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 flavour 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!

FIRST OF ITS KIND: The first U.S. cookbook covering this topic, Banchan elevates a beloved aspect of Korean cooking that deserves the spotlight for both its significance to the cuisine as well as its undeniable deliciousness.

A CELEBRATION OF THE FIRST-GENERATION EXPERIENCE: In addition to a trove of new and old recipes, Caroline shares stories about her background and upbringing as a first-generation Korean American. Following in the footsteps of successful cookbook authors such as Eric Kim and Andrea Nguyen, Caroline joins a strong tradition of authors passionately sharing their experiences and the cuisines of their heritage with American readers.

Perfect for:

• Home cooks of all skill levels interested in learning more about Korean American cooking
• Korean food enthusiasts
• First-generation cooks
• Shoppers who frequent H-Mart and other popular Asian markets
• Fans of Korean American, My Korea, First Generation, Crying in H Mart, or Chili Crisp

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Kimchi Mac & Cheese

SERVES 6 TO 8

I thought there was no dish more crowd-pleasing than mac and cheese, until I served this kimchi mac at an event and it emptied faster than I could fill it back up. Whenever I bring this to family, friend, and client events, everyone is always excited to see it—which, of course, is the happiest reaction a chef could ever receive.

This celebration of fermented food is a fantastic dish you will truly crave. I find that the trick is sautéing the kimchi in butter. Since kimchi is acidic from the pickling and has lots of liquid from the napa cabbage, sautéing it will help lower the water content and concentrate the natural flavours and oils. It also creates an incredible mornay sauce (a béchamel sauce with cheese) that won’t separate itself from the milk solids. Best of all, kimchi packs such an incredible punch of flavour; it’s guaranteed to enhance your already delicious mac.

Good food may take time (as both the kimchi and cheese can personally attest to), but this is a fun one to make. I enjoy every second of making this as much as I do eating it!

1 lb [455 g] cavatappi or any tube pasta

6 Tbsp [170 g] unsalted butter

4 oz [115 g] spicy napa cabbage kimchi, such as Mom & Dad’s Kimchi (page 28), chopped into 1 in [2.5 cm] pieces

2 Tbsp all-purpose flour

2 cups [480 ml] whole milk

1 tsp kosher salt

½ tsp ground white pepper

¼ tsp mustard powder

¼ tsp smoked paprika

1 lb [455 g] extra-sharp Cheddar cheese, grated

8 oz [230 g] Gruyère cheese, grated

¼ cup [20 g] grated pecorino cheese

¼ cup [60 ml] 2% Greek yogurt (optional)

Crumbled cooked bacon, for garnish (optional)

Chopped green onions, for garnish (optional)

Recipe published with permission from Chronicle Books.