Everyone loves hot Korean Soft Tofu Soup, aka Soonubu Jigae, but do you love making it at home? What exactly is in that bubbling black cauldron its served in at restaurants?
It may look like hot, earthy lava swirling in the pan with soft pillows of tofu, but it sure is tasty. Spiked with some heat and classic Sichuan flavors, this one pot Vegan Mapo Tofu is just waiting to erupt at your dinner table.
You can buy cold brew coffee at so many coffee shops now. Though you’re probably better off making it at home with this one extra step.
The new rice pudding is black, vegan, and a whole lot healthier for you. This recipe is only slightly sweet and goes smashingly well with a glass of wine.
These Fairy Tale eggplants are like little purple Tinkerbells that flew in just to enchant your weeknight dinner. Stir-fried here in a “fish fragrant” sauce that is all vegan and anything but fishy.
DIY Vietnamese lemon soda means that each person stirs their own drink, not you. Less work is always a good thing.
So good, so easy, and so healthy. Get your daily Popeye spinach allowance with the easiest recipe ever for this Korean sesame spinach side dish.
That package of pre-cooked edamame from Costco is fine. It’s just so bland. However, toss them with this dressing, and you won’t be able to eat just one.
Can you boil water? If so, you can make this bean sprout side dish found in nearly every Korean restaurant.
Smashing garlic cloves to release the peel is a well worn cook’s technique to relieve aggression. However, most are unaware that the technique can also be applied to unassuming cucumbers.