Did you enjoy my version of kimchi recipe? 🙂 I typically have fresh kimchi as banchan, and use well-fermented one for other recipes in many ways. For starters, I’d like to share a mouth-watering recipe with my 3-month fermented kimchi, Kimchi Stew! (김치찌개, kimchi jjigae)
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I’m happy to share my version of the essential Korean comfort food, Korean Soybean Paste Soup (Doenjang-jjigae, 된장찌개). Korean fermented soybean paste, called doenjang in Korean, is the crucial ingredient for Korean cuisine along with soy sauce. I feel fortunate to be able to use these amazingly umami-rich and healthy foods for the low fodmap diet!
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Baked sweet potatoes with a cup of hot tea are always my favorites for the quick breakfast and the simple snacking. I like their own naturally sweet and savory flavors. Then, one day, I remembered one of my favorite childhood sweet treats, Candied Sweet Potatoes (고구마 맛탕), which is traditionally deep-fried, covered dissolved sugar in oil. I was afraid of its huge amount of oil, so I did little tweaks to the recipe to make the snack lighter and healthy-ish.
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Today, it’s snowing outside here in Seattle, and I’m totally in the mood for this Beef Hot Pot. (소고기 전골, sogogi-jeongol) This hearty dish is cooked and served at the table with beef and a variety of vegetables in a savory anchovy stock, along with a tangy, soy-based dipping sauce (aka. ponzu). Sharing the pot simmering on the table may seem unfamiliar to you, however, believe me! It would be the perfect and warm moment with your loved ones in this wintertime.
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Today, I’d like to share one of the traditional New Year’s meals, Rice Cake Soup! On the first day of the new year in Korea, all family members gather and enjoy this rich umami flavor soup. While it’s brutally cold outside in January in my home town, I only remember the warm and lovely atmosphere with my family, having this hearty soup. Because of the warmness, I think I find it my comfort food in the wintertime.
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I am absolutely delighted to share my version of kimchi recipe with you guys who love but are not able to have kimchi because of the garlic and onions! This easy and quick kimchi, called Mak Kimchi in Korean (막김치), is my favorite among over 100 kinds of kimchi out there.
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Here comes the season of the radish! Autumn is the perfect time to make this fresh, crisp and delicious radish salad called musaengchae (무생채) in Korean. This is excellent for banchan on its own and also commonly used in dishes such as bibimbap!
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Have you ever tried pasta with soy sauce and chili powder? If not, you should definitely try it! This delicious pasta is always my favorite and, in my humble opinion, it’s very Korean-ish!
Continue reading “Low FODMAP Creamy Pasta with Shrimp & Bacon (Lactose-free)”
I’m thrilled to finally share this video because this is what I eat almost EVERY DAY and I want to share MOST!
Continue reading “VERSATILE MEAL PREP : Blanched Spinach & Bean Sprouts”
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