[2] The basic table setting for a meal called bansang usually consists of bap (밥, cooked rice), guk or tang (soup), gochujang or ganjang, jjigae, and kimchi.

[5] "Accordingly, royal cuisine in the final period of the Joseon Dynasty was borne out of a culture of restraint based on Confucian ideology, but experienced changes after the 18th century as taste and personal preference became more dominant values" (Chung et al., 2017).

Whilst personal preference became more dominant there was still a weight placed on the significance of formalities, which is an exceptionally Confucian mindset.

Royal cuisine placed an enormous weight on the philosophy of Yaksikdongwon or the health purpose of food.

"The Korean Empire was also influenced by foreign cuisine, and western-style banquets were held in Deoksugung (德壽宮) Palace.

The act of fermentation as well as the other varied cooking methods have created unforeseen health benefits that are being studied by food scientists in the modern age (Kim et al., 2016a).

Therefore, banchan is mainly seasoned with fermented soy products, medicinal herbs, and sesame or perilla oils.

[8] However, in the palace, jangkwa also referred to a dish made by pickling cucumber, radish, young radish, parsley, or cabbage heart with salt, then drying it in the sun, removing all moisture; the vegetables were then stir-fried with beef, shredded red pepper, sesame oil, and sesame and salt.

[8] Kimchi is a popular banchan which requires vegetables to undergo a fermentation process with different Korean spices.

[citation needed] Kimchi is fermented vegetables, usually baechu (Napa cabbage), seasoned with chili peppers and salt.

Kimchi can be made with other vegetables as well, including scallions, gat (갓), and radish (무; mu).

Namul (나물) refers to steamed, marinated, or stir-fried vegetables usually seasoned with sesame oil, salt, vinegar, minced garlic, chopped green onions, dried chili peppers, and soy sauce.