Banchan
Banchan
Banchan (pronunciation: /ˈbɑːnˌtʃɑːn/; etymology: from Korean 반찬, meaning "side dishes") are a variety of small dishes served alongside cooked rice in Korean cuisine.
History
The tradition of Banchan dates back to the Three Kingdoms of Korea period (57 BC – 668 AD). The number of Banchan served during a meal can vary, but will usually include at least three different types.
Types of Banchan
There are hundreds of varieties of Banchan, which can be broadly categorized into Namul (seasoned vegetable dishes), Kimchi (fermented vegetable dishes), Bokkeum (stir-fried dishes), Jjim (steamed dishes), and Jeon (pan-fried dishes).
Preparation and Serving
Banchan is prepared using a variety of cooking methods, including simmering, pan-frying, steaming, sauteing, and fermenting. They are served in small portions, replenished during the meal as they are finished. Banchan is served in communal dishes and is shared by everyone at the table.
Cultural Significance
In Korean culture, Banchan is not only a part of every meal, but it is also a symbol of hospitality and abundance. The variety and number of Banchan served is often seen as a reflection of the host's culinary skills and generosity.
See Also
External links
- Medical encyclopedia article on Banchan
- Wikipedia's article - Banchan
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