You know all those little side dishes that magically manifest on your table in Korean restaurants? You thought that you were only getting bibimbap and all of a sudden there are 3 different kinds of kimchi, a small platter of savory pancakes and sesame flecked braised vegetables. They’re called banchan, which translates to “side dishes” in Korean. They’re beloved accents and additions to all sorts of Korean meals at settings ranging from the very fancy to the cheap student hangout. 

They’re also the subject of fierce debate and opinions. When Marie lived in Korea, she recalls instances where she and her friends went to specific restaurants, not for the main dish, but rather because the restaurant had an amazing zucchini pancake or that the braised eggplant was out of this world. Banchan can make or break a restaurant. 

Join us and learn how to create several typical types of banchan using ingredients that you likely already use and are easily sourced. 

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Blanched Spinach - Sigeumchi Namul - 시금치나물

Mung Bean & Kimchi Pancakes - Kimchi Bindeddeok - 김치 빈대떡

Steamed Egg Custard - Gyeranjjim - 계란찜

Soybean Paste Stew with Enoki Mushrooms - Dwenjang Jjigae - 된장찌개

Quick Cucumber Kimchi - Oi Kimchi - 오이 김치

Braised Sweet & Savory Potatoes - Gamja Jorim - 감자조림