The most common form of Korean meal is to have rice as the main food with a set of banchan (side dishes) that include guk (light-broth soup), jjigae (thicker stew), and a variety of vegetable or meat dishes. Because of the widespread difficulty of livelihoods and scarcity of resources, vegetables were used as main ingredients of side dishes rather than meat or fish. Protein deficiency stemming from the lack of intake of meat and fish was complemented by bean-based condiments (jang) and food such as tofu. Vegetable oils were also widely used including sesame oil, perilla oil, and soybean oil. Various methods of making banchan include grilling, simmering, stir-frying, or steaming. They may also take the form of pancakes, pickles, seasoned vegetables, or jeotgal (fermented seasoned seafood). Fermented food such as kimchi, jang, and jeotgal (fermented salted side dish or condiment) are made in the correct seasons and served all year round.

• Main Food
• Side Dishes
• Desserts
•  

Side Dishes

1) Guk (Light Soup)

Guk is light-broth soup made with vegetables, seafood, or meat. Types of guk include malgeun jangguk (clear-broth soup), tojangguk (bean paste soup), gomguk (beef soup), and nengguk (cold soup). Bap (steamed rice) and guk are the most basic components of a Korean meal. Guk also gave rise to Korea’s spoon culture.

2) Jjigae (Heavy Stew)

Jjigae has thicker and heavier broth than guk (light soup) and is heavily seasoned. Types of jjigae include malgeun (clear) jjigae and tojang (bean paste) jjigae.

3) Jeongol (Stew)

Jeongol is a type of stew cooked by adding broth to meat, seafood, vegetables, or mushrooms and boiling the ingredients together.

4) Jjim (Steamed Food)

Jjim refers to dishes made by steaming or boiling meat, seafood, and vegetables which have been marinated in a sauce or soup.

5) Sun

Sun, literally meaning ‘good ingredients,’ refers to simmering or steaming tofu or vegetables like zucchini, cucumber, eggplant, and cabbage in beef or mushroom-based broth.

6) Sukchae

Sukchae is a basic and common type of side dish made by seasoning or stir-frying lightly boiled vegetables.

7) Sengchae (Seasoned Raw Vegetables)

Sengchae refers to seasoned raw vegetables in chojang (sour pepper paste), gochujang (red pepper paste), and mustard, giving it a sour, spicy flavor. Because the vegetables are used raw, their nutrients are retained.

8) Jorim (Simmered Food)

Jorim refers to simmered meat, seafood, or vegetables strongly seasoned in ganjang (soy sauce) or gochujang (red pepper paste) sauce.

9) Cho

Cho is simmering sea cucumber, abalone, and mussels in ganjang-based sauce and adding starch. It has a gloss to it and the broth is thick and heavy. 10) Bokkeum (Stir-fried Food) Bokkeum is stir-fried meat, seafood, or vegetables – either in oil or using condiments like ganjang (soy sauce) or sugar.

11) Gui (Grilled Food)

Gui is grilled meat, seafood, or vegetables – either seasoned or unseasoned.

12) Jeon (Pancake) ▪ Jeok (Skewered Food)

Jeon is pancake-like Korean food made by adding chopped meat, seafood, or vegetables to a mix of flour and eggs and pan-frying the mixture with oil. Jeok is seasoned ingredients grilled and served on a skewer.

13) Hoe (Raw Meat/Fish) ▪ Pyeonyuk (Sliced Steamed Meat)
       ▪ Jokpyeon (Cowheel)

Hoe is meat or fish eaten raw or slightly boiled in water and accompanied with soy sauce, sour red pepper paste, or mustard. Pyeonyuk is thinly-sliced steamed beef or pork. Jokpyeon is jelly-like food made by boiling the skull or the feet of a cow for a long time, solidifying the thick soup, and slicing it.

14) Dried Side Dishes

Meat, fish, seafood, or vegetables are dried or fried for storage after they are salted and seasoned.

15) Jangajji (Pickle)

Jjangachi is pickled vegetables such as radish, cucumber, balloon flower, and garlic in ganjang (soy sauce), dwenjang (soybean paste), or gochujang (red pepper paste).

16) Jeotgal (Fermented Salted Seafood)

Jeotgal is fermented salted seafood using ingredients such as shrimps, anchovies, and clams. It is used as side dishes or as condiments to season food.

17) Kimchi

Kimchi, Korea’s most representative fermented food and most basic banchan (side dish), is made with salted cabbage or radish and by adding pepper, garlic, green onion, ginger, and jeotgal.