This is about the most simplest side dish ever and real yum.
Ingredients:
1 cucumber sliced
vinegared red pepper paste to taste (sold in Asian food stores)
toasted sesame seeds (optional as garnish)
Basically mix the cucumber slices with a few teaspoons of the red pepper paste and serve immediately.
These are my recipes that sustain me day-to-day, a mix of Korean and American tastes. It represents the very confused palate I have developed over the years; the daily dilemma between eating rice or bread (or eating spicy or comfort foods). Feel free to enjoy the recipes for your personal tastebuds. Follow me on twitter @smaryn.
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© 2015 All Content is Copyright Protected by Mama Jung
Any references or use of content must be attributed to the Author.
Any references or use of content must be attributed to the Author.
Monday, June 2, 2008
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korean food staple items
- red pepper flakes (gochugaru)
- bean sprouts (yellow kongnamul)
- kosher salt
- dried seaweed in individual packages
- sesame seed oil
- kimchi (cabbage, raddish, other)
- red pepper paste (gochujang)
- miso paste or soybean paste (duenjang)
- tofu
- korean or japanese white rice