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. Her family, who originally didn’t know how to cook a turkey, learned to create a Korean American Thanksgiving spread with dishes like kimchi mashed potatoes and kimchi mac and cheese. Choe’s cookbook includes traditional banchan recipes from her family and her own creations.
One recipe from the cookbook is a maple doenjang dip that pairs fermented soybean paste with sesame oil and black pepper for a sweet and tangy flavor. Another recipe is a vegetable anchovy broth that can be used as a base for stews or as an alternative to chicken broth in Thanksgiving dishes.
Also included in the cookbook is a recipe for hot kimchi mac and cheese, which combines fermented kimchi with sharp cheddar and Gruyere cheese for a flavorful Thanksgiving side dish. Additionally, a seasoned broccoli salad recipe is shared, which features steamed broccoli, garlic, green onion, and sesame oil.
For leftovers, Choe suggests making a smoky gochujang chicken salad with roast chicken or turkey. The salad includes paprika, gochujang, and leftover poultry for a flavorful and easy-to-make dish the day after Thanksgiving. Choe’s recipes offer a unique and delicious way to add Korean flavors to a traditional Thanksgiving meal.
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