Chef Debbie Lee, behind the Joseon pop-up and forthcoming Yi Cha restaurant, is putting a Korean spin on Thanksgiving dishes with menus that serve four to six or six to eight people, featuring pork belly bo ssam or doenjang-brined turkey, citrus-roasted kabocha squash, King Oyster mushroom giblet gravy, gochujang-glazed Brussels sprouts and much more. Traditional Korean spreads also are available, with items such as pork lotus root patties, mung bean pancakes and make-your-own petite crepes with Wagyu, crab, an omelet and seasonal vegetables. Orders must be placed by Nov. 17 and will be available for pickup on Nov. 22.