Lately, because he has no choice (he either eats or starves) he has enjoyed Kalbi (Korean BBQ short ribs), dumplings, a very authentic Orange Chicken, some fried rice and Korean Fried Chicken (the best ever)
The trickiest part (in my opinion) is handling the yeasted dough, but it was my girlfriend’s idea to try making our own hotteok and considering how much yeasted bread she’s been baking, she certainly wasn’t afraid to tackle this recipe
Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up. In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped
This dressing has since been my go-to whenever I want to make spicy Korean banchan side-dishes. The combination of gochujang, apple cider vinegar (ACV in short), and sesame oil just hits the spot for me - spicy rounded flavors and very easy to put together
From the usual style of marinating chicken using "gochujang paste(Korean hot pepper paste)" and cook it either stir-fry or grill to a fusion way similar to Buffalo Wings where chicken is oven baked and coated with layer(s) of Gochujang sauce
Banchan can be as varied as broiled seasoned eggplant, satuéed zucchini, spicy stir-fried dried squid, sweet syrupy potatoes, lightly pickled shreds of daikon radish, simmered spicy fish cakes (eomuk jorim), parboiled spinach with sesame, steamed egg with scallions, mini whole grilled fish, sweet potato noodles with beef and vegetables (japchae), squid and scallion pancake (haemul pajeon), and…
This noodle salad is so perfect for the holiday season. Yes, it’s the perfect time to eat everything in sight (including ALL the cookies and roast potatoes) but sometimes I feel like something a bit lighter
Add A Little | A teenage girl with a passion for cooking wholesome, healthy food.