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Caroline Choe, a Korean American chef, suggests adding Korean side dishes, known as banchan, to your Thanksgiving feast. Her cookbook, “Banchan: 60 Korean American Recipes for Delicious, Shareable Sides,” offers ideas for incorporating Korean flavors into the classic Thanksgiving spread. Choe’s family created a Korean American Thanksgiving spread with dishes like kimchi mashed potatoes and kimchi mac and cheese, blending Korean and American cuisine. Her cookbook includes traditional banchan recipes passed down from her family along with some of her own creations.
Highlighted recipes from the cookbook include Maple doenjang dip, which combines fermented soybean paste, sesame oil, and black pepper for a flavorful dip for vegetables. Vegetable anchovy broth is recommended as a pescatarian alternative to chicken broth and can be used in gravies or stuffings. Kimchi Mac and Cheese features sauteed kimchi to concentrate its flavor, with sharp cheddar and Gruyere adding richness. Seasoned broccoli salad is a light side dish that can complement heavy Thanksgiving meals. Smoky gochujang chicken salad is a flavorful way to use up leftover roast turkey or chicken, offering a spicy and smoky twist to Thanksgiving leftovers.
Choe’s family’s experience of adapting Korean dishes to American ingredients and cooking techniques inspired her to create these unique recipes that blend the best of both cuisines, making them perfect additions to a Thanksgiving meal.
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