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| Various banchan in Korean cuisine |
In Korean cuisine, banchan (반찬) may be considered "side dishes," but they play a central role in every meal. These small, flavorful dishes are served in unlimited portions at Korean restaurants, enhancing the dining experience with vibrant colors, diverse ingredients, and rich flavors.
🍽 What is Banchan?
Banchan (also called bansang or panchan) refers to a variety of side dishes made primarily from vegetables, seafood, or meat, often fermented, seasoned, or stir-fried. They are served alongside rice and main dishes, offering balance, nutrition, and an authentic taste of Korean culture. Most Korean restaurants offer banchan for free and allow unlimited refills throughout the meal, emphasizing the generosity of Korean dining. The number of banchan served reflects the formality of the meal—the more banchan, the more elaborate the dining experience. Another unique feature is that banchan is always placed in the center of the table, reinforcing Korea’s strong communal dining culture, where food is meant to be shared.
📜 The History of Banchan
Banchan has deep roots in Buddhist traditions and the Three Kingdoms period (57 BC – 668 AD). During this era, Buddhism influenced Korean cuisine, discouraging meat consumption and promoting vegetable-based dishes. As a result, various methods of seasoning and fermenting vegetables were developed, forming the foundation of today’s banchan culture. When Mongolian invasions ended, meat was reintroduced into Korean meals, but banchan remained an essential part of the cuisine, evolving into a diverse array of savory, sweet, sour, and spicy flavors that complemented main dishes.
🥗 Types of Banchan
There are over 100 varieties of banchan, but the most common ones fall into a few main categories.
1. Bokkeum (볶음) – Stir-fried Dishes
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| Stir-fried dried anchovies |
Bokkeum refers to stir-fried side dishes, which can be prepared either dry or with a thick sauce. Dry bokkeum dishes include stir-fried potatoes, sweet potatoes, squid, or fried rice, while saucier versions feature spicy stir-fried octopus, stir-fried rice cakes (tteokbokki), or stir-fried chicken. These dishes add a rich, umami-filled element to Korean meals.
2. Jorim (조림) – Braised & Simmered Dishes
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| Potota jorim |
Jorim consists of braised or simmered ingredients cooked in a savory sauce. These dishes often include beef, tofu, fish, or root vegetables, which are slow-cooked to absorb the flavors of the seasoning. Popular jorim dishes include soy sauce-braised beef (jangjorim) and braised tofu (dubu jorim), both of which offer a savory, slightly sweet flavor profile.
3. Namul (나물) – Seasoned Vegetables
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| Namul banchan |
Namul dishes are made from blanched or raw vegetables, which are lightly seasoned with sesame oil, soy sauce, garlic, and vinegar. They are often used to balance out spicy or heavy main dishes. Some of the most well-known namul dishes include seasoned spinach (sigeumchi namul) and bean sprout salad (kongnamul muchim).
4. Jeon (전) – Korean Pancakes
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| Kimchi jeon |
Jeon refers to savory pancakes made from a light batter and various ingredients such as seafood, meat, and vegetables. These are pan-fried to create a crispy, golden texture. Some of the most popular types include kimchi pancakes (kimchi jeon) and seafood pancakes (haemul jeon), both of which pair well with dipping sauces and alcoholic drinks like makgeolli (Korean rice wine).
5. Jjim (찜) – Steamed Dishes
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| Gyeran jjim (계란찜) |
Jjim refers to steamed side dishes, which are simple yet flavorful. These dishes are typically soft in texture and often served warm. Popular jjim banchan includes steamed egg (gyeran jjim), a light and fluffy egg dish, and steamed fish (saengseon jjim), which is commonly prepared with soy sauce and garlic.
6. Kimchi (김치) – The Ultimate Banchan
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| Various types of kimchi in Korean cuisine |
No Korean meal is complete without kimchi, which is arguably the most famous type of banchan. Known for its fermented, spicy, and tangy flavors, kimchi comes in many varieties beyond the classic cabbage kimchi (baechu kimchi). Other popular versions include cucumber kimchi (oi kimchi) and radish kimchi (kkakdugi), each offering a unique taste and texture. Kimchi is not just a side dish but an integral part of Korean cuisine, providing probiotics and a strong umami kick.
🔢 Fun Fact: Banchan is Always Served in Odd Numbers
In Korean tradition, dishes are served in odd numbers (3, 5, 7, or 9) because even numbers are considered unlucky. A typical meal includes 7-9 types of banchan, reflecting generosity and hospitality. The variety of side dishes also symbolizes abundance, making Korean meals visually appealing and well-balanced in terms of flavor and nutrition.
🍽 Experience Authentic Korean Dining with Banchan
Next time you visit a Korean restaurant, pay attention to the banchan variety and how they enhance the flavors of your meal. Whether you love the crunchy bite of kimchi, the soft texture of braised tofu, or the rich taste of stir-fried beef, banchan truly defines the essence of Korean cuisine. These small but essential dishes showcase the balance, complexity, and hospitality of Korean food culture, making every meal a delightful culinary experience.
Reference: vnexpress, wiki
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