Cabbage Kimchi
Kimchi (김치), also spelled kimchee or gimchi, is a Korean dish of pickled vegetables, usually napa cabbage or Korean radish and is commonly served as a side dish. It is usually fermented in a brine of anchovy sauce, ginger, garlic,…
Ingredients white radish
Bánh Mì
*Bánh mì means ‘bread’ in Vietnamese, and it often refers to a type of Vietnamese sandwich. It may have started as a ‘kitchen sink’ recipe in Vietnam, where various leftovers would be tossed into a sandwich to finish them up…
Stewed Vegan Maki
The original recipe contributor provided the following anecdote: > “I was given this recipe in college, roughly in late 1998. My friend who was teaching me to make sushi, and taught me this. I liked it as an appetizer to…
Miso Soup (Traditional)
This recipe is for a traditional miso soup. Wakame with tofu is a standard and popular combination, especially at restaurants. Ingredients Broth 90–94% by volume dashi (consider using instant dashi mix) 6–10% by volume miso (red, white, or a combination)…
Gimbap
Gimbap is a popular snack or lunch dish in Korea. Its primary ingredients are gim (sheets of dried seaweed) and bap (rice). Ingredients Yellow pickled daikon radish Spinach Salt Sesame oil Sesame seeds Carrots Ground pepper Vegetable oil Eggs Steamed…
Agedashi Tofu
Agedashi tofu (or agedashi dofu) 揚げ出し豆腐 is a simple Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It’s then served…