In movies, sometimes it’s the supporting characters that catch our attention more than the main character. While the producers spend hundreds and even thousands of dollars to cast those super-star actors that could guarantee a significant increase in ticket sales, what if I told you sometimes all that effort goes into waste? Sometimes it’s supporting roles that end up gathering the most audience and viewers.
This happens in the realm of food, too. In Korean food culture, the supporting characters sometimes steal the spotlight: namely the Banchans. In any typical Korean dinner table, you would see a main dish in the center with a bunch of different kinds of Banchans or “side dishes” surrounding the main dish, each served with its own plate or bowl.
Did You Know?
Banchans come in various types: different ingredients, seasonings, cooking methods, and flavors. They are normally made with vegetables, fish, meat, or grains that are commonly seasoned, sir-fried, fermented, braised, or grilled. There are over a hundred types of Banchans, or even a thousand, depending on how you distinguish the different kinds. They are typically pre-made in bulk and kept in airtight containers in the fridge. Every meal, you would take out small portions of Banchans from the containers and serve them in a plate or a bowl to eat along with a bowl of rice, soup, and of course, the main dish. One spoonful of rice with a bit of salty and savory Banchan on top is enough to activate your palate!
Taste like home!
Growing up and spending most of my childhood years in South Korea, I was deeply exposed to the “Banchan culture”. It was one of the lazy Saturday mornings in third grade; I would wake up to the sizzling sound of my mother stir-frying the Kimchi and seasoned tuna—one of my definite favorites—in the kitchen. It was the only day of the week she was off from work and soon became my favorite day of the week. I rubbed my eyes and yawned, got off from my bed and walked out of my room to the kitchen. My mother, wearing an apron, was making a mess in the kitchen cooking Banchans that will feed the family for the next few weeks. I wasn’t mad at her of course, as it was the only day of the week where she could finally “be the mom” that she aspired to be and cook homemade food for the family. Instead, I would hop around the kitchen from side to side, peeking at the pan and opening the fridge to express my interest. Helpless, she would then call me down and ask me to taste-test a little bit of Banchan and see if it’s been seasoned enough. Why would she rely on a 10-year-old’s taste buds rather than hers? That I don’t know. But I do know that I was the foodie of the family and everything I said about seasoning was scarily accurate and reliable—according to my grandmother.
Once the Banchans were done, I would then pour them into airtight containers and carry them into the refrigerator. As I was stacking them one by one, I couldn’t help but smile: envisioning the dinner table later that evening, eating new Banchans freshly made with my mother’s heartfelt love.
My family continues to carry Banchans with us everywhere we go. Upon returning home from each of our daily businesses, we would look forward to dinner together as a family at the end of the day. On days where I’ve been stressed or overwhelmed, a taste of a homemade meal with comforting Banchans at dinner was good enough to comfort me. It constantly reminded me of the good things— my comfort zone—that I could keep looking forward to and navigate through my life each and every day.
Jangjorim
My personal favorite type of Banchan has always been Jang-jorim, a type of Banchan consisting of shredded chewy beef and boiled eggs braised in flavorful soy sauce broth. It’s a type of jorim, a Korea
n simmered dish. You would commonly see this Banchan packed in lunch boxes or sold at Korean convenience stores as a lunchtime treat. The slightly sweet, salty, and savory broth is so well balanced with the chewy texture of the shredded beef. On top of that, the boiled eggs add richness to the flavor. You may add some green chili peppers or cloves of garlic to your own liking, although my mother had always used only the beef and the eggs for simplicity and authenticity— looking back, it might have been her rationale for her laziness.
If you ask me why…
Banchans always remind me that life is all about enjoying the little things—the simple joys that bring comfort. Some people say a single good event is enough to instantly brighten up one’s bad day, and for me that ‘good’ has always been the Banchans that bring warmth and comfort to every meal. No matter how stressful or overwhelming my day might be, sitting down at the dinner table and sharing these simple dishes with my family always reminds me of where I come from. Banchan is a significant connection to my roots that has followed me across cultures. In every bite, I’m reminded that these small, everyday joys are all it takes to make all the difference.
