Korean dumplings, called mandu in Korean, are one of our beloved traditional foods. Among many variations of mandu, I’ll introduce our very favorite version as known as pork mandu (gogi-mandu, 고기만두) made of pork, tofu, cabbage, chives, bean sprouts and sweet potato noodles.
Continue reading “Low FODMAP // Korean Dumplings (Mandu)”
What makes you feel nostalgic in the springtime? To me, a memory of my mom in the kitchen filled with the sweet, warm and caramel-like aroma of strawberry jam.
Continue reading “How to Make and Can Stawberry Jam (Low Sugar, No Pectin)”
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”
Rice is a large part of Korean cuisine, and cooked white rice is especially the most commonly consumed type in our everyday life. As much as we love rice, we have many different ways to enjoy cooked rice and one of them is to mix any type of rice with different grains such as barley, red beans and chickpeas. I personally prefer this multigrain rice to plain because it provides richer flavors and more nutritious benefits.
Continue reading “How To Cook & Store Multigrain Rice (Instant Pot)”
Today, I’m going to share my recipe of Veggie Stir-fried Rice Bowl, called 야채덮밥 (Yachae-deopbap) in Korean. There’s no way you can go wrong with this recipe because it’s super simple and easy to make! It only takes 20 minutes to make from start to finish and tastes wonderful! I think it’s definitely our ideal Monday night dinner. 🙂
Continue reading “Low FODMAP Stir-fried Veggie Rice Bowl”
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