Bulgogi and Spicy Slaw Sandwich

I made Bulgogi and Spicy Slaw Sandwich last week. It’s the same sandwich I was talking about in my last post. It’s just a simple sandwich of bulgogi and spicy Korean-Style slaw. You can add condiments or slices of cheese. But it’s totally unnecessary.

It was soooo good in its simplicity. The soft bun, juicy bulgogi, and the spicy – but creamy – slaw were so perfect together. My husband literally (and I really mean literally) could not talk while he was eating it. He was just emitting these weird sounds. I guess that’s what people call a foodgasm. 🙂

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Creamy and Spicy Korean-Style Slaw

I was really in the mood for a fat sandwich a few days ago. But even with sandwiches, I need a little bit of Asian or Korean flair to it. So I decided to make some Korean-flavored slaw to add to the sandwich in lieu of lettuce. I usually make it mayo-free, because I’m not crazy about mayonnaise. I rarely ever eat it. In fact, I only ever eat it mixed with gochujang (with a very few exceptions). But I wanted something creamy and spicy for my sandwich.

I usually make it with napa cabbage, but you can substitute it with regular green cabbage or even bok choy. And I add a lot of cucumber slices for their crunch. This slaw is perfect for a meaty sandwich or just as a side dish for those end of the summer barbecues.

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Bibim Guksu (Korean Sweet and Spicy Cold Noodles)

I call this my lazy hot Sunday noodles. “Lazy” because it is very easy and quick to make. And “hot,” well, it’s a bit of a misnomer since the dish itself is cold. But I usually crave it during “hot” summer days. And “Sunday” because that’s when I usually make it.

Bibim Guksu is perfect for those hot summer days because it’s made with COLD noodles and mostly cold ingredients. And it’s very easy to make. It’s as easy as making a salad. Hence the “lazy.”

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Sweet and Sour Pickled Cucumbers and Daikons

There’s nothing like some refreshing Korean-style pickled cucumbers and/or radishes in the summer time. They are sweet, sour, and if you are so inclined, spicy. They keep for days, you can eat them with (or on) anything. They make a great side for any meat or poultry dish. And they are great on Asian noodles, bibimbap, burgers, tacos, or sandwiches.

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Kkakdugi (Radish Kimchi)

kkakdugi daikon radish kimchi

I made Kkakdugi (Radish/Daikon Kimchi) over the weekend. And my home-made Kkakdugi turned out so delicious! It made me wonder why I don’t do this more often. And to think, I only decided to make it because of a troubling ingredient in my store-bought Kkakdugi/Kimchi. I guess it was a blessing in disguise.

I was reading the ingredients of my go-to, store-bought kimchi the other day. And to my shock, my “preservative-free” kimchi contained MSG. I guess the “preservative-free” on the label gave me a false sense of comfort (well, enough comfort not to check out the ingredients for 3+ years!). I know; MSG is not a preservative. And it’s not false advertising. But I’m sorely disappointed that my go-to kimchi is not the probiotics-filled, all-natural goodness I once thought it was.

So I decided to make my own probiotics-filled, all-natural Kkakdugi (Radish Kimchi) – sweetened with fruit and honey, instead of sugar. Kkakdugi is traditionally made with Mu (or Moo) – Korean radish. Mu is usually thicker and shorter than a Daikon. But if you can’t find Mu at your local grocers, Daikon is a good substitute; that’s what I’m using.

Luckily, Kkakdugi is pretty easy to make. And you can make it in relatively short amount of time. So if this is your first foray into Kimchi-making, I highly recommend Kkakdugi. Not only is it easy, it’s probably the most foolproof of all Kimchi.

And let me tell you. It is so delicious and totally worth the effort.

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