Banchan dishes fall into several broad categories, with numerous types in each category. The main categories are Kimchi, Namul, Bokkeum (wet or dry), Jorim, Jjim, and Jeon.
Kimchi is fermented vegetables, the most common of which is baechu (Napa cabbage) kimchi, seasoned with chili peppers, garlic, and salt. There are many varieties of kimchi which range from mild and somewhat sweet, to very hot and salty.
Namul is seasoned vegetable dishes. The specific name of the dish depends on the vegetable/plant used and how it is prepared. Just about any type of edible plant or plant part (roots, leaves, stems, seeds, sprouts, petals, and fruits) can be used.
Namul are typically made with minimal preparation, and may be served fresh (raw), boiled, fried, sauteed, dried, or steamed.
Bokkeum refers to stir fried or sauteed dishes. The dishes may be "dry fried" or fried in a sauce.
Jorim generally refers to dishes made of vegetables, meats, seafood, or tofu simmered in a seasoned broth or sauce.
The sauce for jorim is mostly ganjang (soy sauce), but for some red meats or strong odored fish, gochujang or ground dried chili pepper may be added to ganjang and cooked.
Jjim refers to braised, simmered or steamed Dishes. The main ingredients, usually either meat or fish, are seasoned and simmered until the liquid is reduced and the ingredients take on the full flavor of the seasoned liquid.
Jeon (Pan-fried Delicacies), are a variety of pan-fried meats, seafood, or vegetables which are usually dredged in four and egg before frying.