You may not have heard of banchan, but if you’ve tried Korean food, you’ve probably eaten it. These delicious side dishes may be small, but they are an essential side dish in Korean cuisine.
What exactly is banchan?
Banchan is a general term for small dishes that are eaten with rice. You could call them “condiments,” but that wouldn’t be quite right. Besides kimchi, they come in the form of flavorful vegetables, stir-fries, and pickles, to name a few.
Banchan portions are small, but filling (disclaimer: no actual scoring involved). You might normally order three or four, but at a high-end restaurant you might order 10, 15, or even 20. You’ll refill as you finish, which is good because you’ll want to devour them. Banchan lets you taste the tartness of pickled cucumbers, the crunch of savory pancakes, the mouthwatering umami flavor of the chili sauce. And so much more.
What is the role of the Panchen Lama?
People who eat only rice without side dishes are called “babbo”, which means uneducated people.
Strong South Korea Leader Yong Park said rice needs side dishes. “Rice is considered the main part of a meal, but Koreans believe that rice doesn’t taste good and eating only rice is not good for health,” he said. “Side dishes are the main side dishes that add flavor and nutrition to rice. People who eat only rice without side dishes are called ‘babbo,’ which means uneducated people.”
What makes a good banchan?
Not all Korean side dishes are created equal, and you’re likely to see some more than others at any of Korea’s many restaurants. Kimchi is a favorite, Yong says, while fried anchovies (myeolchi bokkeum), stir-fried spicy pork (jeyuk bokkeum), and salt-roasted seaweed (gim) also make regular appearances.
So how do you tell a good stir-fry from a bad one? Yong recommends having lots of variety, and that they’re tasty. “There should be a variety of seasonal, cooked and uncooked side dishes,” he says. “For Koreans, saltiness is important — too much salt shows the chef is not skilled enough. Fermented sauces, garlic and herbs should bring out the natural flavors of the main ingredients or mask fishy or foreign odors. Most importantly, they need to go well with rice. Good stir-fry makes us want to eat more rice. If someone says they’re hungry, they’ll say they ate two or three bowls of rice, which means the stir-fry is really good.”
Where can I eat banchan?
According to Yong, you can find delicious side dishes at traditional Korean markets. “They also have a lot of seasonal ingredients that you can take home and cook.” But for the best side dishes, nothing beats a home-cooked meal. “Our moms always make the best side dishes. They have a wide variety of side dishes, and the prices are very reasonable!”
In Korea, you can see small dishes in almost every restaurant. Try them as an appetizer or eat them with your main meal. Find your favorite and proudly announce that you are not a sap.
Try all the banchan delicacies and more at Intrepid Restaurant A true food adventure in Korea.
