Banchan (반찬)
If you have ever eaten at a Korean restaurant or at a Korean home, you will always be treated to an array of side dishes which Koreans call “Banchan”.
Banchan is meant to be shared with those you are eating with and it is eaten at almost every meal in Korea. These side dishes come in a vast assortment of options and traditionally, they are always served in odd numbers as there is a belief that even numbers are bad luck.
Most would be surprised to know that Banchan was a result of Buddhist influence where Koreans were on a full non-meat diet for around a thousand years, up until the Mongol Empire re-introduced meat to the Korean diet in the 13th century.
The variety of Banchan is quite extensive and there have been volumes written about it but for simplicity sake, there are six categories that they generally fall under.
6 Kinds of Banchan
Kimchi 
Fermented vegetables seasoned with chilli peppers and salt. This is a staple and eaten at almost every meal. There are over a 100 varieties and I will be dedicating one blog on this one specific dish. In short, the napa cabbage variety of kimchi is the national dish of South Korea and the health benefits are undisputed.
Namul
This refers to steamed, marinated or stir-fried vegetables that has been seasoned with various items such as salt, vinegar, garlic, green onions, dried chili peppers and soy sauce. The oil of choice is usually sesame and each Namul Banchan will be seasoned differently and may or may not include the seasoning mentioned.
Bokkeum
his is a stir-fried dish and can be dray or with a savory and sometimes spicy sauce. The word Bokkeum is a word that is generally used for all things stir-fried
Jorim
A broad name used to refer to dishes made of vegetables, meats, seafood or tofu that is simmered for a long period of time with various sauces. The main ingredient in the sauce generally is soy sauce for meats and vegetables but for fish, a chili paste, flakes or powder is often added to give it a kick.
Jjim
This Banchan refers to meat and seafood dishes that have been either steamed or boiled while being marinated in a sauce or soup. One of the more popular versions of Jjim is boiled or steamed egg that is not in its shell. Making this has changed over the years due to the advancement of technology with pressure cookers and boiling is the preferred method rather than steaming.
Jeon
Jeon is a savoury Korean-style pancake. It is made with pancake batter, eggs, and green onions/scallions, served with a mixture of soy sauce & vinegar for its dipping sauce. In translation, Jeonis the actual battered ingredients. The basic type of this dish consists of just scallions
along with pancake mix and eggs but endless variation of this dish doesexists by simply adding other ingredients such as seafood,kimchi, or vegetables.
Other kinds of Banchan
The fact that Banchan are side dishes, it is not unusual to see other items included in the Banchan spread. Things like salad, japchae and sometimes they will add side dishes not traditionally Korean like coleslaw, kosher pickles or anything else people can think of to put on the table in small portions.
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FAQs
Banchan is meant to be shared with those you are eating with and it is eaten at almost every meal in Korea. These side dishes come in a vast assortment of options and traditionally, they are always served in odd numbers as there is a belief that even numbers are bad luck.
Is it okay to ask for more banchan? ›
Q: What is banchan? A: It's not an appetizer and totally complimentary! They are small side dishes served along with your meal. Don't be afraid to ask for more and be sure to ask your server what each side dish consists of (especially for allergy concerns).
Are you supposed to eat banchan first? ›
Banchan is typically served first, before the main dishes arrive, so they're often mistaken for appetizers. Small and light, they're also unlike the heavy sides served alongside a steak dinner or Southern barbecue.
Is banchan unlimited in Korea? ›
The best thing about Korean restaurants is that you can have free refills of banchan. If you eat all of one dish, you simply have to raise your hand and ask for more.
Is Korean banchan healthy? ›
It's generally considered healthy because Koreans use many health- promoting ingredients like fermented foods. Also, side dishes (Banchan) include seasoned green vegetables (Namul) with fermented sauces (Jang), such as soybean paste (doenjang), soy sauce (ganjang), and hot pepper paste (gochujang).
Do Koreans brush their teeth after each meal? ›
"People normally brush their teeth at home after eating breakfast and dinner. But many salaried workers and students don't do so outside the house, that is, after they eat lunch," said Lee Min-jeong, spokeswoman for the Korea Dental Association, who is also a dentist.
Why don't Koreans eat kimchi at restaurants? ›
South Korean restaurants urged to shun China-made kimchi due to hygiene concerns. Months after a video depicting an unclothed man working at a Chinese kimchi factory went viral in South Korea, people in the country have begun looking more carefully into Chinese food imports before they end up on the dining table.
Is it rude to tip in Korean restaurant? ›
Tipping in bars and restaurants is not expected in South Korea, unlike in most countries in Europe and in the United States. The general rule is the service should be exceptional at all times, and with no expectation of extra pay. Tipping in South Korea can be considered rude and frowned upon.
What do Koreans eat for beautiful skin? ›
Kimchi. A staple in Korean cuisine, Kimchi is a dish made of fermented vegetables, primarily cabbage and radishes, seasoned with various spices. Rich in probiotics, it promotes a healthy gut, leading to radiant skin. Its antioxidants and vitamins further enhance skin health.
Does banchan go bad? ›
Depending on the banchan and how it's stored, some banchan will last in your fridge for a few days while others will last for weeks (even months in the case of kimchi). This makes it the perfect way to have dinner on the table in minutes.
Banchan are usually chilled or at room temperature. According to the number of banchan added, the table setting is called 3 cheop (삼첩), 5 cheop (오첩), 7 cheop (칠첩), 9 cheop (구첩), 12 cheop (십이첩) bansang, with the 12 cheop used only in Korean royal cuisine.
Do you eat banchan by itself? ›
Banchan (/ˈbɑːntʃɑːn/ BAHN-chahn; Korean: 반찬; Hanja: 飯饌; IPA: [pantɕʰan]) are small side dishes served along with cooked rice in Korean cuisine. 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.
How many meals a day do Koreans eat? ›
Koreans usually ate two meals a day during the cold seasons, and three during the warm seasons.
Are side dishes eaten individually in South Korea? ›
However, it's the rule at Korean dining tables that only the rice and soup are had individually. All the side dishes are communal. Everyone eats from a single pot of stew, using the spoons they put into their mouth without any qualm.
How many side dishes for Korean meal? ›
A full spread will typically have at least a few, balanced banchan, although more elaborate meals can be served with as many as 10, 15, or even 20 different banchan.
Why do Koreans eat with a lot of side dishes? ›
Korean culture places a lot of importance on sharing food. In Korea banchan (Korean side dishes) sharing is a feature on the table at mealtimes and so meals are naturally more communal. Banchan are lots of little side dishes spread across the table.
Do Koreans eat rice at every meal? ›
Similarly to many cultures and countries in other parts of the world, rice is foundational. The centrepiece to all meal in Korea, breakfast, lunch and dinner. It should be noted that Koreans eat more than just one kind of rice. In most Korean restaurants, you will likely find the short grain white rice.
Bokkeum
Jorim
Jjim
