15 Essential Types of Banchan You Need to Know

When you sit down at a Korean restaurant, you’re immediately greeted by a colorful spread of small dishes before your main course even arrives. These aren’t just appetizers or afterthoughts—they’re banchan (반찬), the heart and soul of Korean dining culture. These traditional Korean side dishes transform a simple meal into a complete culinary experience, offering layers of flavor, texture, and centuries of history in every bite.

Banchan represents more than just food on the table. It embodies Korean hospitality, showcases regional specialties, and reflects the agricultural wisdom developed over thousands of years to preserve food through harsh Korean winters. Whether you’re dining at a Korean BBQ restaurant or preparing a home-cooked Korean meal, understanding banchan deepens your appreciation for this remarkable cuisine.

What Is Banchan and Why Does It Matter?

Banchan refers to small side dishes served alongside cooked rice in Korean cuisine. These dishes are typically set in the middle of the table to be shared among diners, with bowls of rice and soup served individually. The word itself combines ban (rice) and chan (side dishes), highlighting their essential role in Korean meals.

Korean meals follow a traditional setting called bansang, which includes rice (bap), soup (guk or tang), fermented soybean paste (gochujang or ganjang), stew (jjigae), and kimchi. The number of banchan served indicates the formality of the meal and, historically, the social status of the diners.

The Cheop System: A Hierarchy of Hospitality

Korean table settings are categorized by the number of banchan served: 3 cheop (삼첩), 5 cheop (오첩), 7 cheop (칠첩), 9 cheop (구첩), and 12 cheop (십이첩). Traditionally, Korean royal cuisine required exactly 12 banchan—the only time an even number was served, as odd numbers were considered more auspicious for commoners.

During the Joseon Dynasty (1392-1897), the king received 12 different banchan, while noble family members had a maximum of nine, and this hierarchy distinguished power and status among royalty.

The Ancient Origins of Korean Side Dishes

How did banchan become such an integral part of Korean cuisine?

Banchan emerged as a result of Buddhist influence during the mid-Three Kingdoms period, when monarchies prohibited meat consumption for approximately six centuries. With meat banned, vegetable-based dishes rose to prominence, and court kitchens developed sophisticated methods for preparing and presenting these dishes. Although the Mongol invasions of Korea in the 13th century reintroduced meat to the Korean diet, six centuries of vegetable-based cuisine had permanently shaped Korean culinary traditions.

During the Joseon Dynasty, regional ingredients from Korea’s eight provinces were presented monthly to the royal palace, giving cooks a wide variety of ingredients for royal meals. This system allowed the king to gauge the living conditions and prosperity of different regions through food.

Why Are Banchan Served Free at Restaurants?

Many visitors to Korean restaurants wonder why these delicious side dishes are complimentary and refillable. In Korean society, providing complimentary banchan reflects hospitality and generosity, demonstrating quality of care and service. This practice embodies the Korean cultural emphasis on communal dining and jeong (정)—a deep emotional connection through sharing.

The shared plates of banchan, placed at the table’s center, encourage interaction, conversation, and food sharing among diners, creating a lively social dining environment that’s central to Korean food culture.

The 5 Main Categories of Banchan Preparation

Korean side dishes can be grouped into five primary categories based on preparation methods:

1. Kimchi (김치) – Fermented & Pickled Fermented vegetables seasoned with chili peppers, salt, and various aromatics. The fermentation process creates beneficial probiotics and complex flavors.

2. Namul (나물) – Seasoned Vegetables Blanched, steamed, or marinated vegetables seasoned with sesame oil, garlic, green onions, and sesame seeds.

3. Bokkeum (볶음) – Stir-Fried Lightly sautéed dishes with sauces like soy sauce or fish sauce, offering savory and umami-rich flavors.

4. Jorim (조림) – Braised Slowly simmered in seasoned soy-based sauces until ingredients absorb deep flavors and achieve a glossy finish.

5. Jeon (전) – Pan-Fried Savory pancakes made with various ingredients coated in egg and flour, then pan-fried until golden.

15 Essential Banchan Types You Should Know

Fermented & Pickled Banchan

1. Napa Cabbage Kimchi (Baechu Kimchi, 배추김치)

Kimchi is the essential banchan of a standard Korean meal, with some Koreans considering a meal incomplete without it. This spicy, fermented cabbage dish undergoes a transformation that produces vitamins, minerals, and beneficial bacteria. Through fermentation, kimchi produces B-complex vitamins while remaining high in dietary fiber and low in calories.

The kimchi-making process, called kimjang (김장), is traditionally a family affair that brings generations together each fall to prepare kimchi for winter storage.

2. Radish Kimchi (Kkakdugi, 깍두기)

Cubed radish kimchi offers a crunchy texture and slightly sweeter profile than napa cabbage kimchi. The firm radish pieces maintain their crunch even after fermentation, making this a favorite accompaniment for soups and stews.

3. Pickled Radish (Danmuji, 단무지)

This bright yellow pickled radish is marinated in natural dye made from gardenia fruit. Its mild sweetness and crisp texture provide a refreshing contrast to spicy Korean dishes and are essential at Korean BBQ restaurants.

Vegetable Namul Banchan

4. Spinach Namul (Sigeumchi Namul, 시금치나물)

Spinach banchan is one of Korea’s most beloved side dishes, appreciated for its dual soft and crunchy texture that pairs particularly well with Korean BBQ. Blanched spinach dressed with sesame oil, garlic, and soy sauce creates a simple yet flavorful dish that’s also highly nutritious.

5. Bean Sprout Salad (Sukju Namul, 숙주나물)

Bean sprout side dishes are immensely popular among Koreans due to their economical nature—an entire bag can be purchased for around 2,000 won (approximately $2 USD). The mild, nutty flavor and crunchy texture make this a versatile banchan that complements nearly any meal.

6. Seasoned Cucumber (Oi Muchim, 오이무침)

Fresh cucumber slices tossed in a spicy-sweet dressing made with gochugaru (Korean red pepper flakes), garlic, and vinegar. This banchan is especially refreshing during summer months and helps balance rich, fatty Korean BBQ.

Braised & Simmered Banchan

7. Braised Potatoes (Gamja Jorim, 감자조림)

Tender potato chunks simmered in a sweet-savory soy glaze until they achieve a glossy, caramelized exterior. The potatoes absorb the sauce’s umami-rich flavors while maintaining a soft, creamy interior that melts in your mouth.

8. Braised Lotus Root (Yeongeun Jorim, 연근조림)

Korean braised lotus root is glossy, tender, and perfectly chewy, with each slice soaking up a savory-sweet soy glaze. The distinctive texture and slightly sweet flavor make this an elegant banchan often served at formal gatherings.

9. Soy-Braised Beef (Jangjorim, 장조림)

Shredded beef slowly braised in soy sauce with hard-boiled eggs and peppers. This protein-rich banchan stores well in the refrigerator for days, making it a practical choice for meal preparation.

Pan-Fried Banchan

10. Korean Egg Roll (Gyeran Mari, 계란말이)

A rolled omelet served in slices, often with vegetables and sometimes seafood mixed into the eggs. The slightly sweet egg rolls provide a mild, comforting flavor that appeals to all ages.

11. Potato Pancakes (Gamja Jeon, 감자전)

Crispy Korean potato pancakes made with thin matchstick-style potato strips create a beautiful web of crisp edges with soft potato inside. These golden pancakes offer an addictive textural contrast between crunchy exterior and tender interior.

Protein-Based Banchan

12. Pan-Fried Tofu (Dubu Buchim, 두부부침)

Golden-brown tofu slices pan-fried until crispy and served with a soy-based dipping sauce seasoned with sesame oil and chili flakes. This simple yet satisfying banchan showcases tofu’s versatility and provides plant-based protein.

13. Seasoned Dried Squid (Ojingeochae Muchim, 오징어채무침)

Shredded squid banchan is a favorite among students for its affordability and simplicity, with the squid’s crunchy yet juicy texture making it a great substitute for kimchi. Tossed in a spicy-sweet sauce, this chewy banchan pairs excellently with alcoholic beverages.

Glass Noodle & Mixed Banchan

14. Japchae (잡채)

While japchae can stand alone as a main dish, it’s also commonly served as banchan. These translucent sweet potato glass noodles are stir-fried with vegetables and beef in a lightly sweet garlic-soy sauce. The dish’s beautiful presentation and satisfying texture make it popular at celebrations. For an authentic recipe, check out our ultimate japchae guide.

15. Korean Potato Salad (Gamja Salad, 감자샐러드)

A modern banchan influenced by Western cuisine, Korean potato salad includes apples, carrots, and sometimes hard-boiled eggs in a creamy mayonnaise dressing. The addition of fruit provides unexpected sweetness that complements savory Korean main dishes.

The Role of Fermentation in Korean Cuisine

Why are so many banchan fermented?

Fermentation was traditionally preferred for food preservation because cooking oil was in short supply in Korea. The prominence of fermented foods arose from the need to survive harsh winters and summers with extreme temperatures.

Traditional Korean condiments like gochujang serve as both seasoning and fermentation agents, with historical texts noting that "the quality of gochujang decided the farming success of that year". Understanding gochujang and ssamjang helps you appreciate these fundamental flavors in banchan.

The fermentation process created unforeseen health benefits that modern food scientists continue to study, including enhanced nutrient bioavailability and beneficial probiotics that support digestive health.

Regional Variations in Banchan Culture

Jeolla Province is particularly famous for serving many different varieties of banchan in a single meal. This region’s fertile agricultural lands and proximity to the ocean provide abundant ingredients for diverse banchan preparation.

During the Joseon period, the Six Ministries were tasked with procuring foods from Korea’s eight regions each month, with regional specialties highlighted on the royal table. This practice ensured that banchan reflected Korea’s geographic and agricultural diversity.

Modern Banchan in Contemporary Korean Dining

Today’s Korean restaurants continue the banchan tradition while adapting to modern tastes and international audiences. Some establishments rotate banchan seasonally to showcase fresh, local ingredients—a practice that actually more accurately reflects historical customs than serving the same dishes year-round.

Contemporary chefs like Cho Hee-Sook reinterpret palace cuisine using local, seasonal ingredients and traditional Korean techniques, pursuing "a new approach by combining traditional taste and appearance with modern tastes and sensibilities".

Banchan’s Health Benefits

Korean side dishes offer remarkable nutritional value:

1. Probiotic-rich fermented foods support gut health
2. Vegetable-based dishes provide essential vitamins and minerals
3. Low in calories yet high in dietary fiber
4. Balanced nutrition through varied ingredients and preparation methods
5. Portion control naturally built into the small-plate format

The traditional Korean diet’s emphasis on vegetables, fermented foods, and balanced meals has attracted attention from nutritionists worldwide as a model of healthy eating.

Tips for Making Banchan at Home

Want to create your own banchan spread? Here are essential tips:

Start simple: Begin with easy banchan like cucumber salad or spinach namul before attempting complex fermented dishes.

Batch cooking: Many banchan store well in the refrigerator for several days, making them perfect for meal preparation.

Balance flavors: Include a mix of spicy, mild, sweet, sour, and savory options.

Invest in key ingredients: Stock your pantry with sesame oil, gochugaru, soy sauce, and garlic—the foundation of most banchan seasonings.

Use proper storage: Keep banchan in airtight containers to maintain freshness and prevent cross-contamination of flavors.

Frequently Asked Questions About Banchan

How many banchan should I serve at home?

For everyday meals, 3-5 banchan is standard and manageable. Korean households typically don’t serve as many banchan as restaurants—the goal is variety and balance, not overwhelming quantity. Choose dishes with different flavors, textures, and preparation methods for a well-rounded spread.

Can I eat banchan as a main meal?

Absolutely! Many Korean families enjoy meals consisting primarily of rice, soup, and several banchan without a protein main dish. This lighter approach is both economical and healthy, especially when including protein-rich banchan like tofu, eggs, or beans.

Do all Korean meals include kimchi?

Some Koreans do not consider a meal complete without kimchi, and it appears at virtually every Korean meal. However, customs vary by region and family preferences. Kimchi isn’t counted in the cheop system because it’s considered so essential it exists in its own category.

Experience Authentic Banchan Culture

The beauty of banchan lies not just in the dishes themselves but in the culture of sharing, hospitality, and culinary artistry they represent. Each small dish tells a story—of seasons changing, of family recipes passed down through generations, of Korea’s agricultural heritage, and of the creativity required to preserve food through harsh winters.

Understanding banchan allows for deeper appreciation of Korean cuisine and makes this culinary tradition an exceptional experience. The next time you encounter that colorful array of small dishes at a Korean restaurant, you’ll recognize not just appetizers but centuries of culinary wisdom presented on your table.

Ready to explore more Korean culinary traditions? Start by trying different banchan at your local Korean restaurant, or venture into making simple versions at home. Share your favorite banchan discoveries in the comments below—we’d love to hear which ones have won your heart!