When it comes to their food Koreans love a good side chick Whether you visit a Korean household for an intimate meal or reserve a table at a fine dining restaurant for a more premium experience kondiments will be permanent fixtures Clubbed under the umbrella term banchan Koreans share a love love relationship with side dishes In fact you could go so far as saying that banchan is to Korean cuisine what kachumber is to Indian fare An absolute must Believed to have its roots in the Three Kingdoms era when meat was banned as part of Buddhist culture banchan is typically enjoyed as a precursor to the main course although many savour it as accompaniments with their mains too Today there are easily over a million kinds of banchan believe it and most if not all rely heavily on fermentation While kimchi is the most popular banchan item you ll find on a menu Korean side dishes also take the form of everything from gochujang Korean chili paste ssamjang Korean spicy dipping sauce gochugaru Korean chili powder spice sesame oil and soy sauce to sukju namul seasoned bean sprouts yeongeun jorim sweet soy braised lotus roots danmuji pickled radish jeon savoury pancakes and gyerab mari omelette roll among a seemingly interminable list of others Join us all through February for our Heart Seoul food festival as part of which we ll be plating up the flavours of Korea and introducing your palate to a variety of banchan and so much more

KoreanFood, Banchan, Food, FoodFood, FoodLover, Foodies, Foodstagram, InstaFood, FoodLove, Foods4Thought, FoodOfInstagram, Eating, EatEatEat, EatUp, EatingForTheInsta, GoodFood, GoodFoodGoodMood

Foodhall,  KoreanFood, Banchan, Food, FoodFood, FoodLover, Foodies, Foodstagram, InstaFood, FoodLove, Foods4Thought, FoodOfInstagram, Eating, EatEatEat, EatUp, EatingForTheInsta, GoodFood, GoodFoodGoodMood

When it comes to their food, Koreans love a good side chick.

Whether you visit a Korean household for an intimate meal or reserve a table at a fine dining restaurant for a more premium experience, kondiments will be permanent fixtures. Clubbed under the umbrella term 'banchan', Koreans share a love-love relationship with side dishes. In fact, you could go so far as saying that banchan is to Korean cuisine what kachumber is to Indian fare. An absolute must.

Believed to have its roots in the Three Kingdoms era, when meat was banned as part of Buddhist culture, banchan is typically enjoyed as a precursor to the main course, although many savour it as accompaniments with their mains, too.

Today, there are easily over a million kinds of banchan (believe it!) and most, if not all, rely heavily on fermentation. While kimchi is the most popular banchan item you'll find on a menu, Korean side dishes also take the form of everything from gochujang (Korean chili paste), ssamjang (Korean spicy dipping sauce), gochugaru (Korean chili powder spice), sesame oil, and soy sauce, to sukju namul (seasoned bean sprouts), yeongeun jorim (sweet soy braised lotus roots), danmuji (pickled radish), jeon (savoury pancakes) and gyerab mari (omelette roll), among a seemingly interminable list of others.

Join us all through February for our Heart & Seoul food festival, as part of which we'll be plating up the flavours of Korea and introducing your palate to a variety of banchan...and so much more!

#KoreanFood #Banchan #Food #FoodFood #FoodLover #Foodies #Foodstagram #InstaFood #FoodLove #Foods4Thought #FoodOfInstagram #Eating #EatEatEat #EatUp #EatingForTheInsta #GoodFood #GoodFoodGoodMood

When it comes to their food, Koreans love a good side chick. Whether you visit a Korean household for an intimate meal or reserve a table at a fine dining restaurant for a more premium experience, kondiments will be permanent fixtures. Clubbed under the umbrella term 'banchan', Koreans share a love-love relationship with side dishes. In fact, you could go so far as saying that banchan is to Korean cuisine what kachumber is to Indian fare. An absolute must. Believed to have its roots in the Three Kingdoms era, when meat was banned as part of Buddhist culture, banchan is typically enjoyed as a precursor to the main course, although many savour it as accompaniments with their mains, too. Today, there are easily over a million kinds of banchan (believe it!) and most, if not all, rely heavily on fermentation. While kimchi is the most popular banchan item you'll find on a menu, Korean side dishes also take the form of everything from gochujang (Korean chili paste), ssamjang (Korean spicy dipping sauce), gochugaru (Korean chili powder spice), sesame oil, and soy sauce, to sukju namul (seasoned bean sprouts), yeongeun jorim (sweet soy braised lotus roots), danmuji (pickled radish), jeon (savoury pancakes) and gyerab mari (omelette roll), among a seemingly interminable list of others. Join us all through February for our Heart & Seoul food festival, as part of which we'll be plating up the flavours of Korea and introducing your palate to a variety of banchan...and so much more! #KoreanFood #Banchan #Food #FoodFood #FoodLover #Foodies #Foodstagram #InstaFood #FoodLove #Foods4Thought #FoodOfInstagram #Eating #EatEatEat #EatUp #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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