What are common mistakes when making Korean banchan and table setting?

Question

Accepted Answer

Treating banchan as appetisers to be eaten before the main course — they're eaten simultaneously with rice throughout the meal. Not providing enough variety — the balance of textures and flavours IS the point. Over-dressing namul — the vegetables should shine through. Serving cold banchan hot or hot banchan cold. Not replenishing — at restaurants, banchan is refilled for free because it's part of the meal, not an add-on.