Caroline Choe, a Korean American chef, suggests incorporating Korean side dishes, or banchan, into Thanksgiving meals for a unique twist. Choe’s family, who moved to the U.S. in 1973, experimented with Korean American fusion dishes like kimchi mashed potatoes and kimchi mac and cheese. Her cookbook, “Banchan: 60 Korean American Recipes for Delicious, Shareable Sides,” features traditional banchan recipes alongside her own creations.
Some recommended dishes from the cookbook include a maple doenjang dip, hot vegetable anchovy broth, hot kimchi mac and cheese, seasoned broccoli salad, and smoky gochujang chicken salad. These dishes offer a flavorful and versatile alternative to traditional Thanksgiving fare. The recipes incorporate Korean ingredients like doenjang (fermented soybean paste) and kimchi, adding a new dimension of flavor to the meal. Choe’s recipes aim to balance the heavy and rich flavors of Thanksgiving with lighter and refreshing banchan sides.
Choe’s father’s invention, the maple doenjang dip, blends sweet, salty, and tangy flavors for a versatile sauce. The vegetable anchovy broth can serve as a flavorful base for stews or stuffing, while the kimchi mac and cheese combines tangy kimchi with sharp cheddar and Gruyere for a crowd-pleasing dish. The seasoned broccoli salad offers a light and refreshing option to counterbalance heavy Thanksgiving dishes. Finally, the smoky gochujang chicken salad provides a flavorful way to use up leftover roast chicken or turkey without turning on the stove.
Overall, Choe’s banchan recipes offer a creative and delicious way to incorporate Korean flavors into Thanksgiving meals, providing a unique and memorable dining experience.
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