asian

Doenjang jjigae (Hearty Korean Soup)

Doenjang jjigae (Hearty Korean Soup)

On my forays into Korean cuisine, I've noticed a few ingredients cropping up time and again. Dried kelp, a type of seaweed, is frequently added at the beginning of dishes to make a broth with sea-flavours. It is also one half of the common Korean stock dashi. Gochujang and gochugaru, Korean chilli paste and flakes respectively, are both regularly used. And then there's doenjang: a fermented soy-bean paste. It is intensely savoury [...]

Tenderstem Stir Fry

Tenderstem Stir Fry

My brother is a condiment fiend. His favourite? Sriracha Hot Sauce. He is that guy who douses every meal with it. Curry? Sriracha. Pizza? Sriracha. Cereal? Sri- no.. not that far.

He recently added to his arsenal of condiments with 'Sriracha mayo'. And it turns out most brands of Sriracha mayo are vegan! I was so thrilled to hear this we decided to immediately put it to use. The result was the gorgeous stir fry sauce in this recipe: savoury, tangy, sweet, hot.. my mouth is drooling just thinking about it [...]

Bindaetteok (Korean Mung Bean Pancakes)

Bindaetteok (Korean Mung Bean Pancakes)

Happy new year! Given the influx of vegans from their new year's resolutions, and also thanks to Veganuary's fantastic campaign (if you haven't checked them out before, their site is superb), I thought today I'd provide some intriguing, inspiring vegan food to show the endless possibilities of veganism. It really isn't all green smoothies and hummus [...]

Enoki Mushroom Miso Soup

Enoki Mushroom Miso Soup

I find myself eating miso soup on two occasions. One is when I'm feeling under the weather with a winter virus; when I was younger I'd eat chicken noodle soup, but now I find myself craving this. It's like a warm bath for your insides and feels like you're being thoroughly good to yourself. The second, more common, instance is if I'm after a light dinner, like when I know there's something delicious for dessert, or I've been too indulgent of late [...]