Try these banchan, or Korean side dishes, for Thanksgiving instead of the typical stuffing and cranberries.
In her new cookbook, Banchan: 60 Korean American Recipes for Delicious, Shareable Sides, Korean American chef Caroline Choe offers suggestions for incorporating Korean flavors into a Thanksgiving dinner.
The chef from New York City claimed that when her parents first immigrated to the US in 1973, they had no idea how to prepare a turkey. However, she added, they wanted their children to eat it so they could boast to their schoolmates that they had turkey as well.
Her family gradually learned how to use whatever ingredients they could get to make a Korean American Thanksgiving meal. They really enjoy Choe’s kimchi mac & cheese and kimchi mashed potatoes. “There is a lot of Korean food mixed in with a lot of American food,” she remarked.
Choe’s family members’ traditional banchan recipes are included in the book, along with some of her own creations.
Maple doenjang dip
One summer, Choe’s father needed a sauce to pair with his veggies, so he came up with this dip. According to her, he came up with the idea to add a sweetener that would give him an advantage.
Sesame oil, black pepper, and fermented soybean paste, or doenjang, combine to provide a tangy, sweet, and salty kick. Choe recommends using the dip as a coating for roasted veggies or as a dip for blanched vegetables.
Vegetable anchovy broth
Choe’s family has modified this broth, which may be used as a base for Korean stews, for their Thanksgiving table’s New England oyster stuffing.
She suggested it as a tasty, adaptable pescatarian substitute for chicken broth. According to Choe, it can serve as a foundation for your stuffing or gravy or simply as a way to wash down heavy dishes.
Kimchi mac and cheese
In this meal, fermentation meets further fermentation. She added, “I served this at an event, and it was gone in an instant.”
The more fermented the kimchi, the better. The secret is to sauté it to accentuate its pungency. Thanksgiving will be a delight because to the nuttiness and richness that the Gruyere and sharp cheddar bring.
Seasoned broccoli salad
Before coming to the United States, Choe’s parents didn’t consume a lot of broccoli. When she was growing up, her mother made a cool salad with steamed broccoli, green onion, garlic, and sesame oil.
She claimed that it was just her hand in a plastic glove combining everything in one of those silver bowls.
According to Choe, the mild flavors of the salad complement any food for Thanksgiving. According to her, it can balance out all the vigorous activity that takes place during the meal.
Smoky gochujang chicken salad
The day after Thanksgiving, are you unsure of what to do with your turkey or roast chicken? Your leftovers will be taken care of with this smokey gochujang chicken salad, according to Choe.
She said, “My parents really detest turkey.” They would dip the remaining food with gochujang.
Choe created this dish instead to use their leftover fowl. According to her, the gochujang’s spice and the paprika’s smokiness combine to make a tasty yet simple dish that you can make the next day when you don’t want to turn on the burner.
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