Spice lovers! We’re pretty sure you NEED some of this quick and easy Korean Tteokbokki in your life. Korea’s popular spicy street food dish is ready to satisfy your stomach and set your taste buds on fire.
Okay, first let me fess up that I’m TOTALLY ADDICTED to Korean Tteokbokki. (Pronounced kind of like to-bok-ki)
It has everything I love about Asian cuisine: intense flavour, a strangely addictive chewy texture and a spicy kick.
Seriously, if anyone asked me what to cook for dinner, my selfish taste buds would recommend Korean Tteokbokki every time.
Even if Sarah just wants to roll her eyes. 😛
This mouthwatering Korean BBQ Beef Bulgogi features thin slices of tender beef and shiitake mushrooms marinated in an irresistible blend of soy, garlic, ginger, pear juice and sesame oil for a quick and easy mid-week dinner.
Hey guys, annyeonghaseyo! Today we’re sharing a quick and easy Korean recipe that claimed our stomachs and our hearts while wandering through Seoul, South Korea.
Bulgogi is one of the most popular Korean dishes out there, apart from ever-popular kimchi of course.
I mean, what’s not to love?
These Crispy Korean Kimchi Seafood Pancakes can usually be found on the streets of South Korea. A quick, crispy and crunchy snack that’s just waiting to be flipped onto your plate at home, it’s the perfect excuse to have healthy savoury pancakes for dinner!
So I think it’s kinda remarkable that over our 12 month overseas adventure we never really got sick. And by sick I mean ‘cold’ sick. The coughs, the splutters, the sniffles. The works.
(Okay yes, there were the occasional bouts of tummy sick, but that’d be way TMI to talk about here. 😛 )
Now that the travel pressure is off, I think my immune system has decided to go on its own holiday, leaving me with big time coughs and splutters while Sarah’s bouncing around all happy and healthy.
I’m thoroughly NOT impressed!
But… have to say, being sick does come with a few little privileges. Like having freshly brewed coffee brought to your bedside in the morning. And piping hot home-cooked meals brought to your table at night.
Yep, it’s not all bad.
Kimchi has to be one of the most well-known Korean foods, but did you know that there used to be around 200 different kinds? Today around 30 variations remain. Surprisingly, although the fermented kimchi seems like it must contain vinegar, that’s actually not the case at all; the recipe calls for salted shrimp and Korean fish sauce (not to be confused with Thai fish sauce) to give it a real flavour kick. Mixed with the sweetness of freshly squeezed pear juice, garlic and chilli, kimchi can be eaten shortly after preparation or left to ferment for a few weeks for added depth of flavour.