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.
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) . . .
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.
Definition of GIM: Laver or Dried Seaweed (Nori in Japanese)
Ever since Trader Joe’s came in to New York City, I see people eating those toasted seaweed snacks everywhere. I get them occasionally, but I usually just make them at home. I like them right off the heat – super crispy and warm. That how I’ve always eaten them.
Continue Reading Roasted or Toasted Seaweed Snacks (Gim) . . .
Pajeon (Korean Scallion Pancakes) is probably one of the most popular appetizers in Korean cuisine. Whenever we go to a Korean restaurant, we don’t have to look far to spot a Pajeon atop someone’s table.
There is a good reason for this. Obviously, Pajeon is delicious. But it’s also a “safe” dish for those who are not familiar with Korean cuisine. As much as I LOVE Korean food, I must admit some dishes are an acquired taste. (Once acquired though, they are addictive!) But the scallion pancakes are comforting and familiar regardless of your origin or taste. They are savory and crispy when eaten right out of the skillet and piping hot. And they are savory and chewy when eaten at room temperature. The choice is yours. Ooh~ And don’t get me started on the salty, tangy dipping sauce.
Continue Reading Pajeon (Korean Zucchini Scallion Pancakes) . . .