Korean food
Simple Korean chili chicken
My first restaurant meal in Australia was a Korean BBQ at a quaint little restaurateur at the back of Potts Point, an fringe suburb of Sydney filled with eateries, bar and clubs. It was an amazing experience for me – BBQ meat with rich flavors and endless little side dishes.
Here is my simple and quick Korean chili chicken, which is marinated with Korean pepper, cooked on a griddle over a gas BBQ stove. It is really nice to eat with warm rice, or in a lettuce wrap.
Recipe is as follow:
Egg and seaweed rolls (low FODMAP, gluten free)
It is difficult to sharing these with friends – too tasty you’d like to enjoy them all by yourself.
Recipe is as follow: Read the rest of this entry »
Deep fried rice balls with kimchi, spicy pork and panko crumbs
I like Kimchi, I like gochujang, I like rice, and I like pork – roll them up in a ball with crispy panko crumbs,deep fried and you will get these irresistible rice balls.
Recipe is as follow: Read the rest of this entry »
Bean sprout salad with spicy Korean radish (gluten free, Vegan)
As a Cantonese grown up in southern China in the 70s, bean sprout dishes were a regular on the dinner table because it was very cheap. My grandmother grew the bean sprouts herself in a large brown urn under the stairs. My childhood memory of bean sprouts was always a stir fry watery dish with very little flavor. It was not until I arrived in Australian and had the opportunity to taste Korean food, to learn that it could be spiced up and taste so wonderful !
Recipe is as follows: Read the rest of this entry »
