Banchan: 60 Korean American Recipes for Delicious, Shareable Sides by Caroline Choe

  • Mom & Dad's kimchi (page 28)

    from Banchan: 60 Korean American Recipes for Delicious, Shareable Sides Banchan by Caroline Choe

    • Categories: Fermenting; Side dish; Cooking ahead; Korean
    • Ingredients: napa cabbage; daikon radishes; yellow onions; green onions; gochugaru; anchovy sauce; fresh ginger; garlic
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Notes about this book

  • rollyridge on August 18, 2025

    This book had a lot of promise when I perused it on the shelf. Ultimately, though, I find the recipes rather bland, particularly for this cuisine.

Notes about Recipes in this book

  • Creamy kimchi bacon dip

    • casey_em32k0 on April 26, 2026

      Make sure not to use any pears in a store bought kimchi mix - it makes for a gritty texture

  • Kimchi potato salad

    • Rinshin on October 18, 2025

      Photo shown here is not the potato salad but her mac and cheese.

  • Bibimbap

    • Bessp on October 18, 2025

      This was a lovely dish. I love all the little components, it makes it very versatile. The sauce was balanced and set everything off nicely. I wish the marinade on the beef was a little punchier, but otherwise a very good dish.

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  • ISBN 10 1797227114
  • ISBN 13 9781797227115
  • Linked ISBNs
  • Published Oct 08 2024
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

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.

MODERN KOREAN COOKING: In addition to traditional recipes, the book showcases chef Caroline Choe's original renditions and modern applications of banchan, such as a grilled "Kimcheese" sandwich, Tomato Potato Miso Soup, Smoky Gochujang Chicken Salad, and Pa Muchim Pizza.

DELICIOUS SHAREABLE RECIPES: These recipes are tasty and easy to make, written with the home cook in mind. Anyone can bring the essential banchan into their home kitchen!

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