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Vegan Budae Jjigae aka Korean Army Stew

This Budae Jjigae is made of lots of fresh vegetables, tofu, kimchi, noodles, vegan cheese,  and ALL IN ONE POT. It is one of my all time fave winter comfort meals and it's so warming, flavorful, satisfying, and nourishing. Also totally beginner friend because it requires basically no cooking skills at all! Anyone can make this recipe and it'll always be delicious, trust me. Budae Jjigae is a very popular Korean dish and one famed member of the big Korean stew family - other members include Kimchi Jjigae, Sundubu-jjigae (soft tofu stew), and more. Budae Jjigae literally means army stew, and as its name indicates it was created during wartime using mostly scrounged or smuggled foods from U.S. military bases, which explains why the traditional budae jjigae contains so many ingredients that are not necessarily native to Korea like sausage, spam, hot dog, American cheese, baked beans, etc. Luckily, most of us are now living in peacetime and I really don't think there's any
Recent posts

Vegan King Oyster Mushroom Scallops with Truffle Pea Purée

With the holiday season coming, thanksgiving, Christmas, then new year one after another. I think we all deserve a little something fancy, BUT still secretively easy! These vegan "scallops" are made of king oyster mushrooms, simply marinated with easy-to-get ingredients, then pan-seared for that beautiful golden brown color and crispy edges. Having gone vegan overnight and cut out all animal products from my diet all at once, I can honestly say I've never once missed meat or dairy, BUT seafood, oh boi seafood is the one thing that gets me "nostalgic". I grew up right by the ocean and so far have spent over two-thirds of my life in seaside cities. The taste of the ocean carries much more than just flavors for me, but also memories and sentimental ties. That's not to romanticize the consumption of seafood, which is in fact depleting our ocean and destroying the ocean ecosystem, however, I can't choose the world and culture I was born into nor the food I gr

Sweet and Sour Mango Tofu

This dish is my new tofu obsession! Pan-fried tofu sticks that are golden crispy on the outside and still tender on the inside, generously coated in a sweet, sour, and sticky mango sauce made of fresh mango juice, stir-fried with lots of juicy, crunchy veggies and of course, more fresh mangoes! I think at this point we've probably all had orange tofu, lemon tofu, and pineapple tofu , and yet I had never had mango tofu until a road trip I took this past summer! During my month-long cross-country road trip, my sole responsibility was hunting for good vegan restaurants to eat at since I don't drive (like at all lol). And I had this mango tofu dish in Atlanta and that flavor has been living in my head rent-free ever since! So of course I have to recreate it. And it turned out just as I remembered! I made the sauce using mango juice I made from fresh mango and the coating yielded this golden, sticky, glistening shine that's just mouth-watering. Do I need to press the tofu? I kep

Air Fryer Okra Fries - NO BREADING!

These okra fries can battle regular potato fries - they're just as crispy, savory, and satisfying, all the while providing so much more nutrients! What's even better, there will be no need for breading or any sticky mess. Simply toss them in a spices mix and cook them in an air fryer or oven. Okras are so under-appreciated! I know some might find them underwhelming and slimy, but I LOVE okras, I love them in a curry, soup, or just simply steamed. But this recipe is not just for okra lovers like me, it's also for the okra doubters! With a few simple steps, you can turn this super nutritious and in-season vegetable into crispy, flavor-packed, and gluten-free fries that are NOT slimy at all! You can eat them with any dipping sauce you like, I paired them with my homemade vegan sriracha mayo. The Okra fries I've had at restaurants are always cut widthwise into small slices, coated in a thick batter then deep fried. While I do love how they taste, I feel like I'm mostly

Cheesy Kimchi Crispy Rice Paper Dumplings

These rice paper dumplings are a decadent quick meal or power snack that hits all the spots - crispy, crunchy, chewy, with so many flavors. They're made 100% vegan and gluten-free, wrapped with rice paper, and filled with kimchi and melted vegan cheese. So these rolls are basically a crossover between kimchi quesadillas and rice paper dumplings - they have the cheesy, spicy, savory, and rich kimchi fillings that are just like a kimchi quesadilla but wrapped with the golden, crispy, and chewy rice paper skins like rice paper dumplings. I mean, they just combine the best of the two worlds. These are also super beginner friendly and easy to make! But every time I post a rice paper recipe I always get the very common questions - Why did my rice paper rolls break so easily? Why did they turn out soggy and not crispy? Below are some simple hacks to solve all these problems! 1. Dip, don't soak, 2-3 seconds is enough and the water doesn't need to be too warm. As you add fillings an

Gochujang Cauliflower Wings (Vegan Gluten Free)

Sweet, spicy, and sticky, these gochujang cauliflower wings are literally finger-licking good, as in I totally licked my fingers clean after each piece lol. They're coated in a gluten-free batter, cooked in an air fryer for that golden crispy crust, and then coated in a luscious gochujang based sauce. In case you couldn't tell, these gochujang glazed cauliflower wings are inspired by one of my former favorite Korean dishes ever - the sweet and spicy Korean fried chicken! And like the Korean fried chicken, these have just the same kind of crispy crunchy "skin" with a rich sauce that brings together all my favorite flavors into one gorgeous bite, sweet, savory, spicy, tangy... I'm literally reminiscing them already as I type. To make this recipe gluten-free, I used oat flour for the batter and puffed organic brown rice instead of panko bread crumbs. They turned out just as crispy if not more, the puffed rice added such a nice crunch to the crust! For cooking, you ca

Carnival Squash Soup with Roasted Garlic and Apple

A comforting hug in a bowl - a squash bowl that is ;) This roasted carnival squash soup is one of my favorite things ever to make in the fall. It's creamy, velvety, sweet, and aromatic, plus it puts you right in a festive mood for the season. It's also super simple to make, all you need to do can be summed up by literally four words, roast, saute, blend, and simmer, done! This soup recipe can be made with pretty much any kind of winter squash, pumpkin, butternut squash, acorn squash, or carnival squash like I used here. These types of squash are so sweet, creamy, and caramel-y if roasted well. And I highly highly recommend you roast a whole head of garlic in the same pan with the squash, the garlic will turn into this golden brown buttery flavor bomb that adds such a nice depth to the soup. And if you're in a festive mode, you can use the squashes as bowls to serve the soup! I've seen squash soup being served in raw squash bowls, and I have to say I'm not a big fan