9 Perfect Asian Side Dishes For Any Main Course

Have you ever crafted the perfect main course—a rich beef bulgogi, a fragrant Thai green curry, or a show-stopping whole steamed fish—only to draw a complete blank on what to serve alongside it? You’re not alone. It’s so easy to pour all our creative energy into the star of the plate, leaving the supporting cast as a hurried afterthought.

In many Western meals, a side dish is just that: something on the side. But in the rich tapestry of Asian cuisine, side dishes are integral, essential components that create a balanced, harmonious, and truly complete dining experience. They are designed to complement, contrast, and elevate the main course, turning a simple dinner into a memorable feast.

The best Asian side dishes balance the main course with complementary flavors, textures, and temperatures. This guide provides a curated list of 9 perfect, no-fail recipes that will transform your meal planning. From vibrant, crunchy salads ready in minutes to comforting soups and crispy pancakes, you’ll find the perfect partner for any main dish, whether it’s a weeknight stir-fry or a special occasion dinner.

The Role of Side Dishes in Asian Cuisine

In Asian cuisine, side dishes (like Korean banchan or Japanese okazu) are essential for creating a balanced meal. They are not merely optional extras but a fundamental part of the culinary philosophy. The goal is to present a table with a variety of offerings that provide a symphony of tastes (salty, sweet, sour, spicy, umami) and textures (crunchy, soft, soupy, chewy).

Think of the famous Korean tradition of banchan, the collection of small side dishes that accompany every meal. A spoonful of spicy, fermented kimchi cuts through the richness of grilled meat, a bite of a savory vegetable side cleanses the palate, and a sip of light soup prepares you for the next taste. This approach ensures that every bite is exciting and prevents flavor fatigue. These traditional Asian side dishes are also a fantastic way to add crucial nutritional diversity to your plate, often featuring healthy Asian vegetables, fermented foods, and lean proteins.

9 Perfect Asian Side Dishes For Any Main Course (Updated for 2025)

Ready to find your new go-to side? This list features a diverse selection of classic and easy Asian side dishes from Japanese, Korean, and Chinese cuisines. Each recipe is designed to be straightforward enough for a beginner cook but delicious enough to impress anyone at your table. They are versatile, satisfying, and the perfect complement to main courses like chicken, fish, or beef.

@cj.eats

If you can’t tell, I LOVE Korean side dishes – especially this spicy Korean cucumber salad but it’s tough to get right and there’s nothing worse than a watery cucumber salad! Here’s how I get it perfect every time for a refreshing side that comes together in about 10 minutes! Find the full recipe with all my key tips on the blog – link in my profile! #easyrecipe #koreanfood #banchan #vegetarian #cjeatsrecipes #vegetable #sidedish

♬ original sound – Chris Joe

1. Comforting Miso Soup

Miso soup is a classic Japanese side dish that is light, savory, and incredibly quick to make. This famous Japanese side dish is the perfect starter or companion for almost any meal, especially sushi or grilled fish, providing a dose of comforting umami flavor.

• Ingredients:
  • 4 cups dashi broth (or water)
  • 3-4 tablespoons miso paste (white or red)
  • 1/2 block soft or silken tofu, cubed
  • 1 tablespoon dried wakame seaweed, rehydrated
  • 1 scallion, thinly sliced (for garnish)
• Instructions:
  1. In a small pot, bring the dashi broth to a gentle simmer. It’s important not to let it come to a rolling boil.
  2. Carefully add the cubed tofu and the rehydrated wakame seaweed to the pot.
  3. In a separate small bowl, ladle a small amount of the warm broth and add the miso paste. Whisk vigorously until the paste is completely smooth and dissolved. This crucial step prevents clumps in your final soup.
  4. Pour the dissolved miso mixture back into the pot and stir gently to combine. Allow it to heat through for another minute.
  5. Ladle the hot soup into bowls and garnish with freshly sliced scallions just before serving.

Pro-Tip: For the best flavor, never boil soup after adding the miso paste. Boiling can kill the beneficial probiotic bacteria in the miso and diminish its delicate, complex umami flavor.

Pin this cozy soup recipe for your next Japanese-inspired meal!

2. Pungent & Spicy Kimchi

Kimchi is an iconic Korean side dish, or banchan, made from fermented vegetables. It’s known for its wonderfully complex flavor profile that is spicy, pungent, tangy, and sour all at once. This recipe is for a quick, fresh version that can be eaten right away.

• Ingredients: (For a quick, fresh version)
  • 1 small head of napa cabbage, chopped into bite-sized pieces
  • 1/4 cup coarse sea salt
  • 3 tbsp gochugaru (Korean chili flakes)
  • 1 tbsp fish sauce (or soy sauce for a vegan alternative)
  • 1 tsp sugar
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 scallions, chopped
• Instructions:
  1. Place the chopped napa cabbage in a large bowl and toss it thoroughly with the coarse sea salt. Let it sit for 1-2 hours, making sure to toss it every 30 minutes. Afterwards, rinse the cabbage under cold water several times to remove excess salt and drain it very well.
  2. While the cabbage is salting, prepare the paste. In a separate bowl, mix together the gochugaru, fish sauce, sugar, minced garlic, and grated ginger until it forms a thick paste.
  3. Stir the chopped scallions into the spice paste.
  4. Add the spice paste to the large bowl with the drained cabbage. It’s best to wear gloves for this step to protect your hands from the chili flakes. Thoroughly coat every piece of cabbage with the paste.
  5. You can serve it immediately as a fresh, crunchy kimchi salad, or pack it tightly into a clean jar to ferment at room temperature for 1-3 days before moving it to the refrigerator.

Pro-Tip: The key to great kimchi is the salting process. Don’t skip it! It draws out excess water from the cabbage, which helps the leaves stay crisp during fermentation and allows them to better absorb the flavorful paste.

Save this recipe to add a spicy kick to your next meal!

3. 10-Minute Bok Choy with Garlic Sauce

This simple stir-fry is one of the quickest and most delicious healthy Asian vegetable side dishes you can make. The tender-crisp bok choy is coated in a simple yet savory garlic sauce, making it a perfect, versatile side for almost any main.

• Ingredients:
  • 1 lb baby bok choy, ends trimmed, washed and dried
  • 2 tbsp vegetable oil
  • 4 cloves garlic, thinly sliced
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce (or vegetarian stir-fry sauce)
  • 1 tsp sesame oil
• Instructions:
  1. Heat the vegetable oil in a wok or a large skillet over medium-high heat until it shimmers.
  2. Add the thinly sliced garlic and stir-fry for about 30 seconds until it becomes fragrant and lightly golden. Be careful not to burn it.
  3. Add the clean bok choy to the wok. Stir-fry for 2-3 minutes, until the green leaves are just wilted and the white stems are tender but still have a slight crispness.
  4. In a small bowl, quickly whisk together the soy sauce and oyster sauce to create the sauce. Pour it directly over the bok choy in the wok.
  5. Toss everything together to ensure the bok choy is evenly coated in the sauce and cook for one more minute.
  6. Remove from the heat, drizzle with toasted sesame oil for extra aroma, and serve immediately.

Lesson Learned: To ensure even cooking, you can halve the heads of baby bok choy lengthwise before cooking. This helps the thicker, denser stems cook at the same rate as the delicate leaves, preventing mushy leaves and undercooked stems.

Your new favorite 10-minute veggie side! Save this now.

4. Spicy Smacked Cucumber Salad

This popular Chinese cucumber salad is a refreshing, spicy, and crunchy cold asian side dish that uses a unique “smacking” technique. This method creates a fantastic texture that soaks up the savory and tangy dressing beautifully.

• Ingredients:
  • 2 English cucumbers
  • 1 tsp salt
  • 2 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1-2 tsp chili oil or chili crisp (adjust to your spice preference)
• Instructions:
  1. Lay a cucumber on a sturdy cutting board. Place the flat side of a large chef’s knife or cleaver over the cucumber and give it a firm whack with the heel of your hand. The cucumber should split open. Repeat this along the length of the cucumber.
  2. Cut the smacked cucumber into irregular, bite-sized pieces.
  3. Transfer the cucumber pieces to a bowl, sprinkle with salt, and toss. Let it sit for 15 minutes. This will draw out excess water, making the cucumbers crunchier. Drain all the accumulated liquid.
  4. In a small bowl, whisk together the minced garlic, soy sauce, rice vinegar, sesame oil, and chili oil to make the dressing.
  5. Pour the flavorful dressing over the drained cucumbers and toss everything to combine. For the best taste, serve chilled.

Pro-Tip: Smacking the cucumbers is the secret to this dish’s success. It creates craggy, uneven surfaces that are perfect for catching and soaking up the delicious dressing. It’s much more effective for flavor absorption than simply slicing.

Love a refreshing kick? Pin this spicy salad idea!

5. Simple Steamed Edamame

Edamame is a simple, healthy, and satisfying Japanese side dish made from young soybeans. Steamed and lightly salted, it’s one of the easiest side dishes or appetizers you can prepare, packed with protein and fiber.

• Ingredients:
  • 1 lb frozen edamame in pods
  • Water for steaming
  • Flaky sea salt, to taste
• Instructions:
  1. Bring about an inch of water to a boil in a pot that is fitted with a steamer basket.
  2. Add the frozen edamame directly to the steamer basket, cover the pot, and let them steam for 4-5 minutes. They are done when they are tender and have turned a vibrant bright green.
  3. Carefully remove the steamer basket and drain any excess water. Transfer the hot edamame to a serving bowl.
  4. While the pods are still hot and steamy, sprinkle them generously with flaky sea salt.
  5. Toss to coat evenly and serve warm for the best experience.

Pro-Tip: For a flavor upgrade, try making a “Spicy Garlic Edamame.” After steaming, toss the hot edamame pods in a pan with a little bit of sesame oil, minced garlic, and a splash of soy sauce. Stir-fry for a minute until fragrant and serve immediately.

The easiest, healthiest side dish ever. Save it for later!

6. The Ultimate Versatile Fried Rice

Fried rice is the ultimate solution for using leftover rice and creating a hearty, customizable side dish. Perfect for serving alongside chicken, beef, or shrimp, this is a staple that can be adapted with whatever vegetables or proteins you have on hand.

• Ingredients:
  • 2 tbsp vegetable oil
  • 2 large eggs, lightly beaten
  • 3 cups cold, cooked rice (day-old rice is best)
  • 1 cup mixed frozen vegetables (peas, carrots, corn)
  • 2 scallions, chopped (whites and greens separated)
  • 2-3 tbsp soy sauce, or to taste
• Instructions:
  1. Heat 1 tbsp of oil in a wok or large non-stick skillet over medium-high heat. Pour in the beaten eggs and scramble them until they are just cooked through. Remove the eggs from the wok and set them aside.
  2. Add the remaining 1 tbsp of oil to the hot wok. Add the white parts of the chopped scallions and stir-fry for 30 seconds until aromatic.
  3. Add the cold rice to the wok. Use your spatula to break up any clumps, ensuring each grain is separate. Stir-fry for 2-3 minutes until the rice is heated through.
  4. Stir in the mixed frozen vegetables and continue to cook for another 2 minutes until they are hot.
  5. Add the soy sauce and the cooked scrambled eggs back into the wok. Toss everything vigorously to combine and coat the rice evenly.
  6. Turn off the heat, stir in the green parts of the scallions, and serve immediately.

Lesson Learned: The number one rule for great fried rice is to use cold, day-old rice. Fresh, warm rice contains too much moisture and will steam in the wok, resulting in a mushy, sticky texture instead of the desired light, separate, fluffy grains.

Never waste leftover rice again! Pin this ultimate recipe.

7. Creamy Japanese Potato Salad

This isn’t your average picnic potato salad. Japanese potato salad is a uniquely creamy and tangy cold side dish with a delightful mix of textures. It’s a popular accompaniment to dishes like Tonkatsu (fried pork cutlet) but is delicious with almost anything.

• Ingredients:
  • 2 large russet potatoes, peeled and cubed
  • 1/2 carrot, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1/4 cup Japanese mayonnaise (like Kewpie)
  • 1 tbsp rice vinegar
  • Salt and white pepper to taste
• Instructions:
  1. Place the peeled and cubed potatoes in a pot of cold, salted water. Bring to a boil and cook until they are fork-tender. Drain them well.
  2. While the potatoes are still warm, transfer them to a large bowl and mash them. It’s best to leave some small chunks for a more interesting texture.
  3. Sprinkle the thinly sliced cucumber with a pinch of salt and let it sit for 10 minutes to draw out water. Squeeze the slices firmly to remove all excess moisture. This keeps the salad from getting watery.
  4. Add the squeezed cucumber, sliced carrots, Japanese mayonnaise, and rice vinegar to the mashed potatoes.
  5. Gently fold everything together until just combined. Season with salt and white pepper to your liking.
  6. For the best flavor, chill in the refrigerator for at least 30 minutes before serving.

Pro-Tip: The key to the distinct flavor of Japanese potato salad is using Japanese mayonnaise (like Kewpie brand). It’s made with only egg yolks and rice vinegar, which gives it a much richer, creamier, and tangier taste than its American counterpart.

Try a new twist on potato salad! Save this creamy recipe.

8. Crispy Scallion Pancakes

Scallion pancakes are a savory Chinese flatbread that is delightfully crispy on the outside and soft and chewy on the inside. These flaky wonders are a fantastic appetizer or side dish, perfect for dipping in a simple soy-vinegar sauce.

• Ingredients:
  • 2 cups all-purpose flour
  • 1 cup hot water
  • 1/2 cup chopped scallions
  • 2 tbsp sesame oil
  • Salt to taste
  • Vegetable oil for frying
• Instructions:
  1. In a large bowl, slowly pour the hot water into the flour, mixing with chopsticks or a fork until a shaggy dough forms. Turn the dough out onto a floured surface and knead for 5-7 minutes until it’s smooth and elastic. Cover and let it rest for 30 minutes.
  2. Divide the rested dough into 4 equal pieces. Working with one piece at a time, roll it out into a very thin rectangle.
  3. Brush the entire surface of the rectangle with sesame oil, then sprinkle evenly with salt and chopped scallions.
  4. Roll the rectangle up tightly from the long side, like a cigar. Then, take the long “cigar” and coil it into a tight snail shape. Tuck the end under and flatten the coil gently with your palm.
  5. On a floured surface, roll the coiled dough out into a round pancake about 6 inches in diameter. Repeat the process with the remaining dough.
  6. Heat a generous amount of vegetable oil in a skillet over medium heat. Pan-fry the pancake for 2-3 minutes per side, until it’s beautifully golden brown and crispy.

Lesson Learned: The secret to the flaky, distinct layers is the coiling technique. Rolling the dough, brushing it with oil, coiling it into a snail, and then re-rolling it is what creates the delicious, separate layers that make scallion pancakes so addictive.

Craving something crispy? Pin this pancake recipe now!

9. Spicy Korean Cucumber Salad (Oi Muchim)

Oi Muchim is a quick, spicy, and refreshing Korean cucumber side dish. It’s a fantastic banchan that provides a crunchy, zesty counterpoint to rich and savory dishes like Korean BBQ or stews. It comes together in minutes.

• Ingredients:
  • 1 large English cucumber, thinly sliced
  • 1/2 tsp salt
  • 1 tsp gochugaru (Korean chili powder)
  • 1 clove garlic, minced
  • 1 scallion, finely chopped
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1/2 tsp toasted sesame seeds
• Instructions:
  1. Place the thinly sliced cucumbers in a bowl, toss them with the salt, and let them sit for 15-20 minutes.
  2. You will notice a pool of liquid at the bottom of the bowl. Drain this excess liquid completely. Do not rinse the cucumbers.
  3. Add the gochugaru, minced garlic, finely chopped scallion, and sugar directly to the drained cucumbers.
  4. Use your hands (gloves recommended) to gently toss and massage the seasonings into the cucumber slices until they are evenly coated.
  5. Drizzle with sesame oil and sprinkle with toasted sesame seeds. Give it one last toss to combine.
  6. For the best crunchy texture, serve immediately.

Pro-Tip: Salting the cucumbers first is a critical step that should not be skipped. It not only seasons the cucumbers from within but also draws out excess water, which prevents the final salad from becoming watery and diluted.

The perfect zesty side for Korean BBQ! Save this recipe.

Key Takeaways: Your Quick Guide to Perfect Asian Side Dishes

• Balance is Key: The best Asian meals balance rich main courses with lighter, contrasting sides. Think a spicy salad with grilled meat or a simple soup with fried noodles.
• Variety in Texture & Flavor: Don’t be afraid to serve more than one side! Incorporate a mix of dishes—something crunchy (Cucumber Salad), something soft (Miso Soup), something savory (Bok Choy), and something hearty (Fried Rice).
• Speed & Simplicity: Many delicious and authentic side dishes, like Edamame or Oi Muchim, can be prepared in under 20 minutes, making them perfect for any weeknight.
• Don’t Forget the Staples: Keep key pantry ingredients like soy sauce, sesame oil, garlic, ginger, and rice vinegar on hand. With these, you can whip up most of these dishes at a moment’s notice.

People Also Ask About Asian Side Dishes

What is a good Asian side dish?

A good Asian side dish complements the main course. For a rich dish like Korean BBQ, a spicy and refreshing side like Kimchi or Korean Cucumber Salad (Oi Muchim) is excellent. For delicate fish or sushi, a simple Miso Soup or steamed Edamame is perfect. A versatile option that goes with almost anything is a quick Bok Choy with Garlic Sauce or classic Fried Rice.

What vegetables go well with Asian food?

Many vegetables are staples in Asian cooking. Bok choy, napa cabbage, broccoli (especially Chinese broccoli or gai lan), cucumbers, carrots, and scallions are extremely common. Other great options include snow peas, bell peppers, eggplant, and various types of mushrooms. These vegetables are often used in stir-fries, soups, and refreshing salads.

What is a famous Japanese side dish?

Two of the most famous and common Japanese side dishes are Miso Soup and Edamame. Miso soup, a light broth with tofu and seaweed, is served with almost every traditional meal. Edamame, steamed young soybeans in the pod seasoned with salt, is a popular appetizer (otsumami) and side dish enjoyed for its simplicity and nutritional value.

Final Thoughts

Building a delicious, restaurant-quality Asian meal at home is easier than you think. The secret often lies not just in the main event, but in the thoughtful, flavorful side dishes that accompany it. By stepping out of your comfort zone and trying one of these simple recipes, you can transform your dinner from a single dish into a complete, balanced, and exciting experience.

Which of these side dishes are you excited to try first? Let me know in the comments below