City: Albany, CA
We were served 7 different small dishes; (left to right, top to left) cabbage kimchi, cubed radish (daikon) kimchi, pickled daikon and carrots, potato salad, tofu, broccoli, and seaweed.
Here’s some info about banchan, from Wikipedia:
Banchan (Hangul: 반찬; Hanja: 飯饌; also spelled panch’an) refers to small dishes of food served along with cooked rice in Korean cuisine. This word is used both in the singular and plural. The word Banchan translated into English means side dish.
The basic table setting for a meal called ‘bansang’ (반상) usually consists of bap (밥, cooked rice), guk or tang (soup), gochujang or ganjang, jjigae, and kimchi. According to the number of banchan added, the table setting is called 3 cheop (삼첩), 5 cheop (오첩), 7 cheop (칠첩), 9 cheop (구첩), 12 cheop (십이첩) bansang, with the 12 cheop used in Korean royal cuisine.
Banchan are set in the middle of the table to be shared. At the center of the table is the secondary main course, such as galbi or bulgogi, and a shared pot of jjigae. Bowls of cooked rice and guk (soup) are set individually. Banchan are served in small portions, meant to be finished at each meal and are replenished during the meal if not enough. Usually, the more formal the meals are, the more banchan there will be. Jeolla province is particularly famous for serving many different varieties of banchan in a single meal.