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 I have two videos to share. They are from two of my favorite YouTube channels, and both are absolutely delicious.
Many of the fish cakes sold in Asian markets today contain unhealthy additives such as MSG, dyes, and other nasty preservatives.
These recipes show how to make fish cakes using real fish and healthy ingredients. Enjoy.
さつま揚げ (satsuma-age) are a fish cake from Kagoshima, Japan. They are used in various stews and hotpots, or eaten as a snack. They have a lovely flavor and texture and are also a great way to incorporate fish into the diet.
Click here to see more videos from Cooking with Dog.
어묵 (eomuk) are fish cakes from South Korea. Many believe they were created to mimic the Japanese fish cakes many centuries ago. They are delicious and like satsuma-age, they are great in soups or just as a snack.
Click here to see more videos from Maangchi.
Greetings Everyone! Today’s video is something a little different, and something I absolutely adore.
The subject of edible flowers has always intrigued me, and I’m looking forward to trying out this lovely recipe.
It is also very adaptable, as the list of edible flowers is quite extensive. Try serving these at a bridal shower, or even just with afternoon tea. They’ll add an elegant and whimsical touch to any occasion.
I would recommend a sprinkling of Lavender buds with a drizzle of honey instead of the simple syrup.
For more information about edible flowers check out this lovely article by TreeHugger.com
Today’s video is a recipe to help your body handle stress brought on by cold weather.
Here in Colorado recently it has been terribly cold. In my 22 years of living here, I have never experienced this kind of cold for so long. At the time of writing this almost a week has past where we haven’t risen above freezing.
Walking and riding the bus in this kind of weather has really taken a toll on my body, and I wish I had some of this lovely tea. Maybe once I get my next paycheck I can make some.
Stay warm out there, and enjoy.
For another tea recipe from Maangchi check out the Ginger Tea post.
Fall is my absolute favorite season.
I love the sights, scents, tastes and especially the weather.
The harvests are completed, and the Lord of the Fields has sacrificed himself to provide for us. The world grows cold as he and the Goddess of the Earth rest in the underworld together, yet we know they have not abandoned us. Spring will come again.
In the meantime, we can enjoy lovely recipes that make us feel cozy and make the most of the harvest.
This recipe is a great dessert, or even a snack. It is healthy, light, cozy and very charming. Maangchi also says it can help a loved one get over a cold, and at the very least it helps show them that you care.
If you cannot find the Jujube (Korean Date,) I would recommend using the much more readily available medjool date. Be sure to remove the pit.
I hope you try this recipe, and find some warmth this lovely Autumn season.
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.
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.