A Korean-American Thanksgiving menu that can easily be scaled to feed groups large and small.
Banchan range from kimchi to potato salad to marinated blanched greens to marinated raw crabs, and the sheer variety and number of banchan that can be placed on a table appeals to me both as a professional cook and as a Korean-American.
But my passion for banchan extends beyond making them: part of what’s so magical about banchan is the childlike giddiness that appears to infect everyone as the many small plates hit the table. Chopsticks and elbows start flying out, and it's a little like being a kid on Christmas morning, surrounded by colorful packages and the messes they create.
. The breast I serve ssam-style, with lettuce and perilla leaves for wrapping the meat and two side condiments—savory jujube relish and honeynut squash ssamjang. Don’t worry, nothing will be dry: the gravy is built into the braised legs recipe, and the spread will be so beautiful you’ll forget all about the whole turkey centerpiece.The jujube relish is a nod to jellied cranberry sauce, while the honeynut ssamjang is my riff on a crucial ssam necessity.
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