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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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Kongnamul (콩나물):
Soybean sprouts,
usually eaten in
boiled and
seasoned banchan.
Soybean sprouts are also the main
ingredient in kongnamul-bap (sprouts...
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Transcriptions Standard Mandarin Hanyu Pinyin Bānchán É'ěrdéní...
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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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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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pieces to clear, broth-like liquid.
Solid jeotgal are
usually eaten as
banchan (side dishes).
Liquid jeotgal,
called aekjeot (액젓) or fish sauce, is po****rly...
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served as
banchan (반찬; a side dish
accompanying staples such as rice). It is
possible to have more than one type of
namul served as a
banchan at a single...
- [citation needed] The
series follows the
bittersweet relationship between a
banchan shop
owner whose daughter enters the war of Korea's
college entrance exams...
- wash
before frying them in oil. Jeon can be
served as an appetizer, a
banchan (side dish), or an anju (food
served and
eaten with drinks). Some jeons...
- 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...
