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.
Taste | Learn | Discover
FAQs
A lot of people ask me about Korean side dishes called 'banchan'. There are a countless variety banchans in Korea. A typical Korean meal consists of rice, soup and 3~4 banchans.
Is banchan unlimited in Korea? ›
Eating banchan is a communal thing, meaning you don't get your own. While I understand, being a territorial eater myself, the stress that sometimes comes with sharing, especially small plates, banchan is unlimited!
Are you supposed to eat banchan first? ›
Banchan is typically served first, before the main dishes arrive, so they're often mistaken for appetizers.
How long can Korean banchan be kept? ›
Banchan is meant to be stored in your fridge and portioned out at meal times as needed. 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).
How many side dishes should I serve? ›
The amount of food needed for a catering event will depend on the number of guests, the duration of the event, and the type of food being served. A good rule of thumb is to order 1.5 servings per guest for appetizers, 1 serving per guest for side dishes, and 6-8 ounces of protein per guest for the main course.
Are Korean side dishes refillable? ›
One of the most appealing things about eating out in Korea is the unlimited free refill on the side dishes, known as banchan.
Why do Koreans eat so many side dishes? ›
Meals are communal
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 banchan cold? ›
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.
Who eats first in Korean? ›
When having a meal with people of various ages, it is known for Koreans to let the senior member at the table dine first, then the rest can start. For instance, grandchildren are taught to let their grandmother start eating before they and the rest of the family.
Do you eat bibimbap with spoon or chopsticks? ›
Koreans traditionally don't eat rice with chopsticks. A spoon is best for scooping up heaping mouthfuls of the bibimbap. Chopsticks can help you pile more ingredients onto your spoon. If you don't want your rice to get crispy, use your spoon to scrape the bottom of the bowl every so often while you eat to mix it up.
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).
What is the difference between kimchi and banchan? ›
Kimchi is just one of the delicious sides that are served with Korean barbecue. These sides are called banchan, and they are just as fun and delicious as the marinated and grilled meats, sauces, rice and leafy greens that make up the Korean barbecue experience.
Do Koreans eat banchan at home? ›
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.
Do Koreans eat 2 meals a day? ›
Lunch consisted of just a few spoonfuls of rice and a few pieces of seaweed. Thus, during the long days of summer, people ate three meals, including a simple lunch; during the winter, when the days were short, they ate two.
How many pieces of Kalbi per person? ›
How much Kalbi (Galbi) should you make per person? You should plan on ½ – ¾ pound per person, more if you have some BBQ lovers because much of the portion is going to be discarded as bone or connective tissue. When planning for larger eaters you can actually do 1 pound per person.
Why do Koreans eat a lot of side dishes? ›
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.
How many dumplings per person for a meal? ›
You'll want to make at least as many dumplings as your guests can eat in one sitting—estimate about 15 to 20 dumplings per guest, on the generous side. But the real genius of a dumpling party is you can basically trick your guests into making you a week's worth of dinners.
Bokkeum
Jorim
Jjim
