Banchan: 60 Korean American Recipes for Delicious, Shareable Sides

by Caroline Choe, Ghazalle Badiozamani (photographer)

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 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 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  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 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  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 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 cooks of all skill levels interested in learning more about Korean American cookingKorean food enthusiastsFirst-generation cooksShoppers who frequent H-Mart and other popular Asian marketsFans of Korean American, My Korea, First Generation, Crying in H Mart, or Chili Crisp

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Asian Literature

208 pages, Hardcover

Published October 8, 2024

Reviews

[Literary Redhead · Rating 5 out of 5]

Anyone who adores Korean food, especially banchan--the scrumptious shared side dishes--will want to own this first-of-its-kind cookbook with 60 recipes for mouthwatering traditional fare to contemporary Korean American versions. Yum!

[Amanda Thomas · Rating 5 out of 5]

Really enjoyed this - so many beautiful stories and pictures to go with fabulous recipes! Anyone that loves and appreciates Korean food will enjoy this book. I can't wait to pick up my copy and get cooking. Many thanks to NetGalley, the author, and the publisher for providing me with an ARC in exchange for my honest review.

[Mish Mash Succotash · Rating 5 out of 5]

I am a banchan mega-stan. There is simply nothing better than having lots of little salty, fermented, and acidic things to nibble on, and this book has me fully prepared to fill my fridge to the brim with exactly that. I loved the stories and the photos, and there are tons of recipes that I will actually make. The recipes are easy to follow, and I can't wait to try a few!

[Jill Hyesun Wasberg · Rating 4 out of 5]

Highly recommend! Here's my review in the International Examiner:

https://iexaminer.org/the-little-plat...

[Annie · Rating 5 out of 5]

Originally posted on my blog Nonstop Reader.

Banchan is an accessible and appealing collection of Korean American side dish (banchan) recipes collected and written by Caroline Choe. Released 8th Oct 2024 by Chronicle Books, it's 208 pages and is available in hardcover and ebook formats.

For readers who love Korean food but always felt somewhat intimidated and full of excuses: "It's too complicated", "the ingredients are hard to source", "it requires too much special equipment", and "is it culturally insensitive for a lily white Irish girl to even make Korean food?". This is an everyday cookbook for non-professional cooks who love delicious Korean food and are enchanted by and want a cookbook with emphasis on the huge array of side dishes, pickles, ferments, relishes, etc which accompany meals. The author's accessible and friendly writing style inspires confidence and there's a definite "you can do it" vibe about the whole book. It's a welcoming book with a friendly voice.

It starts with a short background and pictorial introduction to Korean seasonings and ingredients. Some of these can be readily sourced at any well stocked international/Asian grocery store. Some of them will probably need to be ordered online.

The book continues in a logical fashion from (ferments/preserved dishes), namul & muchim (fresh salad/veg), jorim (soy sauce marinated), stir fried & steamed, soups & stews, buchimgae (pancakes - wonderful selection), and cold & hot banchan. There are 60(ish) recipes, plus alternative tips and prep suggestions. The chapters are packed with recipes (nearly all accompanied by color photographs) which are clear and easy to follow. Each of the recipes include sidebar with ingredients listed bullet point fashion (given in imperial/US standard measurements and metric equivalents), yields, and step-by-step instructions. Nutritional info is not included.

All of the recipes and assorted other information is provided in both English (transliterated), and phonetic Hangul. The book isn't bilingual, but it is well grounded in the traditional Korean names for dishes and ingredients.

All in all, this is a beautifully written and presented Korean cookbook full of delicious food. The photography is top notch, the dishes are appealing and the recipes reflect a love and respect for culture and good food.

Five stars. Loved this one. A good choice for public library acquisition, home use and gift giving.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

[Annabelle · Rating 4 out of 5]

So many cultures have a tradition of small shareable plates like tapas throughout Spain, cicchetti in Venice, dim sum in Hong Kong, rijsttafel from Indonesian influence on the Dutch, and of course Banchan in Korea. These foods take eating beyond nourishment and make it a social occasion, something fun to mingle around and be entertained with. Sharing food is sharing a bit of yourself weather at a restaurant bar or a family table. And in the book Banchan, the author shares a bit of herself through her recipes of many sharable dishes. As with many book, the introduction presents the author's personal story and then introduces readers to tools and pantry staples. Recipes are broken down into two types, classics and those created from her own kitchen. The classics are further categorized as fermented & preserved, fresh vegetables, jorim & soy sauce-marinated, stir-fried & steamed, soups & stews, and pancakes; whereas her creations fall into two categories of cold and hot. The recipes themselves are clear with ingredient list, description, photos, yield, clear step-by-step instruction and helpful notes. For someone who loves to cook and has enjoyed banchan in restaurants but has been too intimidated to try producing any of these dishes at home, this book appears to be the panacea and I can't wait to try several recipes in my own kitchen. Furthermore, it looks like a great gift for a number of hobbyist chefs on my list.
I received access to this ebook thru NetGalley (for which I want to thank NetGalley and the publisher, Chronicle Books) for an honest review. The opinion expressed here is my own.

[Beyond the Pages with Eva K · Rating 5 out of 5]

Quick Summary: A visual feast and instructional guide for foodies and lovers of Korean cuisine

My Review: Banchan: 60 Korean American Recipes for Delicious, Shareable Sides by Caroline Choe is listed under Cooking, Food & Wine | Multicultural Interest.

About the Book: "This first-of-its-kind cookbook showcases the wide world of banchan, from traditional staples to modern Korean American renditions... [It] offers 60 mouthwatering recipes for classic and modern banchan dishes so home cooks everywhere can get in on the deliciousness."

My Favorite Features:

- The History of Banchan

- Glimpses into Choe's Family Menus and More

- The Personal Vignettes

- The Pictorial Catalog of Dishes

- The Pantry Principle


My Favorite Recipes (per section):

- Spicy Cucumber Salad

- Seaweed Salad

- Kimchi Stew

- Zucchini Pancake

- Kimbap

- Spring Greens Namul Quiche


My Final Say: This was a pleasing to the eye, wholly inspiring, doable cookbook. It was so educational. The recipes featured some of my wishlist food choices and then some. It got me excited to try and prepare the featured dishes. I loved the cultural and family rich connections, as well as the pictures.

Other: This would make a great gift.

Rating: 5/5
Recommend: Yes
Audience: A
Keeper: Yes
Favorites Shelf: Yes
Status/Level: Chef's kiss 👩‍🍳

Sincere appreciation is extended to the author, to the publisher (Chronicle Books), and to NetGalley. Thank you for the opportunity to review this title.

[Bookworm · Rating 4 out of 5]

Don't remember how I came across this book (I think the library added it) but was curious to read up on Korean recipes. I'm not extremely familiar with Korean cuisine, have certainly never tried to make it, etc., but all the same that this book was about Korean sides, or banchan, got me totally interested.

It's a cookbook, so of course you have recipes but you also have pictures, explanations of ingredients, a little bit of backstory from the author, and more. As I have never tried making any of these I could not say how easy or hard it is to make them, but I would imagine with reasonable access to Asian grocery stores (or even well-stocked big box chain type of stores), you would be able to make several of these.

From what I understand that these lend more towards fusion (Korean American is in the title after all), so whether that is a plus or minus that is up to you. I would guess this is probably tailored towards an "American" audience or those with access to their grocery stores but your mileage may vary. I like the idea of this being a sort of tapas-inspired cookbook so if you're looking to create something more of a meal with main dishes, etc. this probably isn't your book.

I don't think there's much more to say. I read this as an e-book so I could not say how easily it fits on your kitchen table and whether you might need something to hold the book open as you cook, etc. From pictures of the book itself it would probably look nice on your shelf, though!

Borrowed from the library and that was best for me.

[Elise · Rating 5 out of 5]

I am no stranger to korean food, it having been the cuisine that I continue to try to replicate at home for over 5 years now. I have attempted kimchi at home more than once although I like the little korean-owned corner store near me and chain kimchi better.

I have actually made many of the dishes in this cookbook, but greatly enjoy the little blurbs about Caroline Choe's family and life and where food fits into it.

I also intend to try out some of these recipes which differ a little bit from ones I've found on the internet, because if I've learned anything, there's no such thing as one single recipe for any dish in the world and everyone puts a spin on things. I will note that I thought this would only be banchan without reading the title too closely- there's actually quite a variety of Korean dishes which should appeal to many cooks!

There are also certainly some quirky recipes that I can't say I've seen anywhere else. The strawberry citrus geotjeori... intrigues me. I don't know if I'll try it in a full portion for fear I waste expensive berries but we'll see.

The drawings and graphic design style of the book are cute. I'm a fan. The pictures are also very eye catching and somehow they made even the generally less aesthetically appealing foods appetizing.

Note I received an ARC from the publisher via NetGalley in exchange for this review, but all opinions are my own :)

[Skye · Rating 4 out of 5]

I really like the straightforward nature of this cookbook. It is what it is, straight to the point, but it also feels like it was personally written by a friend just for you. Banchan is an array of shared side dishes seen at a Korean table. Part 1 of this book are the Banchan Classics broken into six sections that include the Fermented & Preserved (mostly various kimchis and pickled chiles) Namul & Muchim (fresh vegetables) Jorim & Soy Sauce-Marinated (soy-marinated or braised foods), Stir-Fried & Steamed foods, Soups and Stews, and the section that looks the most interesting to me: Buchimgae (pancakes). Part 2 has both hot and cold banchan recipes from Caroline Choe’s kitchen and are a bit non-traditional. We also get to hear some stories about her growing up as a Korean American.

There is also a section about what she usually keeps in her pantry and fridge for preparing these tasty side dishes. Who knew there were so many ways to add kimchi to a meal? I always used to see Korean dramas and wonder about all the dishes they’d have to wash after every meal, but they always looked so delicious. It was fun to see recipes for things I’d seen in dramas. Now I can make kimbap, bibimbap, and the different pancakes I’ve always seen on tv. It’s a sweet cookbook with a very personal feel.

[Karalee Shotola · Rating 4 out of 5]

Banchan includes 60 recipes for Korean American side dishes. I am not too familiar with Korean American cooking, so I was definitely intrigued by the cookbook. The cookbook begins with an introduction to banchan and items to have in the pantry and fridge, which is useful. Next are the recipes under the categories Fermented & Preserved, Namul & Muchim (Fresh Vegetables), Jorim & Soy Sauce-Marinated, Stir-Fried & Steamed, Soups & Stews, Buchimgae (Pancakes), Cold Banchan, and Hot Banchan. Every recipe includes an ingredient list, an introduction to the recipe, numbered directions, and a photo. I definitely appreciate that every recipe includes a photo, and some of the recipes I would love to try are Oi Muchim (Spicy Cucumber Salad), Dubu Jorim (Soy-Braised Tofu), Kimchijeon (Kimchi Pancake), Kimchi Avocado Nigiri, and Cheesy Corn. The only small downside of the cookbook is that it does not include prep or cook times, so you have to read the directions to see if a recipe takes 20 minutes to make or an hour or more. Besides that, it is a good cookbook.

Thank you NetGalley for sending this book for review.

[Lis K · Rating 4 out of 5]

This cookbook contains 60 Korean side-dish recipes, ranging from known, traditional banchan to the author's modern takes on classic banchan recipes. Each recipe includes a personal story and a color photo, which was really helpful. The book includes a list of common pantry and fridge items that are needed to make these recipes. The item descriptions are helpful and the illustrations are cute but actual photos of the food items would be useful to beginners. I tried several of the traditional recipes and they were very easy to follow and very tasty (although I did have to decrease the amount of salt). The modern recipes, such as gochujang chicken salad or the kimchi mac and cheese, look interesting and not too difficult. I would recommend this book to beginners and beyond because the recipes are easy to follow and very accessible. The recipes I tried were delicious and the modern takes on banchan look very intriguing.
* I received this book free of charge from NetGalley

[Allison · Rating 5 out of 5]

Every year I treat myself to a unique cookbook and this year’s cookbook treat was Banchan by Caroline Choe.

Bright, colorful, and full of things I never dreamed of braving at home (like kimchi, kimbap, and bibimbap) but suddenly I just may! Banchan has a slew of Korean American dishes like the kimchi Mac and Cheese, Spring Greens Namur Quiche and both the Sesame egg salad and the Sesame tuna salad that sound heavenly.

Caroline Choe visited Omnivore Books in San Francisco and I had the pleasure of attending an intimate chat where she discussed the book. She talked up the Strawberry Citrus Geotjeori (which sounds perfect for spring). As we approach cool weather the Chicken & Oyster Seaweed Soup, Mushroom Miso Soup, and the Spicy Tofu Stew with Seafood seem delicious and more importantly doable! Speaking of tofu, the “Hot Honey” Crispy Tofu is also on my list. Choe has me excited to try my hand at Korean American dishes and she was a delight to listen to and meet.

[Meeoak · Rating 5 out of 5]

As a Korean-American, this book represents the comforts of home, heritage, and family-legacy for me. The recipes are thoughtfully curated and written with the right balance of authentic dishes and new, stories from the family table, and beautiful photographs of each recipe. The recipes are accessible and easy to follow. You will be sure to find all of your favorites - several types of Kimchi, fresh vegetables, marinated dishes, soups/stews, buchims (pancakes), and the author's own fusion dishes. My favorites that will be on repeat week after week are Haejang Guk (Hangover Soup), Miyeok Muchim (Seaweed Salad), and Hobakjeon (Zucchini Pancake).

Caroline, thank you for inviting us into your kitchen and family. Thank you for capturing these recipes for current and future generations.

I had the privilege of reviewing an advanced copy courtesy of NetGalley.

[Brianne C. · Rating 5 out of 5]

I love Korean food and the concept of banchan itself! They are small side dishes that accompany the main meal, which are often made in advance. This book has an excellent variety of banchan, some of which I have made before and some new ones. It also has some recipes for meals that incorporate the premade banchan(like kimchi) into them, such as stews or kimchi pancakes.

Most of the recipes contained ingredients you can find at a typical American grocery store, but there were some that required things I have only been able to find at Asian/international markets or online. The instructions are well written and easy to follow.

I highly recommend this cookbook for anyone who loves Korean food and wants to make their own banchan!

Thank you to NetGalley, the author, and the publisher for providing me with an ARC in exchange for my honest review.

[Elsa Wong · Rating 5 out of 5]

Received this as an Advanced Reading Copy from NetGalley for my honest review.

I really enjoyed this book. It's always intimidating to try cooking different cuisines. The author did a great job introducing Korean cuisine. She introduced the ingredients and made the recipes very approachable for newbies. Most of the recipes used relatively easy to find ingredients. I also loved the Korean American influenced recipes. It was a fun breakaway from the usual, more traditional dishes you often see in restaurants. She also included some of her family's own recipes which gave her writing a fun and personal touch. I can't wait until this book is officially published. I've already pre-ordered on Amazon.

[sleepymelo · Rating 4 out of 5]

Thank you NetGalley for a copy of this book!

I love dining at Korean restaurants and the side dishes are a must-have every time! They are all so appetizing and leaves me going back for more. When I saw this book, I had to read it. This book has a lot of banchan you can find at Korean restaurants and supermarkets, including many variations of kimchi. The author's recipes are easy to follow with not too many ingredients. In addition, the pictures look really nice, which makes me want to make them as soon as possible.

I recommend this book to all foodies out there that want to eat banchan 24/7!

[Henri Etta · Rating 5 out of 5]

Thank you Netgalley for the eARC

A beautifully formatted cookbook with simple, easy-to-follow recipes. Prior to the actual recipe, the author Caroline Choe gives a tidbit of her life and experience relating to that dish, which enlightens my idea of the experience of a Korean-American daughter. I've tested out the soups and stews first, and I loved the Haemul Sundubu Jjigae. This recipe and this cookbook can indeed warm your stomach and your heart!

I love the images as well, it really connects to a home cook and the pictures don't present themselves as a pretentious gourmet dish that is difficult to make. Excited for this to come out!

[emily · Rating 5 out of 5]

I'm a huge banchan lover so this ARC thrilled me. I had the chance to try some of the recipes and can confirm, they are amazing. The recipes range from traditional Korean-American banchan to the author, and her family's, unique riffs on recipes. In addition to dishes like various kimchis and jeon, there's also an awesome japchae recipe and plenty of jjigaes! The ingredients selected are all easily accessible if you have an Asian/Korean grocery store nearby, and the recipes are very instructive, with photos for every dish.

I received an ARC of this book in exchange for an honest review through NetGalley. This in no way influences the content or rating of my review.

[Em · Rating 4 out of 5]

Banchan focuses on Korean side dishes and shareables.

The Sections are
Fermented & Preserved
Namul & Muchim
Jorim & Soy Sauce-Marinated
Stir-Fried & Steamed
Soups & Stews
Buchimgae
Cold Banchan
Hot Banchan

Each recipe has servings, ingredients, a little blurb, a beautiful photo of the dish, directions, and any notes on the dish. Though there weren’t any prep, cooking, or total times included which is a little fall out for me.

Overall there are tons of great recipes to try.

Thank you to NetGalley for providing me with an ARC in exchange for an honest review.

[Sofya · Rating 5 out of 5]

Banchan
Author: Caroline Choe
⭐️⭐️⭐️⭐️⭐️

Such a great cookbook for those wanting to make Korean dishes at home! The book is well organized and I really liked that all the recipes had photos to accompany them. I'm really looking forward to trying out the recipes especially the Creamy Kimchi Bacon Dip that I think would be an instant hit for parties. This book would make a great addition to any cookbook shelf!

Thanks to NetGalley, Chronicle Books, and Caroline Choe for an advanced copy of the book. All thoughts in this review are my own.

[Ginnie · Rating 5 out of 5]

Thank you to the author, publisher, and NetGalley for an advanced copy of this cookbook!

If you're a fan of Korean food and banchan (all those little dishes that are served alongside the meal), this cookbook is a must have! I found so many recipes in Banchan that I can't wait to try! The recipes aren't overly difficult, and there is a little of everything from homemade kimchi to pancakes, even soups and a mac and cheese recipe (yum). I also loved the beautiful food photography, and I enjoyed reading the author's family stories surrounding the dishes.

[Shana · Rating 3 out of 5]

**Thanks to NetGalley for this ARC in exchange for my honest review***

I have been craving banchan lately, so browsing this cookbook was perfect. The photos are pleasing and the overall layout works. I prefer the more traditional recipes, but for those who are into more fusion-y plates, this book provides that as well. Sides don't get nearly as much attention as they should and this cookbook lets them shine!

[Chaya Sandler · Rating 5 out of 5]

I was so excited to read Banchan and explore some of the author’s family tips and suggestions for cooking banchan at home. I loved the narrative of the book and found the author described the steps in a clear way for someone who has not dabbled in fermentation. I am already planning to make some of my go to dishes I order at Korean restaurants following the recipes in this book. I can’t wait to make kimchi, japchae, and pajeon!

[Sara · Rating 4 out of 5]

I am always curious to learn more about Korean cooking and this cookbook pleased me. It is well illustrated and the recipes are crystal clear. The range of recipes was also quite broad and I think almost any reader will find dishes they'd like to try creating at home.

Thank you to NetGalley for an advance copy of this book. I know there are plenty of banchan lovers out there who will appreciate it!

[Joy · Rating 5 out of 5]

Banchan is a perfect addition to your stash of cookbooks. The recipes are easy to follow, and the pictures are beautiful. The author simplified the process of making the recipes without losing any of their original essence. The beginning has a list of what will be needed for the meals, most of which are easily accessible. 5 of 5 stars

[Bethany · Rating 5 out of 5]

This book has created an obsession for me with A(trying new banchan) and B(making my own banchan). The soy sauce pickles were so flavorful and complement just about every dish. The kimchi pancake was more of a challenge, but a welcome one. Very tasty overall. I look foward to making more recipes from this book and expanding our family's palates.

[Mollified.Moments · Rating 5 out of 5]

I really enjoyed this book—so many beautiful stories paired with amazing recipes! Anyone who loves Korean food will definitely appreciate it. I can’t wait to grab a physical copy and start cooking. Thanks to NetGalley, the author, and the publisher for providing me with an ARC in exchange for my honest review.

[Melissa Dee · Rating 4 out of 5]

Banchan is a fun and tasty introduction to home style Korean cooking. Simple recipes with relatively easy to find ingredients, this is an accessible cookbook for an introduction to Korean cooking.

I voluntarily read and reviewed an advanced copy of this book. All thoughts and opinions are my own.

[Bibliohiker · Rating 4 out of 5]

Thanks to the publisher and NetGalley for letting me review this book. This book has some great recipes and the pictures that went along with the recipes was a nice touch. I’m definitely looking forward to trying these recipes.