Baby biscuits covered in all the best toppings: cheese, poppyseeds, dried minced onions, sesame seeds, salt, dried minced garlic. Recipe in the blog archives.
22 hours ago193
10 TIPS FOR MASTERING KIMCHI
1/ Accept the fact that you can not master kimchi. Unless you’ve been at it for more than 20+ years.
2/ Use Napa cabbages and Korean radishes when it’s at its best season. This depends on where you live. In CA, between Nov-Jan seems to be the best.
3/ Always use freshly minced garlic and grated ginger. It seems to make a world of difference.
4/ Keep the skin on for the radishes. Just scrap off the dirt with metal spoon or vegetable brush. So much flavor and nutrition on the skin!
5/ Try using two types of red chili power (gochugaru). Coarse one for the flavor and fine one for the color.
6/ Always use sun-dried (태양초) gochugaru for that bright red kimchi results.
7/ Season your paste little bit stronger than what you want the end results to be. Considerable amount of water comes out during fermentation.
8/ Use a bottle of small yogurt drink (yukult) to speed up the fermentation.
9/ Check up on your kimchi at day 3 to decide if you want to continue fermenting in the fridge.
10/ Boil some pork on the day of making as you will always have some extra seasoning and stuffing to go with it. Yum.
📸: @good_on_paper for #banchanworkshop
2 days ago9131
Slow weekend morning with toast and poached scramble egg with sprinkle of shichimi togarashi from @oaktownspice 👌🏼✨
2 days ago5128
Three beautiful kimchi loving ladies & one kimchi ajumma (google for definition).
김치를 사랑하는 아낙네들과 어느 후덕한 김치 아줌마. 반찬워크샵 (오이소박이) 인증샷입니다. 📸: @gogogabriela
This “Duck Bop” hash @eatdimestore was amazing! 🦆 🍳 Confit duck leg, two over easy eggs, pickled vegetables, sriracha, over crispy potatoes to soak up all that saucy goodness. Savory, mildly spicy and sweet all at the same time. Everything else we tried here was excellent as well. No wonder there was a 45min wait.
5 days ago25145
I need bigger tray for my big o breakfast. Vegetable jook, two eggs and pickles.
6 days ago12199
A brunch cocktail for the books. the Alpini Mule- mule with boyd & blair, aperol, ginger beer, kiwi, and black pepper 🥝 🍹 @eat_mbpost
6 days ago353
A spice palette. Favorite shot from recent food styling shoot.
The weather may not be the best right now, so how about some healthy comfort food to give you a boost? @paleoforthepeople ’s umami ‘cheesy’ spaghetti squash pie is dairy AND gluten free! Her recipe and instructions:
•1 medium spaghetti squash
•2 Tbs olive oil
•1 yellow onion, sliced thin
•3 garlic cloves, minced
•1/4 lb cremini mushrooms, stemmed and sliced thin
•1 tsp coconut aminos
•1 tsp red chili flakes
•4 pasture raised eggs, whisked
•3 Tbs nutritional yeast
•1 tsp @nomnompaleo Magic Mushroom powder
•1 tsp salt
•1 large pinch pepper •1 cup @raoshomemade arribiata sauce •1/2 @joyloopfoods pepper mix!
Pre-heat oven to 400 degrees
Cut squash in half and remove seed. Coat inside both squash halves with coconut oil or olive oil.
Place on baking sheet skin side up and bake about 30 mins until strands can be easily removed and the skin of the squash gives to touch
Lower the over to 350 degrees
While squash cools, heat 2 tsp of olive oil in a medium sauce pan. Add onion and a pinch of salt. Sautee over medium heat until translucent. Add garlic and cook unit fragrant, about 30 seconds. Add mushrooms, coconut aminos, and red chili flakes. Cook over medium/high heat until mushrooms are soft, about 3-5 mins. Remove from heat and set aside.
Using a large spoon, scrape spaghetti squash strands from the skin and add to a large mixing bowl.
Add mushroom mixture, eggs, nutritional yeast, mushroom powder, sauce, salt, and pepper to the mixing bowl and mix until well combined.
Place mixture in a 10 x 10 glass pyrex dish (you can use another size dish if that is all you have) and bake 45-50 mins until cooked through. I like to broil the casserole at the end for 2 mins to crisp up the top. Watch the casserole closely if you choose to do this so that it doesn't burn! .
Trying to be more healthy in 2018, but weekly ice cream runs remain. Found a plant-based ice cream that makes me feel like I'm still hitting my goals.
9 days ago698
Spent the afternoon watching talented cook preparing a meal inspired by Bengali spices. Katie rolling her dough to make pillow flatbread that will be served with homemade masala which she kindly packed me home. Another day, another cook, style & shoot... and eat! ✨
10 days ago178
Happy Friday! Cookies (and more cookies) are much deserved after a long week. The recipe for these black and white cookies are in the archives!
10 days ago593
|| Gyu-Kaku Japanese BBQ 🐮
After the Richmond location opened, I’ve been having Gyu-Kaku almost every single week! You gotta admit that sitting in front of a steamy stove to dodge a cold winter day is one of the best feelings ever.
This spicy tuna volcano has been my favourite discoveries from here so far. It’s a rice ball coated with a light layer of deep-fried batter topped off with some spicy tuna and sesame. It’s a great side-dish addition to your night full of Japanese barbeque!
Gyu-Kaku recently launched their app – it has a great loyalty program and generous incentives! Every time I visit, the bill ends up being around $20 for a table of two with full tummies! Shoot me a direct message and let me my little tip with you ( ´ ▽ ` )✌︎
📸: Spicy Tuna Volcano
11 days ago15217
Did you know that bulgogi cheesesteak is a thing? (Seems like it was popularized in Philly) 🇰🇷🥩 🧀 🥖 This sandwich was amazing! Perfectly marinated slices of beef with cheese, grilled onions, peppers, and mushrooms, all in a warm toasted hoagie roll. Now I must find this in LA!
12 days ago18153
In Korea, there are restaurants specifically designated for taxi drivers. Super fast, cheap and satisfying I think is the idea like this chicken rice soup.
언젠가 한국에가게되면 기사식당에서 먹는 국밥이나 불백을 꼭 먹어보고 싶어요. 너무 아저씨 입맛인가요? ㅋㅋ
12 days ago9140
Christmas tree and lights are down and I am back in full office-mode but who still wants to cozy on up? 🙋🏻♀️ Thank you for hooking me up with most delicious and beautiful pop🌽 @ewhung 💛
Upcoming Oisobagi (cucumber kimchi) Workshop is officially sold-out. Thank you! I can’t wait to get our hands dirty and spice things up at the new @oaktownspice shop location in Albany. I’ve also been feeling so sick and down for so long. I can’t wait to get back into swing of things and get my energy back. None other than doing things and with people that bring out the best in me. 📸: @good_on_paper for #banchanworkshop
Day 5. Once upon a time I (Mizz Jibbz) wrote something called the "Daily Cheese:" an email that went out 5x a week documenting Hollywood's salacious celebs and scandals (paired with my witty banter, of course.) I had often been told "you're the OG blogger!" A compliment that's still flattering. I went/go by the name of Jibbz (as my fab alter ego.) "Jibbz" was a nickname given to me in college, which somehow just stuck over the years; even now. Jibbz is short for "jibneh" which means cheese in Arabic and I was/am a serious cheese lover. Picture this: it's 2005 and I worked at Fox Cable (which felt super corporate and blah for my personality) but got a promotion at FOX Broadcasting (much more my style.) In the transition, somehow I began to moonlight as a celeb gossip blogger to keep my fellow co-workers in the Hollywood know. Eventually a bunch of FOX people "subscribed" and soon after I had random industry people asked to be added to my distro list. Mizz Jibbz was simply sending out an email into the black abyss and (what turned into) over 1,500 readers every day. (During those days 1,500 followers was a lot! This was before the Facebook phenom and the term "follower" was more like a stalker back then.) I met so many people: CEOs, division directors, lawyers, publicists from all over, marketing folks, desperate housewives...I loved it! My favorite part was connecting with people I had never even met. It meant the world to me when a reader would tell me I make their mornings or how funny I was. I actually had pen pals. (Yes, pen pals - I said it!) From Cali, to Florida...even Australia! People sent me photos of their babies or they'd email me to tell me they got a promotion in which I would be ecstatic for them. How cool is that?! So today, I'm happy for the ability to connect with people. Part of me started this project because I missed writing the Daily Cheese and I missed that human connection and interaction. And as I reminisce from the beach that I'm sitting at at the moment (#vacation )I'm also salivating over this amazing Jibneh plate. (I wish I had this plate in front of me right now!) And all that makes me happy. Image: @honestlyyum
17 days ago759
There were so many delicious sweets from 2017, but my favorite is this London Fog Sheet Cake with homemade sprinkles. My favorite winter beverage in cake form. Recipe in the blog archives!
It’s funny how I always catch myself when describing a dish or (a recipe) not to use the word ‘easy’ because I don’t believe anything is that easy.
So here is a simple with minimal effort 😅 chicken pho that I learned from @amandafrederickson you can make at home. Look for ‘faux chicken pho’ on Amanda’s blog! I added bunch of my favorites on top (chicken breast, fried tofu, bean sprouts, cilantro, scallions, red chili pepper and mint) #f52noodle
20 days ago498
Oh yes, I feel the rain coming... I reserved tomorrow to stay in and clean and organize. I’m starting with my fridge! Just saved in my stories highlight (profile) how I prepped the sun-dried radish greens to make this soup.
햇빛에 말린 시래기를 무,양파,파뿌리와 오래 삶아내 묵은내를 없애고 찬물에 씻어 물기를 꼭 짜내고 냉동보관했어요. 시래기된장국, 시래기죽, 감자탕등등에 쓰려고요.
20 days ago399
📣Eat these 5 superfoods in 2018! 📣Seriously the world of superfoods is not limited to kale and chia seeds, and there is no better time to incorporate new healthy foods into your diet. Today on @honestlyYum I profile these 5 ingredients. See that post and the below summary for all you need to kick off a super healthy year! —————————
* WATERCRESS – Ounce for ounce, watercress has more vitamin C than an orange, more calcium than milk, more iron than spinach and more folate than bananas. It’s the fourth highest scoring food in the aggregate nutrient density index (ANDI), which ranks foods on their nutrient per calorie density. BOOM 💥 *
* WALNUTS – okayyyy I get that everyone loves almonds but walnuts really deserve some recognition because they were found to be the healthiest nut! They provide monounsaturated fats, proteins and many omega-3 fatty acids, making them ideal fuel for active days and great for our skin, heart and bone health. So good it’s nutty! 🌰😜
*BABY BOK CHOY – I gained a whole new appreciation for bay bok choy once I began eating it raw. Like watercress, it ranks very highly on the ANDI (6th) and delivers potassium (good for muscles and heart); calcium (good for bones); magnesium (regulates nerves and metabolism); and iron (creates oxygen-carrying red blood cells). *
* SESAME – These fat and protein rich seeds have lignans which act as antioxidants in our bodies to help fight disease and regulate blood pressure and cholesterol levels. I am obsessed with getting my sesame seed fix through FIT Furikake, sprinkling them onto rice noodle dishes, or incorporating them into homemade paleo crackers. See the blog for recipes for all these goodies! *
* SEAWEED – I have a serious addiction to seaweed salads and snacks so it’s healthfulness makes my copious consumption seem totally legitimate! The green color comes from chlorophyll, which helps detoxify! So necessary RN 🙈 *
So classically delicious slow braised short ribs (galbijjim) except I’m making all vegetarian dishes right now. I don’t follow any certain lifestyle diets but I’m really happy about feeling so inspired to do more plant-based Korean recipes this year.