Across multiple Korean set meals, the banchan, or small plates, are usually much the same even though the main courses differ. Our foursome ordered four mains: garlic chicken (first photo); a hearty beef-broth bowl called budae jjigae; spicy pork; and (not shown) hokke, or grilled mackerel. When my tray was considerably delayed, I borrowed banchan from my buddies with the implicit promise of repayment in short order. (Many of us have done the same, over burgers, when fries are the most common currency.) Freshest surprise: yuzu dressing on the salad. Best of the banchan, in part for the medley of sweet, tart, and a tad spicy: apple.
Her Name Is Han
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