Seoul-Searching (The Food Chronicles) - Banchan or the Korean Side Dishes

We always get a serving, every single time.  There isn't a meal, when we didn't have any (except when we're street food tripping).  Banchan, or side dishes, are an essential part of any Korean meal.  Honestly, for me, it's as important as the main course.  I look forward to them with excitement.  It's just like the box of chocolates of Forrest Gump. When you wait in a Korean restaurant, "You don't know what (banchan) you'll gonna get." So what are our favorites? We'll give you a rundown.

1. Kimchi

It's fermented vegetables, usually of Napa cabbage (our Chinese cabbage), seasoned with chilli peppers and salt. It's a staple.  Every restaurant we've been to even fast food centers, serve kimchi. And if you want more, you can always get a refill.

2.  Geotjeori

Freshly made kimchi to be eaten crisp without fermenting.  Our favorite is made of fresh lettuce.

3. Baechu Dongchimi

Cabbage in white brine or literally, water kimchi

4. Pa kimchi

Hot and salty scallion kimchi

5. Doljaban-muchim
Seasoned seaweeds

6. Kongnamul

Cold boiled bean sprouts with sesame oil

7. Siguemchi namul

Lightly boiled spinach dressed with sesame oil and garlic.

8. Kongjaban

Seasoned sweet and nutty black beans

9. Gamja Bokum

Potato with red pepper stir fry

10. Musaengchae

Long julienned white radish in a sweet vinegar sauce with ground dried chili peppers