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Korean Spicy Sauce

In The Basics by Tina1 Comment

Although I call it spicy sauce, it’s more of a mild spice. Of course, you can adjust the heat level by adding more raw jalapenos or even different spicier peppers. I use this sauce to add spice and flavor for many different …

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How to make Anchovy Broth

In Soup, The Basics by Tina1 Comment

Here we have the main ingredients. Starting from the top left: 4.25 oz. onion; chopped roughly, 6 oz. lobok; chopped roughly, 0.25 oz. kelp; torn into big pieces, 1.50 oz. dried anchovies; 2 green onions; cut into quarters. The anchovies need to …

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How To Roast Squash Seeds

In The Basics by TinaLeave a Comment

Remember this from here? Seeds cleaned and dried. I dried these overnight. I like to start with them super dry. You can dry overnight or roast in the oven at 300°F for 15 minutes or so till dry. Chipotle pepper powder, salt, …

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Moochae aka Cheat Kimchi

In Side Dish by Tina1 Comment

I make this when I don’t have kimchi but I NEED SOME NOW. I don’t like the kimchi they sell at the market. They either have MSG or are crazy fermented. Neither of those are appealing to me. Sidenote: I don’t have …

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Stovetop Korean Spicy Pork Ribs

In Main Dish by TinaLeave a Comment

Yes. Stovetop. Ribs. It’s good. Trust. It’s juicy. It’s flavorful. It’s cooked on the stovetop. These ribs don’t require marination because the cooking method infuses the ribs with flavor. My mom’s been making this for us. This is how I know Korean …