Side Dishes

In the image above, there are roughly fifteen different dishes with food on the dining table. The dishes are of varying size and hold different kinds of Korean food. There are six neat placemats, each having silverware (chopsticks and a spoon), a bowl, a plate, and a glass for drinks. This pictured table is set with traditional Korean banchan. Banchan refers to the vast array of Korean side dishes that are typically served at meals. As you can see in the image, there are various banchan on the dining table. They add color to the image, with many greens and red colored foods. These colorful foods juxtapose the pale green color of the plates. Although there is a large amount of food laid out on the table, it is orderly and neat, which is a characteristic of a Korean dining table.

The bowl at the closest edge of the table to the viewer contains spicy pork and mushrooms. The pork is bright red from the red peppers in the seasoning. Behind the pork, there is a plate holding three pieces of a type of small squash, with the rinds being a deep green. This is Korean pumpkin, and in this case it is grilled with a soy marinade. There is a larger plate with spicy red rice cakes and fish cakes piled on top of each other. This is called tteokbokki, and is a common comfort and street food. Directly behind the tteokbokki are pan fried battered beef pancakes and a simple egg soup. The two dishes behind these are pickled dishes: one being kimchi and the other being pickled seaweed and cucumber salad. The kimchi is bright red cabbage and the seaweed and cucumber salad is a mix of deep and vibrant green.

The large bowl in the center of the table is stacked with red leaf lettuce, adding volume and even more natural color to the table. This lettuce can be eaten with a soybean dipping sauce or can be used to wrap the pork with rice and dipping sauce. Behind the lettuce, there are the same dishes that were already mentioned, just in a different place so that all who were dining could enjoy. Of these dishes, the grilled pumpkin, kimchi, cucumber and seaweed salad, and small portions of pork can be considered side dishes, with the main meal consisting of the rice cakes and beef pancake.

This table was set for a family reunion dinner, with an array of traditional Korean dishes. Having not visited Korea for a few years, my relatives wanted to treat my mother and to a special dinner with lots of food. The food was a mix of spicy, savory, and sweet; as most Korean dishes are. The pork was spicy with a sweet hint and the pumpkin was generally sweet with a savory hint from the soy glaze. The tteokbokki was spicy with a hint of sweetness, with the rice cake being chewy and starchy. and the beef pancake was mostly savory. The kimchi and pickled seaweed salad were salty and even sour, as the vinegar and fermentation adds a complex carbonated feeling to the side dishes. Although this table has less typical banchan, it is still one set for a usual Korean meal. I still eat these meals at home in New Jersey often, but the way that the pictured meal was enjoyed with family in Korea added to its overall taste and atmosphere.

This image brings a sense of comfort to me: any kind of food made by family connects me to my heritage. I always feel that side dishes can be an exciting part of a Korean meal, especially since there are usually multiple side dishes present. This leads to many more different ways to eat a meal and also can add variety into one’s diet. The significance of banchan in meals leads me to wonder how this concept originated, and how it still remains today. Is there a reason as to why the Korean government pushes for more international attention when it comes to side dishes such as kimchi? How do so many different tastes contribute to a general sense of place?