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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 * Added archive https://web.archive.org/web/20130309044824/http://www.lifeinkorea.com/Food/Food.cfm?Subject=stirfry to http://www.lifeinkorea.com/food/Food.cfm?Subject=stirfry

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External links modified
Hello fellow Wikipedians,

I have just modified 2 external links on Banchan. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
 * Added archive https://web.archive.org/web/20130105043954/http://english.visitkorea.or.kr/enu/FO/FO_EN_6_1_2_4.jsp to http://english.visitkorea.or.kr/enu/FO/FO_EN_6_1_2_4.jsp
 * Added archive https://web.archive.org/web/20130430083101/http://blog.korea.net/?p=8235 to http://blog.korea.net/?p=8235
 * Added tag to http://www.sanchon.com/english/Food/sub_03_6.html

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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)