Side Dish

Geotjeori is a fresh variety of kimchi. Just like classic kimchi, it is usually prepared with napa cabbage (baechu), but unlike the more popular version, geotjeori is not fermented. It is typically made with tender and salted cabbage leaves or other vegetables, which are coated in an aromatic paste usually consisting of chili flakes, soy sauce, garlic, ginger, fish sauce, or (occasionally) anchovy sauce. The crispy texture and refreshing flavor of geotjeori perfectly complement hearty soups and stews, but it can also be served with various other dishes. Geotjeori is best enjoyed freshly made and sprinkled with sesame seeds.

Geotjeori

Gim gui is a simple, yet delicious Korean side dish consisting of crispy and salty roasted seaweed. The dish is a common item in numerous bento boxes due to its great flavor and hefty doses of fiber, vitamins, minerals, and protein. Many people like to consume gim gui with a cold beer on the side because of its overpowering saltiness. Although gim gui can nowadays be found in most grocery stores, in the past, every Korean cook used to roast his own seaweed. When beer is not available, it is recommended to pair gim gui seaweed with freshly steamed white rice and consume the whole thing as a nutritious snack.

Gim gui

Ginisang munggo is a traditional dish originating from the Philippines. The dish is usually made with a combination of mung beans, spinach, garlic, onions, tomatoes, dried shrimp, beef stock, fish sauce, oil, and black pepper. The onions, garlic, and tomatoes are saut&eacute;ed in oil, then mixed with dried shrimp and mung beans. The mixture is covered with beef stock and simmered until the mung beans become tender. The spinach, fish sauce, and black pepper are added to the dish, and it is then served warm. Ginisang munggo is traditionally accompanied by rice on the side, but it can also be served with grilled or fried fish and pork.

Ginisang munggo

Gochujang bokkeum is a traditional dish originating from South Korea. The dish is usually made with a combination of gochujang (hot pepper paste), ground beef, pine nuts, sesame oil, garlic, sugar, and black pepper. The ground beef is seasoned with black pepper and stir-fried in sesame oil until fully cooked. It's then mixed with stir-fried garlic, gochujang, sugar (or honey, if desired), and pine nuts. The mixture is stirred until the dish is shiny, and it's then served. Small amounts of gochujang bokkeum are typically mixed with rice and enjoyed as a side dish.

Gochujang bokkeum

Goguma mattang is a traditional sweet treat and side dish originating from South Korea. It's usually made with a combination of sweet potatoes, honey, sugar, oil, and walnuts. The sweet potatoes are cut into cubes, steamed, and deep-fried in oil until crispy. They're tossed with sugar-honey syrup and chopped walnuts. These candied sweet potatoes are then served warm, and if desired, they're garnished with sesame seeds on top before consumption.

Goguma mattang

Golpi is a traditional vegetable-based dish originating from Afghanistan. The dish is usually made with a combination of cauliflower florets, oil, onions, salt, garlic, curry powder, sugar, tomatoes, bay leaves, white vinegar, and spices such as cinnamon, cardamom, cumin, coriander, and cloves. The onions and garlic are fried in oil and mixed with the spices, sugar, bay leaves, salt, tomatoes, and vinegar until the sauce thickens. The cauliflower and boiling water are then added to the pot, and the dish is simmered over low heat until the florets are fully cooked but not falling apart. Golpi is typically served hot in a large bowl and it's recommended to pair it with plain rice on the side.

Golpi

Goma-ae is a popular Japanese side dish consisting of vegetables dressed with sesame sauce. The most popular goma-ae variety is made with spinach that is topped with sesame seeds and miso paste. The name of the dish is derived from two words: goma, meaning sesame, and ae, meaning sauce.

Goma-ae

Gratin de giraumon is a traditional gratin dish originating from Mauritius. The dish is made with a combination of diced pumpkin, milk, egg yolks, butter, grated cheese (Cheddar and Parmesan), breadcrumbs, salt, and pepper. The pumpkin is boiled until tender, then mashed into a pur&eacute;e with the addition of butter, grated cheese, salt, pepper, egg yolks, and milk. The pur&eacute;e is poured into a buttered baking dish, topped with breadcrumbs and grated cheese, then baked until the top becomes light golden in color. Once done, gratin de giraumon is typically served as an accompaniment to roasted meat, usually beef steaks.

Gratin de giraumon

Gr&oslash;nn ertestuing is a traditional dish originating from Norway. This dish is usually made with a combination of peas, flour, water, butter, sugar, and salt. The peas are soaked overnight, then gently simmered in the same water for about 2 hours. A mixture of butter and flour is added to the pot, along with sugar and salt. During the last hour of cooking, diced carrot can also be added to the combination. Creamed green peas are often served as an accompaniment to lutefisk or meatballs.

Grønn ertestuing

Gr&uuml;ne bohnen mit bohnenkraut is a traditional dish that's usually served as an accompaniment to meat dishes. The dish is made with a combination of green beans, savory, butter, onions, flour, vegetable stock, and salt. The green beans are washed, cut, and cooked in boiling water until tender. Savory is added in the last five minutes of cooking. Once done, the green beans are drained and the stock is reserved for later. The onions are saut&eacute;ed in butter, sprinkled with flour, and covered with the stock. The mixture is beaten smooth with a whisk and mixed with green beans. The dish is simmered for a few more minutes before serving.

Grüne Bohnen mit Bohnenkraut

Guanime is a Puerto Rican dish that can be traced back to pre-Columbian times. It consists of cornmeal masa that is stuffed with beans, seafood, nuts, or meat, and it is then wrapped in corn husks and boiled. Alternatively, guanimes can be prepared in a plain version, without the stuffing. When guanimes are done, they are unwrapped, then typically served with fish dishes or stews.

Guanime

Guisantes y zanahorias is a traditional vegetable side dish originating from Spain. The dish is usually made with a combination of peas, carrots, scallions, butter, bacon, sunflower oil, and salt. The scallions are chopped and saut&eacute;ed in oil over low heat. The carrots are diced and added to the pot, and the mixture is covered with water and simmered for a few minutes before the peas are added into the pot and the dish is simmered until the vegetables are tender. Butter is stirred in, and the dish is served garnished with browned slices of bacon.

Guisantes y zanahorias

Guiso de coliflor is a traditional dish originating from Spain. The dish is usually made with a combination of cauliflower florets, onions, garlic, chorizo sausage, pine nuts, raisins, paprika, tomatoes, parsley, olive oil, and salt. The florets are cooked in boiling salted water and drained. The onions and garlic are fried in olive oil until golden, and then mixed with the raisins, tomatoes, paprika, chorizo, and pine nuts. The cooked cauliflower florets are added to the pan, everything is well-stirred, seasoned with salt, and garnished with parsley before serving.

Guiso de coliflor

Italy

Gurguglione is a rich vegetable stew originating from Elba. In the past, it was a typical dish for the miners of Elba, but nowadays it's usually served as a side dish accompanying meat and fish. It consists of a variety of vegetables such as green peppers, zucchini, eggplants, onions, and tomatoes, with the addition of basil, parsley, and olive oil. The ingredients are seasoned with salt and covered to slowly simmer and cook in their own liquid. It is believed that the name gurguglione means to gurgle, referring to the fact that the vegetables gurgle as they cook.

Gurguglione

United States

Harvard beets is a classic American dish that's believed to have origins in Cambridge, Massachusetts due to its deep crimson color, which is also Harvard University's officially designated color since 1910. The dish is made with sliced beets that are cooked in a sweet-and-sour sauce consisting of butter, vinegar, sugar, water, cornstarch, salt, and pepper. Once done, the beets are traditionally served hot as an accompaniment to pork chops, chicken, or steak.

Harvard Beets

Germany

Himmel und Erde is a traditional dish originating as far back as the 18th century. Literally translated, the name of the dish means Heaven and Earth, derived from the old word for potatoes &ndash; Erdapfel. The dish consists of mashed potatoes that are paired with apple sauce. It is most commonly served with meat dishes, while purists insist on having a blood sausage on the side. In that case, the dish is sometimes referred to as Himmel, Erde, und H&ouml;llen (Heaven, Earth, and Hell). Today, there are numerous variations on the original recipe depending on the region, but the classic version is still the most popular in Rhineland, its place of origin.

Himmel und Erde

Hobak namul is a traditional side dish originating from South Korea. This version of namul is made with zucchini as key ingredients. Although regular zucchini can be used, it's recommended to use aehobak or Korean zucchini, if available, because it has more delicate flesh and thinner skin. The zucchini are sliced in half lengthwise, then once again into thin disks. The pieces are stir-fried and mixed with a combination of scallions, garlic, sugar, sesame oil, soy sauce, salt, and red pepper flakes. Once prepared, hobak namul is left to cool down, and it can be eaten chilled or at room temperature. The dish is traditionally served with steamed rice on the side, but it can also accompany galbi and bulgogi, or it can be used in bibimbap.

Hobak namul

Inafliton lemai is a traditional snack originating from Comoros. It's usually made with only three simple ingredients &ndash; breadfruit, salt, and coconut oil. The breadfruit is washed, peeled, and thinly sliced. The slices are fried in coconut oil until golden brown and crisp. They're drained on paper towels, lightly salted, and inafliton lemai is ready to be enjoyed, either as it is or as an accompaniment to main dishes.

Inafliton lemai

Irio is a hearty Kenyan dish with origins from the Kikuyu people. Although it has many variations, it usually consists of potatoes, peas, and corn that are boiled and mashed together. Simple, healthy, and comforting, irio is often served as a side dish, and it is especially popular when paired with grilled steak in a dish known as nyama na irio.

Irio

Buttered cabbage is a traditional dish originating from Ireland. Although there are many variations, it&rsquo;s usually made with a combination of cabbage, butter, salt, and black pepper. The cabbage is shredded and placed in a wide saucepan with a bit of water, butter, and a pinch of salt. The mixture is brought to a boil over high heat, the pan is covered, and the dish is cooked for a few minutes. A bit of salt and pepper is added to the pan, along with an extra knob of butter, the dish is stirred, and it&rsquo;s then served while hot, usually as an accompaniment to meat dishes. If desired, parsley, sugar, and Guinness beer can be added to the dish for extra flavor.