If you enjoyed my marinated soft tofu recipe, this is another easy way to enjoy soondubu. Instead of letting the tofu soak in a flavorful sauce, this version pairs it with crisp cucumbers, a savory-spicy dressing, and freshly ground roasted sesame seeds for a dish that feels light, refreshing, and almost salad-like. The cool cucumbers,…
The first time I tried this microwave gimbugak hack, I was honestly mind blown. I’ve been finding new ways to use it ever since because it creates crispy seaweed cups without any frying or oil. (See below to learn more about gimbugak.) This time I wanted something a little lighter and more snackable. I was…
This is one of those meals I like to make when I want something lighter but still really satisfying. Steamed cabbage, ssamjang, and a good protein is such a simple combination, but it always works. It’s light, fresh, and still full of flavor with that classic Korean kick. For this version, I used bulgogi and…
Yukjeon is one of those classic Korean comfort dishes made with thinly sliced beef, lightly battered and pan-fried until golden. This version is a lighter take using rice paper instead of a traditional batter. It’s actually much easier to make, but still gives you that crispy texture on the outside. I used lean beef and…
I love mixing different cuisines here and there, and this is one of those combinations that just works. Vietnamese-style pickled carrot and radish pair surprisingly well with gochujang-based dishes, bringing a fresh, tangy contrast to the rich, spicy flavors. I also love making gochujang shrimp in the air fryer. It’s quick, easy, and the shrimp…
A lot of my recipe ideas are inspired by foods I loved growing up in Korea. Bibim mandu has always been one of those nostalgic snacks for me, with crispy dumplings served alongside a big pile of fresh vegetables tossed in a spicy sauce. The mandu here isn’t the typical dumpling shape. It’s usually a…
Yuringi is a Korean-Chinese dish typically made with deep-fried chicken, served over crisp lettuce with a bright, tangy soy-based sauce. I wanted to recreate it at home in a lighter way, so instead of deep frying, I pan-fried the chicken. One simple technique that made a big difference was placing parchment paper on top and…