When dining at a Korean restaurant, you might be surprised by the incredible variety of side dishes. A Korean meal is incomplete without an array of flavorful and diverse side dishes known as Banchan. Served as a wonderful accompaniment to the main dish, these little shared appetizers are an essential part of Korean cuisine.
Let’s step into the world of Banchan – a delicate art in Korean cuisine!
Photo: SEOULSPACE
Get to know about Banchan 반찬
Back in prehistoric times, Koreans appreciated a range of preserved, seasoned and fermented vegetable dishes alongside their primary grains and meats. Carefully picking, preparing and presenting the banchan tableful has been considered an art form since the royal era in Korea, showcasing the kitchen’s expertise and hospitality.
The royal tableful often comprises up to 30-40 dishes depending on the festive season or other occasions. Some side dishes can be spotted in a typical dining table are Songsongi (cubed radish kimchi), Eomuk Bokkeum (Stir-fried fish cake), Namul (seasoned vegetable side dishes), Dongchimi (white kimchi radish), Jeotgal (fermented salted seafood), Jorigae (hard-boiled food with heavy seasonings), Saengchae (fresh salad), Jjim (steamed or boiled dishes), and so on.
Making banchan at home is a treasured tradition in Korean cuisine and culture continuing to the modern days. This intimate, time-honored ritual is a vital part of Korean food culture that elevates the delicacy in the Korean culinary scene. Every household and eatery has its unique banchan recipes that have been handed down over the years.
Some common delicious Banchan 반찬
There are many different variations of banchan, however they can be broadly categorized into the following basic types: Banchan made from vegetables, Banchan made from meat, and salted/pickled dishes.
Kimchi: The must-have side dish in Korean cuisine. Kimchi has an array of variations such as cucumber kimchi, perilla kimchi, fresh radish kimchi, cubed radish kimchi, green onion kimchi, and more.
Namul: This is seasoned greens and veggies that generate a crunchy, fresh, earthy, and slightly bitter taste, contrasting to other components in Korean meals. Common veggies used in Namul dishes are: soybean sprouts (kong namul), spinach (si geum chi), perilla leaves (kkae nnip), and so on.
Jeon: The savory pancakes or fritters made with seafood, meat or vegetables. There are many types of jeon you should try including gamja jeon (potato jeon), zucchini jeon, kimchi jeon, and more.
Gyeran Mari: The simple yet delicious rolled omelet dish is typically made of beaten eggs, carrots, ham, and green onions. It serves as a light appetizer before a meal!
Japchae: The savory and chewy glass noodles mixed with sautéed vegetables, stir-fried beef and sesame oil. The aromatic scent of sesame oil is the main highlight of this dish that leaves you an impressive taste.
Jjim: This is a steamed and seasoned dish, typically featuring meat, fish, tofu, egg as the main ingredient.
Dubu jorim (braised tofu)
Gyeran jjim (Steamed eggs)
Banchan stands as an unique culinary identity in Korea which definitely gets you excited when exploring and enjoying the parade of small side plates. Don’t miss out on savoring a range of diverse flavors of Korean cuisine!
