Banchan: getting to know Korea’s small side dishes

Bansang and banchan

Bansang is a table setting of rice and side dishes. Soup or stew is served alongside dishes made in different ways, such as raw-seasoned vegetables, grilled foods, braises and pancakes. Banchan are part of the meal, not garnish.

Varies by region, home and season

Korea.net says banchan vary by region, household and seasonal ingredients, so the same restaurant may serve different dishes from day to day. Staff can tell diners the name of an unfamiliar dish.

Spinach and anchovies

Sigeumchi-namul is blanched spinach with seasoning; cook Maangchi’s recipe uses soy sauce, garlic and sesame oil. Myeolchi-bokkeum is dried anchovies stir-fried with seasoning, sometimes with peanuts.

Ingredients and seasonings vary from place to place. Diners who need to avoid an ingredient should ask before ordering.

Asking for more

To ask for more of a side dish, say “이 반찬 조금 더 받을 수 있을까요?” (“Could I have a little more of this side dish?”). Whether refills are offered, and whether they cost extra, depends on the restaurant. Asking for small amounts avoids waste.

Buying banchan at a market

At markets with banchan stalls, shoppers can buy small amounts of several dishes to make a meal. Ask the name, selling unit and price before choosing a quantity, and check storage instructions for takeaway.