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Banchan

Banchan

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Banchan refers to small dishes of food served along with cooked rice in Korean cuisine. This word is used both in the singular and plural.

The basic table setting for a meal called 'bansang' (반상) usually consists of bap (밥, cooked rice), guk
Guk
Guk , also sometimes known as Tang , is a class of soup-like dishes in Korean cuisine. Guk and tang are commonly grouped together and regarded as the same type of dish, although guk is more watery and a basic dish for the Korean table setting, and is usually eaten at home...

or tang
Guk
Guk , also sometimes known as Tang , is a class of soup-like dishes in Korean cuisine. Guk and tang are commonly grouped together and regarded as the same type of dish, although guk is more watery and a basic dish for the Korean table setting, and is usually eaten at home...

(soup), gochujang
Gochujang
Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...

or ganjang
Soy sauce
Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...

, jjigae
Jjigae
Jjigae is a Korean dish similar to a Western stew. There are many different varieties but it is typically made with meat, seafood or vegetables in a broth seasoned with gochujang, doenjang, ganjang or saeujeot. Jjigae is typically served in a communal dish and boiling hot.A Korean meal almost...

, and kimchi
Kimchi
Kimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...

. According to the number of banchan that is added, the table setting is called as 3 cheop (삼첩), 5 cheop (오첩), 7 cheop (칠첩), 9 cheop (구첩), 12 cheop (십이첩) bansang, with the 12 cheop used in Korean royal cuisine.

Banchan are set in the middle of the table to be shared. At the center of the table is the secondary main course, such as galbi
Galbi
Galbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef short ribs in a ganjang-based sauce . In the Korean language, galbi literally means "rib" and can often indicate uncooked ribs...

or bulgogi
Bulgogi
Bulgogi is a Korean dish that usually consists of marinated barbecued beef, although chicken or pork may also be used. It is listed at number 23 on World's 50 most delicious foods readers' poll complied by CNN Go in 2011.-Etymology:...

, and a shared pot of jjigae
Jjigae
Jjigae is a Korean dish similar to a Western stew. There are many different varieties but it is typically made with meat, seafood or vegetables in a broth seasoned with gochujang, doenjang, ganjang or saeujeot. Jjigae is typically served in a communal dish and boiling hot.A Korean meal almost...

. Bowls of cooked rice and guk (soup) are set individually. Banchan are served in small portions, meant to be finished at each meal and are replenished during the meal if not enough. Usually, the more formal the meals are, the more banchan there will be. Jeolla
Jeolla
Jeolla was a province in southwestern Korea, one of the historical Eight Provinces of Korea during the Joseon Dynasty. It consisted of the modern South Korean provinces of North Jeolla, South Jeolla and the Special City of Gwangju as well as Jeju Island...

 province is particularly famous for serving many different varieties of banchan in a single meal.

Kimchi




Kimchi
Kimchi
Kimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...

 is fermented vegetables, usually baechu (Napa cabbage), seasoned with chili peppers and salt
Salt
In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...

. This is the essential banchan of a standard Korean meal.
Some Koreans do not consider a meal complete without kimchi. Kimchi can be made with other vegetables as well, including spring onions, gat
Brassica juncea
Brassica juncea, also known as mustard greens, Indian mustard, Chinese mustard, and leaf mustard, is a species of mustard plant. Subvarieties include southern giant curled mustard, which resembles a headless cabbage such as kale, but with a distinct horseradish-mustard flavor...

(갓), and mu
Daikon
Daikon , Raphanus sativus var. longipinnatus, also called White Radish, Japanese radish, Oriental radish, Chinese radish, lo bok and Mooli , is a mild flavoured, very large, white East Asian radish...

(무).
Name Korean name Description
Nabak kimchi
Nabak kimchi
Nabak kimchi is a watery kimchi, similar to dongchimi, in Korean cuisine. It is made of thinly sliced Korean white radish and Napa cabbage into a rectangular shape as main ingredients and salted them with mixed vegetables and spices such as cucumber, spring onions, water dropwort , garlic, ginger,...

나박김치 Watery kimchi with less spicy baechu and mu
Dongchimi
Dongchimi
Dongchimi is a variety of kimchi consisting of daikon, baechu , spring onions, fermented green chili, ginger, bae and watery brine in Korean cuisine...

동치미 Various vegetables in white brine. Nabak kimchi
Nabak kimchi
Nabak kimchi is a watery kimchi, similar to dongchimi, in Korean cuisine. It is made of thinly sliced Korean white radish and Napa cabbage into a rectangular shape as main ingredients and salted them with mixed vegetables and spices such as cucumber, spring onions, water dropwort , garlic, ginger,...

and dongchimi are referred to as mul kimchi (물김치), literally "water kimchi."
Geotjeori 겉절이 Freshly made kimchi to be eaten crisp without fermenting. Usually made with baechu and lettuce.
Ggakdugi
Ggakdugi
Kkakdugi is a variety of kimchi in Korean cuisine. Usually, it has all the ingredients of kimchi, but the baechu used for kimchi is substituted with Korean white radish...

깍두기 A kimchi made with cubed mu
Oi sobagi 오이 소박이 Stuffed cucumbers kimchi, stuffed with chili, spring onions and buchu
Garlic chives
Garlic chives, Allium tuberosum, is a vegetable related to onion. The plant has a distinctive growth habit with strap-shaped leaves unlike either onion or garlic, and straight thin white-flowering stalks that are much taller than the leaves. The flavor is more like garlic than chives. It grows in...

Chonggak kimchi 총각김치 Whole mu with chili pepper seasoning. It is made with dallangmu, about the same size as sausages.
Yeolmu kimchi 열무김치 Thin and small young summer radish kimchi, which can be prepared either with or without fermented jeotgal
Jeotgal
Jeotgal or jeot is a salted fermented food in Korean cuisine. It is made with various seafood, such as shrimp, oysters, shellfish, fish, fish eggs, and fish intestines....

.
Pa kimchi 파김치 Hot and salty scallion kimchi, seasoned with lots of myeolchijeot
Myeolchijeot
Myeolchijeot or myeolchi jeot is a variety of jeotgal, a salted fermented dish made with anchovies in Korean cuisine. It is the most frequently consumed variety of jeotgal, along with saeujeot in South Korea. The name consists of the two Korean words, myeolchi and jeot...

, the Korean version of salted anchovies.
Gat kimchi 갓김치 Indian mustard leaf kimchi with a large amount of red pepper powder and the unique bitter taste and aroma. Strong myeolchijeot
Myeolchijeot
Myeolchijeot or myeolchi jeot is a variety of jeotgal, a salted fermented dish made with anchovies in Korean cuisine. It is the most frequently consumed variety of jeotgal, along with saeujeot in South Korea. The name consists of the two Korean words, myeolchi and jeot...

and glutinous rice paste are added to reduce hot and bitter taste.

Namul


Namul
Namul
Namul is a general term for a Korean seasoned vegetable dish. The name of the dish may vary slightly depending on what vegetables are used and how they are prepared, but they will nonetheless still be a type of namul....

 (나물) refers to steamed, marinated, or stir-fried vegetables usually seasoned with sesame oil, salt, vinegar, minced garlic, chopped green onions, dried chili peppers, and soy sauce.
Name Korean name Description
Kongnamul
Kongnamul
Kongnamul, an example of Korean cuisine, refers to a seasoned banchan made from soybean sprouts, as well as being a term for the sprouts themselves in the Korean language...

콩나물 Cold boiled bean sprouts with sesame oil.
Sigeumchi namul 시금치나물 Lightly parboiled spinach dressed with sesame oil, garlic, and soy sauce.
Miyeok muchim 미역무침 Miyeok (wakame
Wakame
, Undaria pinnatifida, or Miyeok in Korean, is a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads....

, a seaweed) with sweet vinegar and salt.
Musaengchae/Muchae 무생채/무채 Long julienned white radish in a sweet vinegar sauce, sometimes with ground dried chili peppers.
Gosari namul 고사리나물 Prepared fern
Fern
A fern is any one of a group of about 12,000 species of plants belonging to the botanical group known as Pteridophyta. Unlike mosses, they have xylem and phloem . They have stems, leaves, and roots like other vascular plants...

 shoots that have been stir-fried.
Chwinamul
Chwinamul
Chwinamul is a Korean leaf vegetable. It consists of the leaves of various species of wild flowering plants, including Aster scaber. There are approximately 24 edible varieties in Korea of which most are found on mountains...

취나물 Stir-fried and seasoned aster scaber.
Bireum namul 비름나물 Parboiled and seasoned amaranthus.
Naengi namul 냉이나물 Parboiled and seasoned shepherd's purse
Shepherd's Purse
Capsella bursa-pastoris, known by its common name shepherd's-purse because of its triangular, purse-like pods, is a small annual and ruderal species, and a member of the Brassicaceae or mustard family...

.
Dolnamul 돌나물 Raw Sedum
Sedum
Sedum is a large genus of flowering plants in the family Crassulaceae, members of which are commonly known as stonecrops. It contains around 400 species of leaf succulents that are found throughout the Northern Hemisphere, varying from annual and creeping herbs to shrubs. The plants have...

 with pepper sauce dressing.
Gogumasun namul 고구마순나물 Boiled/seasoned sweet potato
Potato
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...

 shoot
Shoot
Shoots are new plant growth, they can include stems, flowering stems with flower buds, and leaves. The new growth from seed germination that grows upward is a shoot where leaves will develop...

s.
Gaji namul 가지나물 Boiled eggplant.
Doraji namul 도라지나물 Boiled Chinese bellflower
Chinese bellflower
Platycodon grandiflorus is a species of perennial flowering plant of the family Campanulaceae and the only member of the genus Platycodon . This species is known as platycodon or Chinese bellflower...

 root
Root
In vascular plants, the root is the organ of a plant that typically lies below the surface of the soil. This is not always the case, however, since a root can also be aerial or aerating . Furthermore, a stem normally occurring below ground is not exceptional either...

s.


Bokkeum


Bokkeum
Bokkeum
Bokkeum is a generic term to refer to a Korean dish made by stir-frying ingredients in a sauce. According to Korean dictionaries, the verb form of bokkeum, "bokkda" means "cooking dried ingredients over heat." However, bokkeum not only refers to dishes made by stir-frying ingredients to a dry...

 (볶음) is a dish stir-fried with sauce.
  • Kimchi bokkeum (김치볶음) - Stir-fried kimchi, often with pork (similar to jeyook bokkeum).
  • Jeyook bokkeum (제육볶음) - Stir-fried pork with gochujang
    Gochujang
    Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...

     (chili pepper paste) sauce and onions.
  • Ojingeochae bokkeum
    Ojingeochae bokkeum
    Ojingeochae bokkeum is a Korean dish made by stir-frying dried shredded squid in a sauce based on gochujang and sugar or corn syrup. The ojingeo in the dish's name refers to squid while bokkeum means "stir-fried". It is eaten as banchan when having a meal with a bowl of cooked rice...

     (오징어채볶음) — Stir-fried dried shredded squid
    Dried shredded squid
    Dried shredded squid is a dried, seasoned, seafood product commonly found in coastal Asian countries and Hawai'i, made from squid or cuttlefish. The snack is also referred to as shredded squid, dried seasoned squid, prepared rolled squid or sun dried squid, and dried shredded cuttlefish...

     seasoned with a mixture of gochujang
    Gochujang
    Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...

     (chili pepper paste), garlics, and mulyeot (syrup-like condiment).
  • Nakji bokkeum (낙지볶음) - Stir-fried baby octopus in spicy gochujang
    Gochujang
    Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...

     sauce.
  • Buseot bokkeum (버섯볶음) - Stir-fried mushrooms such as pyogo
    Shiitake
    The Shiitake is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. It is a feature of many Asian cuisines including Vietnamese, Chinese, Japanese, Korean and Thai...

    , oyster mushrooms, pine mushrooms.

Jorim


Jorim
Jorim
Jorim is a generic Korean cuisine term referring to dishes made of vegetables, meats, seafood, or tofu in a mixed sauce by simmering for a long time. Jorim is the noun of jorida which means "simmering in a thick soup or sauce". The term did not appear in cookbooks until 17th century because...

 is a dish simmered in a seasoned broth.
  • Dubu-jorim (두부조림) — Tofu
    Tofu
    is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu...

     simmered in diluted soy sauce, a little bit of sesame oil, minced garlic, and chopped green onion.
  • Jang-jorim (장조림) — Beef simmered in soy sauce, optionally with hard-boiled eggs or hard-boiled quail eggs.

Jjim


Jjim
Jjim
Jjim is a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. The cooking technique originally referred to dishes cooked in a siru by steaming...

 is a steamed dish.
  • Gyeran-jjim (계란찜) — Mixed and seasoned eggs steamed in a hot pot.
  • Saengseon jjim (생선찜)- Steamed fish.



Jeon


Jeon
Jeon (food)
Jeon , buchimgae, jijimgae, or jijim refer to many pancake-like dishes in Korean cuisine. It has been also called jeonyueo or jeonyuhwa, especially in Korean royal court cuisine. Sometimes, jeonya is used as an abbreviated term for the two...

denotes a variety of pan-fried dishes. Buchimgae is a near synonym
Synonym
Synonyms are different words with almost identical or similar meanings. Words that are synonyms are said to be synonymous, and the state of being a synonym is called synonymy. The word comes from Ancient Greek syn and onoma . The words car and automobile are synonyms...

.
  • Pajeon
    Pajeon
    Pajeon is a variety of jeon with green onions as its prominent ingredient. Pa literally means green onion in Korean. It is a pancake-like Korean dish made from a batter of eggs, flour, rice flour, green onions and other additional ingredients depending on the variety...

     (파전) — Thin pancakes with spring onions.
  • Kimchijeon (김치전) — Thin pancakes with old (ripe) Kimchi.
  • Gamjajeon
    Gamjajeon
    Gamjajeon is a variety of jeon, or Korean style pancake, made by pan-frying finely grated potato on a frying pan with any type of vegetable oil until golden brown. Potatoes were introduced in Korea in 1824 through Manchuria and have been cultivated mainly in the hills and mountain ranges of Gangwon...

     (감자전) — Korean-style potato pancakes
    Potato pancakes
    Potato pancakes are shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated onion or garlic and seasoning. Potato pancakes may be topped with a variety of condiments, ranging from the savory to the sweet , or they may be served ungarnished...

    .
  • Saengseon jeon (생선전) — Small portions of fish coated with eggs and pan-fried.
  • Donggeurang ttaeng (동그랑땡) — Patty made with tofu, meat and vegetables, coated with eggs and pan-fried.



Others

  • Japchae
    Japchae
    Japchae is a Korean dish made from sweet potato noodles , stir fried in sesame oil with various vegetables , sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar...

     (잡채) — A stand-alone dish in its own right, japchae can also be eaten as banchan. Japchae is glass noodles accompanied with a variety of vegetables and beef in a slightly-sweet garlic sauce.
  • Korean-style potato salad (감자 샐러드) with apples and carrots.

See also



  • Finger food
    Finger food
    Finger food is food meant to be eaten directly using the hands, in contrast to food eaten with a knife and fork, chopsticks, or other utensils. In some cultures, food is almost always eaten with the hands; for example, Ethiopian cuisine is eaten by rolling various dishes up in injera bread. In the...

  • Hors d'oeuvre
  • Korean cuisine
  • Meze
    Meze
    Meze or mezze is a selection of small dishes served in the Mediterranean and Middle East as dinner or lunch, with or without drinks. In Levantine cuisines and in the Caucasus region, meze is served at the beginning of all large-scale meals....

    , a selection of small dishes in the Eastern Mediterranean
  • Tapas
    Tapas
    Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold or warm ....

    , a wide variety of appetizers in Spanish cuisine

External links