Caroline Choe, a Korean American chef, suggests replacing traditional Thanksgiving dishes with Korean banchan, or side dishes, to add a unique twist to the holiday meal. Choe’s family, who moved to the United States in 1973, gradually learned to cook a Korean American Thanksgiving spread with dishes such as kimchi mashed potatoes and kimchi mac and cheese. Her cookbook, “Banchan: 60 Korean American Recipes for Delicious, Shareable Sides,” includes traditional banchan recipes from her family members as well as her own creations.
Some of the banchan dishes suggested by Choe include Maple Doenjang Dip, Vegetable Anchovy Broth, Hot Kimchi Mac Cheese, Seasoned Broccoli Salad, and Smoky Gochujang Chicken Salad. These dishes combine Korean flavors with American ingredients to create a fusion of flavors that can be enjoyed during the holiday season. Choe’s recipes offer a range of flavors and textures that can complement the traditional Thanksgiving meal and provide a fresh and exciting alternative to the usual dishes.
Choe’s recipes offer a creative way to incorporate Korean flavors into Thanksgiving traditions and provide an opportunity to enjoy a unique and flavorful holiday meal. Whether it’s adding a spicy kick with gochujang or incorporating the tangy and salty flavors of doenjang, Choe’s banchan dishes are sure to impress and delight guests. Try incorporating some of these dishes into your Thanksgiving menu this year for a memorable and delicious meal.
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