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These small dishes called banchan carry not just flavours but centuries of history, cultural wisdom, and community values

- Lainey Loh

When you sit down at a Korean restaurant, the first thing that catches your eye isn't usually the main dish-it's the colourful array of small side dishes that seemingly cover every inch of the table. Banchan are more than just accompaniments; they're the backbone of Korean cuisine and carry centuries of cultural significance.

The tradition of banchan dates back to the Three Kingdoms period (57 BCE to 935 CE) and flourished during the Joseon Dynasty (1392 to 1910). In the royal courts, the number of banchan served indicated the importance of the meal or the status of the guest. The king's table would feature 12 dishes, while noble families might receive nine, and ordinary citizens would have three to five side dishes.