Author: Sunny Lee

A Korean-American Thanksgiving menu where the focus is on the plentiful and varied side dishes known as banchan, on that can be scaled to feed both large groups and small.

Roast turkey breast gets the ssam treatment with a sweet jujube date relish, and spicy-sweet roasted squash ssamjang.

Braise turkey legs and wings with soy sauce and root beer for the perfect cold weather Korean-inspired stew.

A traditional Korean ginger-cinnamon digestif gets an apple spin.

The fall flavors of Thanksgiving stuffing, in Korean pancake form.

A classic Korean marinated dried radish banchan with a cucumber twist.

A light grain salad that balances earthy toasted barley and savory kombu with crunchy pumpkin seeds.

Marinate charred Brussels sprouts and raw leeks with a coffee-Dijon dressing for the ultimate Korean banchan-inspired fall salad.

A classic banchan that packs a ton of flavor into a plateful of little dried fish.

These marinated Korean cucumbers are tart, spicy, and just a touch sweet. You may not want dill pickles again.