For thousands of years, Korean tables have been set with bap and banchan. Arirang TV's "Tales of Hansik" introduces the secrets of Korean cuisine, now attracting global attention as healthy slow food.
- In the "Banchan" episode of Tales of Hansik, we learn about the role of banchan, or side dishes, in Korean cuisine.
- We visit Jeonju, a UNESCO-designated City of Gastronomy and a city famous for its cuisine, and look through the side dishes that were once served to the king.
- By exploring different types of banchan, like simmered beans, seasoned vegetables, stir-fried anchovies, grilled fish, and braised short ribs, we talk about the five major preparation methods that define Korean banchan.
- We follow the history of ganjang gejag (raw crabs marinated in soy sauce), jangjorim (beef braised in soy sauce), and grilled seaweed to gain insight into Koreans’ life and culture.
- We also look at banchan stores that offer delivery services and see how Korean banchan culture has evolved, and how it is unique from all other cuisines.