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.
Gamja- . . . uh, salad
Dotorimuk-muchim and Cheongpomu-muchi
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More by this author
Don’t Break the Peel
Halmoni didn’t tell me she loved me. Her love could be seen in the work of her hands.
Sure, the food is delicious, but it’s that sense of community that makes Korean barbeque what it is.
Korean Comfort Foods of Our Pandemic Dreams
Columnist Noah Cho on pandemic food cravings, home cooking adventures, and much-missed restaurants.
More in this series
Why You Should Be Watching Maangchi, the Korean Cooking YouTube Star
I used to imagine having a Korean mother, someone rich in stories and jokes about Korean food and culture. My Korean mom would, ideally, be Maangchi.
Every Time I Smell Fresh Ginger, I Think of My Uncle Sam
I’d never seen a Korean man cook before Sam, and I was captivated.
Burning Your Mouth to Spite Your Heart
I need something that is going to tingle, tell me the food is alive. Because I want to be alive, too.