Let’s Talk about Gochujang Gochujang, for the uninitiated, is a fermented chilli paste. A paste that is undoubtedly one of the backbone ingredients in Korean cooking, and used in anything from bimbimbap to tteokbokki. It is made of soybeans, glutinous rice flour and red pepper flakes (gochugaru), the last of which dyes the paste a characteristic deep…
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Spring Sushi Bowl
Here is a fresh, vibrant spring salad inspired by my many failed sushi rolls (hint – you always need a sharp knife) and love for the subtly astringent rice wine vinegar. It is also a salad I created as part of the Asian Salad Feast by JinJoo of Kimchimari, and you will be able to…
Vegan Valentine’s – Hummus and Pearl Barley Bowls
So what are you cooking for bae this valentines day? Or–what is bae cooking for you? If you’re struggling with thinking of some plant-based, vegan valentines ideas, I’ve got just the thing for you! Enter: Vegan Valentine’s! This is a little series I will be running, with a few amazing, scrummy recipes for you this valentines day….
