Banchan, small side dishes that begin nearly every Korean meal, are meant to be shared by all diners, an invitation to appetite and a sign of hospitality.
Korean American chef and culinary teacher Caroline Choe roots this collection of banchan in traditional dishes, most of them vegetarian, such as kimchi, seasoned spinach salad, and savory pancakes.
The latter portion of the book introduces ingredients which are not part of traditional Korean fare, or sometimes uses those which are in fresh ways. For instance:
Asian pear and green onion kimchi, ready overnight
Smoky gochujang chicken salad
Sesame egg salad
Tomato potato miso soup
Fun, approachable, and flavorful.
Hardcover. Color photographs throughout.
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