Banchan Culture: The Art of Side Dishes
No Korean meal is complete without banchan — the small side dishes that bring color, texture, and soul to the table. Though modest in portion, banchan holds enormous cultural and culinary value, offering variety, nutrition, and balance in every bite.
In this second episode of our Korean food series, we explore the role of banchan in everyday dining, its deep roots in Korean tradition, and the artistry behind these seemingly simple dishes.
1. What Is Banchan?
Banchan (반찬) refers to the assortment of small side dishes served alongside rice and soup. Unlike appetizers or sides in Western meals, banchan is central to the Korean dining experience, designed for sharing and variety.
Depending on the meal, you may see 3 to over a dozen different banchan on the table — each offering its own flavor, temperature, and texture.
2. Types of Banchan
Banchan can be categorized into several major types, often based on preparation method and ingredients:
- Namul (나물): Lightly seasoned vegetables such as spinach, bean sprouts, or ferns.
- Jorim (조림): Braised dishes like soy-glazed potatoes or tofu.
- Bokkeum (볶음): Stir-fried items such as anchovies or mushrooms.
- Jeon (전): Pan-fried patties or slices, often made from eggs and vegetables.
- Kimchi: Always present — from napa cabbage to radish and cucumber varieties.
Each dish is carefully balanced — not too salty, never overly rich — made to complement rather than dominate the meal.
3. Cultural Significance
Banchan reflects Korean values of harmony, generosity, and seasonality. Meals are not about individual plates, but shared experience. The variety of banchan shows respect for the eater and pride from the cook.
In traditional households, preparing banchan is a daily ritual — often passed down through generations and adjusted with the rhythm of the seasons.
4. Making Banchan at Home
Though elaborate banchan spreads can look intimidating, many are simple and quick to prepare. A beginner-friendly table might include:
- Seasoned spinach (sigeumchi namul)
- Soy-braised tofu (dubu jorim)
- Stir-fried anchovies (myeolchi bokkeum)
- Kimchi — store-bought or homemade
These dishes can be prepped in batches and stored for a few days, making daily meals more flavorful and nutritious.
Why Banchan Is More Than a Side
Banchan isn’t about luxury — it’s about care. The practice of preparing and serving multiple small dishes reflects a cultural mindset of attentiveness and abundance, even in simplicity.
When you share banchan, you’re not just sharing food — you’re sharing tradition, thoughtfulness, and a uniquely Korean way of seeing the world.
In the next episode: We take a deep dive into the world of kimchi — Korea’s iconic fermented treasure and cultural ambassador.
