Types of Korean Banchan

Soup And Stew Dishes

In our diet, soup always comes with rice. It is also called soup soup. When seasoning soup, it tastes best if you add soy sauce from the beginning. This is because undercooked soup may retain the soy sauce smell, which may not be good.However, if you boil vegetables too much, the boiling process destroys the vitamin C in them, so it is appropriate to boil them for only 5 to 10 minutes.The types of soup, a side dish in Korean cuisine, are classified according to their cooking methods as follows.

  1. Clear soybean paste soup: Season broth or soy sauce with salt or clear soy sauce and boil it with dried fish.
  2. Tojang-guk: Soybean paste soup seasoned with soybean paste or red pepper paste and boiled with dried bean paste.
  3. Gomguk, Seolleongtang: Made by boiling the broth for a long time and adding a lot of broth.

Korean Banchan

People use vegetables, aquarium meat, fish and shellfish, seaweed, and mushrooms as seasoning for soup in Korean cuisine.At a formal dinner table, it is customary to serve clear soup. Additionally, people always boil seaweed soup on the birthday of a new mother or child. People always serve soup with rice, but for soups with a rich taste like seolleongtang or galbitang, they sometimes roll rice into the soup. This practice is also a unique Korean dish.


To improve the taste of Korean soup, side dishes such as soy sauce and soybean paste play a crucial role. Throughout the seasons, people prepare different types of soups. I

In spring, they prepare earthen soup with cabbage and wild vegetables. In summer, they offer cold cucumber soup, cold seaweed soup, and boiled young chicken. And in fall, they prepare pine stew, taro soup, and cabbage soup. In winter, they prepare seaweed soup and bear soup, which are boiled and enjoyed. Let’s mix things up a bit!

Stew Dish

People serve jochi, a rice side dish with more ingredients and less broth than soup, in a bowl and not on the 3,000 table, but rather on the 5,000 table and the 7,000 table. It is best enjoyed when they cook it in an earthen pot and steam it in a rice cooker or slow-cook it over an open fire for a long time, enhancing its flavors.

These days, there are no rice cookers or open fires, so you have to pay close attention to the bowl, adjusting the heat, and boiling time to avoid losing the original taste. The stew, a side dish of Korean cuisine, is classified according to the seasoning ingredients as follows.

Stew Dish

  1. Jeotguk stew: Rice water seasoned with salted shrimp soup, usually containing eggs, salted pollack roe, and tofu. [Food mainly eaten in the central region].
  2. Gochujang stew: Seasoned with red pepper paste and soy sauce in hot rice water, boiled with fish, mushrooms, tofu, etc., good as a side dish for drinks.
  3. Soybean paste stew: Seasoned rice water with soybean paste to bring out the taste of soybean paste and adding vegetables or meat to enhance the taste of soybean paste.
  4. Seafood stew: This is a stew with a very deep seafood flavor made with a variety of seafood and vegetables.
  5. Budae Jjigae: A stew made with pork, sausage, ramen, and kimchi, which originated from the diet of soldiers.
  6. Tofu stew: This stew is made using tofu as the main ingredient and is characterized by a healthy and mild taste.
  7. Gopchang Jeongol: A stew made with tripe, vegetables, meat, etc., and is popular for its unique salty taste.

In addition, people make makjang, cheonggukjang, and dambukjang with ingredients for stew, which is a side dish of Korean cuisine. They boil beans, float them, add red pepper powder, garlic, etc., then mash them and add meat, tofu, kimchi, etc. People in the Gyeongsang Province make makjang well and eat it.

Steamed Dish

People use fish tank meat, fish and shellfish, vegetables, etc. for steaming. This cooking method involves using meat as the main ingredient, along with vegetables as auxiliaries, and seasoning with Korean water. People cook the dish thoroughly for a long time. They place whole fish such as bream and jogid in a steamer, steam them, and top them with garnishes. At this time, if you steam it for too long, the meat hardens and becomes tasteless, so steam it in moderation. For braised ribs or ribs, first boil them in water to soften them, then add seasoning and cook them again.

When cooking steamed soup, a Korean dish, season it first, keep it bland, heat it for a long time, and gradually add seasoning to thicken the flavor as the soup cooks. People generally cut ingredients into large pieces and cook them in large quantities at once to flavor them.


Types of steamed dishes

  1. Galbijjim: People make this steamed dish by gently cooking ribs and seasoning them with sweet and salty seasoning.
  2. Steamed Fish: People make this steamed fish dish by boiling various types of fish in water or broth, resulting in a savory and clear taste.
  3. Steamed Chicken: People make this steamed dish by gently cooking chicken and boiling it with spicy and fragrant seasoning.
  4. Steamed Seafood: People make this spicy and savory steamed dish using various seafood such as shellfish, shrimp, and octopus.
  5. Tofu Jjim: People make this soft and light steamed dish using tofu as the main ingredient.

People season the main ingredients with red pepper paste, soy sauce, sugar, garlic, and ginger to enhance flavors. Boiling the ingredients with broth or water infuses flavors and nutrients, resulting in a rich and savory taste.

Raw Vegetable Dish

People make raw vegetable dishes using various ingredients, including vegetables, fruits, and seafood. Many cultures commonly practice this cooking style. People season raw vegetables with sauces like sweet and sour, vinegared red pepper paste, mustard, etc., and eat them immediately. Raw vegetable ingredients include eggplant, green onion, bellflower root, radish, cabbage, melon, deodeok, cucumber, old cucumber, mustard leaf, lettuce, water parsley. People cook vegetables by boiling or stir-frying them in oil and seasoning them with various seasonings. In a broad sense, they can be seen as a vegetable dish.

Raw vegetable dish

Types of raw vegetable dishes

  1. Salad: People make salad by appropriately mixing vegetables, fruits, nuts, etc. to create a fresh and light raw vegetable dish. There are many different types of salads, including green salad, chicken salad, and fruit salad.
  2. Salmonella: People make salmonella by cutting fresh fish or seafood, seasoning it, and eating it raw as a raw vegetable dish. It is a representative raw vegetable dish in Japanese cuisine.
  3. Kimmuchim: Kimmuchim is a traditional Korean dish that people make by cooking fresh seaweed and serving it with various seasonings.
  4. Salsa: Salsa is a raw Mexican dish that people make by chopping tomatoes, onions, peppers, etc. and eating it with fresh vegetables.
  5. Yukhoe: People make yukhoe, a Korean raw vegetable dish, by finely mincing fresh beef and eating it with simple seasoning. It is also common to refer to it as raw meat, and people make eel yukhoe, a famous variation of yukhoe, by using fresh eel.

Raw noodle soup: A raw vegetable dish made by eating noodle soup with fresh vegetables and seasonings. Typical examples include mixed noodles and naengmyeon.

The taste and nutritional value of raw vegetable dishes depend on ingredient freshness and clean cooking processes. Enjoy fresh and pleasant raw vegetable dishes by choosing fresh ingredients and cooking them in a clean environment.

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