Korean banchan, a ring of appetizers or side dishes accompanying main courses, offers a diverse insight into local food culture, including soup, white rice, and a wide range of small dishes. Diners are expected to share and enjoy the conversation sparked by each new flavor combination.
The craze for the small plate, meze or tapas in many 21st century gourmet cultures has evolved over many centuries in Korea. Called banchan, this is the ring of appetizers or side dishes that accompanies main courses. It consists of some soup, white rice, and several small dishes that offer a wide range of culinary delights and a diverse insight into the local food culture. After diners have tried these dishes, the main courses are served in the center of the table.
Although the food towards the center of the table is chosen by the diners or the chef, some foods are always standard. The first of these common accompaniments is white rice. Another is a tang, guk or jjigae style of soup, which includes dozens of choices that combine various local vegetables, meats and herbs in different types of broth.
Along with these staples are the banchan plates. Some types are customary, such as kimchi, which can be any number of pickled vegetable medleys, available for serving immediately upon a diner’s arrival. A popular kimchi is called ggakdugi, which is just chunks of radish soaked in vinegar, chillies, and fresh herbs. Another regular is called oijangajji, which are vinegar-fermented pickle slices that are spicy, salty, sweet, and bitter all at the same time.
Other types of offerings are medleys of seasoned and cooked vegetables, called namul. Another class is called bokkeum, which is a small stir-fry of vegetables and meat. Dishes called jeon are the stir-fried varieties, while jjim dishes are steamed.
These are just the major divisions of banchan preparations. Other common dishes range from stir-fried pancakes and simmered tofu to soy-soaked beef strips and braised fish with radishes. In total, there are dozens of varieties available. Sometimes diners choose their banchan from a menu. The chef decides the dishes when hosting a meal or catering an event. In some contexts, only a few banchan are served as a free appetizer before the meal. On other occasions, there may be a dozen or more small dishes on the table.
While the portions of these side dishes are typically small, they are normally filled during a meal as the food is consumed. In this way, they are both appetizers and side dishes to be eaten before and alongside an appetizer. Diners are expected to share the banchan and the conversation sparked by each new flavor combination.
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