Caroline Choe, a Korean American chef and author of “Banchan: 60 Korean American Recipes for Delicious, Shareable Sides,” suggests replacing traditional Thanksgiving dishes with Korean banchan side dishes. Choe’s family, who struggled with cooking a traditional Thanksgiving meal when they first moved to the United States, now enjoys dishes like kimchi mashed potatoes and kimchi mac and cheese. The book includes traditional banchan recipes from Choe’s family, as well as her own creations.
Some of the banchan dishes recommended by Choe include a Maple doenjang dip, a Vegetable anchovy broth, a Hot Kimchi Mac Cheese, a Seasoned broccoli salad, and a Smoky gochujang chicken salad. These dishes offer a unique fusion of Korean and American flavors, perfect for adding a twist to your Thanksgiving spread. Choe’s recipes are versatile and can be used as alternatives to traditional Thanksgiving dishes.
The Vegetable anchovy broth can serve as a flavorful base for stews or as a pescatarian option for gravy or stuffing. The Kimchi Mac Cheese combines the pungent flavor of fermented kimchi with sharp cheddar and Gruyere cheeses. The Seasoned broccoli salad offers a light and refreshing option to counterbalance the heavy Thanksgiving fare. Lastly, the Smoky gochujang chicken salad is a great way to use up leftover roast chicken or turkey while adding a spicy kick to the dish.
Overall, Choe’s banchan recipes provide a unique and delicious way to incorporate Korean flavors into your Thanksgiving meal and add a new twist to your holiday traditions.
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