Banchan — the array of small side dishes that accompanies every Korean meal — is not decoration or afterthought. It is a complete flavour system in which each dish provides a specific textural, flavour, and nutritional counterpoint to the others and to the central dish. Maangchi's documentation of banchan reveals it as one of the most sophisticated approaches to meal balance in any food culture.
A collection of small side dishes (typically 3–12 at home, more at restaurants) served simultaneously alongside rice and a main dish. Each banchan occupies a specific flavour category: fermented (kimchi varieties), seasoned fresh vegetables (namul), preserved vegetables, protein (dried and seasoned fish or tofu), and soup.
KOREAN SECOND BATCH (continued) + VIETNAMESE CONTINUATION