Why Banchan Is the Secret to Falling in Love With Korean Food

Picture this: you sit down at a Korean restaurant for the first time, order a single entrée, and suddenly your table is covered with a dozen small dishes you never asked for. Jewel-toned kimchi, glossy braised potatoes, delicate seasoned spinach, crunchy pickled radish — all completely free. That magical moment has converted millions of people worldwide into lifelong Korean food fans, and it all starts with banchan (반찬).

Banchan — the collective term for the small side dishes served alongside every Korean meal — is far more than a garnish. It’s the backbone of Korean dining culture, a practice stretching back over 1,000 years to the Joseon Dynasty, when royal court meals featured as many as 12 different banchan arranged in precise formations. Today, even a casual lunch at a neighborhood restaurant in Seoul comes with at least three to five banchan, and refills are always on the house.

The best part? Most banchan dishes are shockingly easy to make at home. If you’ve been searching for easy Korean banchan recipes beginners can actually pull off on a weeknight, you’re in the right place. This guide walks you through everything — the cultural roots, the essential dishes, the pantry staples, and step-by-step tips that will have you building a full Korean spread in your own kitchen by this weekend.

What Exactly Is Banchan? Understanding Korean Side Dish Culture

Traditional Korean Side Dishes (Banchan) Guide — Photo by Danish Prakash on Unsplash

The Philosophy Behind the Small Plates

In Korean food philosophy, a meal isn’t built around a single hero dish — it’s about balance and harmony. The concept of obangsaek (오방색) dictates that a proper Korean table should include five colors: white, black, green, red, and yellow. Each color corresponds to a different flavor profile and nutritional benefit. Banchan is how Korean cooks achieve that balance effortlessly.

A typical home-cooked Korean meal follows the “bap-sang” (밥상) structure: a bowl of steamed rice, a soup or stew, and anywhere from three to seven banchan. This isn’t about excess — it’s about offering variety in small portions so every bite feels different. One moment you’re tasting something spicy, the next something sweet and nutty, then something refreshingly sour.

Banchan Categories You Should Know

Korean cuisine organizes banchan into several distinct categories based on preparation method. Understanding these categories makes it much easier to plan your own spread of easy Korean banchan recipes beginners can mix and match.

Namul (나물) — Seasoned vegetables, either raw or blanched. Think spinach, bean sprouts, or fernbrake tossed with sesame oil and garlic.
Bokkeum (볶음) — Stir-fried dishes like spicy dried squid or zucchini.
Jorim (조림) — Braised or simmered dishes, often with soy sauce. Braised potatoes and braised tofu are classics.
Jeon (전) — Pan-fried pancakes or fritters, such as zucchini fritters or kimchi pancakes.
Kimchi (김치) — Fermented vegetables, with over 200 regional varieties across Korea.
Jeotgal (젓갈) — Salted and fermented seafood, an acquired taste that adds incredible umami depth.
Jangajji (장아찌) — Pickled vegetables preserved in soy sauce, vinegar, or fermented bean paste.

When building your banchan lineup, aim for at least one dish from three different categories. This automatically gives you textural and flavor variety without overthinking it.

How Many Banchan Do You Actually Need?

Korean dining traditions specify banchan counts by occasion. Here’s a quick reference:

Occasion	Number of Banchan	Korean Term
Casual weeknight dinner	3 dishes	3첩 반상 (samcheop bansang)
Standard home meal	5 dishes	5첩 반상 (ocheop bansang)
Special occasion / guests	7 dishes	7첩 반상 (chilcheop bansang)
Formal feast	9 dishes	9첩 반상 (gucheop bansang)
Royal court meal (historical)	12 dishes	12첩 반상 (sipicheop bansang)

For beginners, start with three banchan. That’s completely respectable and authentic. As you build confidence (and stock your fridge with make-ahead dishes), you’ll naturally expand to five or more.

Essential Korean Pantry Staples for Banchan

The Five Ingredients You Cannot Skip

Before diving into recipes, let’s stock your kitchen. The beauty of banchan is that most dishes rely on the same core ingredients, so a single shopping trip sets you up for weeks of cooking. Here are the non-negotiables:

Gochugaru (고추가루) — Korean red pepper flakes: Not the same as crushed red pepper from the pizza shop. Gochugaru has a smoky, slightly sweet heat that’s essential for kimchi, spicy stir-fries, and seasoning pastes. A 1-pound bag runs about $8–$12 at H-Mart and lasts months. Store it in the freezer to keep the color vibrant.
Gochujang (고추장) — Fermented red pepper paste: Thick, sweet, spicy, and deeply umami. You’ll use this in everything from bibimbap sauce to braised dishes. Sunchang and CJ Haechandle are reliable brands available at most Asian grocers and even Whole Foods for about $6–$9.
Doenjang (된장) — Korean fermented soybean paste: Similar to Japanese miso but funkier and more robust. Essential for soups, dipping sauces, and seasoning namul dishes. Don’t substitute regular miso — the flavor profile is distinctly different.
Sesame oil (참기름): The finishing touch on nearly every banchan. Korean sesame oil is toasted darker than most grocery store varieties, giving it a nuttier, more intense aroma. Kadoya or Ottogi brands are excellent. About $5–$7 for a bottle.
Soy sauce (간장): Korean cooking uses two types — guk-ganjang (soup soy sauce, lighter and saltier) for seasoning soups and namul, and regular jin-ganjang (dark soy sauce) for braising and dipping. If you can only buy one, go with a good all-purpose like Sempio 501.

Nice-to-Have Ingredients That Level Up Your Banchan

Once you have the core five, these additions will expand your repertoire dramatically:

Sesame seeds (깨) — Toast them yourself for the best flavor. Sprinkle on everything.
Rice vinegar — For quick pickles and dressings.
Fish sauce (액젓) — Adds depth to kimchi and seasoning sauces. The anchovy-based version (myeolchi-aekjeot) is most common in Korean cooking.
Garlic — Koreans use an extraordinary amount of garlic. Buy the pre-peeled bags to save time. A Korean household goes through roughly 8–10 cloves per day on average.
Green onions (파) — Used as both an ingredient and a garnish in almost every banchan.
Dried kelp (다시마) and dried anchovies (멸치) — For making dashima stock, the foundation of Korean soups and braising liquids.

A full pantry restock at H-Mart will run you about $35–$50 and will last through dozens of banchan batches. Many of these items are also available on Amazon or through online Korean grocery stores like Weee! and Hmart.com if you don’t live near a Korean market.

Maangchi’s Korean Ingredient Guide

7 Easy Korean Banchan Recipes Beginners Can Master Tonight

Here’s where the magic happens. These seven recipes are the foundation of Korean home cooking, and every single one is achievable for a complete beginner. I’ve ordered them from easiest to slightly more involved, so start at the top and work your way down.

1. Kongnamul Muchim (콩나물무침) — Seasoned Soybean Sprouts

This is arguably the single most common banchan in all of Korea. It’s served at virtually every meal, from school cafeterias to fine dining. The flavor is clean, nutty, and subtly garlicky — a perfect palate refresher between bites of richer dishes.

What you need: 1 bag soybean sprouts ($2–$3 at H-Mart), 2 cloves garlic (minced), 1 tablespoon sesame oil, 1 teaspoon soy sauce (guk-ganjang), 1 teaspoon sesame seeds, pinch of salt, 1 sliced green onion.

How to make it: Boil sprouts for exactly 7 minutes with the lid on (never open the lid while cooking — this is a Korean kitchen rule that prevents a raw bean smell). Drain, rinse with cold water, squeeze out excess moisture. Toss with garlic, sesame oil, soy sauce, salt, and sesame seeds. Garnish with green onion. Total time: 12 minutes.

Pro tip: Make a double batch — this keeps in the fridge for up to 5 days and actually tastes better on day two.

2. Sigeumchi Namul (시금치나물) — Seasoned Spinach

If kongnamul is Korea’s most common banchan, sigeumchi namul is its elegant cousin. The deep green color makes it a visual anchor on any Korean table, and the gentle sesame-garlic flavor is universally loved.

What you need: 1 bunch fresh spinach (about 10 oz), 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 clove garlic (minced), 1 teaspoon sesame seeds.

How to make it: Bring a large pot of water to a rolling boil. Blanch spinach for 30–40 seconds only — any longer and it turns mushy. Immediately plunge into ice water. Squeeze out every drop of moisture (this step is critical). Chop into 2-inch pieces, then toss with soy sauce, sesame oil, garlic, and sesame seeds. Total time: 8 minutes.

Pro tip: The squeeze is everything. Use both hands and really wring out that spinach like a towel. Watery spinach namul is the number one beginner mistake.

3. Gamja Jorim (감자조림) — Soy-Braised Potatoes

Sweet, savory, and impossibly glossy — these braised potatoes are addictive. They’re a comfort food banchan that appeals to every palate, including kids. The sauce caramelizes into a sticky glaze that coats each bite-sized potato cube.

What you need: 2 medium potatoes (peeled and cubed into 1-inch pieces), 3 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon corn syrup or oligodang (올리고당), 1 cup water, 1 tablespoon sesame oil, sesame seeds for garnish.

How to make it: Combine potatoes, soy sauce, sugar, corn syrup, and water in a small saucepan. Bring to a boil, then reduce to medium heat. Simmer uncovered for 15–20 minutes, stirring occasionally, until the liquid reduces to a thick glaze and potatoes are tender. Finish with sesame oil and sesame seeds. Total time: 25 minutes.

Pro tip: Add a sliced Korean chili pepper (cheongyang gochu) for a spicy kick. Some cooks also add a tablespoon of rice syrup (ssalyeot) for an even shinier finish.

4. Oi Muchim (오이무침) — Spicy Cucumber Salad

When you need something cool, crunchy, and refreshing to balance out a rich, meaty Korean main, oi muchim is your answer. It’s essentially Korea’s version of a quick pickle-salad hybrid, and it comes together in under five minutes.

What you need: 2 Korean cucumbers (or 1 English cucumber), 1 teaspoon salt, 1 tablespoon gochugaru, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 clove garlic (minced), sesame seeds.

How to make it: Slice cucumbers into thin half-moons. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Squeeze gently, then toss with gochugaru, soy sauce, vinegar, sesame oil, garlic, and sesame seeds. Serve immediately for maximum crunch. Total time: 15 minutes (mostly waiting).

5. Gyeran Mari (계란말이) — Korean Rolled Omelette

This beautiful, layered egg roll looks impressive sliced into pinwheels but is deceptively simple. It’s a lunchbox staple across Korea — nearly every Korean child grows up eating gyeran mari, and it’s one of the best easy Korean banchan recipes beginners love to show off.

What you need: 4 eggs, 2 tablespoons finely diced vegetables (carrots, green onion, red bell pepper), pinch of salt, splash of milk (optional, for fluffiness), cooking oil.

How to make it: Beat eggs with salt, milk, and diced vegetables. Heat a rectangular pan (or regular nonstick) over medium-low heat with a thin layer of oil. Pour a thin layer of egg mixture, let it set about 80%, then roll it tightly toward you using chopsticks or a spatula. Push the roll to one end, add more egg, let it set, and roll again. Repeat 3–4 times until all egg is used. Let rest for 2 minutes, then slice into ½-inch rounds. Total time: 15 minutes.

Pro tip: Keep the heat at medium-low. High heat is the enemy of gyeran mari — it makes the egg brown and tough instead of golden and tender.

6. Dubu Jorim (두부조림) — Braised Tofu in Spicy Sauce

Crispy on the outside, silky on the inside, and drenched in a fiery red sauce — dubu jorim has converted countless tofu skeptics. It’s protein-rich, budget-friendly (a block of tofu costs about $2), and deeply satisfying.

What you need: 1 block firm tofu, 2 tablespoons soy sauce, 1 tablespoon gochugaru, 1 teaspoon sugar, 1 clove garlic (minced), 2 tablespoons water, 1 teaspoon sesame oil, sliced green onion, cooking oil for pan-frying.

How to make it: Slice tofu into ½-inch thick rectangles. Pat very dry with paper towels. Pan-fry in oil over medium-high heat until golden on both sides (about 3 minutes per side). Mix soy sauce, gochugaru, sugar, garlic, and water to make the sauce. Pour sauce over tofu in the pan, reduce heat to medium-low, and simmer for 5 minutes until sauce thickens. Finish with sesame oil and green onion. Total time: 20 minutes.

7. Musaengchae (무생채) — Spicy Radish Salad

This vibrant, crunchy radish dish is the unsung hero of the banchan world. Made with Korean radish (mu, 무) — which is denser and sweeter than daikon — it adds a refreshing crunch and bright acidity that cuts through heavier dishes beautifully.

What you need: ½ Korean radish (about 8 oz), 1 tablespoon gochugaru, 1 teaspoon fish sauce, 1 teaspoon sugar, 1 teaspoon rice vinegar, 1 teaspoon sesame seeds, ½ teaspoon minced garlic.

How to make it: Julienne the radish into thin matchsticks (a mandoline slicer makes this effortless). Toss with gochugaru first to coat evenly and develop the red color. Add fish sauce, sugar, vinegar, garlic, and sesame seeds. Mix gently. Let it sit for 10 minutes before serving so the flavors meld. Total time: 15 minutes.

If you love these flavors, you’ll also enjoy the crispy, bold seasoning techniques used in Korean Fried Chicken Recipe: Crispy Secret for 2026 — many of the same pantry ingredients create magic on chicken too.

Meal Prep Strategy: How to Batch-Cook Banchan Like a Korean Mom

The Sunday Banchan Prep Session

Korean home cooks don’t make banchan from scratch every single day — that’s a myth. Instead, they do a big batch-cook once or twice a week, usually on Sundays, and rotate dishes throughout the week. This is the single biggest secret to making Korean home cooking sustainable for busy people.

Here’s a practical 90-minute Sunday prep plan that yields enough banchan for the entire week:

Minutes 0–10: Start gamja jorim (potatoes braising). While they simmer, move on.
Minutes 10–20: Boil soybean sprouts (lid on, timer set for 7 minutes). Blanch spinach in the same pot after.
Minutes 20–35: Season the sprouts and spinach. Julienne radish and make musaengchae.
Minutes 35–50: Make dubu jorim. While tofu pan-fries, prep cucumber salad ingredients.
Minutes 50–65: Cook gyeran mari. Assemble cucumber salad (save this for eating same day — it doesn’t store well).
Minutes 65–80: Check gamja jorim glaze. Portion everything into small airtight containers.
Minutes 80–90: Clean up. Label containers with the date. Admire your fridge.

Storage Times and Fridge Organization

Banchan	Fridge Life	Freezer-Friendly?	Best Container
Kongnamul (sprouts)	4–5 days	No	Glass with lid
Sigeumchi namul (spinach)	3–4 days	No	Glass with lid
Gamja jorim (potatoes)	5–7 days	Yes (texture changes)	Any airtight
Oi muchim (cucumber)	1 day only	No	Make fresh
Gyeran mari (egg roll)	2–3 days	No	Wrapped in foil
Dubu jorim (tofu)	3–4 days	No	Keep in sauce
Musaengchae (radish)	3–5 days	No	Glass with lid
Kimchi (store-bought)	Months	Yes	Original container

Pro tip: Invest in a set of small Korean banchan containers (찬통, chanttong). You can find stainless steel stackable sets on Amazon for about $15–$25. They’re designed specifically for banchan storage and fit neatly in the fridge. The Korean brand LocknLock makes excellent airtight versions.

Where to Buy Ingredients: A Shopper’s Guide

In-Store Options Across the US

Your shopping experience depends heavily on where you live, but Korean ingredients have become remarkably accessible in recent years thanks to the global Korean Wave.

H-Mart — The gold standard. Over 90 locations across the US. You’ll find every single ingredient mentioned in this article, often at the best prices. Their prepared banchan section is also incredible if you want a shortcut. A typical banchan shopping trip here costs $20–$30.
Whole Foods — Now carries gochujang, gochugaru, sesame oil, and tofu in most locations. Prices are 20–30% higher than H-Mart, but it’s convenient if it’s your regular store.
Trader Joe’s — Has started carrying Korean-inspired products including gochujang sauce and frozen Korean rice bowls. Limited but growing selection.
Zion Market — West Coast chain popular among Korean Americans. Outstanding produce and seafood sections.
Local Asian grocery stores — Even non-Korean Asian markets typically stock the essential sauces and produce you need.

Online Shopping Options

If you’re in a smaller town without access to Asian grocery stores, online options have expanded dramatically:

Hmart.com — Ships nationwide with a wide selection.
Weee! — Asian grocery delivery app with competitive prices and fast shipping.
Amazon — Great for pantry staples like gochugaru, sesame oil, and soy sauce. Search for “Korean cooking starter kit” — several sellers offer bundled packs for about $25–$35.
Walmart.com — Carries basic Korean sauces from CJ and Sempio brands.

For fresh produce like Korean radish, soybean sprouts, and perilla leaves, in-store shopping is still best. These items don’t ship well and are significantly cheaper bought fresh.

Korea Tourism Organization — Korean Food Culture Guide

Banchan Etiquette: The Cultural Rules You Should Know

Dining Table Customs

Understanding banchan etiquette makes the experience richer — whether you’re eating at a Korean restaurant or hosting Korean friends at home. These aren’t stuffy rules; they’re the kind of cultural awareness that shows respect and deepens your appreciation.

Banchan is communal. Everyone eats from the same small plates using their own chopsticks. In more formal settings, serving chopsticks (공용 젓가락) may be provided.
Refills are free and expected. At Korean restaurants, simply ask for more — “banchan deo juseyo” (반찬 더 주세요). It’s not rude; it’s how the system works.
Don’t hoard. Take small amounts at a time rather than piling your plate. This shows consideration for fellow diners.
Rice and soup placement matters. Rice goes to the left, soup to the right, chopsticks and spoon to the right of the soup. Banchan fills the center and top of the table.
Elders eat first. In traditional Korean culture, the oldest person at the table picks up their spoon first. This is still widely practiced.

How Banchan Connects to Korean Social Culture

Banchan isn’t just food — it’s a social connector. The act of sharing small plates creates intimacy and conversation. In Korean culture, cooking banchan for someone is an expression of care. When a Korean friend brings you homemade banchan, it carries the same emotional weight as a heartfelt gift.

This communal dining philosophy extends to many aspects of Korean social life. If you’re curious about how food and culture intertwine in modern Korea, you might also enjoy reading about Korean Dating Culture: 7 Things Foreigners Should Expect in 2026 — food plays a surprisingly central role in Korean relationships.

And if you find yourself in Seoul exploring the food scene, don’t miss the incredible banchan spreads at traditional restaurants in neighborhoods like Insadong and Jongno. For the best evening food spots, check out our guide to Hongdae Best Cafes and Bars at Night: 2026 Guide.

Beyond the Basics: Next-Level Banchan for Growing Cooks

Japchae (잡채) — Stir-Fried Glass Noodles

Once you’ve mastered the seven foundational recipes above, japchae is the natural next step. These sweet potato glass noodles stir-fried with colorful vegetables and beef are served as banchan at celebrations, but many families make them weekly. The key is cooking each vegetable separately before tossing everything together — this keeps the textures distinct. Plan about 40 minutes for your first attempt.

Kimchi — The Ultimate Banchan Project

Making kimchi from scratch is the graduation ceremony of Korean home cooking. While you can absolutely buy excellent kimchi (Jongga and Chongga brands are widely available for $6–$10 per jar), nothing beats homemade. Start with a small batch of kkakdugi (cubed radish kimchi) — it’s simpler than full napa cabbage kimchi and ferments faster. When you’re ready for the real thing, Maangchi’s Traditional Kimchi Recipe is the most trusted English-language resource.

Seasonal Banchan to Explore

Korean cooking is deeply seasonal, and banchan reflects what’s fresh and available:

Spring: Dalrae-namul (wild chive salad), ssuk-namul (mugwort), minari-muchim (water parsley)
Summer: Oi-sobagi (stuffed cucumber kimchi), gaji-namul (steamed eggplant), hobak-bokkeum (stir-fried zucchini)
Fall: Goguma-mattang (candied sweet potatoes), beoseot-bokkeum (sautéed mushrooms)
Winter: Baechu kimchi (napa cabbage kimchi), kongjorim (braised black soybeans), gyeran-jjim (steamed eggs)

Exploring seasonal banchan keeps your Korean cooking journey exciting and evolving. There’s always something new to try.

Frequently Asked Questions About Korean Banchan

What is banchan and why is it served free at Korean restaurants?

Banchan (반찬) refers to the small side dishes served alongside every Korean meal. They’re complimentary at restaurants because Korean dining culture considers them an essential part of every meal, not an add-on. The cost of banchan is factored into the price of main dishes. It’s a centuries-old tradition rooted in the belief that a balanced meal requires variety — different flavors, colors, textures, and nutrients on every table. Refusing to provide banchan would be like a Western restaurant refusing to provide salt and pepper.

What are the easiest Korean banchan recipes beginners should try first?

The three easiest banchan for absolute beginners are kongnamul muchim (seasoned soybean sprouts), sigeumchi namul (seasoned spinach), and oi muchim (spicy cucumber salad). All three require fewer than six ingredients, take under 15 minutes, and use simple techniques — boiling, blanching, and tossing. They’re also very forgiving of measurement imprecision, so you can adjust seasoning to taste without worrying about ruining the dish. Once you’re comfortable with these, try gamja jorim (braised potatoes) for a slightly more involved but still beginner-friendly recipe.

How far in advance can I make banchan, and how should I store them?

Most banchan keep for 3–5 days in the refrigerator when stored in airtight containers. Namul dishes (seasoned vegetables) are best within 3–4 days. Braised dishes like gamja jorim and kongjorim can last up to a week. Kimchi, being fermented, lasts for months and actually improves with age. The main exception is cucumber-based banchan, which should be eaten the same day — the salt draws out moisture quickly and makes them soggy. For best results, use glass containers rather than plastic, and always use clean utensils when serving to prevent contamination.

Can I make banchan without any special Korean ingredients?

You can make simplified versions, but the results will taste noticeably different. Sesame oil, soy sauce, garlic, and sesame seeds are the four minimum ingredients you need for authentic banchan flavor, and all of these are available at regular grocery stores. The biggest difference-maker is gochugaru (Korean red pepper flakes) — regular crushed red pepper is much hotter and lacks the smoky sweetness. If you can get just one specialty ingredient, make it gochugaru. Online ordering from Amazon or H-Mart’s website makes this easy regardless of your location.

Is banchan healthy? What are the nutritional benefits?

Banchan is generally considered very healthy. Most dishes are vegetable-based, low in calories, and rich in fiber, vitamins, and minerals. Fermented banchan like kimchi provides probiotics that support gut health — a fact backed by numerous studies published in the Journal of Medicinal Food. The variety of colors in a traditional banchan spread ensures a wide range of phytonutrients. The main nutritional consideration is sodium — Korean cuisine can be salt-heavy, so if you’re watching sodium intake, reduce the soy sauce and salt quantities by about 25% in any recipe. The flavors will still be delicious.

How many banchan dishes should I serve at a home dinner?

For a casual weeknight dinner at home, three banchan plus rice and a soup is perfectly authentic and satisfying. For guests or special occasions, aim for five to seven. The traditional rule is to include at least one kimchi, one namul (seasoned vegetable), and one protein-based side. Don’t stress about matching restaurant-level variety — even Korean families typically rotate through a repertoire of 10–15 favorite banchan throughout the month rather than making everything from scratch each time.

Your Korean Banchan Journey Starts Now

Here’s what I love about banchan: it completely transforms how you think about meals. Instead of the Western model of one big plate with one protein, one starch, and one vegetable, you’re suddenly experiencing five, seven, even a dozen different flavors in a single sitting. It makes every dinner feel like an event — even on a random Tuesday.

The recipes in this guide are your starting point, not the finish line. Korean grandmothers have been perfecting their banchan recipes for decades, and every family has their own secret ratios and techniques. The joy is in making them your own over time.

Start this weekend with just three dishes: kongnamul, sigeumchi namul, and gamja jorim. Set them on the table alongside a bowl of steamed rice, and you’ll understand why Koreans say “bap meog-eosseo?” (밥 먹었어?) — “Have you eaten?” — as a way of asking “Are you okay?” In Korea, food is care.

If you’re exploring Korean culture beyond the kitchen, check out these popular reads from our site:

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Now it’s your turn! Which banchan are you going to try first? Do you have a favorite Korean side dish that didn’t make this list? Drop a comment below — I read every single one and love hearing about your cooking adventures. And if this guide helped you, share it with a friend who’s been wanting to try Korean cooking. Sometimes all it takes is one great banchan to change someone’s whole relationship with food.

Save this page, bookmark it, and come back to it — your banchan game is about to level up. 🍽️