Japchae
Japchae is sweet and savory Korean Cuisine staple. Simple to make and very delicious. Can be served warm or cold. Super popular at parties and potlucks.
Vegetable Stir Fry
Asian vegetable stir fry is healthy and delicious. It is a simple yet flavorful addition to any protein or it can be enjoyed alone, just add rice. Perfect with grilled fish. Can be made with any combination of fresh vegetables. All the prepping can be done ahead of time.
Scallion Pancakes
Scallion pancakes are fast and easy to make at home. They require very few ingredients and are delicious even without dipping sauce. They can be frozen raw, wrapped individually in a plastic foil. Sautéing frozen or fresh pancakes takes only minutes. The recipe is bulletproof and suitable for a beginner home cook.
Bok Choy Soup
Vegetarian Bok Choy soup is light and full of savory flavor. It is based on a Chinese-style soup recipe with some shortcuts. In this version, vegetarian broth can be substituted with water flavored with Better than Bouillon vegetable base or a vegetable bouillon cube. I also like to use dried shiitake mushrooms and soak them …
Thai Mango Chicken Curry
The Thai Mango Chicken Curry dish came out of my love for mangoes. They are accessible, relatively inexpensive, and available throughout the year. In season from May to late August, they provide a super fresh, enjoyable flavor. The taste is always great and the benefits of eating them are significant as they contain vitamins C, …
Swiss Chard and Potato Curry
This Swiss Chard and Potato Curry is a must-try for anyone who wants to incorporate this often-neglected veggie into their meals. By using the whole bunch of chard, including the stalks, the recipe minimizes food waste and adds a unique texture and flavor to the dish. And with chickpeas providing protein and fiber, this curry is hearty and filling. The earthy flavor of the Swiss chard creates a comforting and nourishing meal – perfect for any day of the week!
General Tso’s Chicken
General Tso’s Chicken has become a staple of American Chinese cuisine, despite not being a traditional dish in China. Originally created by a Chinese chef in Taiwan, the recipe was later brought to the United States and modified to suit American tastes. Typically, by adding sugar to make it sweeter. This adaptation reflects the ongoing …
Chinese Dumplings with Chicken
Making Chinese dumplings with chicken is doable and convenient. The dough needs 30 minutes to rest and soften; this gives you time to prepare the filling. If you have experience with pie-making, you may find dumpling-making to be a straightforward and familiar process. Both involve rolling out dough and filling it with a mixture. However, dumplings are typically smaller and have a thinner wrapper, requiring a more delicate touch when rolling out the dough and wrapping the filling.
Mango Chia Pudding
Discover a delightful four-ingredient Mango Chia Pudding that’s perfect for chia pudding fans. This recipe became a summer favorite after stumbling upon it during a search for chia pudding options.
Enjoy this guilt-free dessert that doubles as a tasty breakfast. The combination of coconut milk and chia seeds creates a rich, creamy texture, balanced by light, fruity mango and a touch of honey.
Homemade Kombucha
Homemade kombucha is simple and rewarding. It requires very few ingredients and tools. If you’re on this page, you’re likely already a fan. You don’t need an introduction to the history and benefits of this wonderful drink. You’re probably trying to figure out how to make it more cost-effectively. Store-bought kombucha can be expensive and sometimes contains too much sugar or unappealing flavors. I promise you, this will become your go-to homemade kombucha recipe.
Kimchi Salmon
This recipe balance simplicity with great taste, bringing together tender salmon fillets, tangy kimchi, and an appetizing mix of butter and toasted sesame oil with a hint of sugar.
Kimchi Fried Rice
Kimchi Fried Rice, or Kimchi Bokkeumbap, is a traditional Korean dish that cleverly repurposes leftover rice and kimchi. The key ingredient in this flavorful meal is kimchi itself.
This simple Korean dish stores well in the fridge for up to 5 days, especially when meatless. It’s an ideal choice for a vegetarian or vegan lunch on its own, but you can also add various proteins such as spam, bacon, beef, or tofu. For a more nutrient-dense meal, include vegetables like enoki mushrooms, zucchini, carrot, onion, and green pepper.
Soybean Sprouts Banchan
Soybean Sprouts Banchan or Kongnamul Muchim is a Korean side dish (banchan) featuring soybean sprouts. It is popular for its simplicity, nutrition, and refreshing taste. Preparation involves blanching the sprouts and seasoning with salt, sesame oil, and sometimes garlic, green onions, or sesame seeds. While some skip garlic to preserve the sprouts’ flavor, others enjoy its depth. Kongnamul Muchim pairs well with various Korean meals and is an essential component of dishes like bibimbap.
Korean
Kimchi Fried Rice
Kimchi Fried Rice, or Kimchi Bokkeumbap, is a traditional Korean dish that cleverly repurposes leftover rice and kimchi. The key ingredient in this flavorful meal is kimchi itself.
This simple Korean dish stores well in the fridge for up to 5 days, especially when meatless. It’s an ideal choice for a vegetarian or vegan lunch on its own, but you can also add various proteins such as spam, bacon, beef, or tofu. For a more nutrient-dense meal, include vegetables like enoki mushrooms, zucchini, carrot, onion, and green pepper.
Korean Spinach Banchan
Category: Salad, Vegetarian
Cuisine: Korean
Korean Spinach Banchan, or Sigeumchi Namul, is a classic side dish in Korean cuisine that complements various meals and presents a delightful way to enjoy spinach. With two popular variations – one featuring soy sauce or salt, and the other incorporating the spicy and tangy Korean chili paste, gochujang – this dish offers diverse flavor profiles to suit different preferences.
Soybean Sprouts Banchan
Category: Vegetarian
Soybean Sprouts Banchan or Kongnamul Muchim is a Korean side dish (banchan) featuring soybean sprouts. It is popular for its simplicity, nutrition, and refreshing taste. Preparation involves blanching the sprouts and seasoning with salt, sesame oil, and sometimes garlic, green onions, or sesame seeds. While some skip garlic to preserve the sprouts’ flavor, others enjoy its depth. Kongnamul Muchim pairs well with various Korean meals and is an essential component of dishes like bibimbap.
