Banchan

Banchan, also known as bansang, are those delightful small side dishes that accompany cooked rice in Korean cuisine. Whether you’re referring to a single dish or an assortment, the term "banchan" encompasses it all. Typically, a bansang meal includes rice (bap), soup (guk or tang), spicy gochujang or soy sauce (ganjang), stew (jjigae), and, of course, kimchi. The number of banchan can range from three to twelve dishes, with the grand 12-cheop setting reserved for royal cuisine.

When you sit down for a meal, you'll find the banchan dishes shared in the middle of the table, with the main course and jjigae taking center stage. Each person receives their own bowl of rice and soup. Banchan portions are small, meant to be finished during the meal, but don't worry—refills are available if you need more. The formality of the meal often dictates how many banchan are served. If you ever visit Jeolla province, you'll be treated to a feast of banchan, as this region is famous for its variety.

The history of banchan dates back to the mid-Three Kingdoms period in Korea, influenced by Buddhist practices. At that time, meat was off-limits due to royal prohibitions, so vegetable-based dishes became the norm. Even after the ban was lifted following the Mongol invasions, the tradition of vegetable-heavy banchan had already become a staple in Korean cuisine.

There are many types of banchan, each bringing something unique to the table. Kimchi is the most famous, made from fermented vegetables like Napa cabbage, seasoned with chili peppers and salt. Namul refers to seasoned vegetables, while bokkeum includes stir-fried dishes such as kimchi bokkeum and jeyook bokkeum. Jorim dishes are simmered in seasoned broth, jjim dishes are steamed, and jeon dishes are pan-fried like pancakes. Other popular banchan include danmuji (pickled radish), gyeran-mari (rolled omelet), japchae (glass noodles), and even Korean-style potato salad.

So, next time you enjoy a Korean meal, take a moment to appreciate the diverse and delicious world of banchan that makes every bite a little more special.