This wonderful one-pot meal is a perfect example of how my Asian food experiments evolve throughout months or years: first, they typically become spicier, more garlicky (if it suits them); then they get adjusted to my lazy nature, becoming easier and eliminating side-dishes, requiring even less dish washing… This one started with the Hawaiian Shoyu Chicken, to which I added gochujang and lots of garlic, then…Continue Reading “Chicken with Gochujang Sauce, Korean Rice Cakes (Tteok) and Celery”
I love pork ribs, but they have always been a rare treat, due to their fat content. I usually manage to avoid them in the summertime, but when it gets colder I start dreaming of my beloved sticky Chinese ribs simmered in soy sauce…. This autumn I’ve already made my beloved Chinese sticky pork ribs simmered…Continue Reading “Pork Spare Ribs in Gochujang (Korean Chilli Paste) Sauce”
My favourite omelette is the French-style, rugby ball-shaped fluffy one, which apparently gives a very clear idea of a professional chef’s skills. I often order it for lunch in France, but I haven’t mastered it yet, so whenever I make an omelette, it has to be the easiest flat one. The famous Japanese omurice (fried rice with an omelette) has two main versions:…Continue Reading “Open Omurice with Hot Gochujang Sauce and Mushrooms”
If you ask me what I have been eating most often for the last three years, Shoyu Chicken would certainly be among the top ten. The frequency with which I prepare it is not only due to its irresistible taste and texture, but also – and maybe most of all – to its extremely low difficulty. Actually,…Continue Reading “Shoyu Chicken with Gochujang (Chicken Simmered in Soy Sauce and Gochujang)”
As you might have noticed, I have been quite lazy in the kitchen during last weeks. Due to my recent frequent trips, I don’t find motivation to cook complicated dishes, not to mention trying new recipes. Last weekend however I felt an urgent need for cooking adventures and decided to prepare my very first bibimbap,…Continue Reading “Stir Fried Korean Noodles (Dangmyeon) with Marinated Minced Beef”
Seasoned toasted chickpeas are probably not new for many of you. They have been tempting me on many blogs for quite a long time. Whatever the seasoning, toasted chickpeas always seemed delicious, easy and very light compared to most snacks I know. Somehow I kept on forgetting to give them a try until I saw…Continue Reading “Roasted Chickpeas with Gochujang”
It was a total improvisation and I still cannot believe it gave such a marvellous result. Even though I have just come back from a short trip to Rome, which was a marvellous culinary experience, the dinner I dreamt of was fiery and Asian (yes, I am addicted…). I was tired by a long car…Continue Reading “Chicken Legs in Doenjang (Korean Soybean Paste) and Gochujang”
Most of you have probably heard about the famous Bibimbap, but I bet Cold Bibimbap is much less popular. When I saw it first time on cHow Divine blog, the idea was so seducing, I made it in the following two hours and loved it, in spite of some forced modifications. When I finally prepared…Continue Reading “Cold Vegetarian Bibimbap (Korean Rice Salad)”
I am in one of my frequent Korean cooking frenzies. Browsing my favourite blogs, looking for new ideas, I have stumbled upon Bibim Guksu, a cold noodle dish with hot and sour sauce. Until now I have associated Korean cuisine with its hallmark hot and sweet flavours, so the sauce has obviously piqued my curiosity….Continue Reading “Chicken with Hot and Sour Korean Bibim Guksu Sauce”
Hungarians and Koreans have at least one thing in common: a huge passion for chili pepper. In spite of such an important link I don’t think I have ever heard of Hungarian-Korean fusions dishes. I don’t know how and why I had a crazy idea to incorporate gochujang (Korean chili paste) into the Hungarian Székely Gulyàs,…Continue Reading “Székely Gulyàs with Gochujang, or Koreanised Hungarian Pork and Sauerkraut Stew”