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Banchan are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as galbi or bulgogi , and a shared pot of jjigae . Bowls of cooked rice and guk (soup) are set individually.
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Nokdu-muk is usually served cold, usually as the banchan (side dish) nokdu-muk-muchim (녹두묵무침). As it has little flavor of its own, nokdu-muk is typically seasoned with soy sauce and vinegar. Nokdu-muk is a common food for special occasions. It is often served at Korean weddings and other celebrations.
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A Koryo-saram vendor in Tashkent, Uzbekistan, with various Koryo-saram banchan, including morkovcha (center) and funchoza (front, right) Of Korean regional cuisines, Koryo-saram cuisine is most closely related to that of the Hamgyong provinces, now in North Korea. This is because many Koryo-saram are descended from people from that area. [1]
Jeotgal (Korean: 젓갈) or jeot (젓), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe.
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Baechu-kimchi (배추김치), translated as napa cabbage kimchi or simply kimchi is a quintessential banchan (side dish) in Korean cuisine, made with salted, seasoned, and fermented napa cabbages. [ 2 ]
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