What really are banchan?
Banchan is the collective identify 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 a couple of.
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 may have a desk crowded with ten, fifteen and even twenty at a high-end place. They’re replenished as you eat – which is nice 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 far more.
What’s the position of banchan?
An individual that solely eats rice with out aspect dishes is known as “babbo” which suggests uneducated individual.
Intrepid South Korea chief Yong Park says rice dishes want banchan. ‘Rice is taken into account the primary a part of the meal, however Koreans imagine that rice doesn’t have a lot flavour and simply rice as a meal can be unhealthy,’ he says. ‘Banchan are the important thing accompaniments so as to add flavour and vitamin to the rice. An individual that solely eats rice with out aspect dishes is known as “babbo” which suggests uneducated individual.’
Intrepid chief Yong Park serves up banchan on a South Korea Actual Meals Journey.
What makes an excellent 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 most well-liked, Yong says, whereas fried anchovies (myeolchi bokkeum), stir-fried spicy pork (jeyuk bokkeum) and salted and roasted seaweed (gim) function ceaselessly too.
So how do you inform good banchan from unhealthy banchan? Yong advises there must be tons, and they need to be yum. ‘There must be numerous, seasonal and cooked and raw aspect dishes,’ he says. ‘For Koreans, the saltiness is essential – an excessive amount of salt reveals a prepare dinner’s lack of talent. The fermented sauces, garlic and herbs ought to accent the pure flavour of the primary ingredient or masks gamey or off flavours. Most significantly, they should match effectively with rice. Good banchan makes us need to eat extra rice. If somebody says they had been very hungry, they might say they ate two or three bowls of rice which suggests the banchan had been superb.’
The place can I eat banchan?
Based on Yong, you could find nice banchan at Korea’s conventional markets. ‘In addition they have many seasonal elements to take house to make at house.’ 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 cheap value!’
Exterior the house, you’ll see banchan at virtually any eatery in South Korea. Nibble some as an appetiser, or eat them together with your full meal. Discover your favourites, and proudly proclaim that you’re not a babbo.