The Ultimate Guide to Banchan: More Than Just Korean Side Dishes

Korean dining offers something special that many Western restaurants don’t: a generous spread of complimentary side dishes arriving at your table before your main course even shows up. These aren’t just random appetizers—they’re banchan (반찬), and they represent centuries of culinary tradition, cultural values, and the Korean philosophy that food should nourish both body and community.

If you’ve ever wondered why Korean restaurants serve so many small dishes, or what you’re supposed to do with them, this guide will walk you through everything you need to know about banchan. From ancient Buddhist influences to modern dining etiquette, understanding these side dishes opens a window into Korean culture itself.

What Is Banchan and Why Does It Matter?

Banchan are small side dishes served along with cooked rice in Korean cuisine, traditionally placed in the center of the table to be shared among diners. Unlike Western side dishes that accompany a single entrée, banchan function as an integral part of Korean meal structure, working together with rice, soup, and the main dish to create balance and variety.

Banchan is absolutely indispensable in Korean cuisine, appearing at every meal from humble home dinners to elaborate ceremonial celebrations and royal court cuisine. Even street food stalls and casual pubs typically offer at least one or two banchan because they’re considered a definitive part of the dining experience.

The word itself breaks down into two parts: "ban" (밥) meaning rice or meal, and "chan" (찬) meaning side dish. The traditional meaning—"rice food" or food to be eaten with rice—reflects how central these dishes are to the Korean way of eating.

Key characteristics of banchan:

1. Served in small portions meant for sharing
2. Placed in the center of the table for communal dining
3. Complimentary at Korean restaurants with free refills
4. Range from 3 to 12 different varieties depending on the formality of the meal
5. Include various preparation methods: fermented, pickled, seasoned, braised, and stir-fried

How Did Banchan Become Central to Korean Cuisine?

Ancient Roots in Buddhist Tradition

The practice of making banchan traces back to ancient Korea, where they were simple preserved side dishes, fermented vegetables, and seasoned snacks. The tradition evolved significantly during the mid-Three Kingdoms period (around 300 AD) when Buddhism heavily influenced Korean monarchies.

Buddhist teachings led to a proscription against eating meat by the monarchies, causing vegetable-based dishes to rise in prominence and become the focal point of Korean cuisine. This six-century-long emphasis on vegetarian cooking during the Goryeo Dynasty fundamentally shaped Korean food culture.

Korea’s location between mountainous terrains and a peninsula surrounded by three seas created a highly seasonal cuisine with heavy focus on seafood, grains, and vegetables. Since 80 percent of Korean land isn’t suitable for farming and the country experiences harsh winters, preservation methods like fermenting, pickling, and drying became essential survival techniques. These methods remain at the heart of banchan preparation today.

Evolution Through the Joseon Dynasty

During the Joseon Dynasty, the kings used food to gauge the living conditions of their people. Regional specialties from Korea’s eight provinces were brought to the royal palace each month, displayed through elaborate banchan spreads that indicated the prosperity and agricultural success of different regions.

The traditional 12-banchan setting was reserved for people with higher ranking such as the king or emperor, while noble family members received a maximum of nine banchan. This hierarchical system of 3-cheop (3 dishes), 5-cheop, 7-cheop, 9-cheop, and 12-cheop bansang reflected social status and the formality of occasions.

Even after the Mongol invasions ended meat restrictions, the deeply ingrained tradition of vegetable-focused banchan persisted, creating the diverse spread we see today.

What Are the Different Types of Banchan?

An infinite variety of banchan can be grouped into culinary techniques: kimchi and jangajji (fermentation and pickling), namul muchim (lightly seasoned vegetables), bokkeum (stir-fried), jorim (braised), and jjim (steamed).

Essential Banchan Categories

Kimchi (김치) – Fermented Vegetables

The most famous banchan, kimchi comes in over 200 varieties depending on region, season, and ingredients. Some Koreans do not consider a meal complete without kimchi. Common types include baechu kimchi (napa cabbage), kkakdugi (cubed radish), and oisobagi (cucumber).

Namul (나물) – Seasoned Vegetables

Blanched or sautéed vegetables dressed with sesame oil, garlic, and soy sauce. Popular examples include sigeumchi namul (spinach), kongnamul (soybean sprouts), and doraji (bellflower root).

Jorim (조림) – Braised Dishes

Ingredients simmered in seasoned soy-based sauce until tender and flavorful. Common year-round jorim dishes include lotus root, burdock root, tofu, braised brisket, black cod, and mackerel.

Jeon (전) – Pan-Fried Delicacies

Savory pancakes and patties coated in egg and pan-fried. These include gamjajeon (potato pancakes), kimchi buchimgae (kimchi pancakes), and yukjeon (beef coated in flour and egg).

Bokkeum (볶음) – Stir-Fried Sides

Quick-cooked vegetables or proteins with bold seasonings. Examples include myeolchi bokkeum (stir-fried anchovies) and ojingeo bokkeum (spicy stir-fried squid).

Jangajji (장아찌) – Pickled Vegetables

Vegetables preserved in fermented soybean paste, soy sauce, or vinegar, creating tangy, crunchy accompaniments that last for months.

Are Banchan Really Free at Korean Restaurants?

Yes! Most Korean restaurants offer free refills on banchan to ensure customers have a satisfying meal. This generous practice is deeply rooted in Korean hospitality and cultural values.

Why Do Korean Restaurants Give Free Banchan?

Historically, it was too expensive for restaurants to give refills of rice, so they offered second helpings of banchan to ensure customers felt full and satisfied. This custom persisted through difficult periods in Korean history, including the Korean War, reconstruction, and financial crises.

Koreans began referring to restaurant workers as "emo" (aunt), making the dining experience one of the only places where people could feel fulfilled by food and feel like family. Restaurants take great pride in their banchan because it’s the best way to ensure customer satisfaction and loyalty.

How to Ask for Banchan Refills

To request more banchan, politely ask a server by saying "jogeum deo juseyo" (조금 더 주세요), which means "Please give me a little more". Some casual or buffet-style restaurants even have self-serve stations where you can refill banchan yourself.

Etiquette tips for banchan refills:

1. Generally acceptable to ask for refills once or twice
2. Take modest portions to leave enough for others
3. Avoid wasting food—only request what you’ll eat
4. Some very high-end restaurants may charge for extras (ask if unsure)
5. Compliment the dishes when requesting more

What Is Proper Banchan Etiquette?

Understanding how to eat banchan shows respect for Korean dining culture and enhances your experience.

Sharing and Serving Guidelines

Banchan are traditionally placed in the center of the table to be shared with everyone, so taking small portions leaves enough for others. When reaching for banchan with chopsticks, pick up whatever you touch first rather than digging around or moving items aside looking for a better piece.

Do’s:

1. Wait for the eldest person to begin eating before you start
2. Use serving chopsticks when provided for communal dishes
3. Try a bit of each banchan to experience the full flavor balance
4. Pace yourself—banchan are meant to be enjoyed throughout the meal, not just at the beginning
5. View the entire banchan table as a complete dish rather than individual plates, aiming for overall balance

Don’ts:

1. Don’t gobble up banchan all at once—eating too quickly or taking too much can appear impolite or selfish in a group setting
2. Don’t stick your personal chopsticks straight up in rice (resembles funeral rituals)
3. Don’t hog favorite banchan—take modest portions
4. Don’t waste food by requesting more than you can finish
5. Don’t use both chopsticks and spoon simultaneously

Modern Adaptations

While communal sharing remains traditional, modern practices accommodate personal preferences, with many restaurants now offering individual plates for those uncomfortable with shared dishes due to hygiene concerns.

How Do You Eat Banchan With Your Main Meal?

Banchan isn’t a separate course eaten before the main dish—it’s meant to accentuate and enhance your meal from start to finish. Think of banchan as flavor modulators that work alongside your main course to create the perfect bite.

Building the Perfect Bite

Take a mouthful of rich, heavy soup like seolleongtang with rice, then bite into crunchy, acidic kkakdugi, and the whole meal comes together. The interplay between textures and flavors—creamy and crunchy, spicy and cooling, rich and refreshing—is what makes Korean meals so satisfying.

Ways to enjoy banchan:

1. Use banchan for palate cleansing between bites of your main dish
2. Combine banchan with rice in your spoon for balanced flavors
3. Build ssam (wraps) with lettuce, rice, meat, and various banchan
4. Match spicy banchan with mild main dishes and vice versa
5. Create your own flavor combinations throughout the meal

The beauty of banchan is that there’s no single "correct" way to eat them. Experiment with different combinations to discover what you enjoy most.

Why Does Jeolla Province Have So Many Banchan?

Jeolla Province is particularly famous for serving many different varieties of banchan in a single meal. This southwestern region of Korea has long been known as the nation’s "rice bowl" due to its fertile plains and abundant agricultural production.

Jeolla’s warm climate, rich soil, and access to both mountains and sea provided diverse ingredients year-round. This agricultural abundance allowed the development of elaborate banchan traditions that showcased seasonal variety and preserved foods for lean times. Today, restaurants in Jeolla Province often serve 15-20 different banchan, turning every meal into a feast.

The region’s reputation for generosity and hospitality also plays a role—serving abundant banchan demonstrates care, prosperity, and welcome to guests.

What’s the Connection Between Banchan and Korean Health Philosophy?

Korean cuisine follows the principle of yaksikdongwon (약식동원), meaning "food and medicine share the same origin." The Korean people have believed that food is the best medicine, and Korean food is characterized by a balanced mix of animal and plant products with refined fermented foods.

Nutritional Balance Through Variety

The World Health Organization described hansik as a superb culinary model with nutritional balance, and many researchers report that Korean food prevents obesity and cancer. Banchan contribute to this healthfulness through:

1. Fermented foods providing probiotics and beneficial bacteria
2. Diverse vegetables offering various vitamins, minerals, and fiber
3. Small portions encouraging moderation
4. Minimal processing preserving nutritional value
5. Seasonal eating ensuring freshness and variety

The traditional five-color principle (obangsaek) ensures meals include white, black, green, red, and yellow foods, representing different elements, directions, and health benefits. A well-composed banchan spread naturally achieves this colorful balance.

How Has Banchan Culture Evolved in Modern Korea?

While traditional banchan preparation required significant time and effort—with families spending days making kimchi during gimjang season—modern life has brought changes. As the number of small families increases, there are fewer instances where whole families gather to make kimchi together, and many Koreans now purchase banchan from markets or specialized shops.

Contemporary Innovations

Modern restaurants like Insa in Brooklyn rotate banchan seasonally to showcase locally-grown ingredients, incorporating vegetables like kale that wouldn’t traditionally appear in Korean side dishes. This approach actually reflects historical authenticity—Korean royal kitchens historically featured regional specialties that changed monthly based on what was available.

Contemporary chefs are also creating fusion banchan that honor traditional techniques while appealing to global palates. These innovations keep banchan culture dynamic and relevant to new generations both in Korea and internationally.

Frequently Asked Questions About Banchan

What is the difference between banchan and kimchi?

Kimchi is one type of banchan, but banchan as a whole includes many other categories beyond fermented vegetables. While kimchi appears at nearly every Korean meal, a typical banchan spread includes various preparation styles like braised, pickled, seasoned, and stir-fried dishes.

Can I take banchan home from a restaurant?

Generally, restaurants don’t offer banchan takeaway since they’re meant to complement the dine-in experience. However, many Korean grocery stores and markets sell prepared banchan by weight if you want to enjoy them at home.

Is it rude to not finish banchan?

While Koreans value not wasting food, it’s understood that banchan are served for variety and you won’t necessarily finish every dish. The key is taking small portions initially so you can try everything without creating waste. Only request refills of what you’ll actually eat.

Start Your Banchan Journey Today

Banchan represents far more than free side dishes—it’s a window into Korean values of community, balance, health, and generosity. From ancient Buddhist vegetarian traditions to modern fusion innovations, these small plates carry centuries of culinary wisdom and cultural significance.

Next time you visit a Korean restaurant, take a moment to appreciate the care that went into preparing each banchan. Notice how the spicy, tangy, sweet, and savory flavors work together. Experiment with different combinations. Ask for refills of your favorites. Most importantly, share them with others—because banchan tastes better when enjoyed as it was meant to be: together.

Ready to explore more Korean food traditions? The world of Korean cuisine extends far beyond banchan, from elaborate holiday dishes to regional specialties. Each element tells a story about Korean history, geography, and the enduring importance of sharing meals with those you care about.