If you eat a Korean meal for the first time, you may notice many small side dishes placed in the centre of the table. These are called Korean banchan, and they are an essential part of everyday Korean dining. Banchan include not only vegetables but also meat, fish, and egg-based dishes, which add protein and depth to the meal.

What is Korean banchan?

Korean banchan refers to small side dishes served alongside rice and the main dish. They are usually shared by everyone at the table and can often be refilled at restaurants. Banchan may be served cold or warm and prepared in many ways, including fermentation, braising, stir-frying, and seasoning.

In Korean food culture, banchan help balance flavour and nutrition. A typical meal includes rice, soup, a main dish, and several banchan, creating variety without relying on one large dish.

What are the most popular Korean banchan?

There are countless types of Korean banchan, but some appear more frequently in homes and restaurants. Below are well-known vegetable- and meat-based banchan commonly served with everyday meals.

Kimchi

Kimchi is the most iconic Korean banchan. Made from fermented vegetables such as napa cabbage or radish, it has a spicy, sour, and savoury flavour. It is served at nearly every meal and varies by region and household.

Kongnamul Muchim (Seasoned Soybean Sprouts)

This banchan is made from lightly boiled soybean sprouts seasoned with sesame oil, garlic, and chilli flakes. It has a mild, nutty taste and helps balance spicier main dishes.

Sigeumchi Namul (Seasoned Spinach)

Sigeumchi namul is prepared by blanching spinach and seasoning it lightly with sesame oil and salt. Its clean, earthy flavour makes it a common choice for everyday meals.

Gamja Jorim (Braised Potatoes)

Gamja jorim consists of potatoes braised in a sweet and savoury soy-based sauce. The soft texture and gentle sweetness make it a comforting side dish.

Eomuk Bokkeum (Stir-fried Fish Cakes)

This banchan uses sliced fish cakes stir-fried with soy sauce and sugar. It has a chewy texture and a balanced savoury-sweet flavour that pairs well with rice.

Jangjorim (Soy-braised Beef)

Jangjorim is a meat-based banchan made by slowly braising beef in soy sauce. It is salty and savoury, designed to be eaten in small amounts with rice, and often includes boiled eggs or peppers.

Tteokgalbi-style Meat Banchan

Some households serve small portions of grilled or pan-fried minced meat seasoned with soy sauce and garlic. These meat banchan are slightly sweet and add richness to the meal without overpowering other dishes.

Gyeran Mari (Rolled Omelette)

Gyeran mari is a rolled egg omelette sliced into bite-sized pieces. It has a soft texture and mild flavour, making it a popular banchan for both adults and children.

Korean banchan show how a meal is built around balance, variety, and sharing. Together, these small dishes create a complete dining experience rather than focusing on a single main course.