Bansang of Korea

In a Korean bansang, everything is served prior to commencement of eating. Servings are oriented to individuals, in contrast to the communal Korean barbecue. The meal usually consists of bap ie. cooked rice; clear soup or thick soup, condiments like fermented chilli paste or soy sauce; stew and side dishes. Banchan or bansang is a collective name for small side dishes served along with the cooked rice. According to the number of side dishes that are added, the table setting is called as 3 cheop, 5 cheop, 7 cheop bansang and so on. The 12 cheop bansang is used in Korean royal cuisine.

Bansang of Korea

From ancient times, the Koreans have used a spoon and chopsticks as eating utensils. The spoon is for scooping steamed rice, soup and stew; while chopsticks are used to eat the bansang. Koreans are trained to use the spoon and the chopsticks correctly from an early age. Using both of these utensils at the same time is considered rude. Unlike in China, Japan, Vietnam and Thailand, where chopsticks are primarily made of wood and bamboo, Korean chopsticks were traditionally made of iron and today of stainless steel. Korean chopsticks are typically flat, like the handle of a western fork or spoon rather than round or square like other Asian cultures. Koreans have a long history of excelling in metalwork which may explain why Korean chopsticks have been made of metal.

Meals were served on either high or low tables until the Koryo Dynasty. However, during the Choson Dynasty, the low table came to be predominantly used due to a type of under-floor heating system (ondol) that came into vogue at that time. The tables were often beautifully shaped and decorated. During the rituals and palace ceremonies, however, the high tables continued to be used, preserving the ancient tradition. Nowadays, the seated dining table with chairs is becoming popular while many families still use low tables.