A Visual Guide to Korean Condiments

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Lori Bandi

Get a nice brown crust on the meat before you flip...

The most interesting part of any Korean meal is the banchan, a number sides that come to the table in tiny individual bowls to be eaten on their own, or used to compliment other dishes. The problem: they tend to hit your table with little explanation. Read more in this week's review: Omi's Procession

Critic Scott Reitz breaks them down.


Photos by Lori Bandi

Published on July 20, 2012

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