I’ve been on a banchan kick this week and I realized how some of my favorites are the same as my mom’s and some are Maangchi influenced😆
busyshrew
No potato salad? Kosari?
You’re over 50 like me lolol.
Graybeard_Shaving
40+. Likely 50+ but I’m not confident enough in that assessment to commit.
coffee-Peace7033
I have the exact same thing as you…. Except the mung bean sprouts 👍🏻. Time to fry an egg and have some bibimbap!
wowpepap
i’d call you Ajumma
Anfini
All I can think about this spread is a killer bibimbap lol
OranJi1980
40s because my stomach cant take fatty sweet garbage anymore. This is soul food ❤️❤️❤️
Main_Conversation169
I would say 30s when you are newly married there is an excitement to make banchan.
I am now 50s and I can’t be bothered 😂. I just buy them now.
i_am_regina_phalange
Real question – can you help me understand how age relates to different banchan? Like what would a 20 year old make? A 70 year old?
ghostfrogz
What is top left called if you don’t mind me asking? I’ve had it before but never been able to figure out what it’s called & google only suggests other types of onion banchan (if this is even the onion one I’m thinking of).
Rpark888
97
mchammer69
What are some more contemporary options?
ttrockwood
I’m not clued in enough to guess but this looks like a fantastic assortment of the classics
FunBreak6648
A lot of root and vegetable side dishes. Some one in their 40’s
PhilosophyEnough2801
40 and up!
Few_Measurement4496
Definitely under 60 as you wouldn’t give a shit
joonjoon
Ok boomer
porkbelly6_9
If you are a culinary student, you can do this even when you are 18.
18 Comments
I’ve been on a banchan kick this week and I realized how some of my favorites are the same as my mom’s and some are Maangchi influenced😆
No potato salad? Kosari?
You’re over 50 like me lolol.
40+. Likely 50+ but I’m not confident enough in that assessment to commit.
I have the exact same thing as you…. Except the mung bean sprouts 👍🏻. Time to fry an egg and have some bibimbap!
i’d call you Ajumma
All I can think about this spread is a killer bibimbap lol
40s because my stomach cant take fatty sweet garbage anymore. This is soul food ❤️❤️❤️
I would say 30s when you are newly married there is an excitement to make banchan.
I am now 50s and I can’t be bothered 😂. I just buy them now.
Real question – can you help me understand how age relates to different banchan? Like what would a 20 year old make? A 70 year old?
What is top left called if you don’t mind me asking? I’ve had it before but never been able to figure out what it’s called & google only suggests other types of onion banchan (if this is even the onion one I’m thinking of).
97
What are some more contemporary options?
I’m not clued in enough to guess but this looks like a fantastic assortment of the classics
A lot of root and vegetable side dishes. Some one in their 40’s
40 and up!
Definitely under 60 as you wouldn’t give a shit
Ok boomer
If you are a culinary student, you can do this even when you are 18.