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Banchan
''Banchan'' (; ; also spelled ''panch'an'') refers to small dishes of food served along with cooked rice in Korean cuisine. This word is used both in the singular and plural. The word Banchan translated into English means side dish.
The basic table setting for a meal called 'bansang' (반상) usually consists of ''bap (food)'' (밥, cooked rice), ''guk'' or ''tang'' (soup), ''gochujang'' or ''ganjang'', ''jjigae'', and ''kimchi''. According to the number of ''banchan'' added, the table setting is called ''3 cheop'' (삼첩), ''5 cheop'' (오첩), ''7 cheop'' (칠첩), ''9 cheop'' (구첩), ''12 cheop'' (십이첩) ''bansang'', with the ''12 cheop'' used in Korean royal cuisine.〔 (Making a ''bansang'' ) from Doosan Encyclopedia〕
''Banchan'' are set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulgogi'', and a shared pot of ''jjigae''. Bowls of cooked rice and ''guk'' (soup) are set individually. Banchan are served in small portions, meant to be finished at each meal and are replenished during the meal if not enough. Usually, the more formal the meals are, the more ''banchan'' there will be. Jeolla province is particularly famous for serving many different varieties of ''banchan'' in a single meal.〔 (''Hanjeongsik'' ) from Naver open dictionary, food columnist Lee JinRang (이진랑), 2005-07-17〕
==Varieties==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Banchan」の詳細全文を読む
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