Simply Healthy Korean Recipes
I just got back from Cali last weekend. And like a true dodo head, I left my camera there. I hadn’t been feeling all that well for the duration of the trip. I guess it took a toll on my brain in addition to my body. Luckily, I have a loving mom, who immediately shipped the camera to me along with a care package. I will have to post the pics of the package at a later time. But here is a post of the first batch of the photos I uploaded from my just-received camera: Korean-Style Beef Tacos.
When I make guacamole, I always make a ton. I want to expend the energy once and milk the benefits of my labor for a few days. I’m kind of lazy that way. And when I have leftover guacamole (remember to store it properly), I always make one or more of three dishes. I’ve already posted two of the dishes: the sweet potato and black bean tacos and the TLT (tempeh, lettuce, and tomato sandwich). And the last of the troika is the kimchi fried rice and creamy black bean burritos.
Continue Reading Kimchi Fried Rice and Creamy Black Bean Burritos . . .
I love Mexican food. I partly “blame” or “credit” this affinity to my aunt. My aunt was a big part of my life growing up. And we spent a lot of time together when I was little.
When she became pregnant with her first child, the only dish she craved for a short period was rice and beans. I’m not kidding you. The only craving of this pregnant Korean woman was rice and beans. And she would take me along to various Mexican restaurants. It was at this time I realized how much I LOVED Mexican food. And not unlike my aunt, I am crazy about refried beans. I love everything about it: the creaminess, the slight saltiness, the richness … Yum.
Continue Reading Sweet Potato and “Un-Fried” Bean Tacos . . .
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.
I don’t know one Korean who doesn’t like Mexican food. (OK, I’m sure there is at least one; I just personally don’t know one.) Even my mom who isn’t crazy about non-Asian cuisines loves Mexican food. There is just something about the cuisine that suits the Korean palate. I guess pico de gallo, salsa, and pickled jalapenos are akin to the Korean kimchi; and they balance out the richness that may be overwhelming for some.
But have you tried Korean-infused Mexican food? It’s truly delectable! Top your burrito or taco with some gochujang sour cream or guacamole; add some kimchi and bulgogi to burritos, tacos, or quesadillas; stir in some sautéed kimchi in some Mexican rice; and so on. Exceptionally delicious!