This is a Korean-Italian ragu with lots of great flavors. Loving both cuisines I knew this would be a good pairing of a rich, savory and slightly sweet meat sauce with ruffled pasta by Sfoglini. Mirepoix of veggies and even a fruit become part of the sauce which you can make ahead of time. Classic … Continue reading
If you love kimchi in a grilled cheese or macaroni and cheese you will enjoy this recipe. Well, I certainly did and see my links to recipes below. This Korean pickled vegetable loves being paired with cheese and is delicious in this spicy bread. Be sure to chop the kimchi very small or you might … Continue reading
It’s no secret that Korean gochujang paste is a favorite condiment. I’ve been enjoying it for a number of years and know that any recipe with this ingredient will usually be very good. Gochujang is mainly made out of glutinous rice, soybeans, chile peppers and barley and has a wonderful balance of sweet, salty and … Continue reading
Are you looking for a dessert to serve after your Korean Baby Back Ribs dinner? Well, this is the cookie recipe for you. A 5-star rating on NYT Cooking from Eric Kim (author of Korean American) gave me the incentive to give it a go. Besides, gochujang is a favorite condiment that I usually add … Continue reading
I realize that this recipe will not appeal to everyone. But for me, it’s a triple whammy with the green cabbage providing bulk and flavor, kimchi which is made from fermented cabbage and usually with a kick and SPAM brings saltiness (I do prefer the lower sodium variety). I don’t eat SPAM very often unless … Continue reading
Grilled cheese is a favorite sandwich, which as Americans know it, originated during the 1920’s, and is often thought of as comfort food in American cuisine. With cheese and bread readily available it is a staple in many American households, mine included. Of course this sandwich can be “kicked up” with condiments such as bacon, … Continue reading
This is a very easy recipe to prepare. The flavor is outstanding due to the marinade of Korean red pepper flakes and gochujang. Of course cheese melted on top of this braised chicken gives it a cheesy finish. This recipe is from Maangchi, adapted by Sam Sifton. I checked the cookbook I own (Maangchi’s Real … Continue reading
When I am looking for a simple and quick recipe filled with lots of flavor I often turn to pasta. It doesn’t hurt that gochujang is one of the ingredients and who doesn’t like butter. Also, when this recipe by Eric Kim of NYT Cooking received 5 stars (out of 5) it’s sure to be … Continue reading
Lettuce wraps are a good choice for a “sandwich” by avoiding the carbs of bread (healthier) and you can fill them with all kinds of ingredients. They are good to make year round, they are usually quite simple and the ingredients can be made ahead of time and assembled when you are ready to eat … Continue reading
If you’re looking for a quick meal and you love shrimp and kimchi, a classic Korean fermented vegetable, then this recipe is for you. These are ingredients I always have on hand – shrimp in the freezer and kimchi in cans I purchase online. I’ve tried a few kimchi varieties and finally found one I … Continue reading