Banchan
Banchan is a term used in Korean cuisine to refer to small side dishes served along with cooked rice. The term is used collectively to refer to all side dishes in a meal. The variety of banchan is vast and diverse, ranging from vegetables, meats, and seafood prepared in a multitude of ways.
History[edit | edit source]
The tradition of banchan dates back to the Three Kingdoms of Korea period (57 BC – 668 AD). The number of banchan served during a meal can vary, but will usually be at least three, including kimchi, namul (a variety of seasoned vegetables), and bokkeum (stir-fried dishes).
Types of Banchan[edit | edit source]
There are several types of banchan, each with its own unique preparation method and ingredients. Some of the most common types include:
- Kimchi: A staple in Korean cuisine, kimchi is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood).
- Namul: These are a variety of seasoned vegetable dishes. The vegetables can be either wild or cultivated, and are typically seasoned with sesame oil, salt, vinegar, minced garlic, chopped green onions, dried chili peppers, and soy sauce.
- Bokkeum: Bokkeum is a generic term referring to dishes—often meat or seafood—made by stir-frying in a sauce.
- Jeon: Jeon are pan-fried dishes that are similar to pancakes. They can be made with a variety of ingredients, including meat, seafood, and vegetables mixed with flour batter.
Serving and Eating Banchan[edit | edit source]
Banchan are served in small portions, meant to be finished at each meal and are replenished during the meal if not enough. Banchan are set in the middle of the table to be shared. At the center of the table is the secondary main course, such as galbi or bulgogi, and a shared pot of jjigae. Bowls of cooked rice and guk (soup) are set individually. Banchan are served in small portions, meant to be finished at each meal and are replenished during the meal if not enough.
See Also[edit | edit source]
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