Cover Photo: Hands chopping scallions surrounded by various Korean  ingredients such as garlic, soy sauce, rice, among other Korean sample ingredients.
Illustration by Shing Yin Khor for Catapult

Banchan, the Only Food I Like to Share

“You can tell a lot about a Korean restaurant based on the banchan it offers.”

This is Bad Kimchi, a column by Noah Cho about how food and cooking can inform our identities.

Kkakdugi

Gamja-jorim

Gamja- . . . uh, salad

Oi sobagi

Korean

Eomuk-bokkeum/Odeng-bokkeum

Dotorimuk-muchim and Cheongpomu-muchi

Kongnamul

Sigeumchi-namul

Dubu jorim

Noah Cho teaches middle-school English in the San Francisco Bay Area. His writing has appeared on NPR's CodeSwitch, Shondaland, The Atlantic, and The Toast. He spends most of his free time going on hikes with and taking photos of his doggo, Porkchop. Find him on Twitter  @noahreservation and Instagram  @noahreservations