Fig. 2
Adapted from Kim et al. [1, 8]
The structure of Korean diet. Korean diet consists of bap (cooked rice) and banchans (side dishes). In more detail, banchans are comprised of kuk, one type of kimchi, one namul, one vegetable dish (banchan I), and one high protein dish (banchan II), usually made from fish or meat. Jang, or salted dishes such as jeotgal, are used to season food and stimulate one’s appetite.