Korean cuisine is dominated by a hefty and hearty mix of seafood, vegetables and rice. Kimchi, bibimbap, sundae and mudfish soup largely dominate the Korean hearts. This culture and vibrant platter has seeped its way into other cities, especially India. Korean Salads Summer calls for meals that are refreshing, light, and full of flavor and Korean salads (banchan) fit the bill perfectly. They are rooted in a balance of fresh vegetables, fermented elements, and umami-rich temperings, these salads cool you down and also provide a nutritional boost. Here is a handpicked list of 7 Korean special salads you will undoubtedly love and add to your cuisine. Green Onion Salad (Pa Muchim) A vibrant and aromatic Korean salad, Pa Muchim features green onions. But they are not your regular green onions, they are tossed in a savoury-spicy dressing made of gochugaru (Korean red pepper flakes), soy sauce, sesame oil, and vinegar. It is often served as a side dish for grilled meat like samgyeopsal. Lettuce Salad (Sangchoo Geotjeori)A light and refreshing salad, Sangchoo Georjeori combines crisp lettuce leaves with tangy, slightly spicy dressing of gochujang, soy sauce, garlic and sesame oil. This quick-to-make salad is perfect for hot summer days and pairs well with Korean BBQ or simple rice dishes. Quick Asian Cucumber Salad With a refreshing balance of sweet, sour and umami masala, this salad is easy-to-make and delivers a cooling crunch with every bite. Thinly sliced cucumbers are bathed in a mix of rice vinegar, soy sauce, sesame oil and a hint of spice from red pepper flakes. Fresh Kimchi Salad with Spring Cabbage (Bomdong Geotjeori)A milder, fresher take on traditional kimchi, Bomdong Geotjeori is made with tender spring cabbage coated in a lightly spiced seasoning of gochugaru, fish sauce and garlic. Unlike fermented kimchi, this salad is meant to be eaten fresh. Chive Salad (Buchu Muchim)Packed with a distinct garlicky aroma, Buchu Muchim is a simple yet flavourful salad made with fresh garlic chives, seasoned with soy sauce, gochugaru, sesame oil, and a touch of sugar. Its bold taste makes it a fantastic complement to grilled meats or rice-based dishes. Easy Spicy Baby Bok Choy SaladTender baby bok choy is lightly blanched and tossed in a zesty dressing of gochujang, soy sauce, garlic, and sesame oil, creating a salad that’s both spicy and refreshing. This quick summer dish offers a great balance of crunch and heat, making it a delicious side for Korean or pan-Asian meals. Buckwheat Noodle Salad (Korean Makguksu) A cool and satisfying noodle dish, Makguksu is made with chewy buckwheat noodles, crisp vegetables, and a tangy facade of gochujang, vinegar, and sesame oil. Often garnished with sesame seeds and a boiled egg, this refreshing summer salad is a great choice for beating the heat.