Tag Archives: Korean Food

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Goodness, today just flew by. I went for my appointment (ugh, now I go to the doctors EVERY week) and did some shopping/errands, then when I got home ate, then my parents texted me that they were coming over to bring my sister’s old rocking chair. Which led to talking with my parents, then eating out, and now I am rushing to get this vegan mofo out there. Sorry I am not going to be as detailed as normal.

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For my monochrome meal I am making gimbap. I know what you are thinking- Jen this just sushi. WRONG! This is Korean rice rolls. Well, not really. See gimbap is often described as Korean sandwich sushi, which seems pretty accurate. See these are really common to find in Korea. Basically you take a nori wrap and add unseasoned rice and fill it with various namuls (aka think about using your leftover veggie sides from dinner) Traditionally gimbap uses pickled radish, carrots, spinach, cucumber, egg, or cheap seafood. But over the years, the fillings have gotten to be much more “american” with additions like mayo (you actually get this often in modern gimbap), potted meats, and cheese

Unlike sushi, gimbap isn’t an artistry. How pretty it looks isn’t important. If you watch Korean dramas you will often see kids and adult main characters eating gimbap that their parents made (Pst… I suggest reading our Korean Food 101 from last year’s vegan mofo for my context.) I remember a bonding scene where to female characters talked about how they always picked the spinach out of their rolls. I personally like slicing mine, but sometimes people leave the rolled nori uncut like a long skinny burrito.

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It is funny because I remember getting a homework assignment similar to this. I am not sure if it is still up, or what the name was, but there were various artistic experiments that Yoko Ono posted online. It was a really interesting interactive artist think piece, and the homework assignment was to do one of the prompts. I don’t remember what I did, but I remember there was one that was to make a monochrome meal. A lot of students did this, and almost all soon found out how hard it was. 

So when I saw this vegan mofo prompt I was a little more prepared, but I was kind-of lazy. I don’t like making several dishes, but I felt like cheating saying something was monochrome if it covered in a sauce. Enter my green gimbap. The end result wasn’t nearly as green as I hoped, but still very green overall! I also fought the temptation to use a dye, and try and use all flavors. Okay, so the rice didn’t get a green as I hoped from the spirulina, and yeah the mayo and tofu is white, but hey can’t be perfect right?

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Gosh, I can’t believe the results of the election. I am just so disappointed in the United States for making such a dumb vote. No really. I think anyone who voted for Trump over Hillary is an idiot who has no idea how the government, economy, and budgeting works. Period. If you are hiring a person to work, who would you hire? The person with zero skill sets and wasn’t very good at his previous job, or the highly qualified person? I think the thing that scares me the most is what this election symbolizes. I have a very bad feeling there will be a huge rise in hate crimes. I don’t think the government will fail and crumble, but I do think there will be some damage to a lot of human rights movements, the economy, and our government budget.

The saddest part is that I was getting many phone calls from Philadelphia asking if I voted yet. I was once registered in Pennsylvania when I was going to school at UArts. It was exciting to know my vote counted in a swing state. It helped elect president Obama. It felt awesome. And it is sad thinking that I have a voicemail from a woman asking if I could walk around the corner to vote, when I wasn’t registered to vote in that state. Yes, I am happy and proud that Clinton did so well in the state of New Jersey, but it is so depressing that my vote isn’t counting more. If we are lucky there will be a strong movement to change the electoral voting system.

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But I think it is important to keep on moving, so let’s talk about these Kimchi Nacho Tots. I thought about this dish after Olives For Dinner made some gochujang queso. Many people who eat Korean food might think cheese + gochujang seems like a mistake. But it is a pretty awesome combo. Making a platter similar to nachos with tater tots is a pretty American meal. But I prefer midwest method of making a bubbly casserole with the tater tots.

I like to eat these with some corn tortilla chips, lettuce, salsa, and korean pickles. Having the mix of soft melty cheese and potato and crunch cold textures is a match made in heaven. The recipe is pretty customizable, just keep things either tex-mex or asian inspired. Don’t want black beans? Try tofu or beef crumbles. Ran out of salsa? Try making some quick cucumber pickles with rice vinegar and sesame oil.

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For this recipe I used Daiya for the cheesy sauce. I don’t normally using fake cheese in this sort of way, but I ran out of nutritional yeast (oh no!) So this was a lot more rich than what I was use to. You can pick whatever cheese you want, but try and pick one similar to cheddar or monterey jack and it make sure it can melt. If it still isn’t your thing, feel free to use nutritional yeast. No biggie.

As for gochujang, it is an important part of the dish. It is a fermented chili paste that is popular in Korean cooking. The taste is pretty unique compared to other chili pastes out there. Luckily it is becoming increasingly more common place in groceries stores so you can grab some. If you live near a Korean or Asian food market you might be able to find MANY different kinds of gochujang. You can even pick from heat levels. If you don’t like hot, I suggest trying to get a mild version and using the max amount. If not, just cut down on the amount.

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If you still can’t find any gochujang, I recommend checking out my cheater’s gochujang recipe, that I listed below. It still uses Korean pepper, but that is much cheaper to get from Amazon online than a bottle of paste. 

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I love Korean culture. I use to be big on jpop (which is probably obvious since I posted about a Japanese singer yesterday) and would always try to keep up music from other Asian cultures, Korea, Thailand, China, etc. But finding Korean artists was hard, I was a huge fan of Baby V.O.X, S.E.S, Loveholic, Clazziquai, Se7en, H.O.T, BoA and Lee Hyori. Then there was a huge boom of korean music. 2NE1, T-ara, Big Bang, IU, Wonder Girls, and then all the sudden the underground music started to become easy to access. Korean music even started to become part of American culture! Wonder Girls toured with Jonas Brothers, 2NE1 has a song featured in an American commercial, and Emma Stone professes her love of 2NE1. So I am putting together a little Korean starter kit for readers. What should you cook, how to eat the Korean way, and what you should be listening to while cooking.

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Daily Eating:

Korean eating is serious business. There are lots of food to prepare for a traditional meal with the family. Unlike Western culture, families stay together. Children live with their parents until they get married, and even when that happens sometimes they will still choose to live with their parents (usually when their parents retire, get too old to live by themselves). The dinner is filled with lots of banchan, which are usually various kimchis/pickles and veggies. They are served in many dishes on the table and you grab and eat with your bowl of rice. A lot of the sides are naturally vegan, though they are often paired with non-vegan foods:

What to Listen to:

2NE1: If you need something boombastic, 2NE1 will get your pumped to chop some freaking onions. I recommend I Am The Best, because you are in fact the best at chopping.

Big Bang + T.O.P + G-Dragon: This group is under the same label as 2NE1 and have some great tunes as well. I personally love T.O.P and G-Dragon, who have done some solo releases and some songs exclusively together.

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Eating Together

Eating alone is a big social taboo in Korea. As mentioned above, families stay together for awhile, so there is in theory, no reason to eat by yourself. If you want to eat out, most restaurants actually sell food with the intention of sharing. You would buy a “set” according to the amount of people you are eating with. In fact some restaurants won’t let you eat by yourself, and require more than one person (which is used in the plot for episodes of Let’s Eat). It is common to eat as a group with friends, as a couple, or going out afterwork with coworkers. Pretty much everyone shares what is ordered at the table.

This is becoming a problem as it is becoming more and more common that children move out of their parents house to live by themselves (and by children I mean 20+ year olds XD) This means eating at home by themselves. So there is a movement of people who broadcast live of themselves eating, mukbangs. There is a video app in Korea that lets you watch free streaming videos. Then you can donate small amounts of money to the people you are watching. Some people can make a living from broadcasting videos, earning a lot more than they would from their traditional jobs. You can learn more about this culture from this YouTube Documentary. It is very interesting, though there are questions about the disorders that might associated with these videos, fixation on food, binge eating, anorexia, etc.

If you don’t mind watching a little non-vegan food (although it isn’t hard to imagine a vegan substitute) Eat Your Kimchi talks about mukbangs while doing a mukbang. It is weirdly interesting. Maybe we should start a vegan mukbang channel? XD

Veganism In Korea

The movement is still pretty small but is growing. There are a few restaurants popping up, mostly in Seoul. The chain Loving Hut has locations in korea. Eat Your Kimchi does a great video and blog post about the variety of food they have and directions on how to get there. They also did another video of a bakery in Itaewon (the foreigner district) called Plant. I recommend checking that video too since they give directions and such on how to get there. There are lots of restaurants in Korea that are popping up according to Happy Cow.

It is a movement that will probably take awhile since meat is viewed as a sign of wealth and health. Plus seafood and meat produces are introduced into meals in small amounts. And although animal by products like dairy aren’t used in traditional Korean foods, Western dishes are gaining popularity like cream cheese, milk, and other cheeses. 

The good news? If it doesn’t have meat or seafood, there is a good chance it is vegan. Vegans are known as “strict vegetarians” so it must be somewhat common. Many of the sides are vegan, though stay away from kimchi as they usually have seafood stuffed in it. Tofu is a great source of protein that is easily found. And you may be surprised by some of the desserts that are vegan! Traditional desserts don’t use milk or eggs, so you can get some yummy mochi and other rice cakes.

Traditional Dishes:

As mentioned, most Korean dishes are served in small dishes, but there are few that can be eaten all by themselves. These are the foods you would get at a restaurant, although they are usually serves with little sides as well.

Dramas to Watch:

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Coffee Prince: Netflix & Hulu
Although I love Asian dramas, they are very different from the US. They don’t have seasons, they are more like mini-series. And there are lots of cultural differences. But I think the first drama I watched and though “Any American would love this” was Coffee Prince. The story is about a girl, Eunchan, who works so hard to support her family that she sacrifices her girlish charm. So many people confuse her as a boy as she has no shame taking up jobs that are traditionally for males. After a misunderstanding, she finds herself having to pose as a boy to get a job at a coffee shop, and falls in love with her boss. Clearly we can see the issue here right? It is a great show, and doesn’t have too many stylistic choices that might isolate Western viewers. But a word of caution that Korea is a little behind on gay acceptance, so the show was pretty groundbreaking. Oh and I little tidbit, the main actress is a singer from Baby V.O.X, one of the groups I mentioned in the beginning of the post.

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Dal Ja’s Spring: Hulu

Marriage is a huge deal in Korea. Confucianism rules Korean etiquette, and it views marriage as a necessary part of life. Which is why it seems odd to viewers that Dal Ja is 30, successful at her job, and still single. She gets hounded by her mother to start dating and get married, and is viewed as the equivalent of a spinster. That all changes when she bumps into a male “gigolo,” Taebang, who pretends to be boyfriends for single women. Taebang find himself coaching Dal Ja how to win her perfect dream date. The story is great, and there are lots of fun and interesting characters. It gives a little bit of a more realistic view of Korea’s dating scene, which pretty much means PEOPLE ARE HAVING SEX! It isn’t a risky show by US standards by any means, though.

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The Master’s Sun: Hulu

This is one of the most unique dramas I’ve come across. Super natural elements aren’t exclusive to dramas, but it isn’t as common in romantic comedies. Gong-shil can see ghosts and she is terrified by them. Her whole life revolves around avoiding them. She can’t hold a normal job and becomes a recluse. Then she bumps into Joong Won, who apparently makes ghosts disappear by simply touching him. Gong-shil vows to stay by Joong Won’s side, but he is pretty much bachelor of the year, rich and handsome. But Joong Won finds some finical benefits to Gong-shil’s talent, and the two work together. I ended up watching this whole series with my husband and it translates well for Westerners. There are only a few cultural things going on, like knowing what a Korean funeral looks like, and knowing some Korean horror films. You don’t NEED to know these things to understand what is going on though.

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100 Year Inheritance: Hulu

I normally don’t recommend these long dramas to people. But my god, this show is cray-cray! You hear people joke about over the top soap operas with eyepatches, evil twins, and the like. Well this pretty much puts those shows to shame. And you wouldn’t think you would be into it, but after each show I want more! I am pretty sure I neglected the blog for a few months just mindlessly watching this show. So what is it about? Hard to sum it up since there are many plots that evolve to a whole lot more. But the story opens with Chae Won, getting flack at a formal event. She huffs and puffs and leaves the event in a big scene, making the viewer think she is some rich bitch. Oh no, she was a poor girl who married into a rich family. The marriage was for love but her Mother in Law is convinced that she is trying to steal all of their money. We find out Chae Won is a perfect bride and daughter in law but is brutally abused, verbally, mentally, and physically. She tries to escape the marriage, but fearing a huge pay off, the Mother in law kidnaps her and forces Chae Won into a mental institution. Look if you are still not convinced, there is like amnesia, semi-incest, and orphans. This show has it all.

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Let’s Eat: Hulu

Remember me talking about Mukbangs? Well, kind-of serves the same purpose. I found myself spending many late nights watching this when my hubby was working late. Soo Kyung is recently divorced. She lives in her own apartment with her pomeranian and is loving her new independence. But she has a problem, she loves food. There are so many restaurants she wants to try but has shut herself out from other people. Until she befriends her neighbors, a young girl and younger male, using them to go to all the hot spots. No, the food in vegan, but some are close to it. It provided me with lots of inspiration. I think the only scene that didn’t make me drool was the Korean pizza. That stuff is funky.

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Korean Fusion:

I think the flavors of Korean foods are amazing, but they aren’t the most vegan friendly cuisine. That is why we need to eat Korean fusion meals. These are recipes that use or are inspired by Korean foods. So bashing on the authenticity, alright?

Korean Drinking Culture:

Maybe you want to serve some booze with your Korean dinner. And that probably an authentic audition. Koreans can sure drink. There are some rules to drinking, like you aren’t suppose to pour your own glass, someone else must fill your drink up. When you take a sip of your drink you must face away from your elders, which you see often in Korean shows and movies. So what should you be drinking? I am only listing options I have found in the US.

Beer – Yes there are a few Korean beers. The major brand that is available in the US is Hite, which isn’t very good. But microbreweries are slowly growing in Korea.

Soju– This is the most popular drink in Korea. It isn’t uh… pleasant, like cheap vodka. The strength in between a hard liquor and a glass of wine. You drink it in little shot glasses, and compliments many of the spicy dishes.

Cheongju– This is a clear rice wine, basically the Korean equivalent of sake. Actually, there are many different names for Rice Wine as it is made in many parts of Asia. It is just that sake is more well known. You can usually find these in the US labeled as sake but will have korean letting.

Makgeolli– This is another type of rice wine. This one is unique because it is a milky color. Usually there is some pulp in the drink, varying in the amount according to the region. This wine is also lightly carbonated, making a really unique drink for Westerners.

Fruit Wines– I’ve seen both raspberry and blueberry fruit wines from Korea in the US. In Korea it is common to include grains in their wines, so you get a flavor that is different than some of the Western fruit wines. Korean versions are also much sweeter but have a more complex flavor.


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I really enjoy Korean food. I suppose this recipe could of been placed for the “share your favorite cuisine” prompt on day 25, but this recipe is so simple! I am not the type of person who does “quick” and “easy” unless it is re-heating older dishes. I can tell you right now that this isn’t a “healthy” recipe. I am not sure what the health benefits are outside of the carrot.

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If you aren’t familiar with Korean food you probably have never heard of this dish. If you are going to a Korean restaurant in the US, you probably would get served these as an appetizer. But in Korea they are often served in street stalls and speciality restaurants. At the speciality restaurants it is usually that you order a big serving of rice cakes (according to your party) and order add ins. I first was introduced to this concept from the Korean show Let’s Eat. The main character Soo-kyung orders a big pan of Ddukbokgi (spicy rice cakes) with ramen, and lots of other non-vegan foods. It is a great scene to sell the dish with all or orgasmic moaning and all.

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This recipe is super simple, you can make it on the fly for yourself for lunch or as a starter. But you can easily make a more sustainable meal by doing the add ins. Traditional add ins aren’t really vegan, eggs, fish cakes, blood sausage, mandu (pork dumplings) and cheese. But some options are vegan like ramen noodles, rice, and fried batter. You can sub some vegan versions of the food like some daiya cheese, vegan sausages, veggie dumplings, and fried tofu. Look, I never said this stuff was healthy. This Korean COMFORT food.

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Now, let’s talk ingredients! Although this is simple to cook (sauté carrots and rice cakes, then boil in a spicy sauce) the ingredients might seem a little foreign if you don’t have easy access to asian food market. The ingredients that will be hard to find are the rice cakes and gochujang. Gochujang is a thick paste made from fermenting chili peppers. I wrote about it on the blog, and give a recipe for cheaters gochujang. Gochujang is starting to pick up in popularity, and I was able to pick up a pack at Wegman’s!

The rice cakes are fairly common in lots of other asian cuisines. You can buy them in a log to slice, or you can get them precut. They can come in many different shapes, like these flat ovals that I used, little spheres, or long logs. There are even novelty shapes like stars, but they tend not to be available in the US. (if you want a sneak peak at the fun shapes, you can check out this REALLY old Eat Your Kimchi video) Try going to HMart, which specializes in specifically Korean foods. But most Asian food markets should have rice cakes. They need to be refrigerated (which is why they are hard to buy online), so check in those sections. And keep in mind mochi is different from the rice cakes for this recipe. Mochi is usually sold sweetened. If you are worried, check the ingredients.

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So start with this simple recipe, and next time, jazz it up. Add sausages, some soy cheese, more veggies, whatever your mind can think of. This is seriously a yummy meal, and quick to make.

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Mogo

632 Cookman Ave, Asbury Park, NJ 07712 (sit down dining)
850 Ocean Ave, Asbury Park, NJ 07712 (boardwalk stall)
website | facebook | instagram | twitter | youtube

Simply put, Alexa and I love Mogo. It has built a cult status in New Jersey. People have gone and become hooked instantly. It started out a cool little stand by the Asbury Park Boardwalk. It featured korean fusion tacos, and had a pretty simple menu- beef, pork, chicken, fish, or tofu tacos. They had a little bit of hot sauce and kimchi to put on top. Alexa briefly talks about the stall on her Asbury Fresh post.

Mogo announced that they were opening a storefront so they could expand their menu and offer a place for people to eat. Their storefront opened in December 2013, and I hadn’t been able to check it out until now.

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The restaurant has a casual set-up. It is similar to Panera or Chipotle, order at the counter and pick a table. But unlike those chains, workers BRING your food to your table, so you don’t have to listen for your name. The menu is similar to the original taco stand. You have six types of proteins: beef, chicken, pork, fish, shrimp, and tofu. Then you have four styles of food: taco, burrito, bowl, and salad. That means as a vegan, I have four different options.

They have other main eating options and sides, but most are not vegan. The only other option is the fried rice side and some of the different kimchi pickles. After placing your order, stop by their condiments bar. They have self serve kimchi and gochujang sauce. They have easy to read labels, showing that the nappa cabbage kimchi has fish in it. BUT the cucumber and daikon kimchi are all good to eat.

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I can say that if you come in saying you are vegan, the staff will happily guide you. I asked if their Hotteok (korean donuts) were made with eggs or milk, they guy immediately said that they weren’t vegan. Which means they get lots of vegans coming in.

I also noticed they streamlined their menu (to avoid vegan confusions maybe?). Their original stall location had many different kimchis, krauts, and dressing to be featured in each protein. I remember mixing and matching them, but looking back, some might not of been vegan. This new menu all the condiments are same in a burrito if you get fish or tofu.

Jen eats the tofu burrito which features fried rice inside

Jen eats the tofu burrito which features fried rice inside

So downside? There really aren’t THAT many options for vegans at Mogo. But then again, it isn’t like going to a restaurant with 30 different options and only one vegan option. It is a place that pretty much has few options and combos are mixed around to make lots of options. Plus as a vegan you are getting something super filling and hearty. Salads? You don’t have to get stuck with it.

Curious about visiting the boardwalk stall for tacos on the beach? Due to space they only serve salads and tacos. They serve all six protein options, the only one that’s vegan is tofu.

What's that Mogo? You love me? Really? I love you too.

What’s that Mogo? You love me? Really? I love you too.


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I’ve probably passed by hundreds of bibimbap recipes on blogs. And can you blame people? Bibimbap is super easy to make. It is also the father of the “vegan bowl.” Think about it- the grain (rice), the veggies, greens (spinach, kimchi), protein (traditionally egg or meat), and a sauce (gochujang). An authentic bibimbap uses up various “namul,” or veggie side dishes. Plop on some rice, dress with side dishes, give a protein, and plop on some gochujang. Your dinner is done.

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But if you actually go to a Korean restaurant and order a bowl, you might not have the beautiful bowls you can find on google. You might get a bowl where all the veggies and protein are all sautéed together. This is an easier method when making the dish at home. Though the traditional style is a great way to use up leftovers from a big Korean style dinner. 

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But one of the secrets I will teach you is how to make bibimbap in a dolsot. Dolsot is the Korean word for a stone pot, and many styles are available online. I personally use my nabe, a Japanese styled hot pot, which is sized for one serving. The biggest difference between the two styles is that a dolsots come with a tray to carry it with so you don’t burn yourself. If you use a stone pot, you will get a yummy crispiness to bottom of the rice. It is easy to burn and takes practice, so be patient.

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The beauty of bibimbap is that is simply translates into mixed rice. So it is flexible with ingredients. Don’t want seitan? No problem, use tofu or beans. Don’t like carrots? Just skip them. Don’t want gochujang? You can use miso or doenjang. The key is to use fresh and cheap ingredients.

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I am in love with a new Korean drama- Master’s Sun. It has one of my favorite actresses Gong Hyo-jin. She is an amazing actress, who can play a shy, kind-of hearted girl or a hard-ass gang master. Most Korean shows have various elements that make it hard for a Westerner to watch. They are usually a little sexist, slow moving, drawn out, and the girl AWAYS gets with the asshole guy. Master’s Sun probably will have the lead actress get with the asshole guy, but they set it up in a way that makes it understandable (and funny). The show is quite polished and well written. Heck, I even got my husband to say he would watch it with me.

The story is of Gong-shil, who sees ghosts. She found that being able to see ghosts has prevented her from leading a normal life, and finds herself as a maintenance woman at an apartment complex. One day she bumps into Joong Won, a rich and snobby business owner. Whenever she touches him, the ghosts disappear. It is a really good show, and I recommend checking it out on Hulu.

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Okay, enough gushing about the show and start gushing about these burgers! I had adzuki beans sitting in my cupboard for months now. I wasn’t sure WHY I had them, but they were sitting there, stewing in my mind for ideas. I finally thought burgers would be the best. And I figured I would make them with some gochujang paste for a kick.

I tried to keep it to ingredients that you would find in a Korean kitchen. Some might be a stretch but they are pretty accessible to Westerners. I was afraid that the burgers would fall apart, but they are actually more sturdy than the burgers I based the recipe on! I am guessing it was the mix of seaweed and short-grained rice.

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jajangmyeon1 So the other day I was making Jajangmyeon and went into my blog archives for the recipe that I posted almost a year ago. To my horror, the instructions were TERRIBLE! I mean so bad that I was embarrassed to keep the recipe up. The image was broken, and the original photo was terrible. I wouldn’t think so much improvement with my posts would happen in such a short amount of time. But Jajangmyeon is one of my favorite dishes, and I just had to keep the world in the loop of this yummy dish. I originally grew up eating this because of my Aunt Hannah. She is Korean immigrant who married into my family. She would bring packages that looked like ramen that she called “Black Spaghetti.” She taught me her special way of cooking them. If I was in an Asian food market I would snatch up as many as I could. When I went to college in Philadelphia I had access to Korean restaurants. I became obsessed with finding one that would serve these black bean noodles. When I finally found one, I became sold on fresh jajangmyeon. They were pricey, so I learned how to make the noodles myself. Since I had it fresh, I found out those dinky ramen packets were pretty terrible. Continue reading


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This weekend I had the pleasure of going to Asbury Fresh, the farmer’s market located in Asbury Park, NJ. There are so many vendors who offer various things ranging from hand made or vintage clothing to different baked goods! My main reason for going today was definitely to support my good friends over at … 

That Sounds Delicious

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I love detoxes. I mentioned in the last post I was doing a smoothie detox. For three to four days all I eat are smoothies and soups. Usually they are all raw, but they are hardly skimpy. They are packed with lots of nuts and fats to keep me full and going. I like a smoothie cleanse over a juice cleanse since you are getting a larger range of foods. Emily from This Rawsome Vegan Life did one for 7 days, which is longer than I have ever done.

I usually do a detox after big family get togethers and holidays since I usually eat foods I wouldn’t normally eat. It is nice “reboot” for some eating habits. If I am suddenly craving beer and cake every single day, I will usually go on a detox. I find that it makes me want to eat healthier foods. I am still going to want to drink beer and eat baked goods, but I know I shouldn’t be eating them everyday.

Of coarse I don’t like the connection people make with loosing weight with detoxing. Yeah, most of the time you loose weight, but it isn’t permanent. A lot of water weight is loss and quickly gained back when transitioning back to a normal diet. Which is why I like how Emily refers to it as a “Liquid Feast,” since you are feeding your body.
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