Article by Gil "hannaone"
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Image by hannaone: Mul Naengmyeon with Buckwheat Noodles
Banchan, the array of side dishes that accompany Korean meals, is a vibrant representation of Korea's rich culinary tradition. From the tangy and spicy kick of various kimchi to the earthy flavors of namul (seasoned vegetables), and from the savory bites of jeon (pan-fried delicacies) to the comforting warmth of jjim (steamed dishes), banchan is a celebration of taste and tradition, meant to be shared and savored by all at the table. Each category of banchan brings its own unique flavor and texture, creating a harmonious balance with the main dishes and providing an immersive dining experience.
These small yet flavorful dishes are more than just accompaniments; they are a testament to Korea's history and cultural evolution.
The practice of serving banchan probably began during the Three Kingdoms period when the major Kingdoms adopted Buddhism as state religion, and accepted Buddhist vegetarianism. This led to the development of various cooking techniques and presentations, especially in the royal courts. Even after the reintroduction of meat following the Mongol invasions, the vegetarian roots of Korean cuisine remained influential, shaping the diverse and colorful banchan selections found in Korean dining today.
Banchan is an essential part of the dining experience. Each category of banchan brings its own unique flavors and textures to the table.
Kimchi, perhaps the most famous banchan, is a fermented dish typically made with cabbage and a variety of seasonings, offering a tangy and sometimes spicy kick.
Namul refers to seasoned vegetable dishes, often lightly sautéed or steamed, making them a refreshing counterpart to heavier dishes.
Bokkeum includes stir-fried dishes that can be either wet, with a sauce, or dry, focusing on the natural flavors of the ingredients.
Jorim dishes are simmered in a seasoned broth, infusing the ingredients with a deep, savory taste.
Jjim refers to steamed dishes, which are usually tender and subtly flavored.
Lastly, Jeon encompasses a range of pan-fried items, from vegetables to seafood, coated in a light batter and cooked to a delightful crispness.
Together, these banchan categories create a harmonious blend of tastes and textures that define Korean cuisine.
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