Fig. 1

Typical structure of the traditional Korean bap-sang (see Fig. 4.1 in reference 7). Bap (boiled rice) is served alongside kuk in a bowl, which assists in the swallowing and digestion of the food. In the bap-sang, 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 (찜) or gui (구이). jang, or salted dishes such as jangat-ji and jeotgal, are used to season food and stimulate one’s appetite. A variety of bap-sang can be constructed using diverse ingredients and cooking methods depending on the season, region, and one's preference. Overlapping ingredients and methods allow for well-balanced flavors and nutrients