Warm up this winter with a bowl of cabbage doenjang guk - Korean cabbage and fermented soybean paste soup.
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Looking for a new way to enjoy enoki mushrooms? Try my enoki mushroom fritters! They’re easy to make, crunchy and delicious and comes with an addicting dipping sauce.
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On a Korean kick lately? If you haven’t tried it already, try making bibimguksu, the chilled noodle dish that is spicy, sweet and cooling all in one.
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Temperatures are beginning to cool down which means I’m starting to re-introduce some warming comfort foods back into my diet. I made kongnamul guk, a kimchi and beansprout soup, in a mere matter of minutes - no lie!
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A Korean one-pot meal that’ll make you wish you had doubled the recipe. One of my favourite Korean dishes ever, chamchi soondooboo jjigae throws all the great things in a hot spicy stew to make some serious comfort food, complete with steamed white rice. Yasssssss.
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It’s officially fall which means give me all the spicy and warm comfort foods there is out there. Korean food does exactly that for me. I made dwaejigogi bokkeum, or spicy stir-fried pork belly, for the first time and I am so excited to bring this into my recipe repertoire! A complete cinch to make, this shouldn’t take more than 15 - 20 minutes to put on the table.
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Does anybody agree with me that Korean banchan is the best? They’re the little side dishes that came before your meal that you refrain from eating all of because you don’t want to fill up on them. This one, however, keeps things light. Kangnamul, Korean mung bean sprout salad, packs a punch with an umami-laden dressing with fresh, crunchy sprouts and tons of pungent garlic. Yum!
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Ah… I LOVE SPAM. I don’t know if it’s the Filipino in me, but there’s something that’s so satisfying when you open a can of Spam. One of my favourite things to make is spam and kimchi fried rice. Salty, spicy, carb-y - it’s everything you want in a meal. And luckily, this recipe can be made in a quick pinch!
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Ever get stuck with a big leftover tub of gochujang for that one time you used it to make soondooboo or jjigae or something? Yeah, that happens to me often so I was experimenting on adding gochujang to an American chili and…it worked! I absolutely loved the smoky-sweetness that the gochujang gave the chili - works really well with a couple extra dashes of liquid smoke! Probably my new favourite - cannot wait to make this again!
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One of my favourite street foods I had eaten when I was in South Korea was rabokki. Tender and chewy rice cakes, savoury fish cakes and instant noodles - what?! Of course, I had to learn how to make this for myself. Surprisingly, the whole recipe can take less than 15 minutes of cooking. Try it - you’ll understand why I was so hooked!
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