Caroline Choe, a Korean American chef and author of “Banchan: 60 Korean American Recipes for Delicious, Shareable Sides,” suggests incorporating Korean side dishes, called banchan, into Thanksgiving meals to add a unique twist. Choe grew up in a household that combined Korean and American flavors in their Thanksgiving spread, with dishes like kimchi mashed potatoes and kimchi mac and cheese being favorites.
Choe’s cookbook features traditional banchan recipes from her family as well as her own creations, such as a maple doenjang dip and a vegetable anchovy broth. These dishes can serve as flavorful alternatives to typical Thanksgiving sides like stuffing and cranberries. Another recipe in the book is a smoky gochujang chicken salad, perfect for using up Thanksgiving leftovers like roast chicken or turkey.
Choe’s goal is to introduce Korean flavors and ingredients to a wider audience, showing how they can complement and enhance traditional American dishes. Other recipes in the book include a hot asparagus doenjang sauce, a seasoned broccoli salad, and a hot kimchi mac and cheese. These dishes offer a fusion of Korean and American flavors that are sure to be a hit at any Thanksgiving table.
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