Simply Healthy Korean Recipes
I’ve been eating clean for the past week or so. No processed foods, no sugar, no red meat, no gluten, and no fried foods. I know. It sounds like a party. 😛 It’s actually not too bad. I don’t crave sweets (except for dark chocolate). I don’t crave anything really, except for french fries. French Fries are my biggest weakness. I would seriously knock an old lady down to get to the last fry in the room.
I made some Spicy Tomato Sauce with Poached eggs last week. Twice, actually. That’s not unusual for me. When the weather outside is cold and I barely have enough time to eat, this is one of my go-to dishes. It’s one of those dishes that is so comforting, yet simple and quick. We either have it over brown rice or pasta. It’s delicious either way.
Of course, I had to add a little bit of Korean love to this dish. I absolutely love gochujang (Korean chili pepper paste) in tomato sauce. It tempers the acidity of the tomato sauce just perfectly, while imparting some sweetness and spiciness to the sauce. If you don’t have access to gochujang, of course, you can add tomato paste. I add both if I have both in my fridge. Just make sure they add up to about 2-3 teaspoons. The resulting sauce is SO GOOD. You have to give it a try.
I ate a ton of hummus when I in college. It was easy to make. I could dip almost anything in it for extra flavor. It was delicious. And I guess it added some much needed protein to my gummy bears/french fries/donuts diet, not that I cared much about protein at the time.
It still remains one of my favorite dips/spreads. And I have made many variations of it. I’ve made it with different types of beans, different stir-ins, and different types of flavoring sauces. But one of my favorites is the Asian-style hummus flavored with roasted garlic cloves and gochujang (Korean chili pepper paste).
The darkening of the guacamole or avocado is due to the process of oxidation – reaction with oxygen in the air. The skin of the fruit, whether apples or avocados, provides protection from this process until it’s broken.
Before I go on, I will start off by saying that I was a chemistry major in college. So I find things like this quite fun. Yes fun. I am a major nerd. So if you want to skip over the next few paragraphs and right into the instructions, I will not be offended; it’s because you are probably much cooler than I am. And believe me, that wasn’t an attempt at self-deprecation or sarcasm. It’s highly likely a statement of fact. 😛
I will be very brief. But I believe that a basic understanding of the process comes in handy. And knowing WHY you are doing what you are doing will help you do it correctly.
Continue Reading How to Keep Guacamole from Turning Brown . . .
I’ve been shunning social media most of my adult life. I neurotically guarded my privacy. However, now that I’ve started a blog, that point is moot. So I’m wading in slowly into the medium. To aid in that effort, cHow Divine is now on Pinterest. You can also find me on Google+. Why Google+ and not facebook? I will eventually get there (to facebook), but my extremely brainy little brother and his equally brilliant wife (my SIL) work for Google. And my SIL highly recommended it. Now. I wouldn’t be a good sis if I didn’t support and love everything Google! So follow cHow Divine on Pinterest and add me to your circle on Google+, and get to know (seemingly) one of the last cyber-hermits on earth.
Now that I’ve thoroughly embarrassed my brother as big sisters are wont to do, I will move on to today’s recipe.