Caroline Choe, a Korean American chef and author, suggests trying Korean side dishes, or banchan, in place of traditional Thanksgiving dishes like stuffing and cranberries. Her cookbook, “Banchan: 60 Korean American Recipes for Delicious, Shareable Sides,” includes recipes that blend Korean and American flavors for a unique holiday meal. Choe’s family learned to cook a Korean American Thanksgiving spread with ingredients they could find, resulting in dishes like kimchi mashed potatoes and kimchi mac and cheese. The book also features traditional banchan recipes from Choe’s family members, along with a few of her own creations.
Some of the recipes from Choe’s book include a maple doenjang dip, vegetable anchovy broth, hot kimchi mac and cheese, seasoned broccoli salad, and smoky gochujang chicken salad. The maple doenjang dip is a salty, sweet, and tangy sauce that pairs well with blanched or roasted vegetables. The vegetable anchovy broth can be used as a flavorful base for various dishes or as a cleansing broth. The hot kimchi mac and cheese is a popular dish that combines the fermented flavors of kimchi with sharp cheddar and Gruyere cheeses. The seasoned broccoli salad is a light and refreshing option that can complement heavier Thanksgiving dishes. Lastly, the smoky gochujang chicken salad is a great way to use leftover roast chicken or turkey, featuring smoky flavors from paprika and a kick of spice from gochujang. These unique and innovative banchan recipes provide a fresh twist on traditional Thanksgiving dishes.
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