Have you ever tried Korean cuisine? If so, you’ve likely encountered banchan. These flavorful, small side dishes are an essential part of Korean meals and often go unnoticed by newcomers. They’re more than just condiments—they’re a key element that elevates the dining experience.
What Are Banchan?
Banchan refers to a variety of small, shared dishes commonly served alongside rice in Korean cuisine. While they may appear similar to condiments, banchan play a much more significant role in a meal. These side dishes include a wide array of flavors, from the iconic kimchi to stir-fried vegetables, pickles, and even savory pancakes.
Though they’re small in portion, banchan pack a punch. Typically, a meal may come with three or four different dishes, but in some places, you might find a table laden with ten, fifteen, or even twenty varieties. And the best part? They’re often replenished as you eat, ensuring you never run out of options to pair with your rice. Banchan treats your palate to an assortment of tastes—tangy marinated cucumbers, crunchy savory pancakes, and the mouthwatering umami from gochujang (Korean chili paste), to name a few.
The Role of Banchan in Korean Meals
A person who only eats rice without side dishes is called “babbo,” which translates to “uneducated person.”
According to South Korean culinary expert Yong Park, rice is considered the centerpiece of a Korean meal. However, it’s believed that rice on its own lacks sufficient flavor, and eating it without side dishes would be unhealthy. That’s where banchan comes in. These side dishes are designed to enhance both the flavor and nutritional value of the meal. As Yong explains, “Banchan are the key accompaniments to add flavor and nutrition to the rice. A person that only eats rice without side dishes is called ‘babbo,’ which means uneducated person.”
What Makes a Good Banchan?
Not all banchan are created equal, and the quality of these dishes can vary greatly across South Korea. While some side dishes like kimchi are staples, others—such as fried anchovies (myeolchi bokkeum), stir-fried spicy pork (jeyuk bokkeum), and salted roasted seaweed (gim)—frequently make an appearance as well.
But what defines a good banchan? Yong Park suggests that the best banchan should be plentiful and delicious. A variety of dishes—both seasonal and diverse in preparation—should be present. “Saltiness plays a significant role,” he adds. “Too much salt indicates a lack of skill in the kitchen.” The key is that the fermented sauces, garlic, and herbs should enhance the natural flavors of the ingredients, while balancing out any strong or gamey tastes. Ultimately, good banchan makes you want to eat more rice. If the banchan are satisfying, a Korean diner might say they’ve eaten two or three bowls of rice—indicating just how good the side dishes were.
Where Can You Eat Banchan?
If you’re seeking authentic banchan, the best places to find them are at Korea’s traditional markets. These markets often feature seasonal ingredients, allowing you to experience local and fresh variations of banchan. However, nothing beats the comfort and authenticity of home-cooked banchan. As Yong Park mentions, “Our mothers always make the best banchan, and it’s at a very reasonable price.” This reflects the deeply personal and familial connection Koreans have with their side dishes.
Outside of the home, you’ll find banchan at almost any Korean restaurant. Whether you’re visiting a casual eatery or a more formal setting, banchan is typically served as an appetizer or alongside the main course. The side dishes offer a chance to discover a variety of flavors, so be sure to sample as many as you can during your meal. After all, if you finish your meal and haven’t eaten several bowls of rice, you might just be called a “babbo.”
Experience the full range of banchan on Intrepid’s South Korea Real Food Adventure and explore the flavors that make Korean cuisine so unique.