One of my goals for this year is to get comfortable with making Korean Cuisine. I worked for Korean families for a number of years (I managed and baked in a Korean-owned Cappuccino Bar in my late 20s, early 30s) and they just loved feeding me. As a result of this experience I have developed a taste for Korean flavours. I’ve recently started making my own kimchi (as well as a number of other fermented foods) , but aside from simple dishes like rice with kimchi and veggies with roasted seaweed and kimchi my Korean cooking repetoire is pretty limited.
The blog I’ve linked above is a good resource for me as it’s vegan and full of ideas for fairly simple dishes, which is perfect for a beginner like myself. Some of the ingredients are things which I’m unable to eat due to food sensitivities (soy for example), but I can work around that and use alternate flavor and protein sources.
Tonight I will make an attempt at making the Ssam-Bap recipe from the above site. I adore the idea of using cabbage almost like a cross between a taco and a cabbage roll. As I can’t digest gluten properly, I’m always looking for bread replacement ideas and I adore cabbage.