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Banchan (/ˈbɑːntʃɑːn/ BAHN-chahn; Korean: 반찬; Hanja: 飯饌; IPA: [pantɕʰan]) are
small side
dishes served along with
cooked rice in
Korean cuisine. Banchan...
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translated as napa
cabbage kimchi or
simply kimchi is a
quintessential banchan (side dish) in
Korean cuisine, made with salted, seasoned, and fermented...
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Traditional Korean meals are
named for the
number of side
dishes (반찬; 飯饌;
banchan) that
accompany steam-cooked short-grain rice.
Kimchi is
served at nearly...
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Kongnamul (콩나물):
Soybean sprouts,
usually eaten in
boiled and
seasoned banchan.
Soybean sprouts are also the main
ingredient in kongnamul-bap (sprouts...
- vigorously. It is
typically eaten with a bowl of
cooked white rice and
several banchan.
Extra soft tofu,
called sundubu (순두부; "mild tofu") in Korean, is softer...
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often for lunch. It
usually consists of bap (밥,
cooked rice) and
several banchan (side dishes). The
lunch boxes, also
called dosirak or dosirak-tong (dosirak...
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number of side dishes,
banchan,
which accompany steam-cooked short-grain rice.
Every meal is
accompanied by
numerous banchan. Kimchi, a fermented, usually...
- is a Korean-style full-course meal
characterized by the
array of
small banchan plates in
varied colours.
Cheonil Sikdang, the seventh-oldest
active restaurant...
- is a
radish dish
served and
eaten with
Korean fried chicken. Like
other banchan, it is a free (and refillable, if not home-delivered) side dish in South...
- A Koryo-saram
vendor in Tashkent, Uzbekistan, with
various Koryo-saram
banchan,
including morkovcha (center) and
funchoza (front, right)...
