What Is Banchan?

Banchan (반찬) refers to the small side dishes served alongside rice and soup in Korean meals. Unlike Western appetizers or sides, banchan is not ordered separately — it is an integral part of every meal, from a simple weekday dinner to a formal feast. At restaurants in Korea, banchan is served free and refilled upon request.

A typical home meal features 3-5 banchan, while a traditional hanjeongsik (한정식) spread can include 12 or more. The key principle is balance: flavors (salty, spicy, sweet, sour), textures (crunchy, soft, chewy), colors (green, white, red, brown, yellow), and cooking methods should all be varied.

Types of Banchan

Namul (나물) — Seasoned Vegetables

Namul dishes are blanched or raw vegetables seasoned with sesame oil, garlic, soy sauce, and sometimes gochugaru. They are the most common type of banchan and the backbone of any Korean meal.

Sigeumchi-namul (seasoned spinach) is the quintessential namul — blanched spinach tossed with sesame oil and garlic. Kongnamul-muchim (seasoned bean sprouts) is equally essential, with a satisfying crunch and clean flavor.

Bokkeum (볶음) — Stir-Fried Dishes

Bokkeum banchan are cooked over high heat with seasonings. Myeolchi-bokkeum (stir-fried dried anchovies) is a pantry staple — tiny anchovies are toasted until crispy, then coated in a sweet soy glaze. It keeps for weeks in the fridge and adds a savory, slightly sweet bite to any meal.

Jorim (조림) — Braised Dishes

Jorim banchan are ingredients slowly braised in a seasoned liquid until the flavors fully absorb. Gamja-jorim (braised potatoes) is a crowd favorite — small potatoes simmered in soy sauce, corn syrup, and garlic until glossy and deeply seasoned. The soft, slightly sweet result pairs wonderfully with spicy main dishes.

Jjim (찜) — Steamed Dishes

Gyeran-jjim (steamed egg) is one of the most comforting banchan. Eggs are beaten with water or broth, seasoned, and steamed in a pot until fluffy and custard-like. It cooks in under 10 minutes and children love it. The key is using a 1:1 ratio of egg to liquid for the softest texture.

Jeotgal (젓갈) — Salted & Fermented Seafood

Jeotgal includes fermented shrimp, squid, or fish. While less common as standalone banchan in everyday meals, jeotgal is indispensable in kimchi-making and adds an umami punch when served alongside plain rice.

Building a Banchan Spread

A well-composed banchan spread follows a few simple rules:

• At least one namul — Start with a green vegetable like sigeumchi-namul
• One protein-based side — Myeolchi-bokkeum, jangjorim (soy-braised beef), or a jeon (pan-fried dish)
• Kimchi — Always present on a Korean table
• Something refreshing — Oi-muchim (spicy cucumber salad) adds a bright, crunchy contrast
• Vary the colors — Green spinach, white bean sprouts, red cucumber salad, brown potatoes

Storage Tips

One of the best things about banchan is that most dishes keep well. Namul lasts 3-5 days refrigerated, jorim and bokkeum can last over a week, and kimchi improves with age. Preparing a large batch on the weekend and portioning it out for weekday meals is a common practice in Korean households — a tradition called milban (밀반, meal prep).

Store each banchan in a separate airtight container to prevent flavors from mixing. Namul dishes with sesame oil dressing should be consumed within a few days, as the oil can go stale. Braised and stir-fried banchan reheat well in a microwave or a small pan.