Simply Healthy Korean Recipes
Sangchu Geotjeori (Korean Lettuce Salad) is commonly served with Korean Barbecue at Korean restaurants. Its slightly salty, sweet, and vinegary taste complements Bulgogi and Galbi perfectly. I love it, in part, for the convenience, because I use it in lieu of lettuce wraps – saam – sometimes. It’s almost like eating a bulgogi or galbi lettuce wrap, deconstructed. And you don’t have to get your hands “dirty” in the process.
Continue Reading Sangchu Geotjeori (Korean Lettuce Salad) . . .
As I’ve stated many times in the past, I don’t bake much. I’m not a very patient person by nature. I would like to be. But for now, I’m not. Precisely measuring all the ingredients, beating egg whites until they peak, mixing the batter just right, waiting for it to bake, then waiting again for it to cool; it’s just too much for my teeny tiny shallow pool of patience. It’s compounded by the fact that I have a type-A, totally obsessive personality. So it takes twice as long as it normally would. It just makes for an untenable situation.
But as a person with lactose intolerance and gluten sensitivity, I just don’t have a lot of choices at the local bakeries. And it gets very difficult when my monthly chocolate cravings hit. It’s usually the kind of craving where I want to swim in a vat of chocolate with an IV of chocolate stuck to me. So when a craving hits, I must bake…
Continue Reading Flourless Chocolatey Black Bean Brownies . . .
I am doing a guest post over at Justasdelish today, a blog started by the lovely Shannon Lim.
When Shannon asked me to do the guest post, she had two requests. She asked that the recipe be simple and that it be something Korean. It makes perfect sense since I run a blog dedicated to healthy food, particularly Korean food. It would be silly for me to do the post about anything else!
A few times every month, we do “takeout” at home. It usually consists of healthier versions of my favorite takeout foods. There is one requirement tho: it has to take less time than it would for me to grab takeout or get it delivered.
This week I made Thai basil chicken. I absolutely L.O.V.E. Thai food. It’s usually spicy and so full of flavor. But it can get super salty at times. Last time we had Thai at a restaurant, we ended up bringing home one of the dishes untouched because it was so salty. We reheated it with additional vegetables, and it was still very flavorful. So I decided to make Thai at home this week instead of going out.
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.