Asparagus with Gochujang is a super easy, spicy way to cook your asparagus. The asparagus and Korean red chilli paste (gochujang) take centrestage, with some help from bit players like sesame oil and garlic. It’s easy, it’s quick and there isn’t a whole lot to say about it. So this is going to be a […]
Salmon Bibimbap (a Korean Rice Bowl Recipe with Kimchi)
Bibimbap is probably one of the more well known Korean recipes outside of Korea, along with Pajeon and Bulgogi. As you can see in the images here, it is a one bowl dish made up of rice and an assortment of side dishes, served with that ubiquitous of Korean red chilli pastes, gochujang (I’ll do […]
Rice Beef Burger with Kimchi and Wasabi-Mustard Mayo
These Rice Beef Burger with Kimchi and Wasabi-Mustard Mayo is both a reader requested recipe, as well as a post for the Foodies+ Fusion month over on Google+. Foodies+ is an almost 300 000 strong food community that I run on Google+. We like to have monthly themes and challenges in the community, and this […]
What is Yuzu, that Knobbly Japanese Citrus Fruit?
The Japanese Yuzu or Korean Yuja (citrus junos) is a citrus fruit that has long been in use in China and Tibet, where it originated and is known as xiāngchéng. Yuzu is yellow in colour when ripe, so in that respect, it resembles a lemon. However, its shape is that of an orange but its […]
Pajeon Recipe, Korean Spring Onion (Scallion) Pancake
I adore Pajeon, the Korean savoury pancake of spring onions (scallions) that is eaten with a side dip. The word jeon, while often translated as pancake, refers to a variety of foods that have been coated with batter and fried in oil. And the word pa refers to spring onions (scallions). Jeon includes a wide range […]
