kimchi

Kimchi Yakisoba (Japanese stir-fried noodles with kimchi sauce)

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*This post is brought to you in partnership with Nasoya. I’m a huge fan of fermented vegetables, whether it be dill pickles, sauerkraut, Japanese tsukemono, or Korean kimchi. Since going plant-based, I have had less to choose from in the kimchi department. The classic kimchi recipe includes some sort of salted seafood or fish sauce. […]

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Mark Bittman’s Kimchi Rice with Beef + A giveaway!

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Kimchi Rice with Beef From The Food Matters Cookbook, by Mark Bittman Makes 4 servings For the kimchi: 1 small head (about 12 ounces) green, Savoy, or Napa cabbage, cored and shredded 2 tablespoons salt 6 scallions, chopped 2 tablespoons minced garlic, or to taste 1 tablespoon minced ginger 1 tablespoon red chile flakes 1 […]

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Spicy Sobameshi

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Spicy Sobameshi Inspired by the Spicy Sobameshi recipe in Orange Page, February 17, 2010, p. 35 Makes 2 servings 1 1/2 tablespoons soy sauce 1 tablespoon mirin 1 teaspoon oyster sauce 2 teaspoons vegetable oil 4 ounces (1/4 pound) bacon (I like thick sliced), cut into lardons (small strips) 3. 5 ounces (a generous 1/2 […]

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