Korean · IV The Method
Korean banchan and table setting
I
Origin
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II
Description
Banchan — the constellation of small dishes served alongside every Korean meal — is not appetisers or sides. It's the meal itself, eaten communally with rice as the centre. A proper Korean table setting (bansang) is classified by the number of banchan: 3-cheop (3 sides, everyday), 5-cheop (5 sides, family dinner), up to 12-cheop (royal table). Each banchan is designed to provide contrast: something pickled, something seasoned (namul), something braised (jorim), something pan-fried (jeon). The philosophy is balance across flavour, texture, colour, and temperature in the total meal, not in any single dish.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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