Why Prepared Side Dishes Matter in Everyday Korean Life
Prepared Side Dishes in Everyday Korean Homes
In Korea, mitbanchan refers to side dishes that are prepared in advance and kept ready for daily meals.
When Koreans sit down to eat, there are usually a few dishes already prepared—even before deciding what the main dish will be.
These prepared side dishes are what we call mitbanchan.
Every household has its own version.
In my home, kimchi is always the foundation of our mitbanchan.
Simply put, if a dish is already prepared and served repeatedly without cooking again, it is considered mitbanchan.
Why Mitbanchan Matters in Korean Family Life
When my mother was raising children, one of her daily concerns was always the same:
“What side dishes should I prepare today?”
Often, she would decide on mitbanchan first, and then choose just one main dish for the day.
This approach makes daily meals realistic and sustainable.
Instead of cooking everything from scratch for every meal, Korean families rely on mitbanchan to keep meals balanced and complete.
Mitbanchan at the Table: A Simple Example
For example, when eating samgyetang (ginseng chicken soup), the side dishes served alongside—such as:
- Cubed radish kimchi (kkakdugi)
- Napa cabbage kimchi
- Green chili peppers and onions
- Soybean paste (doenjang)
are all considered mitbanchan.
The variety and selection depend on each household, and children often develop preferences based on their mother’s cooking style.
Common Types of Mitbanchan
Soy-Braised Black Beans (Kongjaban)
Kongjaban is made by pressure-cooking black beans and simmering them in soy sauce.
After cooking the beans, the water is discarded, and the beans are gently braised using soy sauce and grain syrup.
The flavor is mildly sweet and savory, making it popular with both children and adults.
Braised Meat (Jangjorim)
Jangjorim can be made with beef or pork and is surprisingly simple.
The meat is pressure-cooked until tender, then shredded and simmered again in a soy-based sauce.
Pressure cooking shortens the cooking time and allows the seasoning to penetrate deeply.
Using Korean soy sauce is essential to achieve authentic flavor.
This is one reason why homemade or Korean-brand sauces still matter so much in Korean cooking.
Seasoned Soybean Sprouts (Kongnamul Muchim)
Soybean sprouts are grown by sprouting soybeans in dark conditions, which results in long roots.
After boiling the sprouts briefly, they are seasoned with:
- Soy sauce
- Salt
- Minced garlic
- Sesame oil
- Sesame seeds
This dish is one of the easiest and most common mitbanchan in Korean homes.
Modern Variations: Perilla Seed Broccoli
More recently, dishes like broccoli seasoned with perilla seed powder have become popular.
The broccoli is blanched and mixed with:
- Perilla seed powder
- Soy sauce
- A small amount of salt
- Minced garlic
This reflects how mitbanchan continues to evolve with changing tastes.
Kimchi and Seaweed as Everyday Mitbanchan
Kimchi itself is one of the most important mitbanchan.
Many Korean households store kimchi in a dedicated kimchi refrigerator and eat it throughout the year.
Dried seaweed (gim) is another globally popular mitbanchan.
It is often eaten plain or wrapped around rice and lightly dipped in soy sauce—similar to sushi, but simpler.
How Mitbanchan Supports Weekly Home Cooking
Mitbanchan is best understood as food prepared ahead of time, using seasonal vegetables, grains, and meat.
Today, with modern refrigerators, many families prepare a week’s worth of mitbanchan on the weekend.
These dishes are then rotated throughout the week, starting with the ones that spoil more quickly.
Whether they last the full week or not is another question.
A Question for You
What side dishes would you prepare today?
What does dinner look like in your home?
In Korea, these everyday questions are exactly why mitbanchan exists.
I’m at work now. It’s almost time to leave. What should I eat for dinner after work for my child?
From REPUBLIC OF KOREA