Side Dishes in Korea
Why do we get served so many each meal?
1. Background Information
One of the most appealing things about eating out in Korea is the unlimited free refill on the side dishes, known as banchan.
This practice is deeply rooted in Korean history and character as a nation
2. Kimchi
There are hundreds of different types of kimchi, but the signature cabbage banchan is offered at pretty much every restaurant.
Koreans have for generations been storing vegetables in pots to ferment so that they will have food available for the winter.
3. Common Banchans
Other than kimchi, there are bean sprouts, cucumber vegetables, and sesame leaves pickled in soy sauce.
Some of the more luxurious Korean restaurant sever egg rolls, tteokbooki, and ganjang gejang.
4. Banchans At Restaurant
Eating at a Korean restaurant is always an exercise in how to maneuver all the dishes to actually fit on the table.
It is not uncommon to receive 3 or more different banchan dishes alongside the main course that you order.
5. Homemade Banchans
During a kimchi-preparation event called kimjang, a large amout of kimchi is laid out for all members of the family work on.
This practice is less common these days, but parents still like to prepare kimchi and distribute it to their children as a show of affection.
6. Why Are Banchan Unlimited?
One reason is that white rice was much more expensive than kimchi and banchan during difficult times in the Korean economy.
It was too expensive for restaurants to give refills of rice, but in order to make sure you were full, they offered you a second helping of banchan.
7. How Is Banchan Served?
In order to reduce operating costs, some restaurants have suggested limiting or removing the unlimited banchan options, which many Korean people weren’t happy about.
To meet in the middle, many Korean restaurants these days have adopted a self-service system in which you can eat as much as you like, but you have to approach the food station and fill your own bowls.
