Banchan, the shared side dishes that accompany a Korean meal, are often the real stars of the table, and it’s time we celebrate them. This first-of-its-kind cookbook showcases the wide world of banchan, from traditional staples to modern Korean American renditions, with 60 recipes from the kitchen of chef Caroline Choe. Highlighting this underrepresented aspect of Korean cuisine, Banchan offers 60 mouthwatering recipes for classic and modern banchan dishes so home cooks everywhere can get in on the deliciousness. From namul (fresh vegetables) to buchimgae (pancakes), these tasty sides are proof that big flavor can be found in small bites: Smoky Gochujang Chicken Salad rounds out a delightful midweek lunch. Perfectly tender-on-the-inside, crisp-on-the-outside Hobakjeon (Zucchini Pancakes) are what dreams are made of. Pa Muchim (Shaved Green Onion Salad) is a must-have with a Korean barbecue meal or an unexpected pizza topping. And, of course, a favorite: Kimchi Use Mom and Dad’s Kimchi, a favorite recipe passed down through Caroline’s family, to make Kimchi Mac & Cheese or Creamy Kimchi Bacon Dip for a crowd-pleasing party dish. With tips on stocking a Korean American pantry and ideas for making banchan into a meal–add to a quiche, wrap in a kimbap, pile on a sandwich–Banchan shares an ancient and beloved feature of Korean cooking that will make every meal sing.
