💡 New here? This is part of our Banchan Deep Dive series — one Korean side dish per article. If you're new to Korean restaurants, start with Part 1 and Part 2 of the Survival Guide. For the other deep dives in this series, see Kongnamul-muchim (seasoned soybean sprouts), Sigeumchi-namul (sesame spinach), and Baechu-kimchi (fermented napa cabbage). The Banchan You've Already Eaten (Probably Twice) Every other banchan in this series, the Miller family met for the first time on a single nervous night in Manhattan's Koreatown. Gim is different. Gim was already in their house. Back in Part 1 , "Korean food" in Bob Miller's quiet Ohio life mostly meant whatever Lily had talked him into buying at Costco. What we didn't mention is what was sitting in the Miller pantry the whole time: little green-black sheets in crinkly single-serving packs, the ones the kids tore into after school and ate by the fistful. Bob had bought them dozens of times. He had ...
💡 New here? This is part of our Banchan Deep Dive series — one Korean side dish per article. If you're new to Korean restaurants, start with Part 1 and Part 2 of the Survival Guide. For the other deep dives in this series, see Kongnamul-muchim (seasoned soybean sprouts), Sigeumchi-namul (sesame spinach), and Baechu-kimchi (fermented napa cabbage). The Banchan You've Already Eaten (Probably Twice) Every other banchan in this series, the Miller family met for the first time on a single nervous night in Manhattan's Koreatown. Gim is different. Gim was already in their house. Back in Part 1 , "Korean food" in Bob Miller's quiet Ohio life mostly meant whatever Lily had talked him into buying at Costco. What we didn't mention is what was sitting in the Miller pantry the whole time: little green-black sheets in crinkly single-serving packs, the ones the kids tore into after school and ate by the fistful. Bob had bought them dozens of times. He had ...