Ban chan (banchan) are the small side dishes served alongside the main meal in Korean cuisine, considered essential to a traditional Korean table rather than optional extras. They're prepared to complement the main course with a range of flavors, textures, and colors, and commonly include pickled vegetables such as kimchi, seasoned or sauteed greens, bean-based dishes, and small portions of meat or seafood. A traditional Korean meal can include a dozen or more ban chan at once, giving diners a wide range of tastes in a single sitting. Sharing them is tied to ideas of hospitality and family, and the range and care of a meal's ban chan often reflects on the cook. Ban chan preparation continues to evolve, with contemporary versions sometimes drawing on ingredients beyond the traditional repertoire.