Caroline Choe, a Korean American chef, suggests replacing traditional Thanksgiving dishes with Korean banchan, or side dishes. She shares recipes from her new cookbook, “Banchan: 60 Korean American Recipes for Delicious, Shareable Sides,” to add Korean flavors to your holiday meal. Choe’s family learned to cook a Korean American Thanksgiving spread, including kimchi mashed potatoes and kimchi mac and cheese. The book contains traditional banchan recipes from Choe’s family members as well as her own creations, such as a maple doenjang dip and a vegetable anchovy broth.
The maple doenjang dip, created by Choe’s father, combines fermented soybean paste, sesame oil, and black pepper for a unique twist. The vegetable anchovy broth can be used as a versatile, pescatarian alternative to chicken broth for various Thanksgiving recipes. Additionally, the kimchi mac and cheese, made with sharp cheddar and Gruyere, offers a flavorful and fermented Thanksgiving dish. Choe also recommends a seasoned broccoli salad and a smoky gochujang chicken salad for a light and easy addition to your holiday meal.
These Korean inspired recipes offer a refreshing change from traditional Thanksgiving dishes, providing a blend of Korean and American flavors for a unique and delicious holiday feast. Give these banchan a try to add a tasty twist to your Thanksgiving celebration.
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