When life gives you cucumbers, make Cucumber Kimchi!
A good friend of mine has an incredible green thumb! I am so fortunate to often be on the receiving end of that green thumb. The other day, she kindly brought me some amazing home grown cucumbers, chives, peppers, and perilla (sesame) leaves, which are all perfect for Korean banchan. So I’m so excited to be making some awesome Korean side dishes over the next few days!
…
Do you like Thai hot? Then you will LOOOOVE this recipe for Spicy Thai Chicken With Basil!
Thai cuisine is one of my absolute favorite cuisines in the world. The complex flavors and fresh ingredients captivate me. Fortunately, my husband loves Thai as well, but he likes his dishes “Thai hot.”
…
This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link.
Korean Fried Chicken is also known as KFC. I love that! I also love this CRISPY, sweet, spicy, and garlicky fried chicken (Yangnyeom Dak). It’s definitely finger lickin’ good. 🙂
The typical way it is served in Korea is with cold beer (essential!) and pickled radishes, such as daikon.
…
I loooove Korean banchan. Banchan is actually my favorite part of a Korean meal. Give me banchan, chopsticks, and rice and I am haaapy!! 🙂
Banchan are the side dishes that accompany Korean meals. They are actually an essential part of the meal. If you’ve ever been to a Korean restaurant, you’ll know the feeling of excitement as they bring out various banchan. 🙂
…
All I need is a bowl of rice, some chopsticks, and marinated perilla leaves to be happy. 🙂
Korean perilla leaves, also known as sesame leaves, are a very popular banchan in Korean cuisine. Banchan, or side dishes, are an essential part of Korean meals. They are brought out in small portions, meant to be shared, and served with rice.
You will always have a feast for your eyes when dining in a Korean restaurant. I am always filled with anticipation to see what banchan, or Korean side dishes, are brought out to accompany the meal I’ve just ordered.
I almost enjoy eating the banchan more than the main course. 🙂
…This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link.
Jajangmyeon is Korean comfort food at its best. It originated in China, and now is considered a type of Chinese-Korean fusion food.
…This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link.
My mother is Korean. Growing up I didn’t have the best appreciation for Korean food, but I certainly do now. Korean food is hands down one of my favorite cuisines, and I am excited to share some Korean recipes with you…starting with kimchi.
Kimchi is so very important in Korean cuisine. There are many different types of kimchi, which basically refers to fermented and pickled vegetables.
Kimchi is generally served as a side dish, or “banchan.” I confess that sometimes I am way more excited about the banchan than the main dish! Typically you will be served several types of banchan if you dine at a Korean restaurant. They are colorful, beautiful, varied, and delicious!
…
I confess I know very little about Japanese food, but I am determined to change that! My sister is Japanese, and I really hope that I can learn how to cook a great Japanese meal for her one day.
I’m starting with a very basic recipe, the Japanese pickled cucumber. Otherwise known as tsukemono, Japanese pickles are a mainstay of Japanese meals. Asazuke are lightly seasoned quick pickles, which is what our recipe is for. I’m having quite a lot of fun trying to pronounce these words. 🙂
Serve tsukemono with with rice, as a snack, side dish, or garnish, as typically done in Japan. Â This cucumber asazuke is a very quick and simple preparation. I originally made this to go into a poke bowl (recipe to follow later). This pickle is very light and refreshing, and a perfect and easy recipe to start with in my quest to learn about Japanese cooking and cuisine.
I hope you’ll give this a try and keep a look out for further Japanese recipes to come!
I absolutely love dishes that are colorful and spicy! Thai red curry fits the bill, and is one of my favorite meals.
This recipe utilizes ready made red curry paste, so you can cook up this curry quickly and easily.
There are many types of ready made red curry pastes available, but the one I have been using is by Mae Ploy, which I pick up at my local Asian market. Just look at the ingredients of the paste:
