Koreatown Baby Back Ribs

The warm weather finally has arrived which means grilling season has started.  My family loves ribs and when I saw this recipe in Gaby Dalkin’s recent cookbook “What’s Gaby Cooking: Everyday California Food” I knew I had to make it. Why – when I already have a few versions for grilling ribs; Ina Garten’s which … Continue reading

Gochujang-Glazed Potatoes (Gamja Jorim)

Another spicy Korean “jang” dish using a fermented soybean-based condiment, gochujang, to flavor tiny yellow potatoes. My meatballs turned out so well that I was anxious to try another recipe. This is another great recipe from the Milk Street Magazine which I have tweaked a little!  Hard to quit eating these very flavorful potatoes. I … Continue reading

Korean-Style Gochujang Meatballs

Gochujang is one of the “hot ingredients” that is trending in 2018, according to the Food Network Magazine. It is a Korean paste, made from chile peppers, sticky rice and fermented soy beans – a spicy paste sharing the glory with the likes of Sriracha. Gochujang is one of three pastes that help boost the … Continue reading