What banchan actually is
Banchan refers to the small side dishes served alongside the main dish at a Korean meal — typically several at once, shared across the table rather than plated individually per person. Kimchi is the most universal banchan, but the full spread usually includes a rotating mix of seasoned vegetables, pickles, braised items, and sometimes a small portion of fish or tofu.
Common banchan you'll actually see
- Kimchi — fermented, seasoned vegetables, most commonly napa cabbage, though radish and cucumber versions are also common.
- Kongnamul (seasoned bean sprouts) — a mild, near-universal side dish.
- Sigeumchi namul (seasoned spinach) — lightly dressed with sesame oil and garlic.
- Jangajji (pickled vegetables) — soy- or vinegar-pickled radish, garlic, or other vegetables.
- Gyeran jjim (steamed egg) — a soft, savory steamed egg custard, popular as a milder option.
How the etiquette actually works
Banchan is meant to be shared from the communal dishes using your own chopsticks or spoon (or serving utensils if provided) rather than treated as individually portioned — it's a normal, expected part of Korean dining, not an extra charge in most sit-down restaurants. Refills are frequently free and can usually be requested simply by asking staff, though this varies by restaurant type and isn't universal at every price point.
Why it matters for how you eat
Banchan is designed to be eaten alongside rice and the main dish throughout the meal, not as a separate course — take a bite of rice, a bite of the main dish, and a bite of a banchan in rotation rather than finishing one component before moving to the next. It's part of what makes a Korean meal feel structurally different from a Western one.