Pancake Ingredients: ½ pack instant dry yeast (about 1 tsp) ½ cup + 2 Tbsp warm water 1 Tbsp natural sweetener ½ cup + 2 Tbsp flour (combination white /wheat or whole wheat pastry flour preferred) ¼ cup sweet rice flour 1/8 tsp salt Pancake Directions: Mix together yeast, warm water and sugar, leave for … Continue reading Korean Sweet Pancake
Korean Radish Salad
Ingredients: 1 Korean radish, sliced thinly 2 Tbsp lemon juice 2 Tbsp natural sweetener 1½ - 2 Tbsp salt Directions: Mix salt, lemon juice and sweetener together. Put the radish in a large bowl and toss to coat with lemon juice mixture. Leave out at room temperature for 48 hours, then refrigerate.
Korean Bibimbap (mixed rice)
Ingredients: 4 cups brown rice 1 large cucumber, seeds removed and sliced thin 2 carrots, shredded 2-3 small zucchini, sliced thin 8 oz mushroom, sliced 1 lb spinach 1 lb firm water-packed tofu, sliced into ¼ inch strips 4-6 cloves garlic Braggs Liquid Aminos or low sodium soy sauce Salt Sesame oil Directions: Make rice … Continue reading Korean Bibimbap (mixed rice)
Korean Mung Bean Patties
Ingredients: 1 Cup Mung Beans (soaked in water 5-6 hours or overnight) 3 Tbsp rice (soaked in water with mung beans 5-6 hours or overnight) 1 tsp sea salt 1 cup water 3 Tbsp green onions ¼ cup sliced bell peppers 1-2 Tbsp sesame oil Directions: Add soaked mung beans, rice, salt and 1 cup … Continue reading Korean Mung Bean Patties
Korean Japchae (sweet potato noodles)
Ingredients: 1 package sweet potato noodles 1 Tbs Sesame oil 1 Tbs Natural sweetener of choice 1 Tbs Braggs Liquid Aminos or low sodium soy sauce 4-6 cloves garlic ½ each red and green bell peppers, thinly sliced ½ onion, thinly sliced 2 carrots, shredded 1 lb fresh spinach 8 oz mushrooms, sliced (preferably shiitake) … Continue reading Korean Japchae (sweet potato noodles)
Brown Rice
Ingredients: 1 cup brown rice 1.5-2 cups water (depends on how “sticky” you want rice) Directions: Bring water and brown rice to a boil Cover pot and simmer 20 minutes Turn off heat, leave covered and allow to sit an additional 10-20 minutes Removing lid will allow steam to escape and slow cooking time significantly
Panang Curry
Ingredients: Step 1 1 1/2 Tbs Canola oil (or water if non-stick pan) 1/2 cup finely chopped shallots 1 Tbs grated fresh ginger 4 cloves garlic, minced Step 2 1/4 cup peanut butter 2 tsp tumeric 1 tsp ground cumin 1 tsp Thai red curry paste Step 3 1 1/2 cup water 1 14 oz … Continue reading Panang Curry
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