Talk:Banchan

Fish

I was served a breaded fish today. Can someone who knows what it was add it to the article and delete this comment? —Preceding unsigned comment added by 75.7.18.29 (talk) 21:43, 21 January 2008 (UTC)

I was thinking it might be jeon, made from a so-called "white fleshed fish" such as Alaska pollock, cod, sole, plaice, or something similar. But you said breaded; then it might be a cutlassfish. --Kjoonlee 08:55, 27 January 2008 (UTC)

Served with rice

this seems to be uncommon in many restaurants I've been frequenting in Seoul. Rice is served separately and costs extra.--Crossmr (talk) 07:58, 27 August 2008 (UTC)

External links modified

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External links modified

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Any relation to Bonchon Chicken?

Both terms ("banchan" and "bonchon") seem to refer to Korean food in some capacity, but I gather that they're otherwise unrelated. If there is no relation after all, might it be a good idea to add a hatnote along the lines of "Not to be confused with ..."? — Preceding unsigned comment added by 2601:647:5B00:F97:69AA:1077:D021:B303 (talk) 23:14, 31 May 2020 (UTC)