Korean meals, unlike western course meals, are served in a single setting. I call this Bansang charim, where rice (Bap) and side dishes (Banchan) are set together on the table. A bansang can be very simple, consisting of rice, soup, soy sauce, gimchi, grilled fish, and a vegetable dish. But it can also be extravagant with so many dishes spread out on the table that is table legs figuratively 'bend'. Regardless of the scale, the key point is that the combination is balanced and harmonious in terms of taste and nutrition.
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