Korean Restaurants Consider Charging For Banchan

Korean restaurant owners and diners are debating whether to start charging for banchan (side-dish) refills as soaring agricultural prices squeeze margins and labor costs rise. The debate also spotlights hygiene violations like 'recycled banchan', prompting calls for better sanitation, while many eateries adopt self-service bars and individual plates to cut waste and contamination. Some propose keeping basic sides free but charging for costly, labor-intensive items.