Fig. 4

Korea’s traditional meals called bapsang. It is generally made up of four constituents. Bap is served alongside kuk, which assists in the swallowing and digestion of the food. In the bapsang, banchan is comprised of one type of kimchi, one namul, one vegetable dish (Banchan I), and one high protein dish (Banchan II), usually made from fish or meat as chim or gui. Jang or salted dishes, such as jangat-ji and jeotgal, are used to season food and stimulate one’s appetite [13]