Banchan (English pronunciation: /ˈbÉ'ËnËŒtʃÉ'Ën/, from Korean:
Banchan are set in the middle of the table to be shared. At the center of the table is the secondary main course, such as galbi or bulgogi, and a shared pot of jjigae. Bowls of cooked rice and guk (soup) are set individually. Banchan are served in small portions, meant to be finished at each meal and are replenished during the meal if not enough. Usually, the more formal the meals are, the more banchan there will be. Jeolla province is particularly famous for serving many different varieties of banchan in a single meal.
History
Banchan is thought to be a result of Buddhist influence at around the mid-Three Kingdoms period and the subsequent proscription against eating meat by the monarchies of these kingdoms. Thus, with the ban on meat-containing dishes, vegetable-based dishes rose in prominence and became the centrepoint of Korean cuisine; court kitchens developed various methods for cooking, preparing and presenting these dishes, while less-affluent commoners produced smaller, simpler arrays of these vegetable-based dishes.
Although the Mongol invasions of Korea ended the ban on meat-containing dishes, as well as meat offerings for rituals such as jesa, approximately six centuries of vegetable-based cuisine in the form of banchan had imprinted itself into Korean cuisine.
Varieties
Kimchi
Kimchi is fermented vegetables, usually baechu (Napa cabbage), seasoned with chili peppers and salt. This is the essential banchan of a standard Korean meal. Some Koreans do not consider a meal complete without kimchi. Kimchi can be made with other vegetables as well, including scallions, gat (ê°"), and radish (무; mu).
Namul
Namul (나물) refers to steamed, marinated, or stir-fried vegetables usually seasoned with sesame oil, salt, vinegar, minced garlic, chopped green onions, dried chili peppers, and soy sauce.
Bokkeum
Bokkeum (볶ìŒ) is a dish stir-fried with sauce.
- Kimchi bokkeum (김치볶ìŒ) - Stir-fried kimchi, often with pork (similar to jeyook bokkeum).
- Jeyook bokkeum (ì œìœ¡ë³¶ìŒ) - Stir-fried pork with gochujang (chili pepper paste) sauce and onions.
- Ojingeochae bokkeum (오징어채볶ìŒ) â€" Stir-fried dried shredded squid seasoned with a mixture of gochujang (chili pepper paste), garlic, and mullyeot (syrup-like condiment).
- Nakji bokkeum (낙지볶ìŒ) - Stir-fried baby octopus in spicy gochujang sauce.
- Buseot bokkeum (버섯볶ìŒ) - Stir-fried mushrooms such as pyogo, oyster mushrooms, pine mushrooms.
Jorim
Jorim is a dish simmered in a seasoned broth.
- Dubu-jorim (ë'부조림) â€" Tofu simmered in diluted soy sauce, a little bit of sesame oil, minced garlic, and chopped green onion.
- Jang-jorim (장조림) â€" Beef simmered in soy sauce, optionally with hard-boiled eggs or hard-boiled quail eggs.
Jjim
Jjim is a steamed dish.
- Gyeran-jjim (계란찜) â€" Mixed and seasoned eggs steamed in a hot pot.
- Saengseon jjim (ìƒì„ ì°œ)- Steamed fish.
Jeon
Jeon denotes a variety of pan-fried, pancake-like dishes. Buchimgae is a near synonym.
- Pajeon (íŒŒì „) â€" Thin pancakes with scallions.
- Kimchijeon (ê¹€ì¹˜ì „) â€" Thin pancakes with old (ripe) Kimchi.
- Gamjajeon (ê°ìžì „) â€" Korean-style potato pancakes.
- Saengseon-jeon (ìƒì„ ì „) â€" Small portions of fish coated with eggs and pan-fried.
- Donggeurang ttaeng (ë™ê·¸ëž'ë•¡) â€" Patty made with tofu, meat and vegetables, coated with eggs and pan-fried.
Others
- Danmuji (단무지) â€" A pickled radish marinated in a natural yellow dye made from gardenia fruit.
- Gyeran-mari (계란ë§ì´) â€" A rolled omelette, served in slices.
- Japchae (잡채) â€" A stand-alone dish in its own right, japchae can also be eaten as banchan. Japchae is glass noodles accompanied with a variety of vegetables and beef in a slightly-sweet garlic sauce.
- Korean-style potato salad (ê°ìž ìƒëŸ¬ë"œ) with apples and carrots.
Gallery
See also
- Korean table d'hôte
- Smörgåsbord
- Thali
References
External links
- Introduction to Korean Food
- About Korean Cuisine
- The characteristics of Korean food
