Banchan: The World of Korean Side Dishes
One of the most delightful aspects of Korean dining is the array of small dishes that arrive at the table before your main course. These are banchan – side dishes that transform a simple meal into something communal and varied.
What Is Banchan?
Banchan (반찬) are small shared dishes served alongside rice and soup. They're not appetisers or starters; they're integral to the meal, eaten throughout with the main dishes. You might get anywhere from three dishes at a casual restaurant to a dozen or more at a traditional Korean feast.
And yes, kimchi is a banchan – often the most important one.
The Usual Suspects
Kimchi: Always present in some form. Napa cabbage is most common, but you might get radish, cucumber, or seasonal varieties.
Kongnamul (Soybean Sprouts): Blanched and seasoned with sesame oil and garlic. Simple but essential.
Sigeumchi-namul (Spinach): Blanched spinach seasoned with sesame, soy, and garlic.
Japchae (Glass Noodles): Sweet potato noodles with vegetables and sometimes meat. Sweet, savoury, and satisfying.
Gamja-jorim (Braised Potatoes): Small potatoes braised in soy sauce until glossy and caramelised.
Gyeran-jjim (Steamed Egg): Savoury steamed egg, like a Korean version of custard. Silky and comforting.
Myeolchi-bokkeum (Stir-fried Anchovies): Tiny dried anchovies, fried until crispy and coated in a sweet-salty glaze.
Dubu-jorim (Braised Tofu): Sliced tofu braised in a savoury soy sauce.
Pajeon (Green Onion Pancake): Crispy, savoury pancakes loaded with spring onions.
The Banchan Philosophy
Several principles guide banchan:
Variety: Different textures, temperatures, flavours. Something pickled, something fresh, something hearty.
Balance: The five Korean flavours – sweet, sour, salty, bitter, spicy – all represented across the dishes.
Colour: Traditional Korean cuisine emphasises five colours – white, black, red, green, yellow – for visual and nutritional balance.
Communal eating: Banchan are shared, creating connection around the table.
Banchan Etiquette
A few unwritten rules:
- Banchan refills are usually free at restaurants – just ask
- Don't hoard dishes on your own plate; eat from the shared dishes
- Take what you'll eat; don't waste
- Mix and match with your rice and main dishes
Making Banchan at Home
Here's what I love about banchan: most are simple to make and keep well. A Sunday afternoon preparing a few banchan sets you up for the week.
Start with:
- A good kimchi (obviously)
- Blanched and seasoned vegetables (spinach, bean sprouts)
- A braised dish (potatoes or tofu)
- Something pickled (pickled radish or cucumbers)
Keep them in small containers in the fridge. At mealtimes, set out three or four with rice and whatever main dish you're making. Suddenly, a simple meal feels like a feast.
Why Banchan Matter
There's something psychologically satisfying about a table full of small dishes. It feels abundant even when portions are modest. You're not stuck with one flavour; you're exploring many. Each bite can be different.
This is what I love most about Korean food – it's never boring. Banchan ensure that even the simplest meal has variety, interest, and the feeling of generosity that makes food more than just sustenance.
