korean lunch a traditional korean meal always features oh so many small side dishes ( usually kimchi & other steamed, marinated, or stir-fried vegetables seasoned with sesame oil, salt, vinegar, minced garlic, chopped green onions, dried chili peppers, & soy sauce ) along with cooked rice; they're called the banchan ( /ˈbɑːntʃɑːn/ ), which is a word used both in the singular & plural. these banchan, served in tiny lovely small portions, are set in the middle of the table for everyone to share & are meant to be finished at each meal; shall they be not enough, you can always ask for refill. the more formal the meals are, the more banchan there will be. & back in the days, brass & silver chopsticks were used by korean aristocracy, making the metal version of them desirable to the public. the reason why their chopsticks were all silvery was that they would tarnish if poison was found in the king’s food. scandalous! meanwhile, the correct handling of metal chopsticks is said to involve the simultaneous use of 30 joints & 50 muscles in the fingers, hence mastering of such complex movements with these slippery thin-ass utensils would perfect your hand-eye coordination. joh-eun achim (bon petit in korean) 좋은 아침!