Pork became a cheaper meat source, so it became a popular dish for people to cook and eat together with their friends and family.
Banchan and fermented foods are common in Korea because of the country’s climate. Because Korea has harsh winters, produce (fruits and vegetables) cannot be grown all year round. In the early days, before there were refrigerators and freezers, Koreans had to find a way to store food during the winter months so they could have enough to eat. Fermentation and cool winter temperatures in Korea enabled the food to be good to eat without it going bad.
