I go through food moods.
Right now I’m in my “Vegetarian Korean” mood. I love Korean food, but it’s impossible to find restaurants that meet my dietary needs here. So, this week I’m making recipes I’ve not tried before and sometimes even with ingredients I tend to wrinkle my nose at. I’m a very adventurous eater, but I had a yam run-in a few years ago that has me a little less free than I used to be. It’s not all Korean food all the time here, but I am working through a few new-to-me recipes. I find eating something different a good way to combat the “March definitely came in like a Lion” blues.
Sunday night found me making a vegetarian pozole. It was divine and the perfect thing for a cold yucky evening. Also, hominy reminds me of happy childhood memories so that’s a good thing.
Last night we made kukuma tubu muchim, also known as Sweet Potato Tofu. The week before I picked up some baby sweet potatoes at the Green Market and this was a beautiful way to showcase them. This recipe is really easy: First drain and press the tofu. Cube it. Boil the peeled & cubed sweet potatoes until soft. In a wok or large skillet saute an onion (or shallot) until soft and add in some freshly grated ginger, the tofu, potatoes, and a green pepper. I only had one roasted red pepper in the pantry and used that instead and I like it better. Cook until browned, or when the onion is nicely caramelized. When it’s browned to your liking add in some soy sauce (2-3 TBS, not much) and let it reduce, for 1-2 minutes. It was divine! There are no photos to this post because we ate up everything.
Tonight I’m making baechu dangoon kuksu, which is Cabbage Carrot Noodles. I’m going to subsitute some baby bok choy for the cabbage tonight, but I think in the future this might be a good “rush” recipe because I could see buying a bag of pre-shredded coleslaw mix. This recipe is basically sauteed cabbage and carrot mixed with spaghetti. Simple, easy, and yummy!
What type of food mood are you in?