Korean Thanksgiving Recipes
"We never had turkey on Thanksgiving," says Joanne Chang, "only duck. I love turkey with sage and butter, but I crave the flavors I grew up with." Here, she marinates and bastes the bird with soy, sesame, honey and ginger, giving it superb flavor and a beautiful mahogany color.
Korean Sizzling Beef
This succulent recipe is based on bulgogi, a classic Korean dish of sliced beef that's marinated in soy sauce, sugar, sesame oil and garlic, then grilled. In this version, a bit of crushed red pepper is added to the marinade for heat.
Maple Root-Vegetable Stir-Fry with Sesame
In Korea, cooks typically create stir-fries with just one kind of vegetable--lotus root, say, or potatoes. David Chang decided to break with tradition and stir-fry an assortment of vegetables, including Jerusalem artichokes and parsnips. Also unconventional is the maple syrup he adds to the dish; there are maple trees all around South Korea but not much maple syrup.
Mashed-Potato Spring Rolls
David Chang took F&W's Thanksgiving challenge by improvising a Momofuku-style feast from basic leftovers, including turning mashed potatoes and green beans into this crispy canape, a salute to the 1950s.
Cranberry, Ginger and Orange Chutney
This chunky cranberry-orange sauce is super-fresh-tasting because the cranberries are simmered briefly and the orange sections are added near the end of cooking.
Spicy Brussels Sprouts with Mint
The sweet-and-salty vinaigrette on these sprouts, bolstered by fresh herbs and chiles, is a staple at David Chang's Manhattan restaurant Momofuku Ssam Bar. The key to the dish is to almost burn the brussels sprouts; the charred flavor is irresistible.
Honey-Soy-Glazed Vegetables with Crispy Mushrooms
David Chang created this dish as a play on Korean sweet-and-sour pork--but without the deep-fried meat and cloying sauce. Instead, he tosses turnips and radishes with a mix of honey and soy sauce and serves them with sauteed shiitake mushrooms that have an ingenious, crispy rice-cracker coating.
Soy-Braised Turkey with Turkey Rice
To add flavor to dark turkey meat, David Chang simmers it in a deeply savory combination of brown sugar and soy sauce. Cooking jasmine rice with rendered turkey fat adds a wonderful richness. The topping--pickled shallot rings--adds a pretty pink color and piquancy.
Red miso is made from soybeans fermented with barley or other grains. It adds a deep, savory flavor to these buttery carrots.
Quick Cucumber Kimchi
Traditional Korean kimchi usually involves tossing vegetables with garlic, salt, chiles and other flavorings and letting them ferment for days. Bill Kim marinates these cucumbers for just two hours, so they're still crisp.
Korean Sushi Rolls with Walnut-Edamame Crumble
David Chang was inspired to make these playful rolls by a snack he had at Yunpilam, a temple in South Korea, where the nuns served him edamame mixed with walnuts and molasses. His rolls have an edamame-and-walnut filling; unlike other sushi rolls, they can be served warm.
Sweet-and-Spicy Sesame Walnuts
A gentle heat makes these seasoned walnuts ideal with cocktails.
This mousse is a terrific way to end Thanksgiving dinner because it's appropriately indulgent, but also light and tangy. It uses ginger in three forms--fresh, ground and candied--for layers of heat and flavor.
Maple-Apple Upside-Down Cake
This is one of the best upside-down cakes ever--the maple syrup infuses both the apples and the cake, making the dessert taste like a stack of apple pancakes.