A Korean Meal
A traditional Korean meal consists of a warm bowl of bap(rice), soup or stew, the main course right in the middle of the table for everyone to share and smaller portions of various side dishes known as banchans usually filling up the dinner table with their vivid colors and textures.
Banchans can be as simple as kimchis, roasted seaweeds, pickled veggies all the way to freshly prepared jeons (pancake like dishes) and namuls(vegetable side dishes) usually in smaller portions that get refilled on demand, with seasonal flavors and numerous options to choose from banchans add life to a korean meal where a table without banchans could feel incomplete.
What are Banchans?
Banchans are the heart of Korean dining and an essential part of every Korean meal. Many make the mistake of thinking of banchans as an afterthought but that couldn’t be further from the truth. At its core, banchans are primarily to be eaten with bap and the main course, think of it as supporting characters in a drama where each dish plays an important role in the plot.
The history of banchans can date back to the Joseon dynasty where the number of banchans served denoted the importance of the guest, usually the king and royal guests would be served around 12 banchans, noble families could receive around 9 and the everyday ordinary civilian could receive 3 to 5 banchans.
In modern times, banchans on a dinner table can vary from a minimum of 3 and can go on up to 10 depending on the occasion of the meal, region, or restaurant. It also signifies generosity and hospitality of the host. Generally served in smaller portions, banchans can also act as a palette cleanser that never lets meal time get boring and can combat flavor fatigue, plus with an array of options to choose from there’s always something for everybody.
Nutritional Benefits
As a foodie, I love when dishes not only taste delicious but are also good for me. Banchans aren’t just an add on but an important component that also nutritionally balances out a meal, they can include aged kimchi to pickled leafy greens that add to the nutritious benefits all the while being delicious and healthy. Kimchi, which is usually aged or fermented, aids in digestion as it adds healthy probiotics in our diet. Banchans like stir fried spinach and bean sprouts add essential fiber, iron, vitamins to our diet. Banchans with tofu are a good source of vegetarian protein.
Korean banchans classified –
1.Pickled type (quick pickles,vinegar base)
2.Aged or fermented (like kimchi)
3.Cooked (braised, stir fried, steamed)
4.Marinated
These classifications also show the flavor profile that is achieved through the different cooking methods. Pickled type banchans make a tangy but refreshing side dish that can cut through a greasy mouth feel, aged/ fermented type would give us a banchan with deeper flavors that can make a boring bowl of rice complete, cooked banchans would give us a more savory flavor note and marinated types would give us well seasoned banchans that can be easily customised.
Here are 5 simple banchans you can try at home
1.Mayak Gyeran (Korean marinated eggs)
Mayak Gyeran or Soy marinated eggs are the absolute example of perfection in simplicity, this banchan is a staple in most Korean households as it requires no active cooking time, just a few boiled eggs left to marinate preferably overnight in the fridge.
The marinade is made of soy sauce, honey, mirin, brown sugar with ginger and garlic adding a hint of freshness and kombu(dried kelp) that makes the dish umami rich. What makes this dish so versatile is the endless customisations that can be done to it, if you prefer it sweeter add more honey, if you want a spicier version add chillies, or keep the marinade basic and add fresh garnish like green onions.
P.S. My personal fav is having this over a warm bowl of rice, sprinkled with furikake (japanese seaweed flakes) and togarashi (japanese chilli blend)
2.Japchae (stir-fried glass noodles)
Japchae holds a special place on the dinner table during festive Korean occasions such as New years and Chusoek(Harvest Festival), but its addictive flavor and versatility has made it a favourite banchan among Koreans earning it a permanent spot in Korean households.
Japchae are glass noodles made out of sweet potato flour, stir fried with colorful veggies and tender cuts of protein that makes it delicious not just as a banchan but also as a snack. The chewy bouncy nature of Japchae makes it a one of a kind noodle that doesn’t feel heavy even if you overeat, and believe me you will definitely eat more than one serving.
Japchae is my guilty pleasure. The usual recipe calls for carrots, bell peppers, spinach and shitake mushrooms stir fried with marinated tender cuts of meat, but it’s just as delicious with any veggies you have on hand. The carrots add a natural sweetness with shitake mushroom adding a depth of flavor in this simple yet wholesome dish.
3.Oi Muchim (cucumber pickle)
The viral cucumber pickles that had the internet in a chokehold are definitely worth a try. Oi muchims are always served at BBQ restaurants acting as a grease cutter for all the rich food that’s being consumed but with how delicious and easy to make they are, it’s become a staple in most Korean households.
Its refreshing tangy flavor works as a pick me up mid meal, the tangy sweet and spiciness of the gochugaru sauce blends perfectly with the crunchy cucumbers making it so addictive that once you start you’ll always crave more.
Oi muchims are served with a variety of dishes making it the most versatile and easy to make banchan at home, as the longer it sits in the spicy gochugaru marinade the tastier it gets, this is a quick pickle that can be made in bulk on a sunday and is ready to consume from the very next day.
4.Hobak Jeon (zucchini pancakes)
Korean zucchini pancakes are unlike what you’d expect from traditional western pancakes, the Korean version is a light scrumptious crunchy snack. The zucchini is thinly sliced that makes it extra crispy and perfect for the soy based sauce it’s dipped in.
If you’re one of those who don’t know what to use a vegetable like zucchini in other than exotic dishes, try this recipe out. The korean version usually uses dried shrimps but if you’re not a fan feel free to omit and add whatever your heart desires.
Just add flour, shredded veggie mix, spices of your choice and voila! We have prepared Hobak Jeon that’s ready to be consumed as a side dish or an evening snack
P.s if you’re not a fan of soy sauce as a dip, try it with sweet and spicy Thai sauce.
5.Sigeumchi Namul (seasoned spinach)
By far the easiest banchan to make in this list, blanched spinach that’s been lightly stir fried to maintain its crunch and seasoned with soy sauce, minced garlic and sesame oil and garnished with toasted sesame seeds.
The vibrant green and the texture Sigeumchi Namul brings while being so effortlessly easy to cook makes it a banchan that’s readily available at family occasions, fancy restaurants, bbq restaurants, basically everywhere.
P.S.This banchan made me fall in love with spinach, so if you are a picky eater like me, do give this a try.
Insider Tips!
All of the above mentioned banchans can be made in bulk or the day before and stored in the fridge, easily customisable to suit your palette, feel free to experiment and enjoy!
Written by – Rimpa Ash
About the author –
Hello hello! Two things I love the most? Putting pen to paper and sharing little bits about Korea, from its culture to food and everything in between. Here’s both of them combined for you by me, simply a guide for your next exploration, be it for a new k drama or a new kimchi recipe.I hope my words make you tingle with excitement and push you to try that next new thing. Just a cozy corner on the internet where we explore fascinating things together.