Korean · IV The Method
Banchan Architecture: Korean Side Dish System
I
Origin
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II
Description
Banchan — the array of small side dishes served simultaneously with every Korean meal — is a complete system of flavour and texture management rather than a collection of individual recipes. A proper banchan spread balances: kimchi (fermented, spicy, sour), namul (seasoned cooked or raw vegetables), jorim (soy-braised preparations), jeon (pan-fried preparations), and twigim (fried preparations). No banchan repeats its primary technique — each must occupy a different position on the flavour-texture matrix.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
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