You won’t have heard of banchan, however in the event you’ve ever tried Korean meals, you’ve most likely eaten them. These flavourful aspect dishes are tiny however mighty accompaniments to Korean delicacies.
What really are banchan?
Banchan is the collective title for little shared dishes that sit alongside rice. You could possibly name them ‘condiments’, however that wouldn’t do them justice. In addition to kimchi, they arrive within the type of flavourful greens, stir fries and pickles – to call just a few.
Banchan could also be small however they pack a punch (disclaimer: no precise punching is concerned). Sometimes you would possibly get three or 4, however you’ll be able to have a desk crowded with ten, fifteen and even twenty at a high-end place. They’re replenished as you eat – which is sweet as a result of you’ll want to devour them. Banchan deal with your palette to the tang of marinated cucumbers, the crunch of savoury pancakes, the mouthwatering umami distinctive to gochujang. And way more.
What’s the function of banchan?
An individual that solely eats rice with out aspect dishes is known as “babbo” which implies uneducated individual.
Intrepid South Korea chief Yong Park says rice dishes want banchan. ‘Rice is taken into account the principle a part of the meal, however Koreans consider that rice doesn’t have a lot flavour and simply rice as a meal could be unhealthy,’ he says. ‘Banchan are the important thing accompaniments so as to add flavour and diet to the rice. An individual that solely eats rice with out aspect dishes is known as “babbo” which implies uneducated individual.’
What makes a very good banchan?
Not all banchan are created equal, and in South Korea’s bevy of eateries, you would possibly see some greater than others. Kimchi is the preferred, Yong says, whereas fried anchovies (myeolchi bokkeum), stir-fried spicy pork (jeyuk bokkeum) and salted and roasted seaweed (gim) function continuously too.
So how do you inform good banchan from dangerous banchan? Yong advises there needs to be heaps, and they need to be yum. ‘There needs to be numerous, seasonal and cooked and raw aspect dishes,’ he says. ‘For Koreans, the saltiness is essential – an excessive amount of salt reveals a cook dinner’s lack of talent. The fermented sauces, garlic and herbs ought to accent the pure flavour of the principle ingredient or masks gamey or off flavours. Most significantly, they should match nicely with rice. Good banchan makes us wish to eat extra rice. If somebody says they had been very hungry, they’d say they ate two or three bowls of rice which implies the banchan had been superb.’
The place can I eat banchan?
In line with Yong, you will discover nice banchan at Korea’s conventional markets. ‘Additionally they have many seasonal elements to take dwelling to make at dwelling.’ However for the easiest banchan, nothing beats a home-cooked meal. ‘Our moms at all times make the perfect banchan. They’ve numerous banchan and it’s a very affordable value!’
Exterior the house, you’ll see banchan at virtually any eatery in South Korea. Nibble some as an appetiser, or eat them along with your full meal. Discover your favourites, and proudly proclaim that you’re not a babbo.
Eat all of the banchan and extra on Intrepid’s South Korea Actual Meals Journey.
