Banchan: The Art and Tradition of Korean Side Dishes
In the world of Korean cuisine, a meal is rarely just a single plate. Instead, it is a vibrant spread of small side dishes known as banchan (반찬). These dishes are typically placed in the center of the table to be shared among diners, accompanying a secondary main course—such as galbi (grilled ribs) or bulgogi (marinated beef)—and a shared pot of jjigae (stew). While bowls of cooked rice (bap) and soup (guk) are served individually, the banchan are meant to be enjoyed in small portions and replenished throughout the meal.
The variety and number of banchan often reflect the formality of the occasion. For instance, Jeolla Province is renowned for serving an exceptionally wide array of these dishes in a single sitting.
Key Facts
- Shared Experience: Banchan are communal dishes served in the center of the table.
- Bansang Structure: A traditional table setting is called bansang, categorized by the number of side dishes (cheop) served.
- Royal Hierarchy: In royal cuisine, the King was served 12 cheop, while other nobles received fewer, symbolizing social rank.
- Preservation: Fermentation is the cornerstone of banchan, developed to ensure food security during Korea's extreme seasonal temperature shifts.
- Health Philosophy: Royal cuisine followed Yaksikdongwon, the belief that food should be nutritionally balanced to achieve synergy between Yin and Yang.
The History and Evolution of Banchan
The prominence of vegetable-based banchan is believed to have stemmed from Buddhist influence during the mid-Three Kingdoms period, when monarchies prohibited the consumption of meat. This led court kitchens to refine sophisticated methods of preparing vegetables, while commoners created simpler versions. Although the Mongol invasions eventually ended the meat ban, the six-century legacy of vegetable-centric cuisine remained deeply embedded in the culture.
During the Joseon Dynasty, Confucianism became the dominant ideology. This influenced the aesthetics of food, such as Kobaeumsik—religious food served in layers to symbolize the King's power. By the 18th century, personal preference began to influence royal tastes, though formal Confucian etiquette remained paramount. Later, during the Korean Empire, foreign influences arrived; King Kojong, for example, was known to enjoy coffee.
Because cooking oil was historically scarce in Korea compared to China, fermentation became the preferred method of preservation. This process was essential for surviving harsh winters and summers. Fermenting grains, beans, fish, and vegetables not only preserved nutrients but also created complex flavor profiles. Central to this is gochujang (fermented chili pepper paste), a seasoning so vital that 15th-century texts suggest its quality could signal the success of a year's farming.
Common Varieties of Banchan
Kimchi
Kimchi is the most essential banchan, consisting of fermented vegetables—most commonly baechu (napa cabbage)—seasoned with salt and chili peppers. It is prized for being low in calories and high in dietary fiber, B-complex vitamins, and minerals.
Namul
Namul refers to vegetables that are steamed, marinated, or stir-fried. These are typically seasoned with sesame oil, garlic, soy sauce, and vinegar.
Other Cooking Methods
- Bokkeum: Stir-fried dishes with sauce, such as Jeyuk bokkeum (spicy pork) or Myeolchi bokkeum (dried anchovies).
- Jorim: Dishes simmered in a seasoned broth, such as Dubu-jorim (braised tofu).
- Jjim: Steamed dishes, including Gyeran-jjim (steamed eggs).
- Jeon: Pan-fried, pancake-like dishes, such as Pajeon (scallion pancakes) or Gamjajeon (potato pancakes).
Banchan Summary Table
| Category | Preparation Method | Example Dish | Key Ingredients |
|---|---|---|---|
| Kimchi | Fermentation | Kkakdugi | Cubed radish, chili, salt |
| Namul | Steamed/Marinated | Sigeumchi namul | Spinach, sesame oil, garlic |
| Bokkeum | Stir-fried | Nakji bokkeum | Baby octopus, gochujang |
| Jorim | Simmered | Jang-jorim | Beef, soy sauce |
| Jeon | Pan-fried | Kimchijeon | Ripe kimchi, flour, egg |
Frequently Asked Questions
What is the difference between banchan and the main course?
Banchan are small side dishes served communally to complement the meal, whereas the main course (such as galbi) and individual bowls of rice and soup form the core of the meal.
Why is fermentation so important in banchan?
Fermentation was historically necessary to preserve food through Korea's extreme seasonal temperatures and was a practical alternative to frying due to a shortage of cooking oil.
What does "cheop" refer to in a Korean meal?
A cheop refers to the number of side dishes served in a bansang (table setting). The number of cheop (e.g., 3, 5, 7, 9, or 12) historically indicated the social status of the person being served.
Is kimchi counted as one of the cheop in a bansang?
No, kimchi is considered a staple and is not included in the official cheop count of the side dishes.
What is the health philosophy behind royal banchan?
Royal cuisine followed the philosophy of Yaksikdongwon, which emphasizes the health purpose of food and seeks a nutritional balance between Yin and Yang.