vegetarian side dish pages

Sweet and Crunchy Tofu (Dubu-gangjeong: 두부강정)

Let me introduce you to Dubu-gangjeong (두부강정), sweet, spicy, and crunchy tofu! It’s part of Korean Buddhist temple cuisine. When I went to Korea to study their cooking techniques and dishes I tasted it many times. I had it in an upscale, expensive temple cuisine restaurant in Seoul and in Buddhist temple in the mountain, […]

Braised lotus roots (Yeon-geun-jorim: 연근조림)

Today’s recipe is for braised lotus roots (yeon-geun-jorim: 연근조림), something that my readers and viewers have been requesting for years! The roots taste somewhere between a potato and a radish, and braising them (cooking at low heat in sauce) like this makes for a sweet, salty, and chewy side dish. It’s for special occasions and not something […]

Mung bean sprout and cucumber side dish (Sukju-oi-namul)

This video was made for YouTube’s NextUp program. They asked me to make something that explains my background, my goals, and what I expect to learn from the YouTube Creator’s camp. It’s supposed to be short and reflect my interests and personality, so I chose a simple and delicious mungbean sprout side dish recipe called sukjunamul. […]

Spinach Side Dish Sigeumchi Namul (시금치나물)

Radish salad (Musaeng-chae)

Musaeng-chae is one of the easiest and most common Korean side dishes. A good quality Korean radish is firm, and the taste is juicy, sweet, and crunchy! Choosing a good radish is very important to make good musaeng-chae. How can you know if it’s firm and juicy? The outer skin should look smooth and shiny, […]

Pan fried tofu with spicy sauce (Dububuchim-yangnyeomjang)

This pan-fried tofu with seasoning sauce is a favorite among Koreans. Simple to make and delicious, you won’t believe how good tofu can taste, with just a few ingredients!