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.



Gamja- . . . uh, salad

Oi sobagi



Dotorimuk-muchim and Cheongpomu-muchi



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.