banchan

Banchan are small dishes of various foods served along with cooked rice in Korean cuisine. The term is used in the plural form to refer to multiple side dishes that accompany a meal.

Common categories include kimchi; namul (seasoned vegetables); jang (fermented sauces and condiments such as gochujang and doenjang); jeon (pan-fried items); gui (grilled or broiled items); and jorim or bokkeum (braised or stir-fried dishes). The exact mix varies by home, region, season, and occasion. A typical meal features several banchan in small bowls, arranged around the rice and soup.

Preparation and service: Banchan are usually prepared in advance and served in small portions. They can be refrigerated and kept for days, with fermentation often enhancing flavor and safety. At restaurants, banchan are provided and often refilled upon request; dietary restrictions or trends influence the selection.

History and cultural notes: Banchan have long been a staple of Korean dining, with kimchi and other ferments playing central roles. The concept underscores a balance of flavors, textures, and nutritional variety in a single meal.