b'Best TimesBANCHANBanchan refers to the small, shared side dishes always served with Korean meals and often refilled endlessly. They are served before the main course, and everyone starts the meal by grazing on banchan. Regional variations and seasonal ingredients ensure an endless variety of new banchan to try. Kimchi is the universal Korean stapleKOREAN BARBECUE banchan, present at everyKorean barbecue (BBQ) is a meal. Other common banchandining experience where you are noodles (japchae), beangrill marinated thinly sliced sprouts (kongnamul), stir-friedmeat (pork, chicken, beef) anchovies (myulchi bokkeum),over a gas or charcoal grill sweet soy-braised lotus rootthats often built right into (yeongeun jorim), scallionthe restaurant table. While pancakes (pajeon), spicypork belly (samgyeopsal) is cucumber salad (oi muchim),very popular, so are short ribs red chili paste (gochujang),(galbi), thinly sliced tenderloin seasoned spinach (sigeumchibeef (bulgogi) or spicy pork nameu), but this is only the(dwaeji bulgogi). Once the meat bare minimum of possibilities.is cooked, you may wrap it in lettuce, perilla, or sesame leaves and top with vegetables and sauces before eating. Korean barbecue restaurants are called gogi-jip or meat houses, where the DIY dining experience is intended to be communal and interactive. Culinary EnsembleKorean barbecueA Moveable SouthKorean FeastSouth Koreans eat meals communally with one large main that everyone shares along with rice and numerous banchan (side dishes) comprising kimchi, pickles, fritters, salads, stir-fries, seasoned greens, etc. Mains may include Korean BBQ, stews, or famous dishes like bulgogi or bibimbap. While meat and seafoodSOUPS AND STEWS dominate hansik, the traditional KoreanSoup is a comforting soul food in South Korea, considered as essential at the cuisine, there is also the Buddhist tradition oftable as a bowl of rice. Soups are served with the main dish and may be boiling eating plant-based temple food. Korean foodhot or cold, spicy, mild, or soothing. Broths are often infused with shellfish, dried varies greatly by province, with each regionanchovies, and seaweed, though meat broths are common too. Korean soups may having its own unique ingredients and dishes.be divided into four general categories: guk, tang, jjigae, and jeongol. Guk refers Soju and makgeolli are Koreas most popularto brothy soups, tang is an intense soup where the broth is simmered for hours, alcoholic drinks, as ubiquitous as beer is in thejjigae is a stew with a host of meat, seafood, and veggies in a seasoned broth, and West.jeongol is the Korean hotpot.32 \x1a HAYES JARVIS'