Tongbaechu Kimchi
Tongbaechu kimchi is the most popular variety of kimchi. Combine quartered Napa cabbage pieces with with a slurry of onions, garlic, ginger, fiery Korean pepper flakes known as gochugaru, and salty fermented shrimp to make a delicious, fermented staple.
Silky Steamed Egg Custard
A simple, nourishing breakfast of eggs and bone broth that are steamed into a luxurious egg custard. What’s great about these is that you can customize with your favorite toppings including chili oil, sesame oil, and soy sauce!
Lunar New Year Dumplings
Dumplings are symbolically eaten at the Lunar New Year to bring good fortune. In this post, I provide recipes not only for the dumpling skin but two kinds of popular fillings - pork & cabbage, and broccoli & egg.
Nam Phrik Num
This is a spicy Thai chili condiment that is used as a dip for fresh and steam vegetables, soft boiled eggs, and pork rinds. Traditionally made with a mortar and pestle but can be made with a food processor.
Japanese Omelette
My husband and I have come to love the rolled omelettes of the Japanese variety, known as tamagoyaki. Tamagoyaki is a key component to a multi-dish Japanese breakfast often served with natto (fermented soybeans), miso soup, and a filet of grilled fish.