31 Simple Korean Side Dishes That Elevate Any Meal

Korean side dishes bring vibrant flavors and colorful textures to every meal, transforming simple dining into a sensational experience.

These small yet mighty accompaniments represent more than just additional food on the plate.

Banchan, as they're traditionally known, showcase culinary creativity and cultural heritage through carefully crafted recipes passed down through generations.

Each side dish tells a unique story of regional ingredients, cooking techniques, and family traditions.

Some dishes offer tangy zest, while others provide subtle, delicate notes that complement main courses perfectly.

Korean cuisine's side dish culture reflects a deep appreciation for balance, nutrition, and visual presentation.

Dive into these 31 top Korean side dishes that will revolutionize your understanding of flavor and dining:

Top Korean Side Dishes to Complete Your Meal

No Korean table is complete without an array of banchan. Side dishes offer color, crunch, and layers of umami.

Jeon

Jeon are Korean pancakes bursting with versatility and flavor, featuring thin, crispy layers of battered ingredients pan-fried to golden perfection.

Korean families prepare these savory pancakes during special celebrations like Lunar New Year and Harvest Festival.

Texture plays a crucial role, with crispy edges contrasting soft inner layers.

Ingredients range from simple vegetable mixes to complex seafood blends.

These pancakes serve as a delicious representation of Korean cuisine's adaptable and creative cooking techniques.

Gamjajeon

Gamjajeon are crispy Korean potato pancakes that transform simple ingredients into a golden, irresistible street food delight.

Grated potatoes form the base of these small, round pancakes that crackle with texture when pan-fried to perfection.

Scallions, chives, carrots, or onions often enhance the potato mixture, adding subtle flavor complexity.

Choganjang sauce - a blend of soy sauce, vinegar, sugar, and water - provides a tangy accompaniment that complements the pancake's richness.

Korean culinary traditions shine through this simple yet satisfying dish that requires minimal ingredients and basic cooking skills.

Sesame seeds or gochujang chili paste can offer optional garnish and extra zest.

Kimchijeon

Kimchijeon are crispy, tangy Korean pancakes bursting with fermented kimchi's bold flavor and rich cultural significance.

Packed with sliced kimchi and mixed into a light flour batter, these savory pancakes offer a quick, satisfying meal that transforms humble ingredients into a delicious street food staple.

Gochujang or ground meat can enhance the pancake's complexity, while sesame seeds add subtle crunch and visual appeal.

Korean home cooks traditionally prepare these versatile pancakes as snacks, appetizers, or side dishes that complement main meals.

Restaurants and street vendors across South Korea serve kimchijeon with complementary dipping sauces that balance the pancake's spicy profile.

Each bite delivers a perfect blend of crispy exterior and soft, flavorful interior that celebrates Korea's love for fermented ingredients.

Kimchijeon showcase the genius of Korean cuisine in transforming simple components into extraordinary culinary experiences.

Namul

Namul are traditional Korean side dishes highlighting fresh vegetables prepared through multiple cooking methods to preserve natural flavors and textures.

Korean cooks transform raw, pickled, or cooked vegetables like leafy greens, sprouts, beans, and roots into vibrant accompaniments using simple seasonings.

Sesame oil, soy sauce, garlic, and occasional chili paste gochujang enhance each dish without masking vegetable essence.

Ingredients maintain their original crispness and nutritional value through gentle cooking techniques like blanching or sautéing.

Sesame seeds often garnish namul, adding subtle nutty undertones and visual appeal.

Each vegetable selection represents seasonal availability and regional preferences across Korean cuisine.

These versatile side dishes complement main courses while offering balanced nutrition and refreshing taste profiles.

Geotjeori

Geotjeori is a zesty Korean side dish celebrated for its crisp, unfermented nature that sets it apart from traditional kimchi.

Fresh napa cabbage serves as the primary ingredient, transformed by a vibrant seasoning blend of chili flakes, soy sauce, garlic, and ginger.

Saltwater-softened cabbage leaves receive a quick coating of this spicy mixture, creating an instant, bright condiment with maximum flavor and minimal preparation time.

Fish sauce or anchovy sauce occasionally adds depth to the aromatic paste.

Sesame seeds sprinkled on top provide a nutty crunch and visual appeal.

Its light, refreshing profile makes geotjeori an ideal accompaniment to hearty soups and stews.

Koreans typically enjoy this quick kimchi immediately after preparation, savoring its crisp texture and bold seasonings.

The dish exemplifies Korean cuisine's ability to create complex flavors through simple, fresh ingredients.

Gim Gui

Gim gui stands out as a crispy, salty Korean seaweed snack packed with essential nutrients like fiber, vitamins, minerals, and protein.

Korean households traditionally roast this seaweed at home, transforming simple sheets into a crunchy delicacy.

Restaurants and grocery stores now widely offer pre-roasted versions for convenient enjoyment.

Beer enthusiasts frequently pair gim gui with a cold brew, relishing its intense saltiness.

Steamed white rice serves as an excellent alternative accompaniment when beer is unavailable.

Seaweed sheets are carefully roasted until they reach a perfect golden-brown crispness.

Minimal preparation makes gim gui an accessible and quick snack for any time of day.

Nutritional benefits and bold flavor have made this dish a staple in Korean cuisine.

Stir-Fried Octopus (Nakji Bokkeum)

Stir-fried octopus blazes through Korean cuisine as a spicy, umami-packed banchan bursting with intense maritime flavors.

Korean chefs expertly slice tender small octopus into bite-sized pieces before quickly sautéing it with fiery gochujang chili paste and aromatic garlic.

Fresh vegetables like scallions, onions, and zucchini add crisp texture and complement the seafood's rich profile.

Ginger provides a sharp, warming undertone that enhances the octopus's natural sweetness.

Roasted sesame seeds sprinkled on top offer a nutty crunch and visual appeal.

Most restaurants serve this dish alongside robust Korean soups and stews to balance its bold taste.

The preparation requires quick cooking to maintain the octopus's delicate texture without turning rubbery.

Sigeumchi Namul

Sigeumchi namul is a vibrant Korean side dish featuring blanched spinach seasoned with aromatic sesame and garlic flavors.

South Korean cuisine celebrates this simple yet elegant vegetable preparation that transforms fresh spinach into a zesty accompaniment.

Chefs quickly blanch spinach leaves to maintain their bright green color and tender texture.

Roasted sesame seeds and sesame oil provide a rich, nutty undertone to the dish.

Minced garlic and scallions add sharp, savory notes that complement the spinach's mild taste.

Soy sauce introduces a subtle umami depth to the mixture.

Red pepper flakes can be sprinkled on top for those who enjoy a slight kick of heat.

Koreans typically serve sigeumchi namul alongside steamed rice and other banchan (side dishes) during meals.

Gochujang-Beef Stir-Fry (Gochujang Bokkeum)

Gochujang bokkeum showcases South Korea's bold spicy beef dish blending fiery hot pepper paste with rich ground meat and nutty pine kernels.

Sesame oil provides a deep aromatic base for stir-frying beef seasoned with black pepper until perfectly browned.

Garlic adds sharp intensity while gochujang contributes complex sweet-spicy notes that caramelize during cooking.

Pine nuts introduce subtle crunch and earthy undertones to the protein-packed meal.

Sugar or honey balances the intense heat with gentle sweetness.

Chefs carefully stir ingredients until the mixture develops a glossy, lacquered appearance.

Korean households typically serve small portions alongside steamed rice as a complementary side dish.

Restaurant menus frequently highlight this quick, intensely flavored beef preparation as a signature Korean specialty.

Musaengchae

Musaengchae are spicy Korean radish salad strips bursting with zesty flavor and simple ingredients that create a tangy, refreshing side dish.

Korean home kitchens frequently prepare this traditional banchan by cutting radishes into thin matchsticks with precision.

Salt draws out moisture from the radish pieces while seasoning them intensely.

Minced garlic, scallions, vinegar, red pepper flakes, and sugar create a complex flavor profile that enhances the vegetable's natural crispness.

Roasted sesame seeds sprinkled on top add nutty undertones and delicate crunch.

Koreans often serve musaengchae alongside rice or with bossam, a boiled pork dish wrapped in napa cabbage.

Restaurant and home tables commonly feature this quick-to-prepare side dish during meals.

Small portions of musaengchae provide a sharp, spicy contrast to other milder banchan selections.

Kongnamul Muchim

Kongnamul (seasoned soybean sprouts) are a zesty Korean banchan highlighting crisp, fresh bean sprouts tossed with savory seasonings.

Korean kitchens transform simple sprouts into a tangy side dish bursting with umami flavors and nutrients.

Seasoned with soy sauce, these sprouts gain a deep, rich taste complemented by aromatic sesame oil.

Scallions add sharpness while sesame seeds provide nutty texture and visual appeal.

Red chili flakes introduce a subtle heat that awakens the palate.

Quick blanching ensures the sprouts remain crunchy and maintain their natural freshness.

Minimal preparation makes kongnamul an easy, nutritious accompaniment to rice and grilled meats.

Each bite delivers a balanced combination of saltiness, spice, and earthy vegetable notes.

Ojingeo Chae Bokkeum

Ojingeo-bokkeum are spicy Korean stir-fried squid strips famous for their fiery gochujang-based sauce and intense flavor profile.

Seafood lovers relish this street food classic that combines chewy dried squid with a zesty chili paste.

Garlic, soy sauce, and rice wine enhance the dish's complex taste and aromatic quality.

Korean bars frequently serve ojingeo-bokkeum as a popular drinking snack paired perfectly with cold beer.

Street vendors and home cooks prepare the dish by quickly stir-frying thin squid strips to maintain their tender texture.

Each bite delivers a punch of heat and umami that makes this snack irresistibly addictive.

Restaurants across South Korea offer variations of this beloved dish, making it a staple in Korean casual dining culture.

Braised Potatoes (Gamja Jorim)

Gamja jorim brings soul-warming Korean comfort through tender potatoes braised in a savory-sweet soy sauce glaze.

South Korean home kitchens often prepare this simple side dish with basic pantry ingredients like potatoes, soy sauce, and garlic.

Vegetable oil helps create a glossy coating while sesame oil adds depth to the flavor profile.

Cooks slice or cube potatoes and quickly stir-fry them in hot oil before introducing seasonings like sugar and black pepper.

Hot peppers contribute a subtle heat that balances the dish's rich umami notes.

Each bite delivers a complex blend of caramelized sweetness and salty undertones.

Families typically serve gamja jorim alongside steamed rice as a classic banchan (side dish).

Braised Tofu (Dubu Jorim)

Dubu jorim sparks Korean cuisine with its umami-rich braised tofu featuring a complex blend of savory and sweet flavors.

South Korean home kitchens treasure this simple yet elegant dish made from firm tofu simmered in a robust sauce of soy sauce, honey, and anchovy stock.

Garlic and hot peppers infuse the tofu with intense depth and warmth during slow cooking.

Gochugaru adds a subtle spicy kick that balances the tofu's mild taste.

Tender onions melt into the sauce, creating additional layers of flavor.

Toasted sesame seeds sprinkled on top provide a nutty crunch and visual appeal.

Versatile and convenient, dubu jorim works perfectly as a side dish or light meal.

Families enjoy this protein-packed recipe cold or warm, making it ideal for picnics and lunchboxes.

Sukjunamul

Sukjunamul are refreshing Korean bean sprout side dishes bursting with simple, clean flavors characteristic of traditional banchan.

Mung bean sprouts form the crisp base ingredient carefully blanched to maintain a tender-crisp texture.

Korean home cooks season these sprouts with fragrant sesame oil, minced garlic, and roasted sesame seeds for enhanced depth.

Salt and ground black pepper provide balanced seasoning to the light vegetable preparation.

Scallions add a mild onion-like sharpness and bright green color contrast.

Chilled before serving, sukjunamul complement grilled meats and rice dishes perfectly.

Side dishes like these showcase Korean cuisine's commitment to fresh, minimalist ingredients.

Each bite delivers a clean, nutty essence that cleanses the palate between richer main course elements.

Saengchae

Saengchae is a zesty Korean salad bursting with fresh vegetables and bold seasonings that transform simple ingredients into a vibrant side dish.

Korean home cooks masterfully slice crisp daikon radish, cucumber, or lettuce into thin strips as the salad's foundation.

Gochugaru chili flakes or gochujang paste provide the signature spicy kick that defines this refreshing preparation.

Vinegar, garlic, and salt create a tangy dressing that coats each vegetable slice with intense flavor.

Seafood or meat can be added for extra protein and complexity.

Some versions incorporate cabbage for additional crunch and texture.

Small garnishes like sesame seeds often complete this quick and flavorful Korean side dish.

Kongjaban

Kongjaban represents a classic Korean side dish crafted from black soybeans simmered in a sweet and savory soy sauce mixture.

South Korean home kitchens transform these nutrient-dense legumes into a glossy, tender banchan with balanced flavors.

Families prepare the dish by carefully washing and soaking black soybeans before slow-cooking them in soy sauce and sugar.

Maple syrup or honey frequently enhance the natural sweetness of the beans.

Chefs typically serve kongjaban chilled or at room temperature alongside steamed rice or other traditional side dishes.

School children often enjoy this protein-packed treat in their lunch boxes.

Its simple preparation and rich taste make kongjaban a beloved component of Korean home cooking.

Nutritional benefits and cultural significance further elevate this humble yet delicious side dish.

Garaetteok

Garaetteok are slender, elongated Korean rice cakes crafted from glutinous rice flour that serve as a versatile culinary cornerstone in Korean cuisine.

Korean cooks transform these neutral-flavored cylindrical delicacies into multiple beloved dishes like tteokbokki, intteokguk soup, and tteok kkochi skewers.

Skilled artisans carefully craft the rice cakes by kneading and stretching glutinous rice dough into long, smooth tubes.

Whole garaetteok can be enjoyed plain or sliced diagonally into round discs for different preparations.

Street vendors frequently feature these rice cakes in popular spicy and savory street foods.

Traditional recipes showcase their ability to absorb complex flavors and sauces effortlessly.

Korean families often prepare garaetteok during celebrations and special gatherings as a cherished culinary tradition.

Korean Corn Cheese

Corn cheese stands as a beloved Korean drinking snack bursting with creamy, sweet flavors that perfectly complement alcoholic beverages.

South Korean bars and restaurants frequently serve this simple yet irresistible side dish featuring fresh corn kernels melted with mozzarella cheese.

Butter adds richness while mayonnaise provides a smooth texture to the mixture.

Sugar balances the savory elements, creating a harmonious taste profile.

Scallions sprinkled on top add a fresh, mild onion note and visual appeal.

Restaurants typically prepare this dish quickly, making it a popular accompaniment to beer and soju.

Korean drinking culture embraces corn cheese as a comforting and satisfying snack that keeps diners coming back for more.

Hobak Namul

Hobak namul embodies Korean side dish mastery through its elegant zucchini preparation technique.

Korean cooks traditionally slice aehobak or standard zucchini into thin disks for optimal texture and flavor absorption.

Stir-frying transforms the vegetable with a harmonious blend of scallions, garlic, sugar, sesame oil, soy sauce, salt, and red pepper flakes.

Each ingredient contributes subtle complexity to the dish's profile.

Careful cooking ensures the zucchini remains tender yet retains a slight crispness.

Served chilled or at room temperature, this side dish complements main courses with its balanced seasoning.

Home kitchens and restaurants across South Korea frequently feature hobak namul as a versatile accompaniment.

Minimal preparation and quick cooking make this dish accessible to home cooks seeking authentic Korean flavors.

Gaji Namul

Gaji namul sparkles as a beloved Korean side dish highlighting steamed eggplant seasoned with bold, savory ingredients.

Korean home kitchens traditionally prepare this vegetable side by carefully cutting eggplants into long quarters and gently steaming them until tender.

Fragrant garlic, sesame oil, and red pepper flakes create a complex flavor profile that transforms simple eggplant into an exciting accompaniment.

Scallions add freshness and crunch to the dish, while sesame seeds provide nutty undertones and visual appeal.

Soy sauce and sugar balance the seasonings with sweet and salty notes.

Each ingredient contributes to a harmonious blend that complements main courses in Korean cuisine.

Sesame oil's rich aroma distinguishes this preparation from other eggplant recipes.

Minimal cooking steps ensure the dish remains quick and straightforward for home cooks to execute.

Fermented Squid (Ojingeojeot)

Ojingeojeot are spicy fermented squid strips that blend Korean seafood preservation techniques with intense umami flavors.

South Korean cuisine celebrates this traditional banchan side dish made by salting and marinating fresh squid with gochugaru pepper flakes and aromatic seasonings.

Fermentation occurs over one month in refrigerated conditions, transforming raw squid into a tender, intensely seasoned delicacy.

Salt draws moisture from squid while creating a concentrated flavor profile with complex layers of heat and saltiness.

Scallions, garlic, ginger, and sesame seeds contribute additional depth to the preserved seafood preparation.

Fish sauce and corn syrup enhance the umami and balance the spicy undertones.

Chefs carefully pound and chop squid to ensure a perfect texture before mixing with seasonings.

Each bite delivers a punch of maritime zest that complements rice and other Korean dishes.

Beondegi

Beondegi are steamed or boiled silkworm pupae, a popular South Korean street snack packed with protein and unique flavor.

Vendors sell these tiny insects in small cups at bustling street markets across South Korea.

Seasoned with salt or other spices, beondegi offer a crunchy texture and nutty taste that surprises many first-time tasters.

South Koreans have enjoyed this traditional snack for generations as a nutritious and affordable protein source.

Canned versions of beondegi are sometimes available in supermarkets for convenient consumption.

Adventurous eaters often seek out this distinctive street food as a cultural culinary experience.

Despite its unusual appearance, beondegi remains a significant part of Korean food culture.

Nutrition and tradition combine in this small but memorable street food delicacy.

Korean Potato Salad (Gamjasaelleodeu)

Gamjasaelleodeu embodies Korean comfort food with its creamy potato-based salad packed with fresh vegetables and unexpected fruit sweetness.

Boiled potatoes and carrots form the hearty base of this popular side dish.

Korean home cooks carefully cube and blend potatoes, carrots, cucumbers, and onions into a smooth mixture.

Hard-boiled eggs add protein and richness to the salad.

Fuji apples contribute a surprising sweet crunch that balances the savory ingredients.

Kewpie mayonnaise binds everything together with its signature tangy flavor.

Salt and black pepper provide simple seasoning that enhances each ingredient.

This versatile dish serves as a popular accompaniment to many Korean meals.

Stir-Fried Anchovies (Myeolchi Bokkeum)

Myeolchi bokkeum electrifies Korean street food with its intense umami punch of crispy dried anchovies stir-fried in a spicy-sweet gochujang sauce.

South Korean kitchens transform tiny anchovies into a crunchy, addictive snack by flash-frying them in sizzling vegetable oil until golden brown.

Gochujang's complex heat mingles with garlic and soy sauce, creating a vibrant coating that clings to each anchovy.

Sesame oil adds a nutty depth to the dish, while sesame seeds provide a subtle crunch.

Sugar balances the sauce's sharp edges, giving the anchovies a glossy, caramelized finish.

Restaurants and home cooks serve myeolchi bokkeum as a quick appetizer or banchan side dish.

Koreans often enjoy this protein-rich snack with steamed rice or as a beer accompaniment.

Candied Sweet Potatoes (Goguma Mattang)

Goguma mattang are crispy Korean candied sweet potatoes coated in a glossy caramelized sugar syrup that transform humble root vegetables into a spectacular street food delicacy.

Sweet potatoes get cubed and steamed before deep-frying to achieve maximum crunchiness and golden exterior.

Walnuts frequently accent the dish with extra texture and nutty flavor.

Hot oil ensures each potato piece develops a perfectly crisp shell during cooking.

Sugar and honey combine to create a glistening amber coating that clings to each sweet potato chunk.

Traditional Korean street vendors often prepare this snack as a quick and satisfying treat.

Winter markets particularly showcase these caramelized bites as a warming comfort food.

Slight sweetness and crispy texture make goguma mattang an irresistible Korean street snack.

Kkaennip-Jeon

Gimbap rolls feature delicate ground beef parcels wrapped in perilla leaves, creating a signature Korean street food packed with intense flavors and cultural significance.

Korean home kitchens traditionally prepare these savory rolls by coating the meat-filled leaves with flour and egg wash before carefully pan-frying them to golden perfection.

Seasoned ground beef forms the core of these compact rolls, blending scallions, garlic, onions, sesame oil, and soy sauce into a rich mixture.

Cooks often enhance the filling with optional ingredients like tofu or finely sliced vegetables for added texture and depth.

Perilla leaves provide a distinctive herbal essence that elevates the entire dish's aromatic profile.

Diners appreciate these compact rolls as a convenient and flavorful snack or light meal.

Minimal ingredients and straightforward preparation make gimbap rolls accessible to home cooks of all skill levels.

Restaurants and street vendors across South Korea serve these popular parcels as a quick and satisfying culinary experience.

Stir-Fried Cucumbers (Oi Bokkeum)

Oi bokkeum electrifies Korean cuisine as a zesty cucumber side dish bursting with fresh flavors and simple ingredients.

Korean kitchens transform raw cucumber slices by salting and draining them to remove excess moisture before quick stir-frying.

Sesame oil and seeds add nutty depth to the bright green vegetable, creating a quick and flavorful accompaniment to main dishes.

Garlic provides sharp undertones that complement the cucumber's mild taste.

Salt and black pepper enhance the vegetable's natural crispness and create a balanced seasoning.

Restaurants and home cooks prepare this dish in mere minutes, making it a convenient and popular side.

Traditional Korean meals frequently feature oi bokkeum as a refreshing counterpoint to heavier main courses.

Small side dishes like this showcase the elegance of Korean culinary techniques and ingredient combinations.

Buseot Bokkeum

Buseot bokkeum bursts with earthy umami flavors from South Korean mushroom stir-fry traditions, featuring a simple yet powerful combination of oyster, shiitake, or button mushrooms quickly sautéed with aromatic garlic and onions.

Korean home cooks expertly season the dish with soy sauce, sesame oil, and sometimes gochugaru (red pepper flakes) for added depth and warmth.

Small pieces of mushrooms quickly caramelize in a hot wok, developing rich golden-brown edges that intensify their natural woodsy taste.

Garlic provides a sharp, pungent undertone that complements the mushrooms' soft texture.

Each bite delivers a robust, savory experience that highlights the natural qualities of fresh fungi.

Sesame seeds often garnish the final preparation, adding subtle nutty crunchiness.

Typically served as a banchan (side dish), buseot bokkeum pairs wonderfully with steamed rice and other Korean main courses.

Stir-Fried Kelp (Dassima-Bokkeum)

Dassima-bokkeum combines nutrient-dense kelp with aromatic ingredients in a quick South Korean stir-fry method that transforms sea vegetables into a savory side dish.

Korean home cooks carefully slice kelp into precise squares before heating vegetable oil in a wok or skillet.

Garlic and onions provide sharp flavor layers that complement the kelp's mild oceanic taste.

Soy sauce adds umami depth while sugar balances the saltiness of the ingredients.

Vegetable stock helps soften the kelp during initial cooking stages.

Seasoned with simple pantry staples, this dish highlights kelp's versatility in Korean cuisine.

Jeonggwa

Jeonggwa represents traditional Korean candied preserves skillfully crafted from fruits, roots, seeds, or vegetable stems that undergo a remarkable sugar or honey syrup transformation.

Korean culinary artisans carefully slice selected ingredients and immerse them in sweet liquid mixtures.

Slow drying processes create a distinctive crispy yet slightly chewy texture that distinguishes these treats.

Sugar coating intensifies the natural flavors and extends preservation potential.

Seasonal ingredients like ginger, lotus root, and quince frequently become jeonggwa base components.

Historical records trace jeonggwa's origins back to royal palace kitchens during the Joseon dynasty.

Intricate preparation methods reflect meticulous Korean preservation techniques.

Royal families considered these confections sophisticated delicacies served during special ceremonies and important gatherings.

What Ingredients Are Most Commonly Used in Korean Side Dishes?

Korean side dishes, or banchan, are essential to every meal and showcase a variety of fresh, fermented, and flavorful ingredients. Commonly used ingredients include:

• Vegetables: Napa cabbage, spinach, radishes, cucumbers, and bean sprouts are staples, often pickled, fermented, or stir-fried.
• Fermented Foods: Ingredients like kimchi (fermented cabbage or radish), fermented soybeans (doenjang), and chili paste (gochujang) add depth and umami.
• Seafood: Small dried anchovies, squid, and salted shrimp are frequently incorporated for savory flavors.
• Garlic and Ginger: These aromatics enhance almost every side dish, providing warmth and zest.
• Sesame Oil and Seeds: Used for seasoning, they add nuttiness and richness.

Why Are Korean Side Dishes Often Served in Small Portions?

Korean meals feature numerous side dishes served in small portions for several reasons:

• Variety and Balance: Offering multiple small dishes allows diners to enjoy a wide range of flavors, textures, and nutrients in one meal.
• Encourages Sharing: Small portions promote communal eating, reflecting Korean cultural values of togetherness and hospitality.
• Enhances Main Dishes: Side dishes are meant to complement rather than overpower the main course, balancing flavors and cleansing the palate.
• Appetite Stimulation: The variety keeps the palate interested and stimulates appetite without overwhelming.