Gondre Rice. Today, we will take a quick peek into the world of Korean temple cuisine. Korean temple cuisine hits all the buzzwords: Slow-food, local, organic, vegan and very seasonal. But rightfully so! It’s healthy, nutritious and has decades of tradition to it. Today, we put a spotlight on Gondre Rice & Seasoned Bellflower Root. Skip…
Vegetarian
Doenjang Bibimbap & Dotorimuk (Korean Acorn Jelly)
Doenjang Bibimbap. This has been our go-to lunch for the last few weeks. It’s a simple meal that is quick, healthy and best of all, light on your stomach. In this recipe, we will simmer doenjang paste in a light broth until it turns chunky. Then toss in fresh tofu and spread it over a…
Mandu Salad – Katie’s Late-night snack
Mandu Salad. I’m finally back in Seoul after a month long stay in the US. Katie and I spent Sunday cleaning up the kitchen studio for our next shoot! I was (secretly) curious to see what Katie was eating while I was gone. I opened up our refrigerator and peeked inside… Skip to Recipe There…
Korean Breakfast Banchan 4: Siraegi-guk, Korean Steamed Egg, Spinach Tofu Muchim
Today’s Korean Breakfast Menu is Siraegi-guk, Korean Steamed Eggs and Spinach Tofu Muchim. During my stay, my mom has been routinely cooking these banchans for breakfast. And I’ve been enjoying them so much! I put the recipes on film so I could replicate it back in Korea. Each of these dishes (besides the steamed eggs)…
Roasted Mackerel, Okra Muchim & Kelp Wrap
Roasted Mackerel. Its been a week at home … and it’s been amazing to wake up to breakfast. (A guilty pleasure in vacationing at my parent’s house). For breakfast, my mom regularly roasts fish. It’s either mackerel (고등어), yellow croaker (굴비), or pacific saury (꽁치). Since I arrived, the choice has been mackerel. Along with…
Gamjajeon II – Mom’s Fluffy Potato Pancakes
Gamjajeon II. I made this recipe a year ago. But when I came home to my parent’s house, my mom’s fluffy version tasted (waaay) better. So I wanted to quickly share her version with our neighbors. Skip to Recipe My mother’s pancakes are soft, chewy and more filling. The grated onions give a touch of sweetness….
3 Everyday Veggie Banchans – Eggplant Muchim, Kale Salad, Broccoli Muchim
Neighbors, greetings from California👋 It always feels surreal to be back home. I find myself sitting in my room – looking at the walls. It’s plastered with decades-old newspaper clippings, dusty trophies and (awkward) school photos. A quick glance and it has me strolling down memory lane. My, oh my… how fast time flies! Skip to Recipe…
Korean Dallae Bibimbap Recipes – 2 versions
Korean Dallae. Here in Seoul, Spring is just around the corner… and I am starting to see a variety of interesting spring greens at the local marts. Today, I would like to introduce you to two of my favorite spring greens: Korean dallae and sedum (stonecrop). Korean Dallae is one of my (new) favorite Korean…
Salad Banchans – Eat it With Rice
Salad Banchans. I have two for you today! The first is a Bulgogi Salad with Whole Mustard Soy Sauce. The second is a Tofu Mushroom Stack with a Soy Sauce Vinaigrette Topping. Skip to Recipe I got this idea after visiting Ewha Women’s University recently. Ewha is a famous women’s university in Seoul – currently…
Ssamjang – Traditional Korean Dip for Veggies
Ssamjang. It’s a tasty dip that works beautifully with raw veggies. Many people from the Western countries have grown up on using salad dressings as dip – like ranch. Koreans grow up on Ssamjang! Skip to Recipe Ssamjang is made by mixing two staple Korean ingredients: Doenjang and Gochujang. To this, we add an eclectic…
Dinner Banchans – Squid Fritters, Garlic Tofu, Wood Ear Salad
Dinner Banchans. Technically, there are no dinner-specific banchans. We eat banchan for breakfast, lunch and dinner. But today, Katie selected a few of her favorite hearty side-dishes that you can pair with rice – for a weekday dinner. Skip to Recipe Pan-Fried Garlic Tofu I think tofu tastes great on its own! So today, we…
Seaweed Banchan – 3 Types of Korean Banchan Dishes
Seaweed Banchan. In Korea, seaweed is a regular part of our diet. We regularly eat seasoned seaweed crisps with white rice. Or eat seaweed salad as banchan. And it is even customary to eat seaweed soup on our birthdays! Skip to Recipe I share some of these delicious Korean seaweed banchans with you. After all, seaweed is…
Korean Breakfast Foods II – More Banchan Ideas
Korean Breakfast Foods. Katie and I were surprised by the popularity of our first breakfast-themed recipe. We had to come back with another round of delicious breakfast foods 😉 Skip to Recipe Similar to our last recipe, these Korean breakfast foods have no meat (well, besides the egg). Rather, we focus on vegetables – so its easy…
Korean Pumpkin Soup – From Kabocha Pumpkin
Korean Pumpkin Soup (or Porridge). As a child, I was never a big fan of this soup. It always felt like “old-people food”. My parents and grandparents would like to eat it from time-to-time. Lately, I have started to crave this soup. Perhaps its an age thing? When you’re young, you are looking for sharp,…
Veggie Nori Wrap – Clean fuel, happy body
Veggie Nori Wrap is a great idea for a healthy lunch or dinner. I learned this recipe idea from my mom when I was in college. Skip to Recipe It was then (in 2007) when my father learned that he had early signs of diabetes. This news took him by surprise and he vowed to…
