Korean corn cheese is a popular cheesy, sweet and savoury snack typically enjoyed with drinks. I tinkered around a bit and combined it with the flavours of Elote (Mexican Grilled Corn) for a more flavourful way to enjoy corn this summer.
A piping hot and bubbling spicy kimchi tofu stew (kimchi jjigae) made with a seafood broth chocked full of pork and shrimp. The best kind of comfort food in this wet and cold weather. 🙂
There’s something really satisfying when you’re eating chewy, sticky rice cakes. This kimchi rice cakes recipe is made with pork and kimchi, a classic combination packed with umami flavours. Bonus? It’s only uses 1 pan and it’s done in 15 minutes.
Sweet potato noodles are tricky noodle to work with, if you are seeking that perfect chewy bouncy texture but there’s a fool proof way to achieve this & you’ll be surprised how simple it is! No more boiling water, no more running noodles under cold water to make the perfect Chewy Korean Glass Noodles (ChapChae/Japchae)
A 5 minute quick and super easy fresh and crisp apple broccoli salad with a sweet and spicy Korean Gochujang dressing. Perfect as a meal or as a side.
WHAT IS IT? Rice cakes are disc shaped (and sometimes tubular cylindrical shaped) noodles made with glutinous rice flour. (Not to be mistaken with the puffed rice cakes that are more cracker-like and crispy.) Most commonly used in Korean cuisines and is called tteok in Korean.