Crunchy, garlicky, and packed with flavor, this Korean Green Beans Side Dish is the perfect veggie banchan for everyday meals. Ready in just 15 minutes!
Table of contents
There's nothing I love more than a quick and easy recipe that tastes good and is packed with veggie goodness. Korean side dishes or banchan (반찬) are exactly that: simple vegetable sides that are big on taste and ready in minutes.
This Korean green beans recipe is quick, healthy, and full of garlicky flavor. Lightly blanched and sautéed, then dressed in soy sauce and nutty sesame oil, these beans are a great way to add veggies to your table.
In Korean, this dish is called 그린빈볶음 (green bean bokkeum), meaning stir-fried green beans. It’s great warm or cold, and makes a perfect prep-ahead side for busy weeks. I always make a big batch and eat it as a side throughout the week.
If you love Korean home cooking recipes, try some of my favorite side dishes like this Kimchi Coleslaw, Cucumber Kimchi, Radish Kimchi or Authentic Cabbage Kimchi.
Why you'll love this recipe
- Quick and easy recipe – This Korean green beans banchan is ready in under 15 minutes using just a few everyday ingredients. Perfect for busy weeknights or simple meal prep.
- Healthy vegetable dish – Light, fresh, and packed with nutrients, this green beans side dish is a great way to add veggies to your meal.
- Garlicky and crunchy – Lightly blanched and sautéed, the beans are still crisp and coated in savory garlic and sesame flavors.
- Pairs with anything – Whether you're having rice, noodles, or grilled meat, this Korean green beans side dish fits right in.
Ingredient round-up
- Green beans – Use fresh string beans trimmed and chopped. Avoid overcooking to keep the crunch.
- Garlic and onion – Sliced thin to bring flavor and depth.
- Soy sauce – Regular or gluten-free soy sauce works.
- Sesame oil – Adds a rich, nutty aroma. Only added after cooking, as sesame oil has a low burning point.
- Oyster sauce (optional) – Adds depth but can be skipped if you don't have it. You can also replace it with fish sauce.
- Toasted sesame seeds – Important for an authentic flavor. You can use plain sesame seeds too, just toast them in the fan for 1-2 minutes.
How to make this recipe
- Bring a saucepan of water to a boil with ½ teaspoon salt. Add green beans and cook for 5–6 minutes until tender-crisp and bright green.
- Drain and rinse under cold water to stop cooking. Pat dry well with kitchen paper.
- Heat vegetable oil in a large skillet over medium heat. Sauté sliced garlic and onion for 2–3 minutes until soft and golden.
- Add the green beans, soy sauce, and oyster sauce. Stir-fry for 2–3 minutes, then turn off heat. Drizzle with sesame oil, sprinkle with toasted sesame seeds, and serve.
Flavor Variations
- Oyster sauce – For a deeper savory note, use a little oyster sauce along with the soy.
- Honey – Stir in a small amount of honey for added sweetness that balances the garlic and soy.
- Saeujeot or fish sauce – A few drops bring intense umami; reduce soy sauce or skip the salt to compensate.
- Toasted pine nuts or pumpkin seeds – For extra crunch and richness.
- Sautéed shiitake mushrooms – Add sliced mushrooms for more flavor and chewy texture.
Expert Tips & Tricks
- Use fresh beans – For the best crunchy texture, always use fresh green beans. Frozen or old beans can turn soft or mushy.
- Trim the ends – Snap or cut off the tough stem ends of each bean before cooking.
- Don’t overcook – Blanch only until just tender. Overcooked beans lose their crunch and can go limp in the pan.
- Cook aromatics first – Start by sautéing the garlic and onion. This releases their natural oils and adds depth to the dish.
- Make it in advance – This dish is great for meal prep. Letting it rest in the fridge for a few hours helps the flavors mature and become even more delicious.
What to serve it with
This Korean green beans recipe goes really well with many Korean Home Cooking dishes. You can serve it with plain white rice or noodles, Korean BBQ, steak and more. Here are some of my favorite pairings:
Frequently asked questions
Yes, but they’ll be softer. Blanch lightly and reduce cook time.
Once cooked, store in an airtight container in the fridge for 3-4 days.
Store in an airtight container in the fridge for up to 4 days.
Yes! It’s delicious both warm or chilled.
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If you’ve tried this recipe out, please don’t forget to rate and comment on this post. I love hearing from you, so feel free to reach out to me on social media as well and tag me in your posts!
Recipe
Korean Green Beans Side Dish (그린빈볶음)
Ingredients
- ½ pound green beans trimmed and cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 3 cloves garlic thinly sliced
- ½ medium onion thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon oyster sauce optional
- 1 teaspoon toasted sesame seeds
- Pinch of salt
Instructions
- Heat 2 cups of water to a saucepan with ½ teaspoon salt.
- Once boiling, add the green beans and cook for 5–6 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop cooking. Pat dry well.
- Separately, heat vegetable oil in a pan over medium heat. Add onion and garlic and sauté for 2-3 minutes until soft and lightly golden.
- Add green beans and stir-fry for 2-3 minutes until evenly coated and fragrant.
- Pour in the soy sauce and oyster sauce (if using). Stir and cook for another minute.
- Turn off the heat, drizzle with sesame oil, and sprinkle with toasted sesame seeds. Serve hot or cold.
Notes
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Make Ahead: You can make this side dish in advance and keep it in the fridge for up to 3-4 days. Great for meal prepping.
- Storing leftovers: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Nutrition information is estimative and provided for reference only.
Sara says
I'm so glad I found this recipe, it's so easy to make and tastes really good. I had a pound of green beans going to waste in the fridge and made a big batch of this. I thought I'd have to freeze it, but we finished it in two meals :))
Hanelore says
Hi Sara, glad you've enjoyed this recipe! I also eat ungodly amounts of it every time I make it haha