The Korean table

A Korean meal is rice, soup or stew, and banchan — bulgogi is the grill night, kimchi jjigae is the pot night.

Bulgogi is a ssam table: lettuce, ssamjang, rice, many small sides. Bibimbap is a mixed-rice bowl that can be the whole lunch. Kimchi jjigae is a stew night with rice. Japchae can sit on a feast as a side; it is not a second main on a weeknight.

The inherited table is a grill in the middle and metal chopsticks. The newer table is a ttukbaegi of stew.

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How it looks

The ssam table

Lettuce, meat, ssamjang, a field of banchan.

Korean bulgogi with lettuce wraps, rice, and banchan.

The inherited table is the grill. Bulgogi or a similar meat. Rice. Lettuce wraps. Many small plates. Japchae can appear as a celebration side.

How it looks

The jjigae table

A bubbling ttukbaegi, rice, a few banchan.

Kimchi jjigae in a clay pot with rice and banchan.

The newer night is kimchi jjigae and rice. The grill is covered. Bibimbap is another lunch.

How it is served

The order of the room

Grill and wraps, or stew and rice. Banchan on both. One star.

A grill night wants wraps and banchan. A stew night wants rice and banchan. Do not also serve a composed bibimbap as a third starch unless that is the only bowl.

Banchan belong. A second grilled main and a second stew do not.

Bring it home