| Banchan | |
|---|---|
Various banchan served at a table |
|
| Korean name | |
| Hangul | 반찬 |
| Hanja | 飯饌 |
| Revised Romanization | banchan |
| McCune–Reischauer | panch'an |
Banchan (also spelled panch'an) refers to small dishes of food served along with cooked rice in Korean cuisine. This word is used both in the singular and plural.
The basic table setting for a meal called 'bansang' (반상) usually consists of bap (밥, cooked rice), guk or tang (soup), gochujang or ganjang, jjigae, and kimchi. According to the number of banchan that is added, the table setting is called as 3 cheop (삼첩), 5 cheop (오첩), 7 cheop (칠첩), 9 cheop (구첩), 12 cheop (십이첩) bansang, with the 12 cheop used in Korean royal cuisine.[1]
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.[2]
Contents |
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 spring onions, gat (갓), and mu (무).
| Name | Korean name | Description |
|---|---|---|
| Nabak kimchi | 나박김치 | Watery kimchi with less spicy baechu and mu |
| Dongchimi | 동치미 | Various vegetables in white brine. Nabak kimchi and dongchimi are referred to as mul kimchi (물김치), literally "water kimchi." |
| Geotjeori | 겉절이 | Freshly made kimchi to be eaten crisp without fermenting. Usually made with baechu and lettuce. |
| Ggakdugi | 깍두기 | A kimchi made with cubed mu (white radish) |
| Oi sobagi | 오이 소박이 | Stuffed cucumbers kimchi, stuffed with chili, spring onions and buchu |
| Chonggak kimchi | 총각김치 | Whole mu with chili pepper seasoning. It is made with dallangmu, about the same size as sausages. |
| Yeolmu kimchi | 열무김치 | Thin and small young summer radish kimchi, which can be prepared either with or without fermented jeotgal. |
| Pa kimchi | 파김치 | Hot and salty scallion kimchi, seasoned with lots of myeolchijeot, the Korean version of salted anchovies. |
| Gat kimchi | 갓김치 | Indian mustard leaf kimchi with a large amount of red pepper powder and the unique bitter taste and aroma. Strong myeolchijeot and glutinous rice paste are added to reduce hot and bitter taste.[3] |
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.
| Name | Korean name | Description |
|---|---|---|
| Kongnamul | 콩나물 | Cold boiled bean sprouts with sesame oil. |
| Sigeumchi namul | 시금치나물 | Lightly parboiled spinach dressed with sesame oil, garlic, and soy sauce. |
| Miyeok muchim | 미역무침 | Miyeok (wakame, a seaweed) with sweet vinegar and salt. |
| Musaengchae/Muchae | 무생채/무채 | Long julienned white radish in a sweet vinegar sauce, sometimes with ground dried chili peppers. |
| Gosari namul | 고사리나물 | Prepared fern shoots that have been stir-fried. |
| Chwinamul | 취나물 | Stir-fried and seasoned aster scaber. |
| Bireum namul | 비름나물 | Parboiled and seasoned amaranthus. |
| Naengi namul | 냉이나물 | Parboiled and seasoned shepherd's purse. |
| Dolnamul | 돌나물 | Raw Sedum with pepper sauce dressing. |
| Gogumasun namul | 고구마순나물 | Boiled/seasoned sweet potato shoots. |
| Gaji namul | 가지나물 | Boiled eggplant. |
| Doraji namul | 도라지나물 | Boiled Chinese bellflower roots. |
Bokkeum (볶음) is a dish stir-fried with sauce.
Jorim is a dish simmered in a seasoned broth.
Jjim is a steamed dish.
Jeon denotes a variety of pan-fried dishes. Buchimgae is a near synonym.
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