I always have kimchi in my fridge. ALWAYS. I don’t eat it everyday, but I need to know that it’s within reach. I have to admit, it’s often store-bought. But there is nothing like a good homemade kimchi.
Asian Salad with Carrot-Ginger Dressing
I hope mother nature has been kinder to you than New Yorkers this summer. The heat has been unrelenting. The heat and the humidity has been unbearable. And if you are a fellow New Yorker trudging through the subway system, I empathize. It can feel like you are simmering in stew. And if you are visiting NYC on vacation, don’t get too happy if you spot a relatively empty train car when the others are packed to the gills. The air conditioner is likely broken in that car. 😉
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Sangchu Geotjeori (Korean Lettuce Salad)
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.
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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.
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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