid during the process, otherwise, they can grow mold. These pickles can be served on their own or as a side dish for meat.

Spicy Fermented Garlic

– Ditch the Wheat
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Photo Credit: Carol from Ditch the Wheat
Ingredients: garlic, peppers, sauerkraut juice, sea salt.

This recipe is another one you really should try if you are interested in trying fermented foods for their health benefits. Once they have gone through the fermentation process, the garlic takes on a completely different flavor and heat from the peppers and can then be used in sauces and dressings or served with steak. Don’t panic if some of the garlic cloves turn blue during the process – this is normal if a little alarming!

Paleo Korean Side Dish Recipes – Wraps and Noodle Dishes

Vegetable Nori Wraps With Sunflower Butter Dipping Sauce (Raw, Vegan, Grain-Free, Paleo)

– Gourmande in the Kitchen
Ingredients: sunflower seed butter, coconut aminos, lime juice, sesame oil, maple syrup, red pepper flakes, hot water, carrots, apple cider vinegar, Nori sheets, watermelon radish, avocado, baby spinach leaves, sprouts of your choice.

Nori wraps may look a bit complex but they are readily available and with a little practice you can produce a tasty and healthy snack or starter. These are a great way to get even the kids to eat raw vegetables and the seaweed wrap is full of nutrients and iodine so are very good for you. You can experiment with other vegetables, making this a really adaptable recipe. Serve these with a dipping sauce of your choice to make an impressive starter for a dinner party.

Korean Beef Lettuce Cups

– Zen Belly
Ingredients: avocado oil, ground beef, scallions, garlic, red or green jalapeño, coconut aminos, fish sauce.

This recipe is ideal for a family meal – serve the meat and veggies in separate dishes and provide each person with lettuce cups so they can construct their own! This would be great served outside for a summer meal and is a great idea for a busy day since the preparation time takes less than 20 minutes. Simply stuff the lettuce leaves with the beef and vegetables and add as much chili sauce as you like.

Korean Sweet Potato Glass Noodles (Jap Chae)

– Swiss Paleo
Ingredients: sweet potato glass noodles, carrots, onion, button mushrooms, green onions, fresh baby spinach, oil, garlic, coconut aminos or gluten-free tamari sauce, honey, sesame seeds, chicken breasts.

This is another versatile recipe as you can use whatever veggies you have in the fridge! This recipe is packed with flavors and textures – meaty chicken, crunchy sesame seeds, and garlic go so well with the noodles. It has the traditional Asian taste of sweet, salty and savory. This would make a fantastic lighter lunch, or a quick dinner if you are short on time as the noodles only take a few minutes to cook.

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