What better way to close the summer with this crisp Korean cucumber kimchi bowl? Korean cucumber kimchi, or Oi Kimchi, is different from the well-known cabbage kimchi served at Korean restaurants. Firstly, the typically used Napa cabbage is replaced with Kirby or Persian cucumbers. Secondly, Oi Kimchi doesn’t need hours to pickle and ferment. But…
Soy beans are amazing! You can boil and blend them to make soy milk, ferment them to make tempeh, or curdle them to make tofu. Those are the common, popular types of soy products but have you heard of roasting them to make soy bean powder, or kinako? They’re usually available in Asian grocery stores but…
Making homemade vegetarian dumplings is a fun activity to share with friends and family. And these dumplings couldn’t have come at a more perfect time. Korean New Year is one week away and I’ve prepared and stored my dumpling filling. I’m excited to see friends and family and the best way to catch up is…
Watch the dark ruby colors of beets mix with the golden hues of chickpeas to create this beautiful pink hummus! Not only is this roasted beet hummus aesthetically pleasing to the eye but also satisfying and flavorful to the taste buds. Many people stray away from beets – claiming it can taste too earthy. But…
I find beets so interesting. At the grocery store, the dark red color of beets never seem to catch my eye among the bright, green vegetables and colorful fruits. But, once cooked and shredded, this vegetable transform into a distinctive, vibrant ruby-red! The red reminds me of the holidays, which makes the timing perfect as…