'BANCHAN' 반찬 - A Little Bit Of Everything
Photo by Lara Frend Photography
A fundamental part of Korean culinary culture, Banchan [literally meaning Ban (half/small) Chan (dish)] are small Korean side dishes, often shared amongst the table and served alongside rice and main meals.
From high-end restaurants to inside a typical Korean home, you can expect a beautiful array of colourful and delicious Banchan to be placed on the table before you. The idea is simple yet thoughtful: a modest dish of rice, soup, and/or protein can be personalised, seasoned, and enriched through these accompanying sides.
Often made from seasonal ingredients such as fermented or pickled vegetables, seaweed, and tofu, banchan brings balance to the meal - offering contrast in flavour, texture, and nutrition.
Photo by Lara Frend Photography
Eating Around The World
Most of us in the UK and Europe are used to the classic three-course meal: starter, main, and dessert, whereas in many parts of the world, food is enjoyed in very different ways and orders. In Spain, meals are often built around tapas and shared plates; in China, dishes are typically served family-style at the centre of the table; and across much of Korea and Japan, meals consist of many small seasonal dishes served all at once, creating balance through variety, and a sense of community through the act of sharing.
As Europeans, although we often serve condiments or sides with a meal - chips, veg, sauces and dressings - we are generally less accustomed to eating a wide variety of small dishes as part of one meal. As a result, when our food feels like it is missing a little “oomph”, we often reach for something salty, sweet, or creamy. But there are far more nutritious, interesting, and sustainable ways to add flavour and texture than simply relying on salt, pepper, ketchup, or mayonnaise...
Photo by Lara Frend Photography