Simply Healthy Korean Recipes
Seriously. I can eat tofu everyday for the entire month. It’s such a versatile ingredient. There are so many possibilities that I know my palate won’t get bored. Alas. Anything taken to an excess can’t be good for you. Everything in moderation right?
BUT one more day of tofu won’t hurt, no?
I’ve been suffering from a meat and alcohol-induced walking coma since I got back from Missouri. The Missouri I experienced was sort of a meatopia with free-flowing wine. By no means am I a vegan nor do I abstain completely from imbibing. I eat meat and enjoy wine occasionally; but for the most part, I’m a vegan-leaning teetotaler. So needless to say, my body is in a bit of a shock.
So to give my body a break, I decided to make a bunch of vegan side dishes. Dubu jorim (soy-braised tofu) was on the top of my list, because my husband absolutely loves this dish. He really immersed himself in the meat-and-wine lifestyle while we were in Missouri; so he is due for a little vegan protein.
I have a habit I need to break.
I buy way too much of foods that I love – unreasonably too much. I love kabocha pumpkins. And the last time I went to Whole Foods, organic kabochas were on sale. I can’t pass that up right? So I bought the biggest kabocha they had in stock and a smaller one – 12+ pounds in total. When I bought them I felt so good that I whistled all they way home despite the pain in my shoulder from lugging the heavy load. Not too much, I figured. It’s just the two of us, but half of it will be seeds that I will discard right?
Continue Reading Hobakjuk (Pumpkin Porridge with Rice Dumplings) . . .
Ddukbokki is hands down my favorite street food. That’s saying a lot, considering the number of street foods available just in Korea.
When I was in fifth grade, my parents sent me and my brother to Korea to visit my grandparents. That was the last time I had totally authentic Korean street food. But I remember the taste of ddukbokki like it was yesterday. Since then, I had ddukbokki at many (some fancy) restaurants, but none compares to the simple, street-vendor-style ddukbokki I enjoyed so much as a little girl.
Continue Reading Ddukbokki (Spicy Rice Cakes) – The Ultimate Street Food . . .
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.