A Beginner’s Guide to Banchan

Banchan are the small dishes placed around rice and a main dish in many Korean meals. Calling them side dishes is useful shorthand, but diners usually move among rice, soup, kimchi, vegetables, fish, egg, and other dishes throughout the meal.

There is no universal banchan count or correct everyday table. Season, region, household, budget, time, and occasion all matter. A weeknight meal may reuse two refrigerated dishes and add one freshly cooked item.

For a first table, start with rice and three contrasting preparations: something seasoned, something cooked, and something fermented or pickled. Serve modest amounts, use clean utensils, refrigerate perishables promptly, and replenish only what is needed.

Sodium and allergens vary substantially. Inspect ingredients such as fish sauce, salted shrimp, soy, sesame, and wheat rather than assuming every banchan fits a particular diet.