Korean Banchan Side Dishes Complete Guide 2026

Welcome to the vibrant, flavorful, and often overwhelming world of Banchan (Korean side dishes). If you have ever walked into a Korean restaurant, ordered a simple stew, and suddenly found your table crowded with six, twelve, or even twenty small plates, you have experienced the generosity of Korean dining culture. In 2026, the global fascination with Korean cuisine continues to skyrocket, yet Banchan remains the unsung hero that transforms a simple bowl of rice into a royal feast.

For the uninitiated traveler, these small plates can be a mystery. Which ones are spicy? Which ones are raw? Can I ask for more? This guide is your definitive resource for navigating the Korean table with confidence. From the crunch of fermented radish to the nutty aroma of seasoned spinach, we explore the history, etiquette, and essential varieties you must try during your visit to Korea.

Related reading: Korean Side Dish Culture Understanding Banchan Guide.

Understanding the Banchan Culture

In Western dining, side dishes are often optional add-ons that cost extra—think $5 for fries or $8 for a side salad. In Korea, this logic is flipped upside down. Banchan is fundamental to the meal structure, known as Bansang. Historically rooted in the Three Kingdoms period (57 BC – 668 AD), the number of side dishes served was once a status symbol. Kings were served Surasang (royal table) featuring 12 specific dishes, while commoners typically ate three to five.

For more details, check out our guide on Korean Rice Dishes Bibimbap Dolsot Kongnamul Bap Guide.

Today, even in 2026, this tradition of abundance persists. Whether you are paying ₩8,000 ($6 USD) for a Kimchi stew or ₩150,000 ($115 USD) for high-end beef, Banchan is inclusive. The philosophy is based on balance—balancing the plain taste of white rice (Bap) with salty, spicy, and tangy flavors.

Related reading: Korean royal court cuisine where to try authentic dishes.

The Economics of "Service"

Travelers are often shocked by the "free refill" culture. How do restaurants survive? The cost of these sides is factored into the main dish price. However, with inflation impacting vegetable prices in Korea by approximately 15% over the last two years, some restaurants have become stricter about high-cost items like Ganjang Gejang (soy-marinated crab) or grilled fish. However, for 90% of vegetable-based dishes like Kimchi and seasoned bean sprouts, refills remain unlimited.

The Big Five: Essential Banchan Categories

While there are over 2,000 recorded types of Banchan, they generally fall into five distinct preparation methods. Understanding these categories helps you predict the flavor profile and texture before you take a bite.

1. Kimchi (Fermented Vegetables)

Kimchi is the soul of the Korean table. It is not just spicy cabbage; it is a category of fermented vegetables. The average Korean consumes about 18 kilograms of Kimchi annually.

• Baechu Kimchi: The classic Napa cabbage variety, fermented with chili powder, garlic, ginger, and salted seafood.
• Kkakdugi: Cubed white radish kimchi. It has a satisfying, loud crunch and is the perfect pairing for Seolleongtang (ox bone soup).
• Baek Kimchi: "White" kimchi made without chili powder. It is refreshing, non-spicy, and served cold—ideal for children or those sensitive to spice.
• Oi Sobagi: Cucumber kimchi stuffed with chives and chili paste. Best eaten in summer, usually available from June to August.

2. Namul (Seasoned Vegetables)

Namul dishes consist of steamed, blanched, or stir-fried vegetables seasoned with sesame oil, garlic, and soy sauce. These are the healthiest items on the table, rich in fiber and vitamins. A small plate of spinach namul usually contains about 50 grams of vegetables.

• Sigeumchi-namul (Spinach): Blanched for exactly 30-40 seconds to maintain texture, then mixed with garlic and sesame oil.
• Kongnamul (Bean Sprouts): A staple in 9 out of 10 restaurants. Crunchy and mild.
• Gosari (Fernbrake): Brown, earthy fiddleheads that are boiled until tender. They have a meaty texture often compared to beef.

3. Jorim (Braised Dishes)

Jorim involves simmering ingredients in a reduction of soy sauce, sugar, and spices until the liquid is nearly gone. These dishes have a shelf life of 5-7 days, making them popular for home meal prep.

• Yeongeun-jorim (Lotus Root): Crunchy, sweet, and sticky slices of lotus root. The cooking process takes about 45 minutes to achieve the signature dark brown glaze.
• Jang-jorim (Soy Braised Beef): Flank steak or quail eggs braised in soy sauce. This is a premium banchan, often loved by children for its salty-sweet profile.

4. Bokkeum (Stir-fried)

Quickly stir-fried dishes that often retain a bit of texture.

• Myeolchi-bokkeum (Stir-fried Anchovies): Tiny dried anchovies fried with syrup or sugar and nuts. They are crispy, sweet, and savory. A 50g serving provides a significant calcium boost.
• Eomuk-bokkeum (Fish Cake): Flat sheets of fish cake sliced and fried with soy sauce or spicy gochujang.

5. Jeon (Pancakes)

Savory pancakes coated in flour and egg wash. These are often served cold as banchan, though they are best hot.

• Pajeon: Scallion pancakes.
• Hobak-jeon: Pan-fried zucchini slices topped with a decorative red chili slice.

Dining Etiquette: The Rules of the Table

Navigating a table full of dishes requires some cultural know-how. The table setting usually involves a metal spoon and metal chopsticks (sujeo). Unlike in some other Asian cultures, holding your rice bowl up to your mouth is considered rude in Korea; the bowl should stay on the table.

The "Refill" Protocol

You finish the delicious fish cakes and want more. How do you ask?

1. Locate the service bell on the table (usually stuck to the side or top corner).
2. If no bell, make eye contact and raise your hand slightly.
3. Say: "Sajang-nim" (Boss/Owner) or "Jeogiyo" (Excuse me).
4. Point to the empty dish and say: "Deo juseyo" (Please give me more).

Hygiene and "Double Dipping"

In 2026, hygiene standards have evolved. While Banchan is shared, "double dipping" isn't exactly the concept since you are using chopsticks, not dipping sauces. However, it is polite to take a piece of Banchan and place it on your rice bowl before eating it, rather than carrying it directly from the serving plate to your mouth over the table. This minimizes the chance of dropping food.

Where to Buy Banchan: Markets vs. Department Stores

For travelers staying in Airbnbs or serviced apartments with kitchens, buying Banchan is a fantastic way to eat like a local without cooking. You can keep 3-4 containers in the fridge and simply heat up instant rice (Haetban) for a meal under $5 USD.

The Traditional Market Experience

Traditional markets are the heartbeat of Korean food culture. Here, Banchan is sold in bulk, piled high in large basins.

• Gwangjang Market (Seoul): Located 200m from Jongno 5-ga Station. While famous for street food, the Banchan stalls in the center aisles offer incredible variety.
• Mangwon Market (Seoul): A favorite among younger locals. Located 10 minutes from Mangwon Station. Prices here are typically 10-15% lower than tourist-heavy Gwangjang.

Department Store Basements

The basement floor of any major department store (Hyundai, Shinsegae, Lotte) is a food paradise. The Banchan here is pristine, labeled clearly (often with English), and sold by gram. It is more expensive, but the convenience and hygiene standards are impeccable.

Top Restaurants for Banchan Lovers (Hanjeongsik)

If you want the full royal experience, you must visit a Hanjeongsik restaurant. These are full-course Korean meals where the table is completely covered with dishes.

Recommended Spot: Sanchon

Located in the art district of Insadong, Sanchon offers temple cuisine, which means the Banchan are vegetarian and avoid the five pungent spices (garlic, onions, etc.), yet remain incredibly flavorful.

DIY: Making Simple Banchan at Home

For those who want to bring the taste of Korea into their own kitchen, Spinach Namul (Sigeumchi-namul) is the easiest entry point. It requires minimal ingredients and takes less than 20 minutes.

Health Benefits: Why Banchan is a Superfood

The Korean diet is often cited as one of the healthiest in the world, largely due to Banchan.

1. Probiotics: Fermented dishes like Kimchi and Jeotgal (salted seafood) are loaded with lactobacillus bacteria, aiding digestion and boosting immunity.
2. Vegetable Volume: By eating 5-6 different vegetable sides, you easily hit daily fiber goals.
3. Low Calorie: Most Namul dishes are steamed or blanched, keeping caloric density low compared to fried sides.

Storing Your Banchan

If you purchase Banchan to keep in your hotel fridge or take home (if customs allows), storage is key. The "Kimchi Refrigerator" is a staple appliance in Korean homes, designed to maintain a consistent temperature of -1°C to 2°C. Standard hotel fridges are usually 3°C to 5°C.

Bringing Banchan Home: Customs Regulations

A common question from travelers is, "Can I take this home?"

• Kimchi: Generally allowed if vacuum sealed. However, the fermentation causes gas. If you fly, the pressure change can cause bags to explode. Always buy "Travel Packs" specifically designed for flights, sold at Incheon Airport (Duty-Free Area) or major marts.
• Raw Crabs/Meats: Strictly prohibited by most customs agencies (US, EU, Australia).
• Dry Banchan: Dried anchovies, seaweed, and squid are usually safe to declare.

Frequently Asked Questions

Banchan is more than just side dishes; it is a cultural expression of care ("Jeong"). Whether you are dining in a bustling market in Seoul or a quiet seaside town in Busan, the array of small plates invites you to slow down, mix flavors, and share the experience. So, the next time you sit down for a meal in Korea, don't just focus on the main dish. Explore the sides—you might just find your new favorite flavor there.