Category: Vegetarian

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Vegetable Gimbap/Kimbap

Definition of GIM·BAP: Laver or Dried Seaweed (Gim) · Bap (Rice)

Gimbap always takes me to a happy place. It’s no wonder. Gimbap is commonly consumed at picnics. And understandably, it conjures up warm weather, fresh-cut grass, and fun. It makes sense since it’s very much an on-the-go food. Everything is wrapped in a neat package that can be easily be popped in your mouth. They are delicious and flavorful just the way there are. No need for sauce. No mess. No fuss. So my mom ALWAYS made sure I had plenty whenever I went on a school field trip or a picnic. Thanks mom!

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Spicy Roasted Garlic Hummus

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).

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“Bulgogi” Tempeh with Sautéed Onions

I indulged a little too much over the weekend. I don’t know about you. But I can’t say no to soft shell crab, especially the battered and fried ones dipped in aïoli. I can’t pass up fresh sea urchin either – even if those yummy morsels come nestled in cheese smothered pasta. I’m terribly lactose intolerant and gluten-sensitive. Yes. This would be a problem. And who can pass up a prosecco bar? I can’t. So I imbibed a bit.

So like a reasonable person, I planned to forgo dessert. But my plan was thwarted by a complimentary tray of desserts that came to our table. And I can’t let any dessert go untouched. But not only did I “touch” them, I polished them off. To make matters worse, we got a bottle of champagne, a mini chocolate cake, AND a mini carrot cake on our way home. At the end of the night, nothing was left.

Clearly, I have issues with restraint. I know this. I’m nothing if not self-aware.

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Bibim Guksu (Korean Sweet and Spicy Cold Noodles)

I call this my lazy hot Sunday noodles. “Lazy” because it is very easy and quick to make. And “hot,” well, it’s a bit of a misnomer since the dish itself is cold. But I usually crave it during “hot” summer days. And “Sunday” because that’s when I usually make it.

Bibim Guksu is perfect for those hot summer days because it’s made with COLD noodles and mostly cold ingredients. And it’s very easy to make. It’s as easy as making a salad. Hence the “lazy.”

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Pajeon (Korean Zucchini Scallion Pancakes)

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.

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