Caroline Choe, a Korean American chef and author of a cookbook on Korean side dishes, suggests replacing traditional Thanksgiving dishes with banchan, Korean side dishes, for a unique twist on the holiday meal. Her family, who immigrated to the U.S. in 1973, experimented with Korean American Thanksgiving spreads, resulting in dishes like kimchi mashed potatoes and kimchi mac and cheese. Choe’s cookbook contains traditional banchan recipes from her family as well as some of her own creations.
Some of the featured dishes include a Maple doenjang dip, Vegetable anchovy broth, Hot Kimchi Mac Cheese, Seasoned broccoli salad, and Smoky gochujang chicken salad. The Maple doenjang dip combines fermented soybean paste with sesame oil and black pepper for a flavorful dip or glaze for vegetables. The Vegetable anchovy broth serves as a versatile pescatarian alternative to chicken broth for Thanksgiving recipes. The Hot Kimchi Mac Cheese brings together fermented kimchi with sharp cheddar and Gruyere for a rich and tangy dish. The Seasoned broccoli salad offers a light and refreshing option to counteract heavy Thanksgiving dishes. Lastly, the Smoky gochujang chicken salad provides a flavorful way to use up leftover poultry after the holiday.
Choe’s cookbook offers a unique fusion of Korean and American flavors, providing inspiration for a creative and delicious Thanksgiving spread.
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