Beginner question… but how does one get all the banchan ready to always have some on hand?

Like is it because culturally most of them are store bought? Or their preparation is based on the fact that there is a stay at home parent cooking all the time? It’s just made ahead for the week? Because I love korean food, but it’s a lot of cooking to have a few banchan on hand! And not a lot (if none) of these dishes can be frozen. The methodology must be very implicit for people eating this way culturally, but I just can’t see to find a way not to be in the kitchen the entire afternoon if I want a full korean-inspire dinner with delicious banchan!
I’m sorry if this sound daft, I ask with the noblest intentions because I want to get better but wonder if there is a trick!

submitted by /u/hkkhpr
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