Fall is upon us and my apartment has been full of of delicious smells from kimchi making and pickling vegetables.
This is my favorite time of year. I love turning the bounty of the summer into sour pickles, spicy kimchi and warm dishes.
This video details a very traditional cabbage kimchi, and is the recipe I make. It is so delicious and can be used for many different dishes as well as eaten on its own.
What kind of fall foods do you prepare in your kitchens? Let me know in the comments.
For the full recipe and a list of helpful tips for making kimchi click here.
Today’s video is something I desperately want to try. The Sorted crew make their twist on a full English breakfast look amazing, and very simple to put together.
There are lots of healthy fats and meats right along with a healthy dash of veggies.
It’s definitely a winner.
For more videos by Sorted Food click here.
I am so so sorry for my absence. It feels amazing to be back, and I can’t wait to share all of the lovely recipes I have been accumulating throughout my hiatus.
The first one I present to you is from The Dumpling Sisters on YouTube.
They are absolutely lovely and can cook like no other. Jamie Oliver has recognized their talent, and they are currently in the process of writing a cook book.
A big round of applause for these wonderful ladies, and I hope you enjoy their scrumptious recipe.
For the full recipe visit: TheDumplingSisters.com
The humble turnip is another gem of the Fall season. It is hearty, inexpensive and very nutritious. Unfortunately it has almost fallen into obscurity here in America.
Many people have never eaten turnips, and that really is a shame.
They are full of vitamins, especially vitamin C which is hard to come by in the fall if you eat seasonally; and can be prepared many different ways.
This simple and delicious Japanese dish is one of the more unique preparations of turnips I have found. I plan to make it as soon as I can get my hands on the ingredients.
I am super excited about this recipe for four reasons.
- It is Korean.
- It is vegan.
- The plant she uses is a naturalized invasive weed in most of America and is readily available without using up agricultural resources.
- I have TONS of Lamb’s Quarters growing in my garden.
The subject of using weeds for food and medicine has always fascinated me. One of my favorite herbs to use is one of the most common weeds we see here in America; the humble Dandelion.
Remember to always know absolutely for sure what you are picking to use for food or medicine. Many useful plants resemble deadly ones. A field guide with very good pictures is highly recommended, as well as consulting with local herbalists and wildcrafters.
Be cautious of using weeds from public property or the property of others; many people readily use horrid pesticides which can be very harmful if ingested.
Happy hunting everyone. Enjoy.
To see more of Maangchi’s Videos visit her Youtube Channel or Website.
Today’s video is from the lovely and talented Maangchi, who is one of my all time favorite food bloggers.
Her Korean recipes are top notch, and her personality is really fun.
I highly suggest checking out her website and YouTube channel for more yummy recipes.
Soybean sprouts or 콩나물 in Korean, are a great way to get protein and many other nutrients. They are used in many Korean and other Asian dishes, and can be used almost identically to mung bean sprouts.
I never knew how easy they were to sprout at home, and now I can’t wait to try it out in my kitchen.
If you give it a try, let me know how it turns out!
Visit the Ginger Tea post to see another of Maangchi’s recipes.
안녕하세요(Anyeonghaseyo) everyone! Today I am sharing a traditional Korean 반찬 (Banchan), or side dish.
It is savory, crisp and delicious. I tend to make it in relatively large batches and include it in lunches and dinners over a few days.
This dish is pretty filling while having relatively few calories, and is a good way to incorporate bean sprouts into your diet if you’re unfamiliar with them.
숙주나물 (Sukjunamul) Korean Bean Sprout Side Dish
- Washed Mung Bean Sprouts with Roots Removed
- Chopped Green Onion
- Toasted Sesame Seeds
For Dressing (In Proportion):
- 1 tsp Korean Soy Sauce (Others can be substituted, but they will have a slightly different flavor)
- 1/2 tsp Sesame Oil
- 1 minced Garlic Clove
- 1 pinch Sugar
- Blanch bean sprouts in boiling water for no more than 30 seconds.
- Remove and immediately rinse with cold water until they are chilled. An ice bath works well for this.
- Drain the sprouts well.
- Combine the soy sauce, sesame oil, garlic and sugar in a bowl.
- Combine the green onions with the sprouts.
- Pour on the dressing and mix well.
- Top with sesame seeds.
A pinch of 고추가루 (Gochugaru) Korean red pepper flakes can add a lovely kick to this dish.
Also remember that the dressing is listed in proportions, and any size batch can be prepared from these proportions.
Recipe is adapted from MM’s Kitchen Bites.
First image is from MM’s Kitchen Bites second image was found on Google.