Caroline Choe, a Korean American chef, suggests replacing traditional Thanksgiving dishes with Korean banchan, or side dishes, to add unique flavors to the holiday meal. Her cookbook, “Banchan: 60 Korean American Recipes for Delicious, Shareable Sides,” includes dishes like kimchi mashed potatoes and kimchi mac and cheese that blend Korean and American flavors. Choe’s family, who initially struggled with roasting a turkey, now enjoys a Korean American Thanksgiving spread that includes dishes like maple doenjang dip and hot vegetable anchovy broth.
The maple doenjang dip combines fermented soybean paste with sesame oil and black pepper for a salty, sweet, and tangy dip that pairs well with vegetables. The vegetable anchovy broth is a versatile base for stews, stuffing, or gravy, offering a flavorful pescatarian alternative to chicken broth. The kimchi mac and cheese is a crowd-pleasing dish that combines sauteed kimchi with sharp cheddar and Gruyere for a rich and nutty flavor.
Choe’s seasoned broccoli salad and smoky gochujang chicken salad are refreshing and flavorful choices for Thanksgiving. The broccoli salad, inspired by her mother’s simple recipe, offers a light and fresh addition to the meal, while the gochujang chicken salad is a smoky and spicy way to use up leftovers like roast chicken or turkey without turning on the stove. With these Korean-inspired dishes, Thanksgiving dinner can be a unique and delicious experience.
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