I remember walking around on a scorching hot day in Korea last summer, and the overwhelming feeling of relief we felt after taking that first bite of Naengmyeon, or cold buckwheat noodles. There are two kinds of Naengmyeon dishes, one served in a chilled broth, and the one I’m sharing with you today, which is topped with a spicy sauce. Both versions feature sweet, crunchy, and tangy elements and that’s what makes this cold noodle dish even more refreshing and addicting! Read more
Tofu has always been a big part of my life. Growing up, my mom made some kind of dish that involved tofu at least once a week, even if it was simply throwing it into a big pot of Kimchi stew, or pan frying it and sprinkling soy sauce on top. In fact, I’m surprised I don’t have more tofu recipes on here. What a crying shame, right? Read more
Ever since I was a kid, anytime our family would go out to eat at a Korean restaurant, Bibimbap was practically the only dish I’d order. But the truth is that Bibimbap is super easy to make at home because all you need is a bunch of leftover ingredients, some rice, and a spicy sauce. Bibimbap literally translates to “mixed rice,” but I decided to make a version using barley instead. Read more
These Asian Lettuce Wraps are nothing more than seasoned ground meat nestled in a crisp lettuce leaf. You adorn them with fresh toppings of your choice, and dinner is done in a jiffy with only one pan to clean.
I probably should apologize that I didn’t share this recipe with you earlier. I eat kale all the time…both cooked and raw. I think it’s safe to say that it’s my current favorite vegetable and has been for a while. I already shared my Kale Salad with Garic Croutons recipe with you, but this Cobb version is a nice fun twist. It’s a hearty salad that still feels light and bright thanks to the tasty shallot vinaigrette. You can totally customize the toppings according to your taste, or use whatever’s left in your fridge. Aren’t those the BEST kinds of recipes?
I had been looking for an excuse to buy an indoor grill pan for a while…and filming this Marinated Flank Steak with Corn, Asparagus, and Tomato Salad episode was it. I’m sure this recipe will taste even better on an outdoor grill, so if you have it, by all means, crank that sucker up and use it! But I’m really happy about the way that this dish ends up conveniently being one grill-pan cooking, and you can make it any time of the year!