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The fashion for small plates, meze, or tapas in many 21st century gourmet cultures has evolved over many centuries in Korea. Named banchan, it is the ring of snacks or side dishes that accompany main courses. It consists of some soup, white rice, and various small plates offering a variety of culinary delights and a diverse take on the local food culture. After the diners have tasted these dishes, the main courses are served in the center of the table.
Although the food in the middle of the table is chosen by the diner or the chef, certain foods are standard for all occasions. The first of these common side dishes is white rice. Another is the tang, guk, or jjigae style of soup, comprising dozens of options that combine various vegetables, meats, and local herbs in various types of broths.
Along with these clamps are the banchan boards. Some types are common, such as kimchi, which can be any number of pickled vegetable mixes, available to serve immediately after dinner arrives. A popular kimchi is called ggakdugi, which simply consists of radish pieces soaked in vinegar, pepper, and fresh herbs. Another regular is called oijangajji, which consists of slices of pickled pickles fermented in vinegar that are spicy, salty, sweet, and bitter at the same time.
Another type of offerings are mixtures of boiled and seasoned vegetables called namul. Another kind is called bokkeum, which is a small stir-fry of vegetables and meats. Dishes called jeon are the fried varieties, while jjim dishes are steamed.
However, these are only the main divisions of banchan preparations. Other popular dishes range from fried pancakes and tofu cooked in broth to strips of beef with soybeans and sautéed seafood with radishes. In all, there are dozens of varieties available. Sometimes customers choose their banchan from a menu. However, the chef decides the dishes when he organizes a meal or an event. In some settings, only a few banchan are served as free finger food before the meal. At other times, there may be a dozen or more small plates on the table.
While the serving sizes of these side dishes are usually small, they are often replenished during the meal as the food is consumed. In this way, they are appetizers and side dishes to consume before and with a main course. Diners are expected to share the banchan and stimulate conversation with each new flavor combination.