Banchan

What is Banchan?

Banchan are an array of small side dishes that appear with almost every Korean meal. They are set out in small portions and meant to be shared by everyone at the table. The dishes can be made from vegetables, tofu, fish, eggs, or meat, and are often seasoned with sauces like soy sauce or gochujang (a spicy fermented paste), sesame oil, and garlic. Some are fermented, such as kimchi, while others are stir-fried, steamed, pickled, or pan-fried. The variety can range from just a few to a dozen or more, especially at formal meals.

Where does Banchan come from?

The custom of serving banchan grew during the mid-Three Kingdoms period in Korea, influenced by Buddhist rules that limited eating meat. This led to a focus on vegetable-based dishes, which became central to Korean dining. Even after meat returned to the table, the tradition of many small dishes continued. Royal and noble households had more banchan, with the king receiving up to twelve. Preservation methods like fermentation became important due to Korea’s climate and geography, shaping the flavors and ingredients of banchan.

How is Banchan made?

Banchan are prepared in many ways. Vegetables might be steamed, marinated, or stir-fried and then seasoned with sesame oil, soy sauce, or vinegar. Some banchan are simmered in broth, while others are pan-fried as small pancakes or patties. Fermentation is common, especially for kimchi and pickled vegetables. Ingredients are often chosen for their seasonality and preserved for use throughout the year. Each dish is made in small amounts, intended to be finished at the meal.

How and when is Banchan eaten?

Banchan are always served with rice and other main dishes, placed in the center of the table for everyone to share. The number and variety depend on the occasion and formality; a simple meal might have three, while a royal or festive meal could have many more. Kimchi is considered essential and is present at nearly every meal. Banchan are replenished during the meal if they run out. They are eaten at lunch and dinner, and sometimes at breakfast, forming an everyday part of Korean dining.

Kinds of Banchan

There are many types of banchan, including kimchi (fermented vegetables), namul (seasoned greens), bokkeum (stir-fried dishes), jorim (foods simmered in sauce), jjim (steamed dishes), and jeon (pan-fried pancakes). Jeolla Province is known for serving especially large and varied selections. Some banchan, like japchae (glass noodles with vegetables and beef), can also be main dishes. Ingredients and seasonings vary by region and season, and modern versions may include new vegetables or fusion flavors.

What Banchan means

Banchan reflect Korean values of sharing and balance. The number of dishes once showed social status, with more banchan for higher ranks. Fermentation and preservation are important, shaped by Korea’s climate and history. The tradition is tied to both everyday meals and festive occasions, and some banchan, like kimchi, are seen as essential to the meal. Banchan are a symbol of Korean hospitality and the importance of communal eating.

Questions people ask about Banchan

Good reading and sources

• Banchan on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data