Bibimbap is an incredibly versatile dish. Meaning literally ‘Mixed Rice,’ it is perfect for left overs or pre-made banchan. You simply add your desired sauteed, steamed or fermented vegetables of choice, typically along with bolgogi beef, to a hot bowl of crisping rice, and top it with a poaching egg. Although the meat and vegetables […]
Read more
This recipe was created after my recent discovery of dried bean curds. There are a lot of recipes floating around for simple salads and soups using these tofu skins, but I so much enjoy kkakdugi (Quick Korean Radish Kinchi) that I thought for sure you could use bean curd sticks for a similar snack. After […]
Read more
Almost everyone is familiar with kimchi. Smelly fermented cabbage, right? I’m pretty sure that most of the people who won’t touch it fall into one of two categories: “I don’t do spicy”or “Ew, cabbage! Icky!” Well, if you are a member of the latter group let me introduce you to a very pleasant option. Kkakdugi. […]
Read more