Kimchi Fried Rice – a healthy, vegetarian fried rice

Kimchi Fried Rice - the best kind!

Considering how much rice and kimchi we have in the house, we don’t make kimchi fried rice nearly as often as we should. It’s definitely one of our favorite fried rice recipes! Fried rice is a dish that seems exotic, but it’s actually really easy to make at home. Today, when we found some nice broccolini at the farmer’s market, we decided to make a simple vegetarian kimchi fried rice. Continue reading

“Eat food, mostly plants, not too much.”

My family has a strong food culture. I grew up in the Midwest where barbecued meat is a staple and where vegetables are usually eaten only if smothered in butter, cream or mayonnaise. At county fairs, we even serve corn on the cob slathered with mayonnaise and parmesan cheese-it’s a Midwestern delight! When I was growing up, my dad barbequed as often as possible, sometimes venturing out in the snow to flip pork steaks. My dinner was usually a giant chunk of meat covered in my dad’s homemade bbq sauce served alongside some canned green beans or creamed corn, or if my mom was up to it, some potato salad. My brothers usually skipped the vegetables altogether and instead had two giant hunks of meat.

You can imagine how surprised I was when Hagana taught me how to eat barbeque like a Korean. Continue reading

Kimbap – Healthy Korean Sushi

Vegetable Kimbap

Sushi in America is starting to go the way of Chinese food – more and more fat and sodium are finding their ways into rolls because it better fits the American palette. When sushi was first gaining in popularity, there was still a dietary stigma against eating raw fish, and most of the rolls in those days were based on raw salmon and tuna. Nowadays, you might be hard pressed to find a sushi roll on a Japanese menu without something either deep-fried or smothered in syrupy eel sauce or spicy mayonnaise. Continue reading