“My background is quite mixed when it comes to food. I grew up on traditional Korean but after living overseas with my husband in Germany and traveling a bit I like to implement global flavors into my dishes. My absolute favorite thing to do is sneak some of those traditional Korean flavors I grew up with into classic Thanksgiving dishes. They tend to be pot-luck favorites. I love making shiitake mushroom gravy. I take reconstituted dried shiitake mushrooms that I then chop up and saute them with shallots. At the end I like to add a bit of miso. The miso and the reconstituted mushrooms in the gravy adds so much umami and makes the gravy magical. Another favorite is stuffing with gochujang (korean red chili paste). I'll saute onions, garlic, sweet sausage or fresh bratwurst all together and toss in gochujang. Once you mix in the stuffing and broth you do the same as you normally would - either let it cook in the bird or on the stove stop. I never make this too spicy, but it adds a kick that sneaks up on you later and it's always a really unique twist to a favorite side dish.” –
Liz Kwon, Executive Chef of White Tiger in Prospect Heights, Brooklyn
[Photo courtesy Liz Kwon]
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