A while back I made kimchi. I had been thinking of ways to include the kimchi – a staple in Korean cuisine – made from fermented vegetables, typically mostly napa cabbage. A new cookbook I bought was able to help me find a way to use that kimchi in a delicious way!
In recent years kimchi has become more and more popular in North America. Kimchi is a staple in Korean cuisine. It is salted and fermented spicy vegetables, traditionally napa cabbage and radishes. I had never made kimchi before but I was curious to make some. It is a process to make but is by noRead more
GochuJang is a Korean sauce that is kind of new to me. It is a red chile paste that contains glutinous rice, fermented soybeans, salt and sweetener. It has a pretty unique flavor, it’s super thick and is pretty strong – meaning it really needs to be stirred into something to make a sauce or marinade ratherRead more
I mentioned Walkerville’s newest restaurant F&B a few posts ago. Well here I go again on F&B. Something that Matt and I always order when we go are the Korean Ribs. We crave them actually. So when I opened up my next cookbook and saw the recipe was for Korean Short Ribs I was immediatelyRead more
Well I have to say I am super happy I had help for this recipe. There were a lot of elements and the recipe wasn’t the easiest to follow. It was also a lot of work. The recipe came from the cookbook Jamie Oliver’s Meals in Minutes.
“This is the best burger I have ever had!” proclaimed my son Hunter after taking his first bite into the burger I gave to him. The kid has consumed a lot of burgers in his life so it really was a compliment. The recipe came from Street Food Diaries by Matt Basile. It is another cookbookRead more