Side dishes are an essential part of every cultural cuisine, and they’re known as banchan in Korean food. These traditional dishes showcase the culture’s most prominent ingredients, and they complement the main dishes at restaurants. Use this guide to get informed if you’re unfamiliar with the many banchan varieties.

Popular Types of Banchan

Kimchi is made of spicy pickled vegetables, like cucumber, radish, and napa cabbage. The fermentation process gives kimchi a pungent, spiciness that pairs well with the hearty meats at a Korean barbecue restaurant.

Myulchi bokkeum consists of stir-fried dried anchovies. These small fish have a crunchy, savory texture, and they’re seasoned with soy sauce and sesame oil. Sukju namul is a banchan that features seasoned mung bean sprouts. This side dish is often eaten with fish jun or kalbi ribs.

How to Enjoy Them

Banchan is served on individual plates at a restaurant rather than on the same dish as the entree. This is because they’re communal. Traditionally, elders will eat first, and then others can pick from the small plates with their chopsticks. You can also enjoy banchan like an appetizer, and savor their flavors before enjoying your main dish.

When you first enjoy banchan, rotate through them. Start by trying some spicy bean sprouts, then move to the salty anchovies. Once you’ve sampled the wide profile of flavors, you can pair them with various entrees to enhance your meal. For example, many people recommend wrapping kimchi and rice in a lettuce leaf an enjoying it between hearty bites of meat.

If you want to try Korean banchan, stop by Maui Marketplace in Kahului, HI. This shopping center is home to the only Pearl’s Korean Barbecue on the island. The restaurant offers a variety of sides to pair with your entree, including pickled cucumbers and radishes. To get more information about the mall’s hours, visit the website or call (808) 873-0400.