Vegetarian Korean salad that will make your taste buds explode! Note: if you can’t find the gochujang paste at your local Asian market, you can substitute Sriracha in lieu of the Spicy Gochujang Sauce. Salad Ingredients: Korean Marinade and Sauce: Cucumber and Carrot Salad: Spicy Gochujang Sauce: Directions:
This side dish is so simple yet so good. We seem to always have a batch in the fridge, whether for a dinner side or just to snack on. Sometimes the simplest dishes are the best. Ingredients: Directions:
You can keep this dish vegetarian and add tofu or use leftover chicken and just cook up some chicken. Either way it will be tasty and satisfying…you’ll want more and more! Ingredients: Directions:
This recipe comes from the December 2008 issue of Cooking Light. The soup is delicious!!! I substituted tofu for the chicken, but I think any protein would be really tasty. Don’t be scared by the list of ingredients, because it comes together really quickly. We will definitely make this one again. Ingredients: Directions:
Ingredients: Teriyaki Sauce: Directions:
We’ve made this recipe since it first was published is Cooking Light, September 2002. It’s one of our favorite recipes, and everyone we’ve ever made it for loves it too. It’s delicious and spicy, so if you’re not a spice fan, go easy on the curry paste. We love spicy food, and we put in a heaping […]
This recipe comes from Southern Living, but I’m not positive about the year published…I think it was April 2004. The flavors of the steak are excellent. The steak should marinate at least 8 hours in the fridge, but we usually do an over night marinade. It’s really easy to prepare and cook, and it’s perfect for […]