Author Caroline Choe will be at da Shop on Saturday July 26 at 2:00 p.m.!!
To RSVP for this ticketed event, click here.
To RSVP for a ticket with book purchase (at 10% off), click here.
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.
About the author: Caroline Choe is a chef, artist, teacher and writer based in New York City, and is a proud daughter of Korean American immigrants. After a long career in education, she continues her journey into a culinary and creative career. She recently published her debut cookbook Banchan: 60 Korean American Recipes for Delicious, Shareable Sides, which was named as one of "The 26 Best Cookbooks for 2024" by Serious Eats. She is also the founder of Create & Plate, a business devoted to helping create community through arts and food education. Both she and her work have been featured in Food & Wine, NPR, Food52, Glamour, Cherry Bombe Magazine, NBC's Today Show, and Good Morning America.
Author Caroline Choe will be at da Shop on Saturday July 26 at 2:00 p.m.!!
To RSVP for this ticketed event, click here.
To RSVP for a ticket with book purchase (at 10% off), click here.
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.
About the author: Caroline Choe is a chef, artist, teacher and writer based in New York City, and is a proud daughter of Korean American immigrants. After a long career in education, she continues her journey into a culinary and creative career. She recently published her debut cookbook Banchan: 60 Korean American Recipes for Delicious, Shareable Sides, which was named as one of "The 26 Best Cookbooks for 2024" by Serious Eats. She is also the founder of Create & Plate, a business devoted to helping create community through arts and food education. Both she and her work have been featured in Food & Wine, NPR, Food52, Glamour, Cherry Bombe Magazine, NBC's Today Show, and Good Morning America.
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