Sticky Sesame Ginger Tofu Stir-Fry
If you’ve been following my cooking journey for a while, you’d know that crispy tofu is one of my all time favorite dishes to make. I’ve spent years perfecting different sauces and marinades, and they’re all delicious, but I believe this one has the honor of being my best yet, so I hope you enjoy.…
Korean-Style Steamed Soft Tofu (순두부찜)
One of my favorite 반찬 [banchan – side dishes] that they used to serve for lunch at my previous job was 순두부찜 [sundubujjim – steamed soft tofu with sauce]. You can eat it leftover, with rice or without, and it’s a great source of protein and so easy to make when you’re feeling lazy and…
New Year Tteokguk 떡국
Thanks to 부산광역시 중구 for sponsoring this post and providing a wonderful cooking class to share the culture surrounding Korean cuisine and traditions. Chef HeeYoung Jang 장히영 showed us from start to finish how to cook this traditional dish over Zoom call, à la pandemic. Tteokguk 떡국 is a soup that Koreans eat on the New…
Soup for the Seoul… and other stories
The image to the left is of Mediterranean food from a restaurant in Itaewon called Petra. This was the best food I’ve had since I’ve been here. Hello world! It’s been a while. Since moving 8000 miles away from my home in America to Seoul, South Korea, I’ve experienced a lot. It feels like a…
Vegan Samgyetang (삼계탕) – Ginseng Soup
This deceptive springtime weather makes me yearn for the heat of summer. In South Korea, it’s a tradition for people to line up outside restaurants on the hottest days of the year to eat this delicious soup. Typically made with cornish hens stuffed with herbs and rice, this dish is originally not vegan (the name…
Roasted Garlic Hummus
The word “hummus” means chickpea in Arabic; cultivation of chickpeas dates back to over 10,000 years ago in Turkey. Enjoy this Middle Eastern treat today with a few simple ingredients and less than 30 minutes of work! Roasted Garlic Hummus Recipe Yields almost 6 cups of hummus. Ingredients: Equipment needed: Instructions:
Winter Squash Soup
Butternut and acorn squashes are in season during the fall, and in perfect timing for delicious and hearty soups. With plenty of natural buttery flavors and creaminess, you’ll want to make this all throughout winter. This is one of those soups that tastes even better a few days later! My squashes roasted in the oven…
Whole Wheat Chia Oat Bread
Autumn is here and so is the need for warm bread. Butter it alone, have it with a hot bowl of soup, or bake into croutons for a hearty winter salad. This vegan bread is healthier than the bread you get in the store — have you seen the ingredients list of store-bought bread? Yikes — and tastes better…
Aglio e Olio from Scratch
A classic favorite, completely homemade. In an effort to clean out as much of our fridge, pantry, and freezers (yes, plural — my mother loves to freeze things) as possible, I embarked on a journey to make aglio e olio without buying anything from the store. To make homemade pasta, all you need is flour…
Fresh Chive Butter
Every year volunteer garlic chives pop up in my backyard, and I rush to clip them and use them. This photo above is only half of what’s currently grown! And because there’s nothing better than fresh chive butter, here’s an easy recipe. I start with a bundle as big as a half dollar and chop…
Loading…
Something went wrong. Please refresh the page and/or try again.
Follow My Blog
Get new content delivered directly to your inbox.
the grub bowl 