1. Prehistoric Era — Origins of Banchan
Evidence of prehistoric agriculture on the Korean Peninsula traces back to the Neolithic Era. Before crop cultivation took deep root, the diet relied heavily on shellfish, fish, hunted game, and gathered wild greens. Cooking at this stage was simple, focusing on heat to remove toxicity and soften food. However, preservation methods like sun-drying and burying in pits using natural salts developed, establishing the foundational stepping stone for Korea's banchan culture.
2. Three Kingdoms & Unified Silla — Staple-Subsidiary Division and the Birth of Banchan
With the widespread cultivation of rice and the introduction of iron pots during the Three Kingdoms Period, rice became established as the staple food, triggering the development of banchan. The Samguk Sagi (History of the Three Kingdoms) records that jang (fermented soy pastes), po (cured dry meats), and hae (salted seafood) were sent as royal wedding gifts in 683 AD. This proves that fermented condiments, dried protein items, and salted seafood were already core components of dining among elites.
3. Goryeo Dynasty — Buddhism and the Flourishing of Vegetarian Dishes
During the Goryeo Dynasty, state endorsement of Buddhism brought massive changes to the dining table. Royal decrees banning the slaughter of animals restricted meat consumption, which in turn spurred the development of advanced vegetable cooking. According to Yoon (2012), techniques for blanching, stir-frying in oil, and seasoning wild herbs with soy sauce became highly sophisticated. Temple cuisine introduced tofu making as a key protein source, defining the vegetable-centered structure of banchan.
4. Joseon Dynasty — Systematization of the Banchan Structure
The Joseon Dynasty, governed by Neo-Confucian social orders, was the era where the numbers and serving etiquette of banchan became highly codified. Ancestral rites and hospitality cultures solidified table settings. Noble families adopted the bansang format, serving different numbers of dishes (3, 5, 7, or 9-cheop tables) according to status, while the royal court served a 12-cheop table. The Gyuhap Chongseo (1815), authored by Lady Bingheogak, documented systematic recipes for seasoning namul, making kimchi, and simmering, showing that banchan preparation techniques reached their zenith in late Joseon.
5. Modern Era — Changes and Global Expansion
Industrialization and urbanization in the 20th century transformed the daily dining landscape. Nuclear families and the rise of women in professional spheres shifted domestic labor from making every banchan at home to purchasing ready-made side dishes from specialized banchan shops. Nevertheless, traditional tastes persisted. In today's global K-food trend, diverse banchan dishes like japchae, stir-fried anchovies, and spinach namul are recognized as 'well-being tapas,' expanding their cultural footprint globally.