Easy savoury Korean Kimchi Pancake as a snack or appetizer. Possible as a meal as how I like it.
I love making kimchi but it is Norbert who enjoys eating it more than I do. He loves spicy and sourish flavours. Instead of having kimchi as side dish, I prefer using kimchi in dishes such as kimchi noodle soup, kimchi tofu soup and kimchi pancake. Not only can you can have your dose of good probiotics from the kimchi, most people (including my carnivorous husband) does not mind those dishes are vegetarian. Continue Reading →
Mak Kimchi (Quick Cabbage Kimchi) – the spicy addictive Korean dish that you must absolutely try, with a dose of natural probiotics
After my 1st attempt at making kimchi with bok choy, I kinda become hooked. Actually Norbert loves it more than I do. We’ll eat it with everything from fried rice, noodle soups to pancakes, onigizaru, and, of course, straight out of the jar. This traditional Korean dish creates the healthy bacteria, Lactobacillus (the source of probiotics), during the fermentation process. When we eat fermented foods, it is almost like taking probiotic supplements, except it is delicious and far less expensive.Continue Reading →
To resume blogging after a hiatus is harder that I thought. With many ongoing projects and remembering to get enough down time, writing for the blog became less of a priority. I have postponed writing too many times that I have to schedule in daily mandatory ‘writing’ time. Since my last post, I’m getting much better than expected, with occasional fatigue in between days. By following the new routine I’ve shared in my previous post and a careful intake of food, I’m feeling more energised and alert by the day. One of the things I’m doing to help with my digestion is increasing the intake of fermented or cultured food, that has beneficial bacteria. Continue Reading →
Amazing Korean salad bowl without the carbs, rock your favourite salad ingredients with spicy Gochujang paste – perfect for weekday lunch.
I’m pretty obsessed with Korean food, especially Gochujang paste. I love to use the paste to season meat or fried rice. Bibimbap (Korean rice bowl with gochujang) is on my weekday lunch menu almost every other week, usually with raw veggies. Some days it’s just No-Rice Bibimbap Bowl, which makes it an amazing spicy salad bowl.
