When someone has a Korean meal for the first time, the most surprising thing is often the variety of banchan, the side dishes. From their diversity to the level of detail in preparation, banchan is a fascinating part of Korean cuisine. Let’s explore banchan so you can fully enjoy them the next time you have a Korean meal.
Content
- Introduction
- Types of Banchan
- How to Enjoy Banchan
- Where to get Banchan in South Korea
- More Technical Definition of Banchan
- Wesites for Banchan Recipes
Introduction to Banchan (반찬)
Banchan are small side dishes served along with cooked rice in Korean cuisine. They are an essential part of any Korean meal and can range from simple pickled vegetables to elaborate dishes. Banchan complements the main course and provide a variety of flavors and textures.
Traditionally, while rice and soup are served individually with one bowl per person, banchan are typically placed in the center of the table to be shared with others. However, as people have become more sensitive to hygiene and lifestyles have changed, nowadays it is not rare to use individual plates to serve oneself separately.
Types of Banchan
김치 (Kimchi)
Kimchi has become the most famous Korean food and it is the most common and popular banchan. Koreans season and ferment vegetables, typically napa cabbage and Korean radish, with chili pepper, garlic, ginger, and other spices.
Examples: baechu kimchi (napa cabbage), kkakdugi (cubed radish), chonggak kimchi (young radish), etc. It’s hard to find the official number for types of Kimchi, but it is widely believe that there are more than 300 types of Kimchi.
For your information: 김치’s the real pronunciation is more like /gim-chi/ rather than the “k” sound.
나물 (Namul)
Namul is a unique vegetable preparation method in Korean cuisine, and it can also refer to the gathered or harvested ingredients themselves used for cooking. In general, it involves blanching vegetables and seasoning or stir-frying them with salt, sesame oil, and other condiments.
Examples: Spinach (시금치나물), bean sprouts (콩나물), bracken fern (고사리나물).
조림 (Jorim)
Jorim (조림) refers to a type of Korean banchan where Koreans braise and simmer ingredients in a flavorful, seasoned sauce. The ingredients, which can include fish, meat, tofu, or vegetables, are slowly cooked in a sauce typically made with soy sauce, sugar, garlic, and other seasonings until the flavors are deeply absorbed. The result is a rich, savory dish with a slightly sweet or salty taste, depending on the ingredients and regional variations.
Examples: braised potatoes (감자조림), braised quail eggs (메추리알조림).
볶음 (Bokkeum)
볶음 (bokkeum) refers to a style of Korean banchan where ingredients are stir-fried or sautéed, often in oil with a variety of seasonings. This cooking method typically involves quickly frying ingredients over high heat, allowing them to retain their texture and flavors while absorbing the seasonings used in the dish.
The main ingredients of bokkeum banchan can range widely and include vegetables, meat, seafood, and even tofu.
Examples: stir-fried fish cakes (어묵볶음), spicy stir-fried squid (오징어볶음).
전 (Jeon)
전 (jeon) consists of savory pancakes made by coating ingredients in a light batter and pan-frying them. The batter typically includes flour, eggs, and sometimes starch, and the ingredients used in jeon can vary widely, including vegetables, seafood, meat, or tofu.
Examples: green onion pancake (파전), zucchini pancake (호박전), mung bean pancake (녹두전).
장아찌 (Jangajji)
In making 장아찌 (jangajji), people preserve or pickle vegetables by marinating them, usually in a concentrated soy sauce or sometimes in other sauces. Unlike fermented pickles such as kimchi, jangajji is not fermented, but rather soaked in a salty, sweet, or spicy marinade, allowing it to absorb the flavors of the sauce while maintaining its crunch and freshness.
Examples: pickled garlic (마늘장아찌), pickled cucumber (오이장아찌).
무침 (Muchim)
무침 (muchim) refers to a type of Korean dish where ingredients are seasoned and mixed with various spices and sauces. The ingredients can vary, but the most common one is vegetables. The key feature of muchim dishes is that people do not cook them through heat but rather toss and marinate in flavorful seasonings, giving them a fresh and vibrant taste.
Examples: spicy radish salad (무생채), seasoned seaweed (미역무침).
찜 (Jjim)
찜 (jjim) is a Korean cooking technique where ingredients are steamed or braised slowly, resulting in a tender and flavorful dish. People commonly simmer meat, fish, or vegetables in a flavorful broth or sauce until they become soft and infused with seasonings.
Examples: braised beef short-ribs (갈비찜), braised fish (생선찜)
구이 (Gui)
구이 (gui) refers to a type of Korean dish where ingredients are grilled or roasted. It is a popular cooking method in Korean cuisine, often used for meats, seafood, and vegetables.
Examples: roasted seaweed (조미), grilled fish (생선구이), grilled bonnet bellflower roots (더덕구이)
젓갈 (Jeotgal)
젓갈 (jeotgal) is a type of Korean fermented seafood made by salting and preserving various types of seafood such as fish, shrimp, oysters, or fish roe. This traditional food plays a significant role in Korean cuisine, often used as a condiment or banchan due to its intense salty and umami-rich flavor.
Jeotgal has a strong, pungent flavor that some may find to be an acquired taste, but many value it for its ability to enhance the overall flavor of a meal.
Examples: fermented pollock roe (명란젓), fermented shrimp (새우젓)
How to Enjoy Banchan
1. Pairing with Main Dishes
Banchan is typically served with rice and a main dish such as grilled meat (bulgogi), soup (jjigae), or stew (tang). The variety of flavors from them enhances the dining experience. There is no rule for specific pairing so feel free to mix and match banchan with rice and the main dish for different flavor combinations.
2. Eating Etiquette
- Sharing: Banchan is meant to be shared with everyone at the table.
- Small Portions: Take small portions to leave enough for others.
3. At Restaurants
It’s very common for banchan to be free at Korean restaurants when you order a main dish. Many places also offer free refills. In some restaurants, you’ll find self-service counters where you can refill them yourself—just be mindful and don’t overdo it. While it’s rare, there are some restaurants that charge for refills. Heard of inflation?
Where to get Banchan in South Korea
If you’re a fan of banchan or staying in South Korea longer than the usual traveler, you might wonder where to buy them.
Here is a list of where you can buy banchan:
- Banchangage: there’s a type of retail store dedicated to banchan called a banchangage (반찬가게). These stores offer a wide variety of banchan.
- Traditional markets: You can also find banchan at traditional markets. Almost all traditional markets have banchan shops, and some may even specialize in specific types.
- Supermarkets: In supermarkets, there’s usually a section with prepared banchan or a packaged ones aisle. Packaged banchan typically has a longer shelf life.
- Convenience stores: Convenience stores are also offering more banchan these days. While their selection may not be as extensive as supermarkets or traditional markets, they are easy to find and make buying them convenient.
- Online: With how popular online shopping is in Korea, you can order banchan online. You can choose from a wide range of options and have them delivered right to your door.
More Technical Definition of Banchan
Banchan is often translated as “side dishes,” but its true definition is any dish that accompanies rice, which can even include main dishes like bulgogi or grilled fish.
In other cultures, a side dish usually refers to a simple dish that complements a main course, like a salad served with steak. This makes side dishes different from banchan.
Because of these cultural differences, it’s better to use the term banchan instead of “side dishes.” In Korean cuisine, mitbanchan (밑반찬) is a more accurate term for what most people think of as side dishes.
Websites for Banchan Recipes
Are you a good cook? If you want to try to cook some of Korean banchan for yourself, here are a few websites where you can find recipes for banchan.
- 15 Vegetable Side Dishes (Banchan) at Korean Bapsang
- Korean Side Dishes (Banchan) at My Korean Kitchen
- Korean side dish recipes at Maangchi
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