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Regarded as small tasty side dishes, banchan are usually served with cooked rice in the Korean cuisine. The banchan are prepared in the middle of the table so that family members or friends can share. The center of the Korean table is often placed with the main course like the kalbi and the bulgogi.

The bowl of the cooked rice and soup on the other hand, are served individually. The banchan are to be served in small portions and they are also meant to be finished or consumed every meal. These banchan can be replenished every meal just as the consumers are already done eating.

The varieties of banchan include kimchi- fermented vegetable which is usually napa cabbage seasoned with chili peppers and salt. There is also the namul which is a steamed, marinated or stir-fried vegetable that is often seasoned with oil, salt, vinegar, minced garlic, chopped green onions, dried chili peppers and soy sauce.

banchan, korea, food