The Korea Times
Few things are more Korean than “baekban:” a tray of rice and soup, surrounded by assorted “banchan” (side dishes) like kimchi, vegetables, savory pancakes and perhaps braised fish or marinated meat. There's no menu theatrics and no explanation required. It’s food that assumes familiarity, comfort and trust. Baekban is how Korea feeds itself — or at least, it was. While Michelin-starred restaurants and European fusion cuisine dominate Korea’s food media and cultural prestige, the traditional eateries which used to be the backbone of everyday Korean dining are being pushed toward extinction. The food that nourishes everyday life receives little applause, while imported culinary frameworks are celebrated as symbols of sophistication and progress. The irony is striking: As Korean food becomes globally admired, the most Korean form of it is disappearing at home. Baekban is as simple as a meal can get, focusing on balance over excess, variety over pretense and seasonality over spectacle. It reflects home cooking and democratizes eating out. Office workers sit next to students, t
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