Sometimes it’s the only part of the meal that I eat.
Except, of course, for the apparent inability for Korean cooks to grasp the simple fact that ham and fish are not vegetables. Almost all the kimchi here has shrimp sauce added during the preparation.
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Since this is a food question, I moved it to Cafe Society.
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Not being indian in any way shape or form [I am so caucasion I practically glow in the dark] and not speaking any dialect of indian, I have absolutely no idea what the 3 glops are, nor how to google for the recipe should I want to make them. The only indian restaurant in Glastonbury [which is now closed, hence my desire to find the recipes] had waitstaff that didn’t actually seem to speak english, or be able to understand the charades enough to give me a coherent answer naming the 3 glops enough for me to be able to google the recipes. [one ordered by pointing at the menu and throwing oneself on the mercy of strangers.] Rather like someone who is not korean wondering what the little veggies with eyes are.
They won’t tell you. The guy at Star of India told me the little white tasty things were “Indian Poocorn. It’s good for you!” the son of a bitch. 
I’ve only been to Korean lunch a couple of times, and also had no idea what to expect. I ate everything and I think I liked it all; I agree it’s fun and delicious 
I’m not sure I’d taste anything called Poocorn, no matter how good it was for me.
I’m sort of baffled how anybody would think the little anchovies were vegetables. They look exactly like whole, small fish.
I also just wanted to correct what I think might be a mispronunciation of 반찬 based on what I’ve seen written here. It’s pronounced bahn-chahn (a as in like ahhh). Tha t might be exactly how you pronounce it, but to me, bancheon looks more you’re saying something like banchun (반천).
He probably meant popcorn. Like I said, he’s an SOB.
There’s nothing intrinsically wrong with getting large servings of vegetables with bits of ham or fish. They don’t claim that their vegetables are vegetarian, do they?
Hey, we’re in Tacoma! Which place did you go to? We like O Bok Jip and Chung Ki Wa (which are right across the street from each other), but I know there are a lot of places down there that we haven’t tried.
You may want to avoid then as it’s pronounced–and I kid you not–“Cow piss.” Maybe [url=http://www.pocarisweat.com.ph/]this will tickle your palate a bit more: Pocari Sweat. Yep, sweat, right there in the name of the stuff. FTR, I think both drinks are delicious. I’m fairly addicted to the Pocari Sweat which is widely available in South Korea.
I think you meant to ask if they claim their ham is vegetarian.
There’s everything wrong with getting shrimp in your meal when you tell the cook that you’re allergic to shrimp and don’t put the damn things in there. There’s everything wrong with getting ham when you told the cook, “No meat.” And, yes, they really do consider ham to not be meat. My guess is that it’s because every other part of the pig is referred to as 돼지고기/pig-meat/pork but ham is simply called 햄/ham. It’s one of the very many logical disconnects to be found in South Korea.
Last time I flew, I forgot about all that and unfortunately got the “Asian Vegetarian” meal. In English, the proper name for that is “Absolutely Disgusting Concoction of About 20 Kinds of Fish and 10 Kinds of Shellfish, Including, of Course, Shrimp, Stew.” Even if I could’ve eaten the stuff, I don’t think I would’ve found it at all palatable. It was just this side of being something you’d see in a mad doctor’s laboratory.
Funny story. A few years ago when I was dating a Korean nurse, we went to a nice place she’d heard about. The place was not just nice; it was incredibly awesome. It looked like we’d time warped back to the heyday of King Sejong’s reign. And it wasn’t just slapped together like almost every other building in the country is. This place was built. Well, we’d ordered some stuff (mixed vegetables and rice, which, of course has shrimp in it). My date spoke with the chef and let him know not to put any shrimp in mine due to my allergy. He did and she freaked out before I actually ate the stuff. His excuse, “But these are the really tiny shrimp and you know it’s not the real dish without them.” After a short, let’s call it a discussion between them about food safety and food allergies, the chef whipped up a huge replacement dish for me. It was about twice the size of the original order. Actually, I wish I could remember the name of the place. It was a great joint, the shrimp encounter notwithstanding.
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It was the Palace BBQ, on South Tacoma Way near 84th. It’s in a shopping center with a Korean grocery store and some other Korean businesses.
My favorite Bancheon is sweet and sour sesame octopus.
It must be cold.
Baby Octopus, if the tides are right.
Those stalks are spinach or watercress stems, I think.
I agree that the mystery wedges in sauce could be boiled potato (although I’m used to seeing it in nondescript chunks). Did you poke them to see what the consistency was?