Anchovy-dashima stock is commonly used in Korean cooking. It’s not just for soups. I use it in place of water in many recipes. It is considered healthier than meat stocks and more delicate in taste.
Almond Cookies – Perks of Messing Up in the Kitchen
I REALLY LOVE raw almond butter. I smother it on my toast every single morning. I eat it with my banana. I smear some on my chocolate bars. I put a dollop on my pastries. I even put it in my Korean cooking sauces to make them taste richer. I put it on/in almost everything. So I try making it at home whenever I get a chance. Throw some almonds in the food processor. And voilà! Usually it turns out great. Usually.
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Jaht Jook (Pine Nut Porridge)
My husband had some kind of a stomach bug. And he hadn’t been able to eat much of anything. I remembered whenever I had a stomach ache, my grandmother used to make me jook (porridge). I had some pine nuts on hand. And pine nuts are gluten-free and rich in nutrients; the hubs was really in need of some nutrients after 2 days of very little food. So I decided to make some jaht jook – pine nut porridge – a delicious, gluten-free, vegan dish.
Bulgogi Kimchi Taco à la Korilla BBQ
I don’t know one Korean who doesn’t like Mexican food. (OK, I’m sure there is at least one; I just personally don’t know one.) Even my mom who isn’t crazy about non-Asian cuisines loves Mexican food. There is just something about the cuisine that suits the Korean palate. I guess pico de gallo, salsa, and pickled jalapenos are akin to the Korean kimchi; and they balance out the richness that may be overwhelming for some.
But have you tried Korean-infused Mexican food? It’s truly delectable! Top your burrito or taco with some gochujang sour cream or guacamole; add some kimchi and bulgogi to burritos, tacos, or quesadillas; stir in some sautéed kimchi in some Mexican rice; and so on. Exceptionally delicious!
Gluten-Free Pear “Fritters”
Hmm… It may be more accurate to refer to them as pancakes. I loved the batter so much that I used a little more than a fritter would require. Additionally, I didn’t technically fry it; I “pan-fried” it with a little bit of oil. But I love the sound of the word “fritter.” Naming conundrum aside, I love the crispiness of the edges and the softness of the filling.
I made this for my little brother when our families got together for Thanksgiving a couple of years ago. I wasn’t too happy with the results, because my mom’s electric stove top made it impossible for me to control the temperature; I don’t care that it can boil water in 60 seconds, I like my gas stove top. But my little brother loved it. He thought it was ridiculous I wasn’t happy with it. And he gobbled it up topped with ice cream. Looking at him, he was still my chubby-cheeked little brother who was eagerly satisfying his sweet tooth. But there was a marked difference; he had a little chubby-cheeked toddler of his own sitting on his lap satisfying her own sweet tooth. When I look at her face, I see my little brother in her eyes and her smile. And it makes my heart full.