Confession: I eat kimchi most mornings for breakfast. I buy mine from the local Korean market in a 1 gallon jar so it is naturally fermented with no preservatives and is not pasteurized so it continues to ferment while it sits in the fridge. Plus their kimchi is better than what I make at home. […]
Thanks to my friend, Youngduk Kim, for this recipe.
This is a quick meal for a week night. Since the miso paste already has dashi flavoring (available in Asian markets), there is no need to make dashi from scratch. However, if you have more time on your hands, dashi is easy to prepare. Just substitute 2 cups of dashi stock for the water and […]
Grill ’em, poach ’em, stick ’em in a stew. *Soy-lime Dipping Sauce
The classic Amercianized Chinese food, a savory omelette with Asian flavored gravy.
This hearty soup is perfect for a cold winter night or any time of the year. These vegetables are suggestions; use whatever you like.
Rich and flavorful, this stew can be made with fresh pork belly or using leftover Korean grilled pork belly. Serve with a side of pickled daikon radish.
Delicious and satisfying. Pork Belly is one of the most popular meats in Korean cuisine. To serve, place a slice of pork belly on a lettuce leaf, top with pickled daikon radish, bossam sauce, scallions, and chilis. Add kimchi on the side.
A flavorful sauce that adds authentic Asian taste to any meat.
