About Banchan (Korean Side Dishes)

About Banchan

Banchan (also spelled panchan), is the collective term for all the varieties of small side dishes that accompany Korean meals, and may be comprised of several different types of dishes such as kimchi, namul, bokkeum, jorim, jjim, jeon, and others.
Banchan dishes are set in the middle of the table and are intended to be shared.

History

Banchan as it is known today was probably the result of Buddhist influence begining sometime around the mid Three Kingdoms period. The dominant Kingdoms of Korea adopted Buddhism as state religions and a near Korea wide proscription against eating meat was instituted. With the banning of meat dishes, vegetable arrays rose in prominence and became the primary feature of meals. Court kitchens developed a variety of methods for preparing, cooking, and presenting these dishes to the Kings and nobles. Smaller arrays were developed by the less affluent or common people.

The Mongol invasions ended the proscriptions against meat and meat offerings again appeared in Korean meals, but nearly six centuries of vegetarian fare had indelibly stamped Korean cuisine.

Types of Banchan

Banchan dishes fall into several broad categories, with numerous types in each category. The main categories are Kimchi, Namul, Bokkeum (wet or dry), Jorim, Jjim, and Jeon.

Kimchi
Kimchi is fermented vegetables, the most common of which is baechu (Napa cabbage) seasoned with chili peppers, garlic, and salt. There are many varieties of kimchi which range from mild and somewhat sweet, to very hot and salty.

Some Varieties of Kimchi:

Type	Hangul	Description
Nabak kimchi Recipe	나박김치	A slightly pink kimchi made with Chinese cabbage, thinly sliced white radish, water, and greens.
Dongchimi Recipe	동치미	A kimchi made of whole white radishes, green onions, garlic, ginger and salt water.
Geotjeori	겉절이	Fresh non-fermented kimchi, meant to be crisp, and usually made from chinese cabbage.
Ggakdugi Recipe	깍두기	White radish (Daikon) cut into cubes and seasoned with red chili peppers
Oi-sobagi/Oi-sobagi-kimchi Recipe	오이소박이김치	A kimchi made of cucumbers cut into three to four sections, slit lengthwise, and stuffed with a filling of green onions, garlic, ginger and red chili pepper powder
Chonggak kimchi	총각김치	whole radish with chili pepper seasoning. Made with a small variety of white (Daikon) radish called dallangmu
Yeolmu kimchi Recipe	열무김치	A kimchi made of young summer radish (smaller roots with larger leaves)
Pa kimchi	파김치	A kimchi made with lightly salted green onions seasoned with pickled anchovy sauce, garlic and red chili pepper powder
Gat kimchi	갓김치	A kimchi made of gat, a kind of mustard leaf. The stems and leaves are seasoned with pickled anchovy sauce.

Namul (나물)

Namul is seasoned vegetable dishes. The specific name of the dish depends on the vegetable/plant used and how it is prepared.
Just about any type of edible plant or plant part (roots, leaves, stems, seeds, sprouts, petals, and fruits) can be used.

Namul are typically made with minimal preparation, and may be served fresh (raw), boiled, fried, sauteed, dried, or steamed.

Some Varieties of Namul:

Name	Hangul	Description
bakogari-namul	박오가리나물	A side dish made of dried gourd skins that are soaked, seasoned, and simmered
Kongnamul Recipe	콩나물	Blanched soy bean sprouts lightly seasoned with salt, minced garlic, chopped green onions, and toasted sesame seeds. May be lightly dressed with roasted sesame oil.
Sigeumchi namul Recipe	시금치나물	Lightly parboiled seasoned spinach.
Miyeok muchim	미역무침	Seaweed dressed with sweetened vinegar and salt.
Mu-namul	무나물	Shredded white radish mixed with green onions, garlic, ginger juice and salt.
Musaengchae/Muchae Recipe	무생채/무채	Shredded white radish in a sweetened vinegar sauce.
Gosari namul Recipe	고사리나물	Lightly stir fried fern sprouts.
Chwinamul	취나물	Lightly stir fried seasoned Aster.
Bireum namul	비름나물	Parboiled and seasoned Korean Amaranth
Naengi namul	냉이나물	Parboiled and seasoned shepherd's purse
Dolnamul	돌나물	Raw Sedum with pepper sauce dressing
Gogumasun namul	고구마순나물	Blanched sweet potato stems, seasoned and lightly stir fried.
Gaji namul	가지나물	Steamed and marinated Eggplant.
Doraji namul Recipe	도라지나물	Bellflower roots boiled in water or broth, drained, then stir fried with chopped green onions, garlic, and sesame salt

Bokkeum (볶음)

Bokkeum refers to stir fried or sauteed dishes. The dishes may be "dry fried" or fried in a sauce.

Some Varieties of Bokkeum:

Sauced
Name	Hangul	Description
Gari bokkeum	가리볶음	scallops mixed in a seasoning of red chili pepper paste and soy sauce, then stir-fried with onions, chili peppers and green onions
Gan bokkeum	간볶음	Beef or calf liver sauteed with vegetables such as green onions, garlic, ginger and carrots, then seasoned with soy sauce, sugar and pepper
Nakji bokkeum Recipe	낙지볶음	small octopus mixed in a seasoning of red chili pepper paste and soy sauce, then stir-fried with onions, chili peppers and green onions
Ojingeo bokkeum Recipe	오징어볶음	squid cut into strips and seasoned with gochujang and soy sauce, then stir fried with a variety of vegetables
Seongi bokkeum	송이볶음	Thinly sliced pine mushrooms lightly seasoned and stir fried with beef, onions and the white portion of green onions
Maneuljjong bokkeum Recipe	마늘종볶음	Side dish of garlic stems that are cut and stir fried with various seasonings

Dry
Name	Hangul	Description
Myeongtae bokkeum	명태볶음	made with Alaska pollack
Jaban bokkeum	자반볶음	made with salted mackerel
Gochu bokkeum	고추볶음	Side dish made of young green chili peppers sliced lengthwise and stir-fried with other green vegetables such as bell pepper and celery
Gochujang bokkeum	고추장볶음	made with meat and gochujang
Myeolchi bokkeum	멸치볶음	A side dish of dried anchovies pan-fried with soy sauce or red chili pepper paste and glazed with sugar or maltose syrup
Saeu bokkeum	새우볶음	made with shrimp
Jogaesal bokkeum	조갯살볶음	made with dried clams' flesh
Ojingeochae bokkeum	오징어채볶음	Dried shredded squid seasoned with a mixture of gochujang (chili pepper paste), garlic, and mulyeot (korean malt syrup) and stir fried.
Jwichichae bokkeum	쥐치채	made with dried shredded Stephanolepis cirrhifer
Jeyook bokkeum	제육볶음	stir-fried pork with gochujang (chili pepper paste) sauce and onions.
Kimchi bokkeum	김치볶음	stir-fried kimchi, often with pork (similar to Jeyook bokkeum)

Jorim

Jorim generally refers to dishes made of vegetables, meats, seafood, or tofu simmered in a seasoned broth or sauce.
The sauce for jorim is mostly ganjang (soy sauce), but for some red meats or strong odored fish, gochujang or ground dried chili pepper may be added to ganjang and cooked.

Some Varieties of Jorim:

Name	Hangul	Description
Jangjorim Recipe Recipe	장조림	beef simmered in soy sauce, optionally with hard-boiled eggs or hard-boiled quail eggs
Godeungeo jorim	고등어조림	Mackerel seasoned with soy sauce, green onions, garlic and red chili pepper powder, then braised over low heat until reduced
Yeongeun jorim	연근조림	made with lotus root
Dubu jorim	두부조림	tofu simmered in diluted soy sauce, a little bit of sesame oil, minced garlic, and chopped green onion.
Ggatnip jorim	깻님조림	perilla leaves simmered in diluted soy sauce with green onion, garlic, and ground dried red chili pepper.
Gamja jorim Recipe	감자조림	Cubed potatoes braised with fish or dried anchovies, soy sauce and oil. Served as a side dish

Jjim 찜

Jjim refers to braised, simmered or steamed Dishes. The main ingredients, usually either meat or fish, are seasoned and simmered until the liquid is reduced and the ingredients take on the full flavor of the seasoned liquid.

Some Varieties of Jjim as Banchan:

Name	Hangul	Description
Gyeranjjim	계란찜	eggs that have been cracked, mixed, seasoned, and steamed in a container, eaten with a spoon
Saengseon jjim	생선찜	made with fish
Jeonbokjjim	전복찜	Whole or chopped abalone with beef, sea cucumber, octopus, mussels, mushrooms and spices simmered in seasoned soy sauce and honey
Dubujjim	두부찜	tofu simmered in a soy sauce base with onions, green onions, and possibly pepper paste
Tteokbokki Recipe Recipe	떡볶이	A stir-fry dish made with rice pasta, seasoned beef and assorted vegetables. Recently, a spicy version with red chili pepper paste has become very popular

Jeon

Jeon (Pan-fried Delicacies), are a variety of pan-fried meats, seafood, or vegetables which are usually dredged in four and egg before frying.

Some Varieties of Jeon:

Name	Hangul	Description
Meat
Yukjeon	육전	made with shredded beef
Wanjajeon or wanja	완자전/완자	small ball shaped jeon comprising of minced beef, tofu, and vegetables, coated with wheat flour and egg batter.
Ganjeon	간전	Thinly sliced beef liver seasoned with salt and pepper, then coated in flour, dipped in egg, and pan-fried
Cheonyeopjeon	처녑전	made with omasum.
Seafood
haemul jeon	해물전	jeon made with fish, shellfish, shrimp, or octopus.
Guljeon	굴전	made with oysters coated in flour, dipped in egg, and pan-fried
Daehajeon	대하전	Peeled king prawns coated in flour, dipped in egg, and pan-fried
Saewoojeon	새우전	made with shrimp coated in flour, dipped in egg, and pan-fried
Saengseon jeon	생선전	small portions of fish coated with eggs and pan fried (Generally, white fish is preferred for making jeon)
Mineojeon	민어전	croaker coated in flour, dipped in egg, and pan-fried
Daegujeon Recipe	대구전	made with pacific cod coated in flour, dipped in egg, and pan-fried
Vegetables and mushrooms
Kimchijeon Recipe	김치전	thin pancakes with old (ripe) Kimchi.
Pajeon Recipe	파전	thin pancakes with green onion. Can also be made with just eggs and green onions.
Gamjajeon	감자전	Korean style potato pancakes
Hobakjeon	호박전	made with squash
Yeongeunjeon	연근전	made with lotus root
Gochujeon	고추전	Green chili peppers cut lengthwise and stuffed with ground beef. The stuffed peppers are then coated in flour, dipped in egg, and pan-fried
Gajijeon Recipe Recipe	가지전	Eggplant slices coated with flour, dipped in egg, and pan-fried Recipe Recipe
Deodeokjeon	더덕전	made with deodeok (Codonopsis lanceolata)
Gosarijeon	고사리전	made with bracken
Pyogojeon	표고전	Shiitake mushrooms coated in flour, dipped in an egg batter, and pan-fried. The mushroom is often filled with minced beef and other ingredients
Other Jeon
Modeumjeon	모듬전	A dish of assorted pan-fried delicacies such as beef, fish fillet, mushrooms and summer squash slices that have been coated in flour and egg, and pan-fried
Bindaetteok	빈대떡	A fried pancake made of mung bean flour and a little glutinous rice flour cooked with pork, sliced kimchi, green bean sprouts, green onions and garlic
Dubujeon Recipe	두부전	Dubu (soybean curd / tofu) sliced into flat pieces and pan-fried Recipe
Hwajeon	화전	made with edible flowers, such as azalea or rose
Donggeurang ttaeng	동그랑땡)	patty made with tofu and meat and vegetables, coated with eggs and pan fried

Other Banchan

Japchae (잡채) - Vegetables and beef pan-fried separately then mixed with clear noodles, soy sauce, and other seasonings.
Recipe 1 Recipe 2

Korean-style potato salad (감자 샐러드) with apples and carrots
Recipe

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