Korean Banchan List [ Korean Side Dishes ] Healthy Meal Table

How about Korean Banchan List?
Many people have positive thoughts and like Korean side dish culture.
Today’s story will take a closer look at Korean side dish culture and the benefits to our bodies when eating side dishes.

Index

• Composition Of The Korean Dining Table
• Korean Side Dishes [ Korean Banchan List ]
• Types of Side Dishes
• Types of Korean Soup
• Conclusion

Composition Of The Korean Dining Table

When you think of Korean food, what comes to mind is the harmony of meat and vegetables, health, and taste.
How do Korean side dishes go together?

Korean food usually includes three basic items: rice, side dishes, and soup.
The reason is explained in detail below.

Since ancient times, Korean ancestors have always enjoyed side dishes and soup as basic meals at the table.
When eating rice, I enjoyed the side dishes more than rice, and there were many different types of side dishes.

The side dishes mainly consisted of vegetables and seafood.
The Korean Peninsula was surrounded by ocean, so seafood was plentiful, and people consumed more seafood than meat, which helped them stay healthy for a long time.

Korean Side Dishes [ Korean Banchan List ]

A. To enjoy the taste: Side dishes have a variety of flavors and textures, making meals more delicious.
Each side dish is made with unique seasonings and cooking methods to provide a variety of flavors.
This variety makes meals richer and more enjoyable.

B. Nutrient supply: Side dishes are eaten together with staple foods to provide a variety of nutrients.
For example, kimchi provides vitamin C and beneficial microorganisms, while seasoned vegetables and soybean paste stew provide dietary fiber and protein.
You can easily maintain nutritional balance by eating a variety of side dishes together.

C. Increasing the variety of meals: Side dishes increase the variety of meals.
You can experience a variety of flavors and fun with just a simple bowl of rice.
You can also make your meal more enriching by adjusting the type and amount of side dishes.

D. Role in balancing the meal: Side dishes are eaten with the main meal and serve to balance the meal.
Side dishes containing various nutrients such as proteins, vegetables, and carbohydrates make meals healthier.

E. Elements that represent Korean culture and traditions: Side dishes are an important part of Korean food culture and traditions.
In Korea, there is a tradition of making and passing down side dishes at home, which becomes a precious moment to share culture with family.

Overall, side dishes provide flavor and nutrition, and have become one of the important elements of Korean culture and food culture.
Eating side dishes at a Korean meal promotes variety and health, and is also a valuable experience shared with family and friends.

Types of Side Dishes

Korean side dishes are diverse and rich in variety.
Here are some of the main types of side dishes commonly found in Korean meals:

A. Kimchi: The most famous and representative Korean side dish, made by fermenting cabbage or other vegetables with salt and red pepper flakes.
There are various types of kimchi, including Baek-kimchi, Ggakdugi, and Dongchimi.

Made by adding various vegetable ingredients such as red pepper powder, glutinous rice, minced garlic, and minced ginger to cabbage.
Kimchi is a fermented food that has various benefits such as cholesterol reduction and vitamin C. It is also one of the side dishes that help the body by increasing immunity.

B. Namul: Side dishes made by seasoning various vegetables with salt, soy sauce, red pepper flakes, and more.
Examples include Minari Namul, Sigeumchi Namul, and Broccoli Namul.

C. Oi Sobagi: Cucumbers are salted and seasoned with red pepper flakes, minced garlic, and sesame oil, resulting in a fresh and spicy side dish.

D. Seaweed [ Kim ]: Used as a primary ingredient in dishes like Kimbap, seaweed can also be prepared as roasted seaweed or seasoned seaweed.

E. Myeolchi Bokkeum: Small dried anchovies are stir-fried with a mixture of salt, sugar, red pepper flakes, minced garlic, and more.
This is a popular side dish and snack.

F. Gyeranmari: Instead of making egg rolls with just eggs, I made them with carrots and onions.
It is rich in protein, vitamin A [eye health], and nutrients that lower blood cholesterol.

G. Jorim: A variety of dishes made by simmering ingredients such as meat, fish, or offal in soy sauce and other seasonings.
Examples include Bulgogi, Galbi Jjim, and Godeungeo Jorim.

H. Tofu Gangjeong: Instead of Korean-style chicken gangjeong, you can make tofu gangjeong and enjoy it as a side dish.
Tofu gangjeong is a vegan food, so it supplies vegetable protein our body instead of animal protein.
The taste is exactly the same as fried chicken.

I. Stir-fried Korean beef bulgogi: This is a dish made by cutting the lean meat of Korean beef into thin slices and seasoning it with soy sauce.
It is made with not only meat but also cabbage, green onions, onions, and sesame seeds, and 1/3 of the vegetables are included, making it a healthy bulgogi stir-fry.

J. Donggeurrangttaeng: Made by kneading pancake powder and adding carrots, green onions, eggs, and minced meat.
Although it is fried in oil, it is a delicious side dish because it contains a variety of vegetables.

K. Dakgalbi: A food made using chicken. It is chicken cooked in red pepper paste seasoning and mixed with various vegetables such as garlic, onion, green onion, cabbage, and sweet potato.
Most meat dishes contain about 1/3 of vegetables, and eating meat and vegetables together is really delicious.

L. Seasoned bean sprouts: Bean sprouts are rich in vitamins B and C, which boost immunity, and aspartic acid helps relieve hangovers.
Usually, bean sprouts are washed thoroughly with water and then seasoned with red pepper powder and salt before eating.
When eating seasoned bean sprouts, the texture is crunchy and not spicy, making it a great side dish.

Korean side dishes are created using a wide range of ingredients and seasonings, adding flavor and richness to every meal. They are a cherished part of Korean cuisine, often shared with family and friends.

Types of Korean Soup

Soups in Korea come in various types and flavors.
Here’s an explanation of some representative Korean soups and their characteristics:

A. Doenjang Jjigae: Doenjang Jjigae is one of the most popular soups in Korea.
It is based on doenjang (fermented soybean paste) and typically includes vegetables and either pork or seafood.
It has a rich and savory flavor with a deep umami taste.

B. Muguk: A soup made primarily with radishes, seasoned with various ingredients.
Muguk is a simple yet refreshing soup often enjoyed in Korean cuisine.

C. Kimchi Jjigae: Kimchi Jjigae is a soup made with kimchi and pork as the main ingredients.
The fermented taste of kimchi and the soy sauce-based seasoning give it a spicy and flavorful profile.

D. Seolleongtang: Seolleongtang is a soup made by simmering beef bones for a long time.
The broth is clear and mild, with a subtle beefy flavor.
It is often served with rice and can be customized with added beef and onions.

E. Cold cucumber soup: This is a cool food that is great to eat in the hot summer. The soup contains sweet sugar, sour vinegar, and cool ice, so it’s a taste that will whet your appetite once you eat it.
It’s great to eat cool in the hot summer, and it’s also very good for your health as it contains vitamin A from seaweed and carrots, which purify the blood.

F. Miyeok Guk: Miyeok Guk is a seaweed soup made from miyeok (seaweed), and it is known as a traditional postpartum food in Korea.
The seaweed is rich in dietary fiber and minerals, and the soup is light and nutritious.

G. Haemul Tang: Haemul Tang is a seafood stew made with various types of seafood like shrimp, clams, squid, and octopus.
It features a spicy broth and the natural flavors of the seafood.

H. Galbitang: Galbitang is a soup made with beef short ribs as the primary ingredient.
The broth is clear and clean, and the tender ribs provide a rich and savory taste.

I. Tteokguk: Tteokguk is a rice cake soup traditionally eaten during the Korean Lunar New Year.
The broth is clear and mild, and it often includes slices of beef or eggs.

Korean soups vary by region and season, offering unique tastes and aromas.
As an integral part of Korean culture and cuisine, soups are cherished and enjoyed with family, representing both comfort and tradition.

Conclusion

Korean soups, with their diverse types and rich flavors, are precious dishes that reflect Korean culture and history. Each soup offers a unique aroma and taste, using distinctive ingredients and seasonings, often adapting to seasons and regions. Soups create special moments shared with family and friends, playing a significant role in Korean dining. Therefore, Korean soups hold invaluable significance and represent the richness of Korean culinary culture that cannot be replaced by anything else.

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