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The Korean Vegan

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Soups, Stews, and Side Dishes

Gluten FreeSaucesSoups, Stews, and Side DishesTraditional Korean Recipes

Kimchi Chigae Reigns Supreme.

Ok, so the other night, my boyfriend was out and it was just me for dinner.  Normally, on nights I don’t need to cook for anyone but me, I stick to something easy–like bread and almond butter (sadly, this is not an exaggeration).  But, there was a ripe old jar of kimchi calling my name just sitting in my fridge, so I decided it was a great opportunity to make some kimchi chigae.  My boyfriend–an Italian American–has been a real trooper about trying all the different veganized Korean foods I make, but the one thing that hasn’t quite enthralled him (yet) is kimchi [guys, no one is perfect stop judging him].

Kimchi chigae is basically like many other Korean recipes–it’s aimed at making sure nothing goes to waste.  Like bibimbap, it’s about taking what’s in your fridge that you would otherwise not serve at the table and putting them into a pot until they become delicious again.  The trick with any chigae (stew) is to make a kick ass broth.  Here, that starts with good kimchi [duh]. But I also add some red onions (which are healthier than the white variety), garlic, and shiitake mushrooms to do some of the legwork.  The final piece to the puzzle, though, is my mom’s Korean BBQ Marinade.  I use this delicious concoction to take basically every savory dish I make to that next level.

If you like spicy food, you will love love love this recipe. It’s easy, delicious, and healthy to boot!  You can find a step by step video demonstration of this recipe (along with a bunch of others) here.  

Kimchi Chigae.

...for that time you don't know what to do with all that left over kimchi that's too sour to eat...
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4 people

Ingredients
  

Chigae

  • 1 tbsp olive oil
  • 1/4 red onion diced
  • 6-7 shiitake mushrooms sliced
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1 cup kimchi** overripe
  • 1 1/2 tbsp gochujang*
  • tbsp Omma's Korean BBQ Marinade see below
  • 1 cup water
  • 1/2 cup black beans
  • 3 oz. extra firm tofu sliced
  • green onions for garnish

Omma's Korean BBQ Marinade

  • 1/2 red onion
  • 6 cloves garlic
  • 1/2 cup soy sauce use Tamari sauce for GF version
  • 2 tbsp mirin
  • 1/2 Korean apple pear
  • 1/2 red bell pepper
  • 1 tsp black pepper
  • 2 tbsp maple syrup optional
  • 1 tbsp liquid smoke optional

Instructions
 

  • Blend all ingredients for Omma's Korean BBQ Marinade in blender, until smooth and slightly frothy. It will smell freaking delicious and you will want to use it in everything you cook.
  • In a medium size pot (I use the traditional Korean stone pot, but you can also use a dutch oven), over medium high heat, add 1 tbsp olive oil. Once the oil is nice and hot, add red onions and mushrooms. Cook until brown. Add garlic and salt and stir until garlic softens.
  • Add kimchi and some of the kimchi juice. Feel free to slice the kimchi into bite sized pieces if it doesn't come that way already. Make sure the kimchi is overripe--as in, not the kind that you want to eat raw. The kimchi should be a dull orange (as opposed to the beautiful bright orange you see when served at a meal) and smell like your brother's dirty socks. If you use underripe or even just ripe kimchi, the stew will not come out as good.
  • Add gochujang and Omma's Korean BBQ Marinade and stir until all the veggies are evenly coated. It should smell like heaven in your kitchen.
  • Add water and bring to a boil. Then add black beans, tofu, and a little green onion for garnish. Do not let your stew cook too long--the longer you cook, the soggier your kimchi becomes. You want your kimchi to retain a nice satisfying "crunch" even when the stew is done cooking.

Notes

  1.  You can get gluten free gochujang here.  If you have no probs with gluten, you can pick up a few other brands of gochujang that I really like here and here.
  2. If you don't have an awesome mom who makes you vegan kimchi (like my mom), you can buy vegan kimchi here.
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Kimchi Chigae Reigns Supreme. was last modified: May 11th, 2020 by the.krn.vegan@gmail.com
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FoodLifeSoups, Stews, and Side Dishes

Seaweed Soup For Birthdays.

As an American, I grew accustomed to two things on my birthday:

Sheet cake.
Presents.

Now, I like getting gifts as much as the next girl, but I never really liked sheet cake. My mom always got it at the local grocery store and suffice it to say, it tasted about as good as one would expect from a national chain grocery store.  Nevertheless, though it tasted sort of like cavity-inducing-cardboard,

God help my parents if they failed to acquire their American daughter an American sheet-cake for her birthday!

As with many things related to birthday festivities (and traditions, in general), the birthday cake had less to do with taste, and far more to do with sentiment.  To me, the sheet-cake certified the following important things:

  • Today is my special day, to the exclusion of all others.
  • Everyone, including my parents and my little brother, are required to do as I say.
  • I can thus eat several servings of cloying sweetness with impunity.
  • I am American.

In retrospect, I can see why that last bit was so important to me. I was struggling with wanting to fit in at school with all the other kids.  Few of them had parents like mine, looked like me, or had trouble speaking English. Those troubling English words spilled out of their mouths as effortlessly as a bag of bright Skittles.  For me, they got caught somewhere between my stomach and my two front teeth.

Unfortunately, my parents were so good at throwing the typical American birthday bash (lest they trigger my adolescent range…), I had no clue what the traditional Korean birthday meal entailed until I was in law school.  Sad!  In fact, I discovered it while watching a scene from my absolute favorite Korean drama, My Lovely Sam-Soon.

In the above scene, Sam Shik stalks Sam Soon all the way up Mount Halas, basically declares his love for her, and hands her a box of Choco Pies (the designated “I don’t care if I get fat” snack food); but, it isn’t until he fishes out a canteen of seaweed soup–or meyukgook–that he brought for her birthday when her chilly disposition finally thaws and she admits being a little “touched.”

Don’t get me wrong.  I’ve had my fair share of meyukgook. We ate it all the time growing up, but it was always just another standard, boring soup that showed up on the dinner table with regular frequency.  But this–this special birthday soup that the sexy as hell Hyun Bin was handing over to his honey like a pot of gold–now that was something I could get behind.

Why is meyukgook a tradition on birthdays, anyway, though?  Who wants to eat seaweed on any day, much less a day that was destined for the early onset of diabetes?

Well, the answer, not surprisingly, begins with the birth part of “birth-day,” as in your Mom.  I don’t care who you are, if you were born, you had a mom.  In Korea, moms will eat meyukgook for up to 3 weeks after giving birth in order to restore all the vital nutrients and vitamins that were lost.  On birthdays, we partake in that meal as an homage to our mothers.

Isn’t that kinda nice?

Not to mention the fact that it tastes pretty dang good, is super easy to make, and is mega-healthy for you.

So, whether it’s your birthday or not, give this recipe a whirl and let me know what you think!!

Seaweed Soup For Birthdays. was last modified: June 1st, 2017 by the.krn.vegan@gmail.com
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Soups, Stews, and Side Dishes

Birthday Soup – It Has Seaweed Because.

Cooking Time: 1483 minutes
Recipe Difficulty: Easy
Servings Amount: 8

Recipe Lead: …for when you want to impress a Korean person on their birthday…

Ingredients

Dashi

  • 2 sheets dashima* (dried kelp)
  • 1 handful dried shiitake mushrooms
  • 8 cups filtered water

Soup

  • 2 cups dried seaweed** (not the same as dashima)
  • 1 cup shiitake mushrooms
  • 2 tbsp dry malt powder**
  • 2 cloves garlic (minced)
  • 8 cups dashi
  • 2 tbsp non-dairy milk
  • 1 tbsp salt
  • 1 tsp cracked black pepper
  • 1 tbsp sesame oil

Dashi.

  1.  Place all ingredients together in an airtight container and leave overnight in the fridge.
  2.  The following day, remove dashima and dried mushrooms and bring liquid to a boil.  Once it cools enough to handle safely, pour liquid through a cheesecloth to remove any residual solids.

Soup.

  1.  Sauté mushrooms in sesame oil over medium high heat in a large soup pot (I used my Dutch oven) until they get nice and brown.  Add garlic.
  2. Pour in dashi and add seaweed, salt, and black pepper.  Bring to a boil and then let it simmer for 20 minutes.
  3. Add in non-dairy for extra creaminess and garnish with more sesame oil.  Serve with a bowl of rice and side of kimchi (a MUST).
  4. Wish your loved one a happy health birthday!

*You can get dashima here.
**You can get seaweed for seaweed soup here.

Birthday Soup – It Has Seaweed Because. was last modified: June 4th, 2017 by the.krn.vegan@gmail.com
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Soups, Stews, and Side Dishes

Fancy Shmancy Pan Seared “Tallop” (Tofu Scallop).

Cooking Time: 30 minutes
Recipe Difficulty: Hard
Servings Amount: 4

…for that time you want to fake your way through a chef interview…

Ingredients

Tallop.

  • 1 box silken tofu
  • 2 tbsp grapeseed/olive oil
  • 1/4 cup shallot (chopped)
  • 3-4 shiitake mushrooms (sliced)
  • 1/2 tbsp Korean pepper powder*
  • 1/2 cup water
  • 1/2 orange (juiced)
  • 1 tsp corn syrup (can sub in maple syrup or agave)

Fennel Miso Broth.

  • 2 cups water
  • 1/4 cup fennel bulb (sliced)
  • 1 sheet dashima**
  • 2 tbsp miso paste

Garnish

  • Slivered nori
  • Fresno chili pepper (julienned)
  • Orange zest
  • Sesame oil
  1. Using a 1-inch ring mold or a shot glass, carefully cut out silken tofu roughly the shape and size of a jumbo scallop.
  2. Add oil to skillet over high heat.  Once oil is hot enough, gently add tofu to non-stick skillet–you should get a healthy “HISS,” otherwise, it’s not hot enough.
  3. Cook for 2 minutes (or until pan-side is nice and brown) and gently flip with either your hands or a small spatula.  Cook for an additional 2 minutes until both sides are a lovely brown color.  Remove from skillet.
  4. In same pan, add a little more oil and then onions and mushrooms.  Saute veggies until they are soft and add Korean pepper powder.  Stir until veggies are well coated.  Add orange juice and then water.  Reduce until sauce thickens.  Add corn syrup at the very end for extra sweetness and shine.
  5. In a separate pot, add 2 cups water and dashima and fennel bulb.  Bring to boil then reduce heat to simmer.  Add miso paste and stir until well incorporated.
  6. For plating, in a shallow bowl, gently place “tallop” in center.  Pour miso broth through sieve into bowl.  Spoon a bit of the onions and mushrooms together with citrus chili reduction onto top of tallop.
  7. Add garnish items to the very top with chopsticks or tweezers.

*You can purchase Korean pepper powder here.

**You can purchase dashima here.

Fancy Shmancy Pan Seared “Tallop” (Tofu Scallop). was last modified: July 23rd, 2017 by the.krn.vegan@gmail.com
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Soups, Stews, and Side Dishes

Easiest Sweet Potato Thanksgiving Recipe Evar!

Cooking Time: 60 minutes
Recipe Difficulty: Very Easy
Servings Amount: 8

Recipe Lead: …for when you get stuck making the sweet potato side for Thanksgiving and you want to knock their socks off….

Ingredients
  • 6 large sweet potatoes (assorted)
  • 1 fennel bulb
  • 8-10 rainbow carrots
  • 2 red onions
  • 1/2 cup olive oil
  • 4 tbsp maple syrup
  • 1/2 tsp ground nutmeg
  • 2 tsp cinnamon
  • 2-3 tbsp course sea salt (to taste)
  • 1 tbsp cracked black pepper
  • 2 tsp coriander
  • 1/2 cup pine nuts
  • 2 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  1.  Thoroughly wash all your veggies.
  2. Chop potatoes into large rough chunks.
  3. Chop fennel bulb into 1/8ths.
  4. Chop red onion into 1/8ths.
  5. Peel carrots (do not chop).  Place all veggies into large bowl.
  6. Add olive oil, cinnamon, salt, pepper, and coriander to bowl.  Grate fresh nutmeg into bowl.  Mix with large wooden spoon or with hands, to make sure all veggies are evenly coated.
  7. Place veggies onto baking sheet lined with foil (which has been brushed with a little olive oil or sprayed with cooking spray) in a single layer.
  8. Place veggies into oven preheated to 400-425° F (depends on how much water content your potatoes have–if they start to leak a lot of fluids, jack up the temp).
  9. At around 30 minutes, flip the veggies so that both sides get an even cook.
  10. While veggies are roasting, toast pine nuts in a small pan over low heat (~5 minutes)–keep your eyes on them so they don’t burn!
  11. Remove from oven when the veggies are caramelized (around 45-50 minutes).
  12. Place veggies in large serving bowl, tray, platter (whatever you like!).  Add sesame oil, vinegar, and pine nuts and stir gently with wooden spoon to make sure evenly coated with dressing.
  13. Serve and EAT!!!

Thanks so much to my friend Teri, @nocrumbsleft, for inspiring me to make this amazingly simple, healthy, and delicious dish!

Easiest Sweet Potato Thanksgiving Recipe Evar! was last modified: July 23rd, 2017 by the.krn.vegan@gmail.com
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Soups, Stews, and Side Dishes

Kimchi Chigae Chili WHUT?

Cooking Time: 180 minutes
Recipe Difficulty: Easy
Servings Amount: 12

Recipe Lead: …for chili that will make you say WHUT?

Ingredients
  • 2 cups broccoli (chopped into small pieces)
  • 1 tbsp sesame oil
  • 3 tbsp salt
  • 1 tbsp olive oil
  • 1/2 large onion (diced)
  • 1 1/2 cup shitake mushrooms (chopped)
  • 2 cloves garlic (minced)
  • 2 carrots (diced)
  • 1/2 large zucchini (diced)
  • 1/2 cup over-ripe kimchi
  • 1/2 large red bell pepper (diced)
  • 1 can sweet corn
  • 1 can black beans + juice
  • 1 can cannelloni beans
  • 1 large sweet potato (chopped roughly)
  • 1 box of extra firm tofu (cubed)
  • 2 tbsp Korean chili powder*
  • 2 tbsp gochujang**
  • 1 tbsp white miso paste
  • 2 tbsp Ommas BBQ marinade^
  • 1 box crushed tomatoes^^
  • 2-3 cups vegetable stock
  1.  Add sesame oil to large pot (I used a Calphalon dutch oven) over medium high eat.  Add broccoli in one layer and add a little salt.  Leave them along for at least 5 minutes, until the side touching the pan gets nice and charred.  Remove from heat and set aside.
  2. Add olive oil and add mushrooms.  Cook down until they are 1/2 the size.  Add onions and salt and cook down until they get slightly caramelized.  Add garlic until softened.
  3. Begin incorporating all the other veggies: carrots, zucchini, bell peppers until they soften, seasoning with salt along the way.  Add a little water if the veggies begin to stick to the bottom of the pan, and make sure to scrape up all the brown bits with a wooden spoon.
  4. Add kimchi and cook like you did all the other veggies (until it softens).  Add back in the charred broccoli.  Add Korean chili powder, gochujang, miso paste, and Korean BBQ marinade.  Stir and coat all veggies evenly with sauce base.
  5. Add tomatoes and veggie stock.  Scrape up the bottom of the pan with wooden spoon.
  6. Add beans, corn, sweet potatoes, and tofu.  Season generously and bring to boil, before lowing to simmer.
  7. Simmer for 1-2 hours, until chili turns to the desired consistency.
  8. Try a spoonful and say “WHUT I JUST MADE THE BEST CHILI EVAR.”

*You can get Korean chili powder here.

**You can get my favorite vegan and gluten free gochujang here.

^You can get the recipe for Omma’s Korean BBQ marinade here.

^^You can get my preferred box of tomatoes here.

Kimchi Chigae Chili WHUT? was last modified: July 23rd, 2017 by the.krn.vegan@gmail.com
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Pasta and NoodlesSoups, Stews, and Side Dishes

No Fuss Un-Fuck-Up-Able Fuh.

Cooking Time: 145 minutes
Recipe Difficulty: Easy
Servings Amount: 4

Ingredients
  • 2 sheets dashima (dried kelp)*
  • 1 1/2 cup shitake mushrooms
  • 1/2 large onion
  • 1 knob fresh ginger
  • 1/2 tsp coriander
  • 1/2 tsp fennel seeds
  • 1/4 tsp cinnamon
  • 1/4 tsp cloves
  • 1 tsp black peppercorn
  • 2 whole pods star anise
  • 1 tsp garlic powder
  • 1/8 cup GF soy sauce
  • 2 tsp mirin
  • 1 tsp balsamic vinegar
  • 2 tbsp gochujang sauce**
  • 1 tsp dijon mustard
  • 1/2 tsp rice wine vinegar
  • 4 servings rice noodles***
  • 1 bunch fresh basil and cilantro
  • 1/2 cup bean sprouts or mung beans
  • 1 green onion (sliced)
  1.  This is an optional step but before making the stock, char your onions, ginger and mushrooms to procure that delicious smokey flavor.  You can do this on the grill or on your stovetop.  I got this idea from the brilliant Chef Kenji over at Serious Eats.
  2. In a large stockpot with 6 cups of water, add dashima, onions, mushrooms, ginger, all spices, star anise, soy sauce, mirin, and balsamic vinegar.  Stir and bring to a boil and then let simmer for 1-2 hours.
  3. Prepare spicy sauce by mixing together gochujang sauce, mustard and rice wine vinegar.  If you like your sauce a little runny (so you can drizzle it), add 1 tsp of water.
  4. Soak your rice noodles in boiling water for 1 minute.  Remove and place in serving bowl.  Pour stock over noodles and serve with sauce and plate of herbs, bean sprouts and green onions.
  5. Try not to slurp too loudly.

*You can get dashima here.
**You can get vegan gluten free gochujang sauce here.
***You can get gluten free rice noodles here.

No Fuss Un-Fuck-Up-Able Fuh. was last modified: July 23rd, 2017 by the.krn.vegan@gmail.com
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Soups, Stews, and Side DishesTraditional Korean Recipes

One Box Of Soon Tofu Stew

One of my favorite Korean stews/soups/chigaes is indisputably soondooboo (or soon tofu) soup.  The silky texture of the tofu, together with its understated brine mix so well with Korean chili powder to create a tangy, spicy, soul-soothing, sinus-clearing concoction that will leave you satisfied and slightly sweaty.


Cooking Time: 40 minutes
Recipe Difficulty: Easy
Servings Amount: 2

Ingredients
  • 1-2 tbsp sesame oil
  • 1 tbsp Korean chili powder (you can find it on Amazon)
  • 3 cloves chopped garlic
  • 1/2 chopped onion
  • 5-6 chopped shiitake mushrooms
  • 1/2 chopped zucchini
  • 1 tbsp salt
  • 1 tbsp soy sauce
  • 1 cup mushroom dashi* OR water
  • 1 16 oz. box silken tofu
  • 1/4 serrano chili, sliced thin
  • 2 scallions, chopped
  1.  In a stone pot (or small soup pot), add 1-2 tbsp sesame oil over medium heat.  Add 1 tbsp of Korean chili powder and coat with oil over the heat.  Make sure not to burn the chili (keep the heat at medium and stir constantly).
  2. Add garlic, onions, mushrooms, and zucchini and cook until onions begin to grow translucent (about 1 minute). Add generous amount of salt.
  3. Add soy sauce and stir until all veggies are well coated.
  4. Pour mushroom dashi, vegetable broth, or water into pot (pour through sieve if you’re using mushroom dashi).  Add silken tofu.  Stir and bring to boil.  Then letter simmer for 10 minutes.
  5. Add chilis and scallions as garnish before serving with a lot of rice and a tall glass of water.

*You can make dashi by submerging a handful of mushrooms in 1 cup of cold filtered water for at least 4 hours.

One Box Of Soon Tofu Stew was last modified: January 4th, 2021 by the.krn.vegan@gmail.com
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Soups, Stews, and Side DishesTraditional Korean Recipes

Superseiyan Miso Soup.

Miso soup.

Such a diminutive name for a soup that has an ocean of untapped power.

You know, you go to your local sushi shop, order some rolls and they trot out a bowl of brown watery stuff with cubes of dehydrated “tofu” and call it miso soup.

A travesty.

At home, we grew up on deonjang chigae–fermented miso paste stew.  My mom was coming over to watch the dogs, so I thought I’d try my hand at this old favorite and the results were pretty fucking incredible.  She took one small sip and her eyes grew to the size of soup spoons:

“This is actually really good.”

Like, thanks Omma.


Cooking Time: 30 minutes
Recipe Difficulty: Easy
Servings Amount: 6

Ingredients
  • 1/4 onion chopped
  • 1 zucchini sliced into half moons
  • 1 jalapeno
  • 1 tbsp sesame oil
  • 1 tsp salt
  • 3 tbsp miso paste
  • 1 tbsp gohujang
  • 2 1/2 cups water
  • 1/2 tbsp garlic minced
  • 1 red chili
  • 1 green chili
  • 1/2 block extra firm tofu
  1.  Sautee onions in sesame oil.  (If you can, try and pick up one of these stone pots so that all your guests can be equal parts impressed with your authentic-ness and secretly jealous of you.)
  2. Add zucchini, jalapeño (sliced), and garlic.  Cook until veggies have just softened.
  3. Add 2 tbsp miso paste and gochujang and stir until everything is evenly coated.
  4. Add water and bring to boil.  Add one more tbsp of miso and let simmer.  Broth should be thick ad creamy.
  5. Add thinly sliced chilis to the top and sliced tofu.
  6. Serve with a bowl of rice, duh.  Make your Korean mom proud of you.
Superseiyan Miso Soup. was last modified: June 4th, 2017 by the.krn.vegan@gmail.com
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About Me

About Me

I veganize Korean food. I Koreanize everything else.

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The Korean Vegan, Esq.
This is one of my earlier TikTok videos, back when This is one of my earlier TikTok videos, back when this sandwich was on trend. Reposting it because sometimes I need to listen to my own advice. ❤️
Advice from 고모: Heartbreak. Advice from 고모: Heartbreak.
Earlier today, I watched a video of a white man en Earlier today, I watched a video of a white man encourage his 3 year old son to “make fun of his Asian uncle” by pulling the corners of his eyes back into slits.  When confronted by a number of Asians explaining how offensive the video was, he grew defensive, claiming it was “just a little fun.”
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Several years ago, someone asked me what the big deal was about white people making fun of my eyes.  He claimed, “people make fun of my appearance all the time, I guess I’m just not as sensitive as you.” Being bullied for one’s appearance is always wrong and can definitely be traumatic no matter what. But when that appearance is tied to your ethnicity, and when that ethnicity is outnumbered, that kind of bullying can take on a different level of harm. If someone makes fun of my nose, I may spend the rest of my life hating my nose. But if someone makes fun of my eyes—an attribute tied to my Koreanness—then I not only hate my eyes, I also hate my Koreanness.
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Bottom line, I never thought that in 2021, I’d have to explain why making “Asian eyes” to an Asian is offensive, inappropriate, and insensitive.  But apparently, it’s a message that continues to be in demand. In lieu of yelling at people, though, I thought I’d just share a story.
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Finally, a couple translations: “Dominick’s Language” is what I used to call English, because it was the gibberish my Dad spoke at the grocery store. “Sohknehbok” is Korean underclothing, something my grandmother made me wear in summer, lol, because she was always afraid I would catch my death.
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You can find the recipe for Tteokbokki (or its popular sister recipe, Rabokki) on my blog.
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