Banchan is prepared using many different cooking methods such as stir-fying, pickling, and seasoning foods with fermented pastes, soy sauce, garlic, and sesame oil. That is how the chef can create so many different side dishes.
Yes! Many banchan are made with seasonal ingredients, meaning there are types of foods that grow best at certain times of the year. For example, in the spring, people enjoy fresh greens like naengi (a type of wild plant), while in winter, they eat more kimchi or pickled vegetables because they can last longer in the cold. Different parts of Korea also have their own styles of banchan. Coastal areas use more seafood, while mountain regions use more vegetables and herbs. This shows how Korean food can change with the seasons and the land around it!
