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| Banchan | |
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| Korean name | |
|---|---|
| Hangul | 반찬 |
| Hanja | 飯饌 |
| RR | banchan |
| MR | panch'an |
| IPA | pan.tɕʰan |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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Banchan (/ˈbɑːntʃɑːn/ BAHN-chahn;[1] Korean: 반찬; Hanja: 飯饌; IPA: [pantɕʰan]) are small side dishes served along with cooked rice in Korean cuisine. Banchan are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as galbi or bulgogi, and a shared pot of jjigae. Bowls of cooked rice and guk (soup) are set individually. Banchan are served in small portions, meant to be finished at each meal and replenished during the meal if not enough. Usually, the more formal the meals are, the more banchan there will be. Jeolla Province is particularly famous for serving many different varieties of banchan in a single meal.[2][unreliable source?]
The basic table setting for a meal called bansang usually consists of bap (밥, cooked rice), guk or tang (soup), gochujang or ganjang, jjigae, and kimchi. According to the number of banchan added, the table setting is called 3 cheop (삼첩), 5 cheop (오첩), 7 cheop (칠첩), 9 cheop (구첩), 12 cheop (십이첩) bansang, with the 12 cheop used in Korean royal cuisine.[3] Note that kimchi is not included in the cheop count. People would have[when?] different amounts of banchan depending on their class; a king would have 12, with others usually having less.
Banchan is thought to be a result of Buddhist influence at around the mid-Three Kingdoms period and the subsequent proscription against eating meat by the monarchies of these kingdoms.[4] Thus, with the ban on meat-containing dishes, vegetable-based dishes rose in prominence and became the focal point of Korean cuisine;[4] court kitchens developed various methods for cooking, preparing and presenting these dishes, while less-affluent commoners produced smaller, simpler arrays of these vegetable-based dishes.[4]
Although the Mongol invasions of Korea ended the ban on meat-containing dishes, as well as meat offerings for rituals such as jesa, approximately six centuries of vegetable-based cuisine in the form of banchan had imprinted itself into Korean cuisine.[4]
During the Joseon Dynasty, Buddhism was shunned while Confucianism remained the dominant ideology that was followed. Tea was no longer served in the palace and slowly began to dwindle, however, the ceremony of tea and rice cakes as snacks endured.[clarification needed] Through food, the Joseon kings were able to see the living conditions of their people.[5] "Accordingly, royal cuisine in the final period of the Joseon Dynasty was borne out of a culture of restraint based on Confucian ideology, but experienced changes after the 18th century as taste and personal preference became more dominant values".[5] Whilst personal preference became more dominant, there was still a weight placed on the significance of formalities, which is a characteristically Confucian mindset. The Kobaeumsik, a religious food served layer upon layer, said to symbolize the power of the King, is a prime example of the Confucian esthetic elements prevalent in Korean cuisine.
Royal cuisine placed an enormous weight on the philosophy of Yaksikdongwon or the health purpose of food. The goal was to create nutritionally balanced food that also achieved synergy and a sense of balance between Yin and Yang.[5]
"The Korean Empire was also influenced by foreign cuisine, and western-style banquets were held in Deoksugung Palace. King Kojong is known to have been a fan of coffee. As Emperor Sunjong took the throne, royal cuisine was introduced to the common people through royal chefs and cooks".[5]
In the olden days,[when?] it is believed that the 12 banchan setting was for people with a higher ranking such as the king or emperor while the rest of the noble family members would have a maximum of 9 banchan served. The different banchan setting was used to distinguish the power and hierarchy between the royals.[citation needed]
Fermenting was traditionally preferred for preserving food because cooking oil was in short supply in Korea, in contrast to China where frying and pickling were preferred.[6] The prominence of fermented and preserved foods in bansang is due to the need to apply a preservation method that could survive harsh winters and summers filled with extreme temperatures.[6] Due to their focus on agriculture, the main ingredients in their fermented foods were grains and vegetables.[6] The fermentation process is necessary, as most parts of the Korean peninsula are isolated by mountains from all sides.[clarification needed] The fermentation of grains, beans, fish and vegetables allowed for the preservation of nutrients as well as the food itself. The act of fermentation as well as the other varied cooking methods have created unforeseen health benefits that are being studied by food scientists in the modern age.[6] Additionally, this process of fermentation can be used to enrich the flavor profile of food with the use of gochujang.[6] Kimchi is a perfect example of this enriched food utilizing the flavor and fermentation process together. Banchan is mainly seasoned with fermented soy products, medicinal herbs, and sesame or perilla oils.[6]
Gochujang was added to enhance each meal, and the production of gochujang was so vital to Korean cuisine that it was stated in the Hurbaekjeongjip, a 15th-century book written by Gwidal Hong, that "the quality of gochujang decided the farming success of that year".[clarification needed] Gochujang is a chief seasoning and fermentation agent of many banchan: this has been the case for centuries. There are other jang used not only for their fermentation and nutrition merits, but also their flavor as a dipping sauce, and there are many types of jang that are referenced in Korean historical texts.[6] One example of jang is chojang (vinegar sauce) that was used as a dipping sauce.[5] Chojang was made by mixing gochujang with honey, vinegar, and ground pine nuts;[5] mustard powder or whole mustard would be added to water and ground, then vinegar, salt and sugar would be added before leaving the mixture upside down in a warm place.[5] Mustard was an additional important seasoning used to enrich the flavor of the foods.
For the fermentation of vegetables, jangkwa (pickled vegetables and fruit) were served. These dishes were created by pickling the different seasonal vegetables with kanjang, gochujang, and doenjang.[5] However, in the palace, jangkwa also referred to a dish made by pickling cucumber, radish, young radish, parsley, or cabbage heart with salt, then drying it in the sun to remove all moisture; the vegetables were then stir-fried with beef, shredded red pepper, sesame oil, and sesame and salt.[5]
Kimchi is a popular banchan which requires vegetables to undergo a fermentation process with different Korean spices. Kimchi is high in dietary fiber and low in calories, but is also high in many different nutrients that can be beneficial for the body. Through the fermentation process, kimchi produces vitamins and minerals including B-complex vitamins.[7]
Kimchi is fermented vegetables, usually baechu (napa cabbage), seasoned with chili peppers and salt. This is the essential banchan of a standard Korean meal. Some Koreans do not consider a meal complete without kimchi. Kimchi can be made with other vegetables as well, including scallions, gat (갓), and radish (무; mu).
| Name[8] | Korean name | Description |
|---|---|---|
| Nabak-kimchi | 나박김치 | Watery kimchi with less spicy baechu and mu |
| Dongchimi | 동치미 | Various vegetables in white brine. Nabak kimchi and dongchimi are referred to as mul kimchi (물김치), literally "water kimchi." |
| Geotjeori[9] | 겉절이 | Freshly made kimchi to be eaten crisp without fermenting. Usually made with baechu and lettuce. |
| Kkakdugi | 깍두기 | A kimchi made with cubed mu (white radish) |
| Oi sobagi | 오이 소박이 | Stuffed cucumber kimchi, stuffed with chili, spring onions and buchu |
| Chonggak kimchi | 총각김치 | Whole mu with chili pepper seasoning. It is made with dallangmu, about the same size as sausages. |
| Yeolmu-kimchi | 열무김치 | Thin and small young summer radish kimchi, which can be prepared either with or without fermented jeotgal. |
| Pa kimchi | 파김치 | Hot and salty scallion kimchi, seasoned with much myeolchijeot, the Korean version of salted anchovies. |
| Gat kimchi | 갓김치 | Indian mustard leaf kimchi with a large amount of red pepper powder and unique bitter taste and aroma. Strong myeolchijeot and glutinous rice paste are added to reduce the hot and bitter taste.[10] |
Namul (나물) refers to steamed, marinated, or stir-fried vegetables, usually seasoned with sesame oil, salt, vinegar, minced garlic, chopped green onions, dried chili peppers, and soy sauce.
| Name[11][12] | Korean name | Description |
|---|---|---|
| Kongnamul | 콩나물 | Cold boiled bean sprouts with sesame oil. |
| Sigeumchi namul[13] | 시금치나물 | Lightly parboiled spinach dressed with sesame oil, garlic, and soy sauce. |
| Miyeok muchim[14] | 미역무침 | Miyeok (wakame, a seaweed) with sweet vinegar and salt. |
| Musaengchae/Muchae[15] | 무생채/무채 | Long julienned white radish in a sweet vinegar sauce, sometimes with ground dried chili peppers. |
| Gosari namul | 고사리나물 | Prepared fern shoots that have been stir-fried. |
| Chwinamul | 취나물 | Stir-fried and seasoned roots of Doellingeria scabra. |
| Bireum namul[16] | 비름나물 | Parboiled and seasoned amaranthus. |
| Naengi namul[17] | 냉이나물 | Parboiled and seasoned shepherd's purse. |
| Dolnamul | 돌나물 | Raw sedum with pepper sauce dressing. |
| Gogumasun namul[18] | 고구마순나물 | Boiled and seasoned sweet potato shoots. |
| Gaji namul | 가지나물 | Boiled eggplant. |
| Doraji namul | 도라지나물 | Boiled Chinese bellflower roots. |
Bokkeum (볶음) is a dish stir-fried with sauce.
Jorim is a dish simmered in a seasoned broth.
Jjim is a steamed dish.
Jeon denotes a variety of pan-fried, pancake-like dishes.[25] Buchimgae is a near synonym.
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Source: Wikipedia. Article content is retrieved live through the MediaWiki API.
Banchan ( BAHN-chahn; Korean: 반찬; Hanja: 飯饌; IPA: [pantɕʰan]) are small side dishes served along with cooked rice in Korean cuisine. Banchan are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as galbi or bulgogi, and a shared pot of jjigae. Bowls of cooked rice and guk (soup) are set individually. Banchan are served in small portions, meant to be finished at each meal and replenished during the meal if not enough. Usually, the more formal the meals are, the more banchan there will be. Jeolla Province is particularly famous for serving many different varieties of banchan in a single meal. The basic table setting for a meal called bansang usually consists of bap (밥, cooked rice), guk or tang (soup), gochujang or ganjang, jjigae, and kimchi. According to the number of banchan added, the table setting is called 3 cheop (삼첩), 5 cheop (오첩), 7 cheop (칠첩), 9 cheop (구첩), 12 cheop (십이첩) bansang, with the 12 cheop used in Korean royal cuisine. Note that kimchi is not included in the cheop count. People would have different amounts of banchan depending on their class; a king would have 12, with others usually having less.
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; banchan) that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, gochugaru (pepper flakes), gochujang (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national. Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Foods are regulated by Korean cultural etiquette. Kimjang, which refers to the process of making kimchi, is listed on the UNESCO Intangible Heritage List.
Jeotgal (Korean: 젓갈) or jeot (젓), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, jeotgal can range from flabby or solid pieces to clear, broth-like liquid. Solid jeotgal are usually eaten as banchan (side dishes). Liquid jeotgal, called aekjeot (액젓) or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews (guk, jijimi, jjigae). As a condiment, jeotgal with smaller bits of solid ingredients such as saeu-jeot (shrimp jeotgal) is commonly served as a dipping sauce with pork dishes (bossam, jokbal, samgyeopsal), sundae (Korean sausage), hoe (raw fish), and a number of soups and stews.
Sundubu-jjigae (Korean: 순두부찌개) is a jjigae in Korean cuisine. The dish is made with freshly curdled extra soft tofu (sundubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang or gochugaru. The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in the jjigae just before serving, and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and several banchan. Extra soft tofu, called sundubu (순두부; lit. 'mild tofu') in Korean, is softer than other types of tofu and is usually sold in tubes. The first iteration of sundubu was discovered by a Joseon civil official who used spring water and sea water during its cooking process. The stew has multiple variations from various counties in South Korea. The dish has reached popularity overseas, making appearances in American and Canadian media such as Kim's Convenience of CBC Television. Restaurants that specialise in sundubu-jjigae can be found in many cities, usually Koreatowns, in the United States and Canada.
Before the 1921 destruction of Tulsa’s Greenwood District, Black residents had created a remarkable center of business and community life. The district included stores, professional offices, entertainment venues and homes owned by Black citizens. Understanding Greenwood means learning what was built—not only what was burned.
MORE →Brown v. Board of Education in 1954.