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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
19/01/2026
Korean food is not all kimchi and tteokbokki, as k-dramas would lead you to believe. Koreans have an impressive spread when it comes to their food, including ‘banchan’. These are side dishes that complete everyday meals. You get pancakes, stir fries, and seasoned vegetables along with the much-loved kimchi.
Out for a Korean meal? You won’t see it coming, but before the bowl of rice lands, the table starts getting crowded with tiny, mostly vegetable-heavy plates filled with pickled cabbage, cucumbers, seasoned spinach, maybe a few glistening anchovies. These are banchan, and they’re not mere extras; in Korean meals, they’re foundational. Historically, the number banchan at a meal signalled status – the king might be served twelve, noble households nine, while everyday tables got three to five. These small dishes evolved out of necessity, too – food preservation, seasonal eating, and maximising flavour in lean times. This piece explores the different types available today. Here’s stepping into the heart of Korean eating.
This is not exactly a dish, but a category of dishes, which refers to stir-fried items. Koreans love them beyond banchan, too. The term comes from ‘bokkda’ (볶다), meaning to stir-fry. These can range from crunchy dried anchovies to chewy fish cakes or marinated vegetables. While some bokkeum dishes (like jeyuk-bokkeum) are served as main dishes, many smaller, milder versions are specifically designed to be served as side dishes in daily Korean meals.
Here are the popular ones:
Myeolchi bokkeum: These are stir-fried dried anchovies glazed with soy sauce, sugar, and sesame oil. It’s a bit crunchy, salty-sweet, and a pantry staple.
Eomuk bokkeum: These are stir-fried fish cakes with vegetables (like carrots or bell peppers) in a savoury-sweet soy-based sauce. It’s soft and chewy.
Goguma bokkeum: These are stir-fried sweet potatoes, often lightly sweet and glazed.
Kimchi bokkeum: A side dish made by stir-frying aged kimchi – sometimes with tofu or pork, which has a deep, more umami-laden flavour.
Gamja bokkeum: These are stir-fried thin potato slices or matchsticks, sometimes with onion and bell pepper, lightly seasoned with salt or soy sauce.
Ojingeochae bokkeum: Now, for seafood, these are shredded dried squid stir-fried with gochujang (chilli paste), sugar, and sesame oil. It’s chewy, spicy, and slightly sweet, perfect with rice.
Beoseot bokkeum: Stir-fried mushrooms (oyster or shiitake) are seasoned with garlic, sesame oil, and soy sauce.
This is the fermented vegetable category – arguably the most iconic banchan. Typical kimchis for banchan include: baechu (napa cabbage) kimchi, kkakdugi (radish kimchi), dongchimi (watery kimchi loved during winter months), and pa‑kimchi (scallion kimchi). Koreans cannot do without their kimchi, which is a staple at every meal, acting as a fermenting ‘starter’ flavour to balance richer or greasier side dishes.
Namul refers to seasoned vegetable (or plant) dishes – greens, roots, shoots, sprouts, ferns that are blanched, boiled, steamed, or even lightly stir‑fried, then dressed with simple seasonings like sesame oil, garlic, salt, soy sauce, green onion, and sometimes vinegar or chilli. A term associated with namul is ‘muchim’, which literally means ‘mixed or seasoned’ (the act of mixing with seasonings).
Thus, many namul are also muchim (seasoned namul), and popular ones are:
Sigeumchi‑namul or Sigeumchi-muchim: This is blanched spinach dressed with sesame oil, garlic, soy sauce, and sesame seeds.
Oi‑muchim: This is a spicy (or lightly spicy) seasoned cucumber salad. It includes thinly sliced cucumbers dressed with chilli, garlic, vinegar, and sesame oil.
Gaji‑namul (eggplant): steamed or grilled eggplant marinated in soy sauce, garlic, and sesame oil.
There’s also bean sprout namul, gosari (fern shoot) namul, and doraji (bellflower root) namul.
This one might remind you of a certain global K-pop group’s maknae (youngest) member, Jeon Jungkook or even famed actress Jun Ji-hyun. But when it comes to food, ‘jeon’ represents pancakes. Banchan might have one or more of jeon, with different ingredients like tofu, seafood, vegetables, and meat; all coated in flour and dipped in beaten eggs.
Popular ones include:
Pajeon: These are scallion pancakes made by pan-frying chopped green onions in a flour and egg batter. It’s often enjoyed with dipping sauce and sometimes includes seafood.
Haemul pajeon: A variation of pajeon made with mixed seafood like shrimp, squid, and clams added to the batter.
Kimchi jeon: These are made with aged kimchi, flour, and egg, with flavours ranging from spicy to tangy, and are slightly crispy.
Hobak jeon: Thin zucchini or Korean squash slices are coated in flour and beaten egg, then pan-fried until golden.
Gamja jeon: These Korean-style potato pancakes are made from grated potato (sometimes with onion), fried into small crispy rounds.
Jorim refers to Korean dishes where ingredients are braised or simmered in a seasoned liquid, typically soy sauce-based, until they absorb the flavours and the sauce reduces to a glaze. This technique imparts a rich, savoury taste and is commonly used for both vegetables and proteins in Korean cuisine.
These are some assortments of jorim that most banchan have:
Jang‑jorim: Beef (or sometimes pork) is braised in soy sauce with garlic, sometimes chilli peppers or mushrooms. Often includes eggs. It’s salty, a little sweet, chewy, but tender.
Gamja jorim: Potato cubes are braised in soy, sugar, and seasonings until soft and glazed. It’s a slightly sweet-savoury and comforting side dish.
Dubu jorim: Tofu slices or blocks are simmered in a seasoned soy‑based sauce. The tofu absorbs flavours and has a soft texture.
Yeongeun jorim: This one uses lotus root braised in sweetened soy sauce. It has a nice crunch and chew with a glazed finish.
Saengseon jorim: Whole fish (usually cod) simmered in a sauce, with chilli or garlic, and often seasoned with fish jerky.
Separate from kimchi, jangajji are pickled (usually non‑fermented) vegetables preserved in brine, soy sauce, vinegar, or a mixture. Unlike kimchi, jangajji has limited to no fermentation, and the vegetables tend to be crunchy. Jangajji were historically used for preserving seasonal vegetables during harsh winters. When it comes to modern banchan spreads, jangajji brings the party and contrast to softer or richer side dishes.
Banchan may be served in small portions, but their impact on Korean meals is monumental. Each bite offers variety, be it contrasting textures or different flavours. Together, they tell the story of Korea’s culinary history, preservation methods, and seasonal eating habits.
