1 frozen banana cut into thirds
11/2 cups of soymilk
sprinkle of cinnamon
Blend and voila - a yummy simple shake!
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
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Any references or use of content must be attributed to the Author.
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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
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