Side dishes in other cultures are simple and designed to round out any meal. In Korea, banchan (a side dish) is a staple in Korean cuisine. There are hundreds of different varieties of banchan, and each can complement and enhance any meal. The more banchan you include with your meals, the better. Read on to learn about the fascinating origins of Banchan in Korean culture and a few banchan staples you can add to every meal.
Origins of Banchan
Banchan is said to have dated back to the Three Kingdoms period when Buddhism heavily influenced Korean culture. In Buddhist beliefs, meat consumption was discouraged and even shunned. In response, the Korean people developed several vegetable-based side dishes that were nutritious and filling. Even when the Mongols reintroduced meat, it quickly became the focal point of Korean cuisine.
Banchan Staples
Banchan are side dishes and often are served before the main course arrives. They are designed to complement the meal, and many can be served with each meal.
Kimchi – A classic side dish for every meal, kimchi has been a staple banchan for hundreds of years. There are so many types of kimchi that you can choose between sour, sweet, spicy, or salty. It’s marinated in brine mixed with seasoning, garlic, ginger, spices, and more.
Jeon – Also known as Korean pancakes, Jeon is usually a savory banchan, but there are some sweet versions. It starts off with an egg and flour mixture, and vegetables and proteins are added to make this delicious pancake-like dish.
Kkakdugi – This banchan is made with radishes that are cut into cubes and seasoned with chili powder, onions, and ginger. The radishes are then fermented for a few days and served with sesame seeds or scallions.
Geotjeori – A variation of kimchi that is made with cabbage, just like traditional kimchi. The most significant difference is that geotjeori is not fermented. It’s made with cabbage leaves salted and coated with a paste made with chili flakes, soy, garlic, ginger, fish, or anchovy sauce. The crisp texture pairs really well with soups and stews.
Kongnamul Muchim – A classic side dish in Korean cuisine, kongnamul muchim is seasoned soybean sprouts that are cooked quickly to retain the crisp, firm texture. It can be mixed with various ingredients, including scallions, sesame seeds, soy sauce, sesame oil, and more. This dish serves as a side and a traditional topping for bibimbap.
Hwajeon - A beautiful Korean pancake banchan topped with edible flowers and is a dish traditionally served in springs. The edible flowers used to maje hwajeon include rose petals, pear blossoms, and chrysanthemums.
Saengchae – Saengchae is a general term used to describe salads made with sliced vegetables tossed in a spicy dressing. Many varieties can be served with cucumbers as the primary vegetable or radishes.
Kongjabon – The Kogjabon is made with black soybeans that are washed, soaked, then boiled in soy sauce and sugar until it’s soft but not mushy. Honey or maple syrup is often added to enhance the sweetness of this banchan. It’s served cold or at room temperature.
If you’re learning to cook Korean cuisine or going out to your favorite Korean BBQ restaurant, try out the many banchan available to taste the significant flavors that make Korean cuisine incredible.