One key ingredient to many of the Korean dishes you’ll find on this site is gochujang – a spicy, fermented soybean paste that has become increasingly more popular here in the States. In fact, I was shocked when during a recent trip to Food Lion (a grocery chain here in North Carolina), I saw a bottle of gochujang! This is great because there’s no substitute you can use to match…
My favorite food is any bowl of spicy noodles in a simmering broth. My mom always cooks a variation of this every time I visit her. It’s not always the best meal choice for my weight, so it’s not something that I eat every day. However, just how bad it is depends on the noodle and how it’s prepared. By and large, Asian noodles are often healthier because they are…
Soba noodles, also called buckwheat noodles, are typically served cold or in a hot soup. You can’t eat them warm otherwise because they will be too sticky. I know cold noodles is a really different concept for many Westerners (much like cold soup), but I promise that this flavorful, healthy dish is worth a try. …
This spicy, refreshing salad is a staple at every group dinner my mom hosts. This cucumber kimchi is not fermented, but uses fresh ingredients and should be eaten within the first couple of days after you make it. The best part is that like most of the recipes I share here, it is delicious and easy to make!…