Here's What's in All Those Little Dishes at Korean Barbecue

The Korean small plates calledbanchan(which literally translates to " side dishes , " ) are assist ahead of the main row , but they ’re not appetizers . They play a category unto themselves : snacks - within - a - meal that function as complements , contrasts , and condiments all at once . And they ’re totally necessary .

give that they ’re not typically listed on the menu and there are 250 million ( we counted ! ) kinds of banchan you may encounter in any yield restaurant on any given day , it ’s not probable a newbie would have any cue what ’s in all of those small dishes . ( Unless it ’s kimchee – zero excuse there . )

So here ’s all the banchan that you ’re most likely to find in eating house stateside . practice this in conjunction with ourdos and don’ts of Korean diningand ourKBBQ guide , and … well , you ’ll still have a lot of learning to do . This is a culinary art with a lot of propel parts . But at least you ’ll have a head showtime .

Korean side dishes

Ruth Tobias/Thrillist

Kongnamul (seasoned soybean sprouts)

Judiciously tinged with sesame , soya bean , leek , and garlic , soybean sprout are a nerveless and dapper enhancer to the grilled meats .

Cheongpomuk (mung bean jelly)

The name transform as " clear froth jelly , " which sounds like something you should be pay handsomely for putting in your rima oris . But it ’s actually just mung bean starch , and it does fairly much what lemon tree sorbet does during a fancy Gallic fiesta : cleanses the palate . Garnished with a petty sesame oil and/or soy sauce , maybe a trivial chile and green onion , it ’s one part flavor to three parts grain . ( Mukmade from acorn starch is also vulgar , though wiggling cubes of liver - brown gelatin take a short acquiring used to , which in turn hold a lot of soju . )

Danmuji (pickled radish)

" Show any Korean pickled chicken daikon with Allium cepa , and they ’ll know right off the squash racket " that the main class will bejajangmyeon , or Chinese - determine black bean dome , says Joe Kim ofDae Geein Denver . That ’s how closely the two are associated . It ’s important to note here , however , that danmuji is just the sweet - and - sour daikon part . Onions come separate .

Seaweed

Be itdashima(kelp),miyeok(wakame ) , orgim(laver ) , squeaky uncontaminating and bright or almost greasy and iron - yttrium , seaweed can pop up in so many shape , sizes , and guises that we ’re lumping them together under the English catch - all . Keep a particular eye out for tangy , vinegarish salad , roast " chips , " or salt - and - clams - sprinkled flakes fry in rock oil .

Gamja saelleodeu (potato salad)

The name literally translate to " tater salad , " and often , that ’s what it looks and tastes like . Sometimes it ’s stud with bite of carrot , apple , pea plant , and/or various other fruits and veggie , other sentence it ’s so creamy , smooth , and sweet it ’s like a scoop of methamphetamine hydrochloride emollient .

Gyeran or maechurial jorim (soy-simmered chicken or quail eggs)

These testis often appear as part of an elaborated banchan starring beef ( sogogi jangjorim ) , which according to Ilsan - based writer Dave Hazzan , would most likely be served with something " less meat - heavy " than , say , barbeque . We prefer the eggs all by themselves – they ’re just the matter for that second or third nursing bottle of soju .

Kkakdugi (radish kimchee)

As Hazzan observes , " kimchee alone comes in century of varieties , " from cuke to scallion to eggplant , so it would be unreasonable to let in all of them in this listing . No one ’s got time for that much fermented product not called beer . But dice radish kimchee with soil red chiles ( gochugaru ) is a snappy , somewhat sweet , and plenty savoury staple fibre among staples ; it move with the hearty kick soup calledgumtangin special .

Eomuk bokkeum (fried fishcake)

Bokkeum are basically stir - fried dishful . Among banchan , the most common is likely fishcake . At its occasional bad , you may as well be manducate on Band - Aids ; but at its sound , the texture ’s almost pasta - like , the flavor rich and meaty beneath the honeyed - savoury glaze it attain during cookery .

Gamja jorim or goguma mattang (braised potatoes)

This consists of potatoes or , better yet , sweet potato candy - coated in a reducing of soy and corn sirup with garlic and sesame seeds . It ’s fantastic – that ’s about all you call for to hump .

Gyeran mari (omelet roll)

While the sheer plenteousness of banchan can make the most everyday Korean repast feel like a limited occasion , there ’s something about this omelet roulade sprinkled with veggie confetti that makes it feel like a surprisal party . ( Same goes for the savory custard calledgyeran jjim . )

Saewoo or myulchi bokkeum (fried dried shrimp or anchovies)

If your waiter brings you a dish antenna of tiny dry half-pint or anchovies stir - fry in a seraphic soja bean sirup , prepare to inhale lots of critters in a few quick bites , because the crunchy little things are too adept to extend up . ( The well creeped might determine the variant made with shredded squid easy to stomach – it looks like knock off carrot . )

Jeon (pancakes… kind of)

entirely cheating here , because although it ’s most colligate with savory pancakes , the termjeoncovers a whole legion of floured / bread / battered pan - fried delicacy that can comprise just about anything – center , seafood , veggies – and resemble anything from fritters to croquette to tempura to poppers . The point is they ’re all fried , and therefore all toothsome . That said , a table without a authoritative green Allium cepa flapjack likepajeonorkimchijeonmay as well be bare as far as we ’re interest .