Simply Healthy Korean Recipes
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.
Continue Reading Sweet and Sour Pickled Cucumbers and Daikons . . .
Gyeran or Gaeran Jjim (Korean Steamed Eggs) is often served as part of the banchan spread when you go to a Korean restaurant. But you don’t have to visit a Korean restaurant to enjoy this dish. It is one of the easiest dishes you can make at home. Additionally, you don’t have to limit its potential. It can be much more than a side dish. For instance, you can serve it for breakfast or brunch with different stir-ins. And you can serve it in individual ramekins for a fun and lovely presentation.
Continue Reading Gyeran Jjim (Korean Steamed Silken Eggs) . . .
Hobak Namul is a popular Korean side dish (banchan). It is also very easy to make and requires very little time, 10-15 MINUTES MAX.
Usually, Chosun Hobak (Korean Zucchini) is used for this dish. They are rounder and fatter than the thin zucchinis available in most American grocers. And the flesh is slightly sweeter. I’ve been pretty spoiled; because my maternal grandmother grows them in her backyard. Most years, she has an abundance during harvest season. She has enough to share them with her friends and neighbors. Needless to say, she’s a very popular woman. And she has enough leftover to store them for later use after the season is over.
Continue Reading Hobak Namul (Korean Stir-Fried Zucchini) . . .
Sautéed Green Beans with Spicy Korean Chili Pepper Sauce (alternatively, Sautéed Green Beans with Gochujang Sauce) add a kick of flavor to any meal. And although I can make a meal out of these beans (along with some brown rice), I usually serve them with some pan-fried tofu for the sake of protein.
Continue Reading Sautéed Green Beans with Spicy Korean Chili Pepper Sauce . . .
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 . . .