Banchan (Korean cuisine) : Banchan (hangul: 반찬; hanja: 飯饌), sometimes written in another romanization: panch'an, is a flat byaccompagnement Korean cuisine, served in small containers. There are many kinds, and usually at least four or five different ones are served to accompany dishes.
The main types of banchan:
– Gimchi: The gimchi (김치, often spelled kimchi), is a set of spot made of plants fermented, usually from Chinese cabbage (배추, baechu), seasoned with peppers and salt. It is the essential banchan of a meal Korean. Some Koreans do not consider a meal equipped without gimchi. Gimchis can be made with other types of plants, vegetables ou condiments, such as chive, brown mustard (갓, gat) or radish Chinese (무, mu).
– Namul: The namul (나물) refers to plants steam cooked, marinated ou stir-fried, usually seasoned with someSesame oil, salt, vinaigre, theail minced, theonion en slices, peppers dried and soy sauce.
– Bokkeum: The bokkeum (볶음) is a set of spot stir-fried en sauce.
– Jorim: The jorim (조림) is a set of spot stews in a broth seasoned.
– Jjim: The jjim (찜) is a set of spot steamed.
- Jeon : The jeon (전) is the name of a set of spot made of cakes and small skewers.
- The dish buchimgae, made of crepe is close to him.