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Korean side dishes called banchan are enjoyed as an introduction to the main course by guests in Korea. Before serving guests Korean BBQ foods like bulgogi or rice dishes like bibimbap, chefs may serve these little side dishes. In Korean culinary culture, banchan are not appetisers but rather serve as a side dish, even though they usually appear at the table before the main course. In some Korean restaurants, Banchan is referred to as a condiment.
Banchan are served in small portions and are refilled as needed. The type of banchan offered increases with the level of formality of the meal. The province of Jeolla is particularly popular for its wide variety of banchan. Korean side dishes offer a large variety of flavours and textures, from sour and refreshing to spicy and savoury, that bring out the dining experience of any Korean dinner. They are used as pickled vegetables, seasoned, or cooked.
Kimchi
A staple of each Korean meal, kimchi is probably the most popular banchan that every Korean eats. It is made up of fermented vegetables, usually baechu (Napa cabbage), that have been spiced and seasoned with chilli peppers and salts. Kimchi is recognised for having a lot of different minerals and dietary fibre. Watery kimchi (nabak-kimchi), cucumber kimchi (oi-kimchi), green onion kimchi (pa-kimchi), radish kimchi (kkakdugi), are other types of kimchi.
Bokkeum
Bokkeum means Korean stir-fried foods, which are usually made with meat, seafood, or vegetables. Myeolchi-bokkeum (stir-fried anchovies), sigumchi-bokkeum (stir-fried spinach), and kimchi bokkeum (stir-fried kimchi, frequently with pork) are typical examples. The cooking method adds a nice heat while maintaining the natural flavours of the ingredients through rapid frying over high heat with little oil. Some of the common seasonings are garlic, soy sauce, and sesame oil, which make tasty and nourishing meals.
Jangajji
The term "jangajji" describes pickled vegetables that are usually seasoned with sugar, vinegar, and soy sauce to produce a balance of savoury and sweet flavours. For jangajji, you can use a variety of seasonal vegetables, such as green chilli peppers, cucumbers, radishes, and garlic. Apart from preserving the vegetables, pickling them enhances their flavour, making them a cool side dish. A popular example is "oi jangajji," or pickled cucumbers, which provide delicious foods like bulgogi or galbi with a crisp and acidic contrast. As a cool appetiser or snack, jangajji can be served chilled.
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Also read: Banchan: 7 Korean Side Dishes You Must Try
Jeon
In Korean cuisine, jeon is a type of savoury pancake, commonly served as banchan. A basic batter consisting of wheat, eggs, and water can be mixed with a variety of foods, including meat, seafood, or vegetables, to make these pancakes. Once pan-fried until lightly brown and crispy, the mixture has a soft core with a lovely crunchy outside. "Kimchi jeon," one of the most loved varieties, adds flavour and texture by mixing chopped kimchi into the batter. Jeon can be eaten as an appetiser, light snack, or as a component of a main course. It is usually served with a dipping sauce prepared from soy sauce and vinegar.
Jjim
In Korean cuisine, "jjim" refers to a range of steamed meals that are frequently prepared with seasoned meat, seafood, or vegetables and cooked gently to generate delicious flavours. Steaming preserves the moisture and natural flavour of all the food as it cooks well enough to make it healthier than other methods of cooking, which may require oil. Gyeran-jjim (steamed eggs), a tasty and airy egg dish, is a traditional example. Another variation is steamed fish or saengseon jjim.
Jorim
Jorim is the process of cooking (braised) food in a savoury sauce, usually made with ginger, garlic, soy sauce, and occasionally sugar. In contrast to other preparation techniques, this cooking process preserves the food's moisture and softness while producing a delicious flavour. Jorim is a versatile cooking method that accommodates a range of dietary requirements because it can be prepared with meats, veggies, or tofu. Popular examples are Jang-jorim (meat cooked in soy sauce, frequently with eggs) and Dubu-jorim (tofu simmered in soy sauce).
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Namul
Namul is a term for seasoned vegetable dishes made of a variety of cooked and raw vegetables, often seasoned with sesame seeds, garlic, soy sauce, sesame oil and so on. A great way to make use of seasonal food is to make this banchan with nearly any vegetable, such as zucchini, spinach, or sprouts. Namul meals are generally served at room temperature. Sigeumchi-namul (seasoned spinach) and kongnamul (seasoned bean sprouts) are typical examples.
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