banchan

I had the galbi tang and really liked it, and as you note the banchan are a step up from Seoul Korner or really most of the other campus Korean places.

Reading, Writing, Cooking and Crafting: Maru Kate 2008

Sharing is the rule at Korean tables, so we feast on copious small dishes known as banchan: mushroom vermicelli, fried kelp and rice with millet, and the famous national dish of kimchi, spicy fermented cabbage.

Evening Standard - Home Hannah Bort 2011

In fact, skip the starters altogether and opt instead for the complimentary little dishes of Korean appetizers, called banchan, that start the meal.

TNT Diner 2009

Danji offers three dosirak set lunches, which include soup, banchan a rotation of kimchi, sauteed spinach, caramelized anchovies and other sides and a choice of main dish over rice.

Kimchi and Calamari 2011

Ramsay de Give for The Wall Street Journal Danji offers three lunch sets, which include soup, banchan a rotation of kimchi, sauteed spinach, caramelized anchovies and other sides and a choice of a main dish over rice.

Contemporary Korean Cuisine 2011

But in terms of delivering the real Korean bibimbap experience, this Japanese chain unsurprisingly falls a little short (aka I want my banchan!)

Gyu-Kaku’s Sizzling Hot Bibimbap is Under $10 | Midtown Lunch - Finding Lunch in the Food Wasteland of NYC's Midtown Manhattan 2010

EIGHT banchan for solo lunchers is a little bit disturbing.

Contributor Stalking: Korean Splurge, El Quinto Pino, Pancake & Bacon Custard | Midtown Lunch - Finding Lunch in the Food Wasteland of NYC's Midtown Manhattan 2010

After every inch of the table is covered with banchan - sides and accompaniments like kimchi, seaweed, crabmeat slaw – it's time to make use of the grill in the middle of the table.

10 of the best restaurants in Uptown Manhattan, New York 2011

I see it as evidence of shameless banchan recycling.

Contributor Stalking: Korean Splurge, El Quinto Pino, Pancake & Bacon Custard | Midtown Lunch - Finding Lunch in the Food Wasteland of NYC's Midtown Manhattan 2010

The menu takes the traditional Korean idea of banchan -- lots of little dishes of pickled vegetables and other finger foods to accompany your meal -- and builds on that.

Candy Sagon on Mokomandy: Unusual partners make a nice team Candy Sagon 2010

The success of Korean mukbang is a product of Korean food culture, which prizes communal eating and culinary variety, like the assortment of pickled foods and other savory tidbits that arrive at the start of the meal, known as banchan.

I Guess Mukbang Is My Plan B John DeVore 2024