The Basics

Rice is the backbone of almost every Korean meal. On rare occasions, noodles will replace the rice, but the vast majority of the time, every person eats a bowl of rice with their meal.

The side dishes and main dish or dishes–which can be meat, seafood, or tofu–are all be served family-style in the middle of the table. Sometimes a large stew will replace the main dish and will be served family-style at the table.

The Side Dishes

Korean food stands out from other cuisines with the many side dishes (banchan) that are served during meals. The number of side dishes can range anywhere from 2 to 12, but everyday meals feature at least a few.

Korean dishes are all served at the same time, so there are no separate courses like in Western cuisines.

Some Korean Culinary History

Korean meals have historically been served with bap (cooked rice), kuk (dishes with broth), kimchi, and banchan (side dishes) to be consumed at the same time. As traditionally baking or frying were not common cooking methods, Koreans tended to use fermenting, boiling, blanching, seasoning, and pickling.