This savory Korean pancake recipe is made with spicy kimchi and is a flavorful appetizer or side dish.
What’s more beautiful than a runny egg yolk? Poached or fried, a perfectly cooked egg is a fun way to lend extra richness (and protein!) to pasta dishes, rice bowls—even pizzas! These 10 recipes are sure to eliminate any notion that eggs are just for breakfast.
For those who prepped for the hibernation season back in the fall, the time is ripe for enjoying the pickled and preserved ingredients that have been waiting to be popped out of those airtight jars. Here are five satisfying recipes that will add that tickle to your salivary glands.
Kimchi: Fermented cabbage and radish pickle made with Chinese cabbage and some spices. The fermented vegetables along with chili taste amazing and filled with lip-smacking flavors.
Executive chef of Jordan Winery Estate, Todd Knoll creates dishes that pair with their wide variety of wines featuring fresh produce grown on the property.
Cooked low and slow in a mixture of brown sugar, hoisin, and gochujang, this flavorful Korean pork can be used in sandwiches along with a tangy cucumber kimchi.
Be it for brunch or a game day appetizer, tater tots loaded like nachos with bold Korean flavors like pork, kimchi, avocado, and gochujang aioli are sure to be a party.