Banchan, the shared side dishes that accompany a Korean meal, are often the real stars of the table, and it's time we celebrate them. Here, 60 recipes from the kitchen of chef Caroline Choe show-case the wide world of banchan, from muchim to jorim, from traditional staples to modern Korean American renditions. These tasty sides are proof that big flavor can be found in small bites: Perfectly tender-on-the-inside, crisp-on-the-outside Hobakjeon (Zucchini Pancake) is what dreams are made of. Smoky Gochujang Chicken Salad rounds out of delightful midweek lunch. Pa Muchim (Shaved Green Onion Salad) is a must have with a Korean barbecue meal or as an unexpected pizza topping. And, of course, a favorite: kimchil Use Mom & Da's Kimchi, a classic recipe passed down through Caroline's family to make Kimchi Mac & Cheese or Creamy Kimchi Bacon Dip for a crowd-pleasing party dish. With tips on stocking a Korean American pantry and ideas for making banchan into a meal-add to a quiche, wrap in a kimbap, pile on a sandwich-Banchan shares an ancient and beloved aspect of Korean cooking that will make your every meal sing.