Walk into any Korean meal and you’re instantly greeted by a colorful spread of small dishes—tangy, savory, spicy, sweet—all arranged like an edible mosaic. These are banchan (반찬), the essential, yet often misunderstood, building blocks of Korean cuisine. Though sometimes dismissed as “side dishes,” banchan are far more than accompaniments. They reflect balance, tradition, seasonality, and even social values within Korean food culture.

In this post, we explore the cultural meaning of banchan, its different types, how meals are structured around it, and how you can try or recreate it yourself.

What Is Banchan?

Banchan refers to the array of small dishes served alongside rice and soup in Korean meals. Unlike Western “side dishes,” they’re not optional add-ons—they are integral. A typical Korean meal isn’t complete without at least a few varieties of banchan, and more formal meals may offer 10 or more.

These dishes are meant to be shared, encouraging communal eating, conversation, and a rhythm to the meal. Diners sample a bit of each, balancing flavors and textures across bites of rice, meat, or stew.

The Core Principles Behind Banchan

1. Balance and Variety
   A well-constructed banchan spread represents harmony: spicy vs. mild, raw vs. cooked, fermented vs. fresh.

2. Seasonality
   Banchan highlights seasonal vegetables and regional ingredients, showcasing what’s fresh and abundant.

3. Palate Refreshers
   Some banchan, like pickled radishes or bean sprouts, serve to reset the palate between heavier dishes.

4. Cultural Etiquette
   In Korean culture, preparing and sharing banchan is an expression of care. Meals that include multiple banchan are often a sign of respect for the guest.

Types of Banchan to Know

While banchan options vary, here are a few common categories:

1. Namul (나물) – Seasoned Vegetables

Lightly sautéed, steamed, or blanched greens like spinach (시금치나물) or soybean sprouts (콩나물), seasoned with sesame oil, garlic, and soy sauce.

2. Kimchi (김치) – Fermented Vegetables

Cabbage, radish, or cucumber fermented with chili, garlic, and fish sauce. It’s Korea’s national dish and always present.

• Learn more: Kimchi 101 by Maangchi

3. Jorim (조림) – Braised Dishes

Soy-sauce based braises, such as gamja jorim (braised potatoes) or jangjorim (braised beef or eggs), slow-cooked until flavorful and tender.

4. Jeon (전) – Pan-fried Patties

Egg-battered and pan-fried dishes like kimchi jeon or pajeon (scallion pancakes), often served during holidays or as banchan in home meals.

5. Muchim (무침) – Mixed or Dressed Dishes

Typically involves a fresh or blanched vegetable tossed in a tangy or spicy sauce. Example: oi muchim (spicy cucumber salad).

6. Bokkeum (볶음) – Stir-Fried

Includes stir-fried anchovies (멸치볶음, myeolchi bokkeum), tofu, or vegetables like zucchini with soy and sesame.

The Symbolism of Number and Arrangement

Historically, royal cuisine (궁중요리) included 12 banchan, while noble households served 9 or 7. Everyday households typically serve 3 to 5. The arrangement matters too: pickles, kimchi, protein-based dishes, and vegetables each have their place around the rice and soup.

The variety showcases hospitality, culinary effort, and an emphasis on balance—a core principle of Korean culture.

Where to Experience Banchan

In South Korea:

• Jinjujip in Seoul for traditional set meals with elaborate banchan

• Gwangjang Market for street-style versions of banchan and jeon

• Baedongbaji for seasonal and temple-style offerings

In the U.S.:

• Jongro BBQ and Yoon Haeundae Galbi in NYC

• Soban in Los Angeles

• Local Korean supermarkets like H Mart often carry fresh banchan for takeaway

Want to save on ingredients or Korean groceries? Use Fluz at H Mart or Target to earn cashback on pantry items like sesame oil, gochugaru, and soy sauce.

How to Recreate a Banchan Spread at Home

Start simple with 3 to 5 banchan to pair with rice and a stew like doenjang jjigae (soybean paste stew). Here’s a suggested lineup:

1. Kimchi – buy premade or make your own

2. Sigeumchi Namul – blanched spinach with sesame oil and garlic

3. Gamja Jorim – soy-braised potatoes

4. Oi Muchim – spicy cucumber salad

5. Gyeran Mari – rolled omelet

A great resource is Maangchi’s YouTube channel, which offers beginner-friendly banchan recipes with visual instruction.

Final Thoughts

Banchan isn’t just a set of side dishes—it’s a tradition deeply tied to Korean identity, values, and family. Whether you’re eating out or making it at home, understanding the nuances of banchan can turn a meal into a cultural experience.