1. Basic Structure of Banchan — Harmony of Staple and Subsidiary
The cooking and ingredient systems of Korean banchan focus on harmony with the staple rice. To facilitate the consumption of starch-centric, plain rice, banchan offers complex tastes including salty, spicy, sour, and umami. The salinity and texture of banchan designed for a single spoonful of rice have evolved over generations, developing into a tight organic relationship.
2. Major Cooking Methods of Banchan
2.1 Namul — Blanching and Seasoning
Namul is prepared by lightly blanching vegetables or wild greens in boiling water, then seasoning them with sesame oil, perilla oil, soy sauce, and minced garlic. Blanching removes bitterness and toxicity while softening dietary fiber, preserving color and scent. It is the essence of natural cooking, maximizing natural flavors with minimal seasoning.
2.2 Kimchi — Fermentation and Aging
Kimchi is Korea's representative fermented banchan made by salting napa cabbage or radish to draw out water, then mixing them with chili powder, garlic, ginger, and salted seafood (jeotgal) to induce lactic acid fermentation. Lactic bacteria and organic acids generated during aging create unique carbonation, preserving vitamins and inhibiting harmful bacteria.
2.3 Jorim (Simmering) and Bokkeum (Stir-frying)
Jorim involves simmering fish, meat, potatoes, or tofu in soy-sauce or chili-paste-based sauces over low heat so that seasonings penetrate deep. Bokkeum cooks dried anchovies, meat, or vegetables quickly in greased pans, reducing moisture and enhancing savory tastes.
2.4 Gui (Grilling) and Jeon (Pan-frying)
Gui cooks meat, fish, or deodeok over direct fire or pans. Jeon coats ingredients with flour and egg wash, pan-frying them on greased griddles to supplement protein and fats.
2.5 Jangajji (Pickles) and Jeotgal (Salted Seafood)
Jangajji preserves garlic, chili, or sesame leaves by soaking them in soy sauce, soybean paste, or vinegar over long periods. Jeotgal ferments salted fish or shellfish, presenting strong saltiness and rich umami.
3. Core Ingredients and Seasonings of Banchan
The seasonings determining the taste of banchan are the three traditional fermented pastes: ganjang (soy sauce), doenjang (soybean paste), and gochujang (chili paste). These fermentations create deep umami. Adding sesame oil, perilla oil, garlic, green onions, and sesame seeds forms the complex flavor profile.
4. Culinary Wisdom in Gyuhap Chongseo
The late Joseon cookbook Gyuhap Chongseo (1815) documents culinary wisdom, including handling ingredients with knives, measuring water for kimchi or jangajji, and preventing mold growth. These match modern food science, proving the advanced technical standard of Joseon food culture.