Budae jigae translates to “army base soup,” and it’s just what you would imagine: a rich, flavorful red jigae broth, with the kinds of foods you’d find at a US army commissary. This dish stems from the post-peninsula conflict, and is a testament to Korean ingenuity. As possibly pedestrian as …
Japchae features potato starch or acorn glass noodles (dangmyeon), which are naturally gluten-free. This version of japchae can be like a Korean stir-fry of throwing in handy veggies, protein or no protein, and is easy to adapt. A chicken, beef, pork, or vegan bulgogi will work in this dish nicely. …
Daikon radish is a staple of Korean cuisine. It really can’t be substituted for American red radish, it’s a totally different flavor. Daikon is usually sold as a rather large, foot-long radish. While there are many preparations of daikon for kimchis, this is the most simple: pickled daikon and carrot …
Zucchini can benefit from the banchan treatment. A simple soy-garlic sauce complements the veggie well. To slice, cut the zucchini in quarters lengthwise, then chop into bite-sized pieces.
