Thanksgiving is a time for family, friends, and of course, food! While traditional dishes like turkey, stuffing, and cranberry sauce often take center stage, there’s always room for creativity in the kitchen.
This year, why not infuse your Thanksgiving feast with the bold, vibrant flavors of Korean cuisine?
With its unique ingredients and tantalizing seasonings, Korean cooking offers an exciting twist on classic holiday dishes.
From spicy kimchi and savory bulgogi to sweet and creamy pumpkin porridge, the possibilities are endless.
In this blog article, we’ve compiled over 50 delectable Thanksgiving Korean recipes that are sure to impress your guests and make your holiday celebration truly unforgettable.
Whether you’re looking for appetizers, side dishes, or desserts, you’ll find the perfect fusion of flavors to add to your Thanksgiving spread!
50+ Must-Try Thanksgiving Korean Recipes You’ll Love
As you plan your Thanksgiving menu, consider embracing the rich and diverse flavors of Korean cuisine.
The recipes we’ve shared here not only celebrate the essence of Thanksgiving but also highlight the warmth and comfort that come with sharing food with loved ones.
From spicy, savory dishes to sweet, comforting treats, these 50+ Thanksgiving Korean recipes will offer something for everyone at your table.
This year, make your holiday feast a memorable fusion of tradition and innovation, and watch your guests delight in the exciting flavors of Korea.
Korean Spicy Kimchi Stuffing
This unique twist on traditional stuffing brings together the savory flavors of classic stuffing and the bold, spicy taste of kimchi. It’s an excellent way to introduce Korean cuisine into your Thanksgiving meal, adding a zesty flair that will surprise and delight your guests. This stuffing can be prepared ahead of time and baked just before serving, making it a convenient side dish that will complement your turkey beautifully.
Recipe:
Ingredients:
- 1 loaf of stale bread (preferably sourdough or French bread), cubed
- 1 cup kimchi, chopped (adjust for spice level)
- 1 cup vegetable or chicken broth
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 cup green onions, chopped
- 1/2 cup carrots, diced
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 1 teaspoon gochugaru (Korean red pepper flakes) (optional)
- 2 tablespoons vegetable oil
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Sauté Vegetables: In a large skillet, heat vegetable oil over medium heat. Add the onion, garlic, carrots, and green onions, sautéing until softened, about 5 minutes.
- Combine Ingredients: In a large mixing bowl, combine the bread cubes, sautéed vegetables, chopped kimchi, soy sauce, sesame oil, broth, and gochugaru. Mix until the bread is evenly coated and the ingredients are well distributed.
- Transfer to Baking Dish: Pour the mixture into a greased 9×13-inch baking dish, pressing it down gently.
- Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown.
- Serve: Allow to cool slightly before serving. Enjoy your spicy kimchi stuffing alongside your Thanksgiving turkey!
This Korean spicy kimchi stuffing will elevate your Thanksgiving feast with its intriguing combination of flavors and textures. The tanginess of kimchi melds beautifully with the bread, providing a hearty and satisfying side dish. This recipe is not just a great way to use leftover bread; it also celebrates the fusion of cultures, showcasing how diverse culinary traditions can come together to create something truly special. Your guests will appreciate the unexpected twist, and you might just inspire them to try more Korean flavors in their holiday meals!
Korean BBQ Glazed Turkey
Transform your traditional Thanksgiving turkey into a mouthwatering Korean BBQ glazed delight. This recipe incorporates a sweet and savory glaze made from gochujang (Korean chili paste), soy sauce, and brown sugar, which caramelizes beautifully as the turkey roasts. The result is a beautifully bronzed turkey that is both juicy and packed with flavor, offering a delectable main course that will impress your family and friends.
Recipe:
Ingredients:
- 1 whole turkey (12-14 pounds), thawed
- 1/2 cup gochujang
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons sesame oil
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Instructions:
- Prepare the Turkey: Preheat your oven to 325°F (160°C). Rinse the turkey under cold water and pat dry with paper towels. Season the inside and outside with salt and pepper.
- Make the Marinade: In a bowl, mix gochujang, soy sauce, brown sugar, honey, garlic, ginger, and sesame oil until well combined.
- Glaze the Turkey: Place the turkey in a roasting pan. Brush half of the glaze over the turkey, making sure to coat it evenly.
- Roast: Roast the turkey for approximately 3 hours, basting every 30 minutes with the remaining glaze. Ensure that the internal temperature reaches 165°F (75°C).
- Rest and Garnish: Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving. Garnish with chopped green onions and sesame seeds.
- Serve: Slice and serve your Korean BBQ glazed turkey with traditional Thanksgiving sides.
This Korean BBQ glazed turkey offers an exciting departure from the usual Thanksgiving fare while maintaining the spirit of the holiday. The combination of the rich, spicy-sweet glaze creates a beautifully caramelized crust that enhances the turkey’s natural juiciness. Not only will it serve as a stunning centerpiece for your table, but it will also introduce your loved ones to the vibrant flavors of Korean cuisine. Pair this dish with traditional sides for a delightful fusion experience that will leave everyone at the table eager for seconds!
Sweet Potato Korean Pancakes (Goguma Jeon)
Korean sweet potato pancakes, or Goguma Jeon, are a delightful side dish that brings a sweet, earthy flavor to your Thanksgiving spread. Made with fresh sweet potatoes and a light batter, these pancakes are pan-fried until golden brown and crispy. They’re not only easy to prepare but also a great way to incorporate seasonal ingredients into your holiday meal. These pancakes can be served warm or at room temperature, making them a versatile addition to your Thanksgiving feast.
Recipe:
Ingredients:
- 2 medium sweet potatoes, peeled and grated
- 1/2 cup all-purpose flour
- 1/4 cup water
- 1/4 teaspoon salt
- Vegetable oil for frying
- Green onions, chopped (optional)
- Soy sauce for dipping (optional)
Instructions:
- Prepare Sweet Potatoes: Grate the sweet potatoes using a box grater or food processor. Place the grated sweet potatoes in a bowl and squeeze out excess moisture.
- Make the Batter: In a separate bowl, combine the grated sweet potatoes, flour, water, and salt. Mix until the ingredients are well combined. If using, add the chopped green onions for added flavor and texture.
- Heat the Pan: Heat a non-stick skillet over medium heat and add a thin layer of vegetable oil.
- Fry the Pancakes: Drop spoonfuls of the batter into the skillet, flattening them slightly with the back of a spatula. Cook for about 3-4 minutes on each side or until golden brown and crispy.
- Drain: Remove the pancakes from the skillet and place them on a paper towel to absorb excess oil.
- Serve: Serve warm with a side of soy sauce for dipping.
These sweet potato Korean pancakes are a delightful addition to your Thanksgiving table, offering a unique texture and flavor that contrasts beautifully with richer dishes. Their slight sweetness pairs well with savory items, making them a perfect side to accompany turkey, stuffing, and other traditional dishes. They are also a great conversation starter, showcasing the diversity of flavors that can be found in Korean cuisine. Easy to prepare and delicious to eat, Goguma Jeon is sure to become a favorite at your Thanksgiving gathering, celebrating the fusion of cultures in a truly tasty way!
Korean Grilled Vegetable Platter (Yachae Gui)
This colorful and flavorful grilled vegetable platter, known as Yachae Gui, makes for a beautiful and healthy addition to your Thanksgiving table. Featuring a variety of seasonal vegetables, this dish is marinated in a savory soy sauce mixture, grilled to perfection, and garnished with sesame seeds and scallions. Not only does it bring a fresh, vibrant element to your feast, but it also caters to vegetarian guests, making it a versatile and inclusive option.
Recipe:
Ingredients:
- 1 zucchini, sliced into thick rounds
- 1 red bell pepper, cut into large pieces
- 1 yellow bell pepper, cut into large pieces
- 1 cup mushrooms, halved
- 1 cup asparagus, trimmed
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Sesame seeds and chopped green onions for garnish
Instructions:
- Make the Marinade: In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey (or maple syrup), garlic, and ginger until well combined.
- Marinate the Vegetables: Place all the prepared vegetables in a large ziplock bag or bowl and pour the marinade over them. Let them marinate for at least 30 minutes.
- Preheat the Grill: Preheat your grill or grill pan over medium-high heat.
- Grill the Vegetables: Remove the vegetables from the marinade, reserving the marinade. Grill the vegetables for about 3-5 minutes on each side or until tender and slightly charred.
- Baste While Grilling: Brush the reserved marinade onto the vegetables as they grill for extra flavor.
- Serve: Transfer the grilled vegetables to a platter, sprinkle with sesame seeds and chopped green onions, and serve warm.
The Korean grilled vegetable platter is not only a feast for the eyes but also a celebration of the season’s bounty. With its smoky, umami-rich flavor, this dish balances the heavier items often found at Thanksgiving, providing a light and nutritious option. The combination of colors and textures will entice guests and encourage them to explore new flavors while enjoying their traditional favorites. This platter exemplifies the essence of Thanksgiving—sharing and enjoying a diverse array of dishes together, making it a perfect addition to your holiday spread!
Korean Spiced Roasted Sweet Potatoes
These Korean spiced roasted sweet potatoes are an excellent twist on a Thanksgiving classic. Infused with the rich flavors of gochugaru and sesame oil, this dish elevates the humble sweet potato into a delectable side that is both sweet and spicy. The combination of crunchy exterior and soft, creamy interior makes these roasted sweet potatoes a crowd-pleaser that pairs beautifully with turkey and other traditional sides.
Recipe:
Ingredients:
- 4 medium sweet potatoes, peeled and cubed
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon honey or maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons sesame seeds
- Chopped fresh cilantro or parsley for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Sweet Potatoes: In a large bowl, combine the cubed sweet potatoes, vegetable oil, sesame oil, gochugaru, honey (or maple syrup), salt, and black pepper. Toss until the sweet potatoes are well coated.
- Roast the Sweet Potatoes: Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until they are tender and golden brown, flipping halfway through for even cooking.
- Add Sesame Seeds: In the last 5 minutes of roasting, sprinkle sesame seeds over the sweet potatoes to toast them slightly.
- Serve: Once cooked, transfer to a serving dish and garnish with fresh cilantro or parsley before serving.
These Korean spiced roasted sweet potatoes are an extraordinary way to celebrate the holiday season, merging traditional flavors with Korean culinary techniques. The natural sweetness of the potatoes complements the spicy and nutty flavors of gochugaru and sesame oil, creating a harmonious dish that captivates the palate. This recipe not only enhances your Thanksgiving spread but also introduces your guests to the rich and diverse world of Korean cuisine. They are sure to become a cherished favorite, adding warmth and flavor to your holiday gatherings!
Korean Pumpkin Soup (Hobakjuk)
Korean pumpkin soup, or Hobakjuk, is a comforting and creamy dish that is perfect for the fall season and makes an excellent addition to your Thanksgiving menu. Made with steamed pumpkin and glutinous rice, this soup is naturally sweetened and can be enjoyed as a light appetizer or dessert. Its silky texture and rich flavor will warm your guests’ hearts and provide a unique contrast to the savory dishes on your table.
Recipe:
Ingredients:
- 2 cups pumpkin, peeled and cubed (butternut or Korean pumpkin)
- 1/2 cup sweet rice flour (or glutinous rice flour)
- 4 cups water or vegetable broth
- 1/4 cup sugar (adjust to taste)
- 1 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon toasted sesame seeds for garnish
- Chopped nuts or dried fruit for garnish (optional)
Instructions:
- Steam the Pumpkin: Steam the pumpkin cubes until tender, about 15-20 minutes. Allow to cool slightly.
- Blend the Pumpkin: In a blender, combine the steamed pumpkin with water or broth, blending until smooth. Pour the mixture into a large pot.
- Prepare the Sweet Rice Flour: In a separate bowl, mix the sweet rice flour with a little water to create a smooth paste.
- Combine and Cook: Gradually add the sweet rice flour mixture to the pumpkin puree over medium heat, stirring continuously to prevent lumps. Add sugar, salt, and vanilla extract, cooking until the soup thickens, about 10-15 minutes.
- Serve: Once thickened, remove from heat and serve warm in bowls. Garnish with toasted sesame seeds and chopped nuts or dried fruit if desired.
Korean pumpkin soup is a delightful way to embrace the season’s flavors and provide a comforting dish at your Thanksgiving gathering. Its creamy texture and natural sweetness make it an inviting starter or a satisfying dessert. This recipe highlights the versatility of pumpkin and introduces your guests to the comforting nuances of Korean cuisine. Whether served before the main course or as a warm finish to your meal, Hobakjuk adds a touch of warmth and tradition to your Thanksgiving celebration, fostering an atmosphere of togetherness and joy around the table.
Bibimbap with Roasted Turkey
Bibimbap is a beloved Korean dish that brings together rice, vegetables, meat, and a flavorful sauce in a harmonious bowl. For a Thanksgiving twist, this version uses roasted turkey as the protein, creating a vibrant, nutritious meal with an American holiday flair. The combination of savory roasted turkey, colorful vegetables, and the traditional gochujang sauce makes this dish both comforting and refreshing. Bibimbap is a perfect way to use leftover turkey and offer your guests a healthy and exciting alternative during the holiday season.
Recipe:
Ingredients:
- 2 cups cooked white or brown rice
- 2 cups leftover roasted turkey, shredded
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 cup spinach, blanched
- 1/2 cup bean sprouts, blanched
- 1 fried egg (optional)
- 1/4 cup gochujang (Korean red chili paste)
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
- Green onions, chopped for garnish
Instructions:
- Prepare the Vegetables: Sauté the julienned carrots and zucchini separately in a bit of sesame oil until just tender. Set aside.
- Heat the Turkey: In the same pan, warm the shredded roasted turkey with a splash of soy sauce and sesame oil to infuse it with flavor.
- Assemble the Bibimbap: In large bowls, place a portion of the cooked rice at the bottom. Arrange the sautéed vegetables, blanched spinach, bean sprouts, and warmed turkey over the rice. Top with a fried egg if desired.
- Make the Sauce: In a small bowl, mix the gochujang, soy sauce, rice vinegar, and a drizzle of sesame oil. Serve this alongside the bibimbap.
- Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the top. Serve the bibimbap with the gochujang sauce on the side, allowing guests to mix it all together at the table.
This Thanksgiving-inspired bibimbap combines the vibrant colors and textures of traditional Korean cuisine with the comforting familiarity of roasted turkey. It’s a creative way to use up holiday leftovers while offering your guests something fresh and nutritious. The spicy-sweet gochujang sauce ties everything together beautifully, making each bite an exciting fusion of flavors. This dish can easily become a new Thanksgiving tradition, offering a healthy and flavorful option alongside more traditional fare.
Korean Braised Short Ribs (Galbi Jjim)
Galbi Jjim, or Korean braised short ribs, is a rich and savory dish that’s perfect for a festive meal like Thanksgiving. Slow-cooked in a flavorful sauce made from soy sauce, garlic, ginger, and sweetened with pear or apple, these ribs are tender, succulent, and packed with umami. This dish brings a hearty and luxurious touch to your Thanksgiving dinner, complementing the traditional sides with its deep, comforting flavors.
Recipe:
Ingredients:
- 2 pounds beef short ribs, cut into pieces
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 Asian pear (or apple), grated
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup mirin (or rice wine)
- 1 tablespoon sesame oil
- 2 carrots, cut into chunks
- 1 onion, quartered
- 1 cup mushrooms, halved
- 3 cups water or beef broth
- Sesame seeds and green onions for garnish
Instructions:
- Prepare the Ribs: Soak the beef short ribs in cold water for about 30 minutes to remove excess blood. Drain and set aside.
- Make the Sauce: In a large pot, combine soy sauce, brown sugar, grated pear, garlic, ginger, mirin, and sesame oil. Mix well.
- Braise the Ribs: Add the short ribs to the pot and pour in the water or beef broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 1 hour.
- Add Vegetables: After an hour, add the carrots, onion, and mushrooms to the pot. Continue simmering for another 30-40 minutes, or until the ribs are tender and the sauce has thickened.
- Serve: Transfer the ribs and vegetables to a serving dish, spoon the sauce over the top, and garnish with sesame seeds and chopped green onions.
Galbi Jjim is a showstopper at any special occasion, and it fits perfectly into the Thanksgiving feast. The deep, savory flavors of the braised short ribs, combined with the sweetness of the pear and the tenderness of the meat, make this dish irresistible. It’s an indulgent yet comforting option that will stand out among the usual holiday fare, offering your guests a taste of Korean tradition. Serve it alongside mashed potatoes or stuffing for a delightful fusion of flavors that everyone will love.
Korean Mung Bean Pancakes (Bindaetteok)
Mung bean pancakes, or Bindaetteok, are a popular Korean street food that can be a fantastic appetizer or side dish at your Thanksgiving table. These savory pancakes are made with ground mung beans, vegetables, and optional meat or seafood, then pan-fried to golden perfection. They’re crispy on the outside, soft on the inside, and full of flavor. Bindaetteok provides a hearty, protein-rich option that pairs well with both traditional and fusion dishes.
Recipe:
Ingredients:
- 1 cup dried mung beans, soaked overnight
- 1/4 cup glutinous rice, soaked
- 1/2 cup kimchi, chopped
- 1/2 cup ground pork (optional)
- 1 small zucchini, julienned
- 1 small carrot, julienned
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Vegetable oil for frying
- Soy sauce for dipping
Instructions:
- Prepare the Batter: Drain the soaked mung beans and glutinous rice, then blend them in a food processor with a little water until a thick, smooth batter forms.
- Mix the Ingredients: In a large bowl, combine the batter with the kimchi, ground pork (if using), zucchini, carrot, onion, garlic, egg, soy sauce, and sesame oil. Mix well.
- Heat the Pan: Heat vegetable oil in a large skillet over medium-high heat.
- Fry the Pancakes: Spoon the batter into the hot pan, flattening each mound into a pancake. Cook for 3-4 minutes on each side or until golden brown and crispy.
- Serve: Drain on paper towels and serve warm with soy sauce for dipping.
Korean mung bean pancakes are a fantastic addition to any Thanksgiving spread, offering a crispy, savory option that is rich in flavor and texture. They’re an easy finger food that can be served as an appetizer or side, giving your guests something unique and satisfying to enjoy. The combination of mung beans, vegetables, and optional pork or seafood makes Bindaetteok a versatile and hearty dish that complements the rich flavors of Thanksgiving. These pancakes are sure to be a hit, offering a taste of Korean tradition in every bite.
Korean Sweet Potato Japchae (Stir-fried Glass Noodles)
Japchae is a Korean classic, often served at celebrations and special gatherings. Made with sweet potato glass noodles, a variety of colorful vegetables, and a savory-sweet sauce, it offers a vibrant side dish that is both light and flavorful. For Thanksgiving, japchae can add a refreshing, healthy contrast to the richer, heavier dishes on the table. It’s naturally gluten-free, making it a great option for guests with dietary restrictions.
Recipe:
Ingredients:
- 8 oz sweet potato glass noodles
- 1/2 lb spinach, blanched
- 1 large carrot, julienned
- 1 bell pepper (red or yellow), sliced
- 1 onion, thinly sliced
- 6 shiitake mushrooms, sliced
- 2 eggs, beaten
- 1/4 lb beef sirloin or tofu, sliced thinly (optional)
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- Sesame seeds and green onions for garnish
Instructions:
- Cook the Noodles: Boil the sweet potato noodles according to the package instructions. Drain and rinse with cold water to stop the cooking. Set aside.
- Stir-fry Vegetables: In a large pan, heat sesame oil and stir-fry the carrots, bell pepper, onions, and mushrooms until tender. Remove from the pan.
- Cook the Protein (Optional): In the same pan, stir-fry the beef or tofu until cooked through. Set aside.
- Combine the Ingredients: In a large bowl, toss the cooked noodles with soy sauce, sugar, and minced garlic. Add the cooked vegetables, spinach, and protein. Mix well.
- Add Egg Garnish: Fry the beaten eggs into a thin omelet, then slice into strips. Add to the japchae and toss.
- Garnish and Serve: Sprinkle with sesame seeds and chopped green onions before serving.
Japchae is a delightful addition to your Thanksgiving feast, offering a burst of colors and textures that balance out the richness of traditional holiday dishes. The combination of chewy noodles, tender vegetables, and savory sauce makes each bite a satisfying experience. Whether served as a side dish or a light main, japchae brings a fresh and vibrant flavor to the table that is sure to impress your guests.
Korean Pumpkin Porridge (Hobakjuk)
Hobakjuk, or Korean pumpkin porridge, is a smooth and comforting dish perfect for the fall season. Made with kabocha squash or pumpkin, this slightly sweet porridge is warm, filling, and nutritious. It’s a great way to showcase seasonal produce during Thanksgiving, and it offers a lighter, healthier alternative to traditional pumpkin pies or casseroles. Its velvety texture and subtle sweetness make it a perfect starter or dessert for your holiday meal.
Recipe:
Ingredients:
- 1 small kabocha squash or pumpkin, peeled and cubed
- 4 cups water
- 1/2 cup sweet rice flour (glutinous rice flour)
- 2 tbsp sugar
- 1/2 tsp salt
- 1/4 cup red beans, cooked (optional)
- Pine nuts for garnish
Instructions:
- Cook the Pumpkin: In a large pot, boil the cubed pumpkin with water until tender, about 20 minutes. Drain and mash the pumpkin into a smooth puree.
- Make the Rice Flour Paste: In a small bowl, mix the sweet rice flour with a little water to create a smooth paste. Stir this into the pumpkin puree.
- Cook the Porridge: Return the pot to medium heat and stir continuously until the mixture thickens, about 10 minutes. Add sugar and salt to taste.
- Add Red Beans (Optional): Stir in cooked red beans for added texture and flavor.
- Serve: Ladle the hobakjuk into bowls and garnish with pine nuts.
Korean pumpkin porridge is a simple yet elegant dish that adds a comforting, seasonal touch to your Thanksgiving spread. Its rich, velvety texture and delicate sweetness make it an excellent choice for both appetizer and dessert courses. Hobakjuk is not only beautiful to present but also easy to make, using just a few ingredients. Your guests will appreciate its subtle, earthy flavors and the warmth it brings to the table.
Korean Gochujang Honey Glazed Turkey Wings
For a spicy and flavorful twist on traditional Thanksgiving turkey, these gochujang honey glazed turkey wings bring a bold and exciting flavor to the table. Gochujang, a Korean red chili paste, adds a smoky heat, while honey balances the spiciness with a touch of sweetness. This dish offers an alternative for those who want to experiment with non-traditional turkey recipes, giving the meal a Korean-inspired flair.
Recipe:
Ingredients:
- 6 large turkey wings
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1-inch ginger, minced
- Sesame seeds and green onions for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Make the Marinade: In a bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger.
- Marinate the Turkey: Place the turkey wings in a large dish or resealable bag. Pour the marinade over the wings, making sure they are well coated. Let them marinate for at least 1 hour, or overnight if possible.
- Roast the Wings: Arrange the wings on a baking sheet lined with foil. Roast in the preheated oven for 45-50 minutes, turning halfway through, until the wings are crispy and caramelized.
- Garnish and Serve: Sprinkle the wings with sesame seeds and chopped green onions before serving.
These gochujang honey glazed turkey wings are a spicy, sweet, and savory addition to your Thanksgiving meal. The bold flavors of Korean chili paste, combined with the sweetness of honey, create a delicious glaze that transforms ordinary turkey into an exciting dish. Perfect for those looking to add a bit of heat and adventure to their holiday spread, these turkey wings will be a memorable highlight on your Thanksgiving table.
Korean Kimchi Stuffing
Stuffing is a Thanksgiving staple, and this Korean-inspired version adds a tangy, spicy twist with the inclusion of kimchi. Kimchi, a fermented cabbage dish, brings layers of flavor, combining sour, spicy, and umami elements. This unique stuffing complements the traditional turkey and other holiday dishes by adding depth and excitement. It’s an easy way to fuse Korean flavors into your Thanksgiving meal, offering a refreshing contrast to the usual sides.
Recipe:
Ingredients:
- 4 cups cubed day-old bread (sourdough or baguette)
- 1 cup kimchi, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/4 cup chicken or vegetable broth
- 1 tablespoon gochugaru (Korean red pepper flakes) – optional
- 1/4 cup green onions, chopped
- Sesame seeds for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Sauté the Vegetables: In a pan, heat sesame oil over medium heat. Add the onion, garlic, carrots, and celery, and sauté until soft, about 5 minutes.
- Mix in Kimchi: Stir in the chopped kimchi, soy sauce, and gochugaru (if using) and cook for an additional 3-4 minutes.
- Combine with Bread: In a large bowl, toss the sautéed vegetables and kimchi with the cubed bread. Add the broth and mix until the bread is moistened but not soggy.
- Bake the Stuffing: Transfer the mixture to a greased baking dish and bake for 25-30 minutes, or until the top is golden and crispy.
- Garnish and Serve: Sprinkle with green onions and sesame seeds before serving.
Kimchi stuffing offers a bold and flavorful alternative to traditional stuffing, adding a Korean twist to your Thanksgiving dinner. The spicy, tangy flavors of the kimchi meld perfectly with the savory bread, creating a unique side dish that complements turkey and other holiday staples. This stuffing is sure to be a conversation starter and a hit with guests looking for something a little different on their Thanksgiving plate.
Korean Spicy Sweet Potato Gratin
Sweet potatoes are a quintessential Thanksgiving side dish, but this Korean-inspired gratin takes it to the next level. By adding gochujang (Korean chili paste) and a sesame-soy glaze, this gratin provides a spicy and savory contrast to the natural sweetness of the potatoes. The rich, creamy layers of sweet potatoes, combined with the bold flavors of Korean seasoning, create a perfect balance of sweet, spicy, and umami.
Recipe:
Ingredients:
- 3 large sweet potatoes, peeled and thinly sliced
- 1/2 cup heavy cream
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1/4 cup shredded cheese (optional)
- 1 tablespoon sesame seeds
- Green onions for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Gochujang Mixture: In a small bowl, mix the gochujang, soy sauce, sesame oil, minced garlic, and honey.
- Layer the Sweet Potatoes: In a greased baking dish, layer the sliced sweet potatoes, overlapping them slightly. Pour the heavy cream over the layers.
- Add the Gochujang Glaze: Drizzle the gochujang mixture over the top of the sweet potatoes.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle cheese (if using), and bake for another 15-20 minutes, until the sweet potatoes are tender and the top is golden.
- Garnish and Serve: Before serving, sprinkle sesame seeds and green onions over the top for added flavor and presentation.
This Korean spicy sweet potato gratin is a delightful twist on a Thanksgiving favorite, infusing the dish with bold, savory flavors. The combination of sweet, creamy potatoes and the heat from the gochujang makes it a standout side dish that your guests will remember. Perfectly balancing sweetness with spice, this gratin is a welcome addition to any holiday table, offering something new and exciting alongside more traditional fare.
Korean Soy Sauce-Glazed Brussels Sprouts
Brussels sprouts are a classic Thanksgiving vegetable, and this Korean-inspired take adds a new dimension with a savory soy sauce glaze. The crispy, caramelized sprouts are tossed in a mixture of soy sauce, garlic, and sesame oil, creating a perfect blend of salty and umami flavors. This quick and simple dish is a great way to add a fresh, flavorful vegetable to your holiday spread, appealing to both Brussels sprout lovers and skeptics alike.
Recipe:
Ingredients:
- 1 lb Brussels sprouts, halved
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
- 1 tablespoon vegetable oil
- Green onions for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Brussels Sprouts: Toss the halved Brussels sprouts in vegetable oil and spread them on a baking sheet in a single layer. Roast for 20-25 minutes, or until crispy and browned on the edges.
- Make the Glaze: While the Brussels sprouts are roasting, whisk together soy sauce, sesame oil, garlic, honey, and rice vinegar in a small bowl.
- Toss the Sprouts: Remove the Brussels sprouts from the oven and toss them in the soy sauce mixture while they are still hot.
- Serve: Transfer the glazed Brussels sprouts to a serving dish, sprinkle with sesame seeds, and garnish with green onions.
These soy sauce-glazed Brussels sprouts are an easy, flavorful side dish that brings a Korean-inspired twist to your Thanksgiving table. The salty-sweet glaze adds depth to the natural sweetness of the roasted sprouts, making this dish both crispy and satisfying. It’s a perfect vegetable side for those who want to introduce bold flavors into their holiday meal without straying too far from tradition. The simplicity of this recipe also makes it an easy, stress-free addition to your Thanksgiving cooking repertoire.
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