Typically, I aim to save my carbs for the evening, as I find that my energy is best throughout the day when I stick to mostly protein-rich foods with non-starchy vegetables. Read more
Updated on May 21, 2019: Please note: Cucumber kim chi is best refrigerated and enjoyed right after making it. You can allow it to ferment before refrigerating as you would with cabbage kim chi, but because cucumbers tend to go soft a lot quicker than cabbage, it's best to think of this dish as a crisp, refreshing salad/side dish. Enjoy!Read more
Snapshot of Korean miso stew made with enoki mushrooms and green pea shoots on August 3, 2016. Once you are comfortable with miso, you should feel free to include any vegetables you like.
Every once in a while, I feel the need for some authentic Soon Doo Boo JiGae, a hearty, miso-based stew that's chock full of fresh vegetables and silky soft tofu. If you grew up in a Korean home or have had the pleasure of trying Soon Doo Boo Jigae at a Korean restaurant, you probably know exactly what I'm talking about - it's a need that cannot be defined. Read more
If you enjoy authentic Korean kim chi, I think you'll find this recipe for Kim Chi Fried Rice right in your wheelhouse. Talk about mouthwatering bursts of flavor with every spoonful. Once you have some rice and kim chi ready to go, the whole dish takes no more than about ten minutes from stove top to your kitchen table. Read more
As long as you are proud you cannot know God. A proud person is always looking down on things and people; as long as you are looking down you cannot see something that is above you.