Stuffed Swiss Chard

The farm market by my house never fails to have great produce. This time around they had huge bundles of Swiss chard. This is an under rated green. Beautiful in color, tastes a bit like a mild spinach. It is easy to cook, earthy in taste and versatile. Beautiful, green and fresh. So after looking up about 100 recipes on what to do with it I decided to throw together my own. Turns out my instincts were spot on.

 (yes, this is only ONE stuffed leaf)

Fresh is always best and this recipe is no different. I used non-gmo, fresh ingredients.

1 bunch (about 9 huge leaves) swiss chard.
1 cup rice, raw (I use a mix of sweet short grain and brown rice)
1 cup adzuki beans (canned or pre-soaked)
1 cup diced tomato
1/2 cup feta cheese
2 tbs crushed garlic
3 tsp italian seasonong
1/2 tbs seasoning salt
1/2 lb raw shrimp, pealed, De-veined and minced.
2 cups pasta sauce (I used home made Fra Diavolo)

Remove the leaves from the stems of the Chard. I saved the stems for a nice stir fry later in the week. 
I soaked the beans for roughly 5 hours in water then boiled them for another 40 minutes until tender. While that was cooking I then got out the trusty rice cooker (i cannot cook rice on the stove without burning it). I cooked the rice with the garlic and steamed the chard until pliable at the same time using the handy steamer basket on my rice cooker.

Combine the cooked rice, spices, feta, tomato and beans. Place about 3/4 cup into each large Chard leaf and roll much like you would a stuffed cabbage.

Place into a casserole dish, cover with pasta sauce and bake at 375 degrees for 40 minutes.  Serve.

Tofu...fresh made

TOFU from scratch?

If you have read this blog you will have found that I have a relatively new love of tofu. However, I  have an old love of making food from scratch. Going back to basic ingredients is not only healthier, but it tastes better too. I prefer foods that are not overly processed with chemicals or grown by GMO farmers and are certified organic. Because of this I have discovered that many ingredients that I used to purchase to "save time" are simple to make.(it is usually cheaper too) At the end of the time well spent is usually a great reward. Making tofu from scratch was no different.

The hardest part was finding non GMO soy beans. Go on, give it a try. Just about every soy based product seems to be GMO. After an effort I found some and it was well worth the effort. It is much better than the store bought and every part of the process is useful. Nothing goes to waste.

 Where do I get these magic beans you ask? Insert shameless promotion here:

Bob's Red Mill is certified organic, this means NO GMO soy.

Now to the good stuff...

Tofu

Ingredients:

• 3 cups of dry soy beans and 2 TBSP of Epsom Salt.
• Instead of Epsom Salt, you can use 3tbs of lemon juice.

Equipment:

• Food processor or blender,
•  2 large pots, 
• 1 colander, 
• 1 strainer, 
•  cheesecloth. 

Process:

• Soak the dry soy beans over night in the refrigerator. They will expand so make sure to give the plenty of room and water.
• Rinse the soaked beans and discard any discolored ones if you spot any.
• Blend a little at a time with enough water to cover the beans. 
• Add the processed beans to your largest pot with 12 additional cups of water.
• Stir frequently and simmer for about 20 minutes. This will foam up a bit so be careful not to let it boil over. 
• Strain into your second pot. Use a spoon to press out as much of the milk as you can. The liquid is soy milk. The solids are okara. (Don't toss this! Its good. Hang on till the end to find out more about Okara.)
  
  (I took out a jar of soy milk for drinking and cooking at this point and continue making the rest into tofu.)
• heat the soy milk back up to around 180 degrees. 
• Dissolve 2 TBSP of Epsom Salt in 1 and 1/2 cups of warm water.
  (Alternatively you could use 75ml of lemon juice.)
• Remove from heat and gently stir together.
• In about 5 to 10 minutes the curds will separate.
• Use your cheese cloth and place in a mold. Skim out curds and pour into mold.
• Press down with a small plate and heavy object.
• Leave for about 20 minutes. Refrigerate and eat.

Okara:

Now...what is Okara you ask? No it is not a miss spelling of Okra. It is a useful byproduct of making tofu. Why should I keep it? Okara is the left over soy bean that did not dissolve into the water. It is great stuff. Want a healthier cookie? Replace 1/2 the flour with okara. Bread? sure why not. Out of bread crumbs for your meat balls? Okara will work. Get the idea? You can freeze it as is, or do like I do and stick it in your dehydrator. It will form into a bark that you can then grind up into a course powder.

The great thing about this recipe is that nothing goes to waste. It is a definite kitchen winner. 

Last Easter

Rainbow Eggs

Red and yellow and pink and green, purple and orange and blue, I can sing a rainbow, sing a rainbow.....

Hi, my name is Keldra and I am an addict. I am addicted to Pinterest. I have looked at pretty flowers, creative foods and for Easter (yes I realize it is June and I am just NOW posting this...what can I say. I was lazy). I decided to try a Pinterest find that I thought my 4 year old nephew would love. Rainbow deviled eggs. They were fun to make. They were gorgeous to look at. They were delicious to taste....but the boy still wouldn't eat them. Apparently he doesn't eat eggs.  Oh well. The rest of the family loved them. Can't please everyone, particularly picky toddlers.

Not only pretty but tasty.

Ingredients.
1 dozen eggs
2 tbs Mayo
1tbs horseradish
1 tbs sour cream
1 tsp Dijon mustard
food coloring set
paprika (optional)
Scallion (optional)

Procedure:

• Carefully place eggs in water, bring to a boil and then reduce heat to a simmer for 20 minutes. Remove from heat and remove from water. Place into cold water to stop cooking process. Peal and cut in half. Remove the yolk and place in a blender with everything except scallion and paprika.  Blend until smooth and place blended mix in a zip lock bag. Set aside. 
• Fill up 6 cups or bowls with 1 cup Luke warm water in each.
• Place a few drops of each color into its own cup. Mix to make green, orange and purple.
• Add 2-3 egg white halves to each cup. Then go watch TV for 20 minutes or so. 
• Check the color. If its not dark enough add a bit more coloring and leave it in for another 5 minutes. 
• When desired color is reached removed and rinse. Pat the halves dry with a towel (this is important or you get slimy eggs)
• Cut the tip off a bottom corner of the zip lock bag and squeeze the mixture into each egg half. Top with a sprinkle of paprika and a bit of scallion.   Serve.

Rutabaga Hash

 Rutabaga Hash

Lets face it, in the winter potatoes are pricey and I am cheap. A bag of spuds costs 3-5 dollars and with it just being me...half the time they rot before I can eat them all. To buy the tuber by the pound is even worse. But rutabaga's are cheaper ugly cousin. Most stores do not have a bunch in stock. These sad looking veggies look like little purple and white softballs that no one loved. They are waxy on the outside, hard at a rock on the inside. But they are cheap and when cooked right, tasty. And they can do anything their more expensive neighbor the potato can do. One really large rutabaga runs about $1.00 and can work for 2-3 meals. You can do anything with a rutabaga that you can do with a potato. If you have ever taken a look at this large wax covered rock of a vegetable and ran screaming in the other direction, keep in mind...they are not scary at all. Think of them as the potato's fat, homely cousin. You can turn it into:

• soups
• chips
• mashed
• fries
• hash

The list is only as short as your imagination.

I went with Hash.

Ingredients:
1 cup diced rutabaga
1/2 cup diced onion
1/4 cup crisped chicken bacon
1/2 tbs butter
1/4 cup broth or water

Put the water in a skillet with the rutabaga cubes and cook covered over medium heat for about 5 minutes or until fork tender. Drain excess water and add the butter, onion and chicken. Stirring constantly so it does not stick cook for another 5 or so minutes (until the onions are clear and the rutabaga browns on the edges)

Canning Season has begun!

Once again canning season is upon us. And just in time. I am down to my last jar of pasta sauce. I made 40 jars last year and it was not enough. I am totally out of salsa, pickles, and many other staples. Time to can. Like always I started in my back yard (only this year I did not plant anything, turns out I hate gardening). I have a rhubarb plant that was given to me by a friend. It goes gangbusters each year. I normally give most of it away, make a pie or two....but this year...its time for Rhubarb & Ginger jam and Rhubarb pickles.

(pretend you see a picture here...i cannot find the camera cord)

Rhubarb Ginger Jam

5 cups fresh Rhubarb - diced

4 T. lime juice

4 t. lemon zest

2 cup water

4 T. fresh ginger

2.5 cup sugar
2-3 mint leaves

Pectin (i used the low sugar kind, just follow the directions on how much)

Combine all ingredients in a thick bottomed pot and cook until rhubarb is tender and falling apart. Place the mint leave on top and let them cook with everything else (remove when it is time to blend) Let it cool and put in the  blender, continue to breakdown the rhubarb till smooth.  Put it back in the pot. Cook on high for 5 to 7 minutes or until it thickens to the gel point. 

Sterilize canning jars. You will need 5-6 half pints, lid, and rings. Ladle the hot recipe into the hot jars, clean the rim, add lids and rings. Process the jars 10 minutes in the water bath. Remove and set jars on the counter overnight undisturbed to set. 

I am not a huge fan of sweet jellies or jams, but this is more sweet/tart. I was licking the spoon. 

I adapted this recipe from:

Canning Homemade!

Rhubarb Pickles

(pretend you see a picture here...i cannot find the camera cord)

I can take no credit for the rhubarb pickles I admit that I found this recipe on Tall Clover Farm's website and decided to try it.  Turned out great. I do think my next batch might include about a 1/2 cup more sugar and some ginger for fun but they are lovely.

Lacquered Pork (Momofuku Bo Ssam)

Lacquered Pork (Momofuku Bo Ssam)  

I think I have mentioned my love of easy to make dishes. I also have a love of pork (who doesn't), and I love Asian style foods.  This dish is the best of all three. It has minimum preparation and piggy goodness. Pop it in the oven and ignore it for hours. Then Serve. Its perfect for when you want to impress your guests with something that looks as if you slaved all day to make.

This is also a great recipe to make for a family dinner, shred and eat or freeze for grab and go meals. 

Ingredients

3-5 lb bone in pork shoulder
1/3 cups white sugar
1/3 cup salt
1/8 cup garlic powder
1/3 cup brown sugar

Procedures

Combine sugar, salt and garlic in a small bowl. Score the fat on the pork shoulder. Rub sugar mixture into the meat. Cover and refrigerate overnight. The next morning, drain liquid from the meat.  Heat oven to 300 degrees.  Cook, covered for 5 hours.  Remove meat from the oven, increase oven temperature to 425. Coat the meat with brown sugar and return it to the oven, cook uncovered for 15-20 minutes or until sugar caramelizes.  Serve with rice on lettuce leaves.

Note- I have made this multiple times. It always turns out fabulous. I have even played with the recipe slightly by cutting small slits in the meat and stuffing 5-10 1/2 cloves of garlic into the meat or a mix of garlic and fresh ginger sliced very thin. Every version turns out wonderful. 

This goes great with a little of the Yongnomjeong sauce recipe I posted a while back.I make an Asian coleslaw and serve it as a lettuce wrap or type of Asian style taco.

To make leftovers into steamed buns-

Shred and dice the one pound lacquered pork. In a separate bowl combine:

2 shallots (finely diced)

2 chopped spring onion
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
¼ cup chicken stock
1 teaspoon cornflour

2 tbs honey
½ tablespoon vegetable oil

1 tablespoon shaoxing cooking wine (mirin works in a pinch)

½ teaspoon five spice powder

1/4 teaspoon ginger, grated

1. Heat the vegetable oil in a wok or pan.
2. Add diced pork to the wok/pan and stir then add spring onions and shallot, cook for 1 minute.
3. Add hoisin, soy sauce, honey, wine, ginger, 5 spice powder, oyster sauce and sesame oil to the pork mixture, stir fry for one minute.
4. Mix corn flour and stock together and then add to the pork mixture.
5. Stir well and keep cooking until the mixture thickens, 1 or 2 minutes.
6. Remove mixture from wok/pan and place in a bowl to cool. Set aside until ready to use.
7. Thaw rice bun dough (i cheat and buy it), roll out into 3” rounds and place 2-3 tbs meat mixture onto each round. Pinch dough closed around meat and place in steam basket. Steam 10-15 minutes until done.

 

Cilantro Jalapeno Chicken aka the perfect pot luck dish.

Cilantro Jalapeno Chicken:

 aka the perfect pot luck dish. 

I am always at a loss as to what to bring to pot luck dinners.  Making salad is a bit of an easy out, there are always too many desserts, never enough main courses. But who wants to prepare a difficult meal, pack it to go and hope it survives the trip? Especially when it has to be re-heated. I usually go for the side dish. My standard is a dish of  mixed boil in a bag rice, a can of diced chili's, a can of beans, a can of diced tomato's and some taco mix. It's a standard dump and go dish that's cheap, feeds many and easy to make on site.  I love easy, I particularly love cheap, easy and quick. However it was always lacking in something. So I kept looking. That's when I found this dish. It's not overly expensive. It makes a ton and it's a standard dump and go that reheats well.  This dish is perfect and a real crowed pleaser.

It also looks really pretty if you make it in a bunt pan. Or as I did in little individual bunt pans.

Cilantro Jalapeno Chicken

Don't let the name fool you. There is just a bit of heat. The Jalapeno's are just for flavor and boy o' boy does this have great flavor.

Ingredients

• 4 cups cooked rice
• 2 cups (8 ounces) shredded Monterrey Jack cheese
• 1 lb diced chicken breast meat
• 1 can (12 ounces)  evaporated milk
• 1/2 cup finely diced onion
• 3 large eggs, lightly beaten
• 1/4 cup finely chopped fresh cilantro
• 1/2 cup cream cheese
• 1 tablespoon diced pickled jalapenos, or fresh if you have them

• 1 tbs Garlic Powder
• Salt to taste

Garnish (optional)- sour cream and whole jalapeno rings

Procedure 

Heat oven to 375. In a large mixing bowl combine all ingredients except garnish.  Spread into a large casserole dish and bake, uncovered, for 45 minutes. Garnish if desired.

Breakfast on the go

Breakfast on the go

I am not a breakfast fan. I would rather eat leftover lasagna than eggs and bacon. OK, I am lying about the bacon...who doesn't like bacon. I also tend to get up about 10 minutes prior to having to leave for work...not enough time to cook and trying to eat cereal in the car is not a good idea. The milk gets all over. Add this to the fact that I am not a morning person, cooking, food, people...just about everything annoys me in the morning. Even my students know that I am not functional or human until after the 2nd cup of coffee . My seventh graders are very adept at telling if I have had the proper amount of coffee in the morning. Store bought breakfast sandwiches are expensive, full of fat and preservatives. Cereal involves messy milk and more sugar and preservatives.  Bad for the wallet and the waste line. So whats a picky breakfast eater to do?   I admit that breakfast is just as important as coffee, ok... maybe not for my sanity and other peoples safety, but for health and making it through the day. 

 So what to do? Burritos... the all around answer.  

Why burritos you ask? because they are cheap (this recipe makes 30 for about .40$ each), portable, easy to make, easy to store, only 4 weight watchers points each, take 2 minutes to heat up and can be filled with what ever you want. 

These are also GREAT for camping. Only difference is in the wrapping. Use tinfoil with a bit of pan spray to wrap each one, throw on the camp stove to heat up and serve. 

Ingredients:

30 small flour tortilla
2 dozen eggs (for a healthy version use only the egg whites)  
1 onion
1 cup spinach
1 cup low fat mozzarella  
1 cup bell pepper diced
1 tbs garlic powder
1 tbs parsley
2 cups shredded potato
1 lb turkey bacon cooked crisp and cut into small pieces
optional: saambal or a package of taco seasoning if you prefer a different taste)

In a large bowl combine the egg, onion, pepper, spinach, garlic and parsley.  Scramble the mix until cooked in a pan over medium heat.  

Cook the potato shreds with a bit of salt until browned (i bake mine in the oven on a greased pan for about 20 minutes at 350)

Cook the bacon until crisp. 

Let everything cool and in a large bowl add in the egg mixture, bacon, cheese and potatoes (if you are going for the tex mex flavor add the taco seasoning now)

If you are using saambal or hot sauce this is where it comes in ( i prefer the spice to the taco seasoning myself)

Spread saambal onto one of the tortillas, add two heaping tablespoons of the egg mixture, roll up into a burrito. Wrap in a piece of plastic wrap and repeat until all ingredients are gone. Then freeze. Grab and go. Heat on high in the microwave for 1 minutes, flip and heat for another minutes, then eat and run or run and eat which ever.  

    
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A side note- 
I have made this recipe tons of times with lots of variations. You really can add in anything you like, leftover veggies, meat galore, cheesey variety....it's all good.   But each time I make this I get a little lazier in the area of preparation. Don't judge, we all have our lazy moments...Who doesn't. This is a time saving recipe after all, it should not take all day to make.  Instead of cooking each individual component, I now buy a large container of egg beaters, (the egg whites kind if I am being healthy or if I am really lazy the preseasoned south western omelet kind) and mix it with all the other goodies. Dump it all into a large shallow (not too shallow it will spill over) baking dish and bake like a casserole in the oven. Let it cool, cut into desired small portions and wrap each portion with tortilla. :) Even faster, same results. Gotta love it. 

Bento Madness

I love to cook, I particularly like Asian foods, so a trip to the Asian market (which is 2 hours from my home) is always a treat. This time I decided to share the bounty. One of my co-workers has a son who is an adventurous eater. So I decided to make him an over loaded bento.

I had originally just planned on making  some rice balls and some kimbap (korean "sushi" type rolls) but I got really into it and made a plethora of tasty treats. I made curried pickled eggs, Taegu, Myeolchi bokkeum, two type of kimbap, roasted eel stuffed rice balls and a bit of  Spicy Korean Rice Cakes or (TTEOKBOKKI)


The Taegu is my all time favorite. Sweet, spicy and very mildly fishy. Its one of the most addicting things in the world. I had to ration myself or I would have made a meal out of it, instead of just a bit of a treat. 

Korean - Taegu (Seasoned Codfish)

2 1/2 tablespoons honey 

1/2 teaspoon paprika 
 3 teaspoons sesame seed oil 
1 package taegu fish (dried codfish), (4 oz.) 
2 teaspoons sesame seeds, roasted 
1/2 teaspoon chili powder 

Shred codfish into small pieces. Mix all ingredients together, place in a jar, and let stand for a day before eating. 

Myeolchi bokkeum: These are dried anchovies about the size of your pinky nail. Tiny, not at all what you would think of when you think anchovy. Deliciously spicy and crunchy. 
Ingredients:

• 1 cups dried anchovies, 
• 1 tbs olive oil, 
• 1 tsp sugar,
• 1 clove garlic, 
• 1 tbs hot pepper paste,
• 1 tsp sesame oil,
• 1 tsp sesame seeds

 

1. Make sauce by mixing 1 tbs of hot pepper paste, 1 tbs of sugar, 1 clove of minced garlic, 1 tbs water in a small bowl. Set aside
2. Stir 1 cup of small dried anchovies in a heated pan for 1 minute.
3. Add 1 tbs olive oil and stir it for another minute.
4. Push the cooked myeolchi to the edge of the pan away from the heat.
5. Add the sauce to the cleared spot on the pan.
6. Tip the pan so only the sauce is over the heat and simmer until the sauce looks shiny.
7. Mix the  anchovies with the sauce and then remove from the heat.
8. Add 1 ts sesame oil and 1tbs sesame seeds. Serve with rice 
9. You can keep it in the refrigerator up to 2 weeks until you finish eating it.

 Kimbap

Ingredients:

• Dried seaweed (nori)- 4 sheets
• 2 cups cooked rice
• 2 tsp sesame oil
• 2 tsp salt
• TRADITIONAL FILLINGS
• 1 carrot, julienned
• cucumber, cut into long strips
• 2 eggs
• 1/2 pound of spinach, parboiled
• pickled radish, cut into strips
• imitation crab

 2nd Type Filling

• Dried seaweed (nori)- 4 sheets
• 2 cups cooked rice
• 2 tsp sesame oil
• 2 tsp salt
• Roasted eel
• kimchi
• fresh or seasoned vegetables for vegetarians

Preparation:

1. When rice is almost cooled, mix with sesame oil and salt.
   
2. Stir fry carrots briefly with a dash of salt.
   
3. Stir fry cucumber with a dash of salt.
   
4. Whisk eggs until evenly yellow and fry into flat omelet.
   
5. Cut cooked egg into long strips.
   
6. Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed shiny side down.
   
7. Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you'll get less of a sticky mess).
   
8. Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed.
   
9. Lay the other fillings down on top.
   
10. Roll from the bottom (as if you're rolling a sleeping bag), pressing down to make the fillings stay in.
    
11. As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
    
12. Spread a tiny dab of water along the top seam to hold the roll together.
    
13. Set aside and continue with other seaweed sheets.
    
14. Cut each roll into 7-8 pieces.

Bruschetta in a Jar

I adore Bruschetta, but it is expensive to buy it pre-made and the taste varies from brand to brand, and not always in a good way. Not to mention the preservatives reek havoc on me. So I normally make my own, from scratch, every time I am in the mood for it. So I was actually really really happy when i heard you cold can it successfully.  I was worried at first that it would lose some of that fresh flavor, or the tomato would be to mushy.  In a happy turn of events the canned version was just as good as the day I made it.

Bruschetta is one of those dishes that I adore with a bit of fresh mozzarella on some crusty bread, or with nice roasted chicken breast. Its lovely in the summer as a cool refreshing treat, or  a as a reminder of sunshine in the winter.  Really, there is no wrong time to eat it.

Ingredients:

• 8 cloves of garlic, minced
• 1/2 cup white wine vinegar
• 1/4 cup balsamic vinegar
• 1 1/4 cups water
• 3 Tbsp sugar
• 1/3 cu fresh basil
• 7-8 cups fresh diced tomatoes

Directions:

1. Heat water to simmering in your boiling water canner (or any pot large enough to place the jars in the canner and have the water 1-2 inches above the tops of the jars). Get your lids simmering in a small pot, and set the bands aside.
2. Pour hot water into your clean jars and let them sit until you’re ready to add the tomatoes.
3. Mix the garlic, vinegars, water, and salt in a saucepan and bring it to a boil.(taste and adjust at this point)
4. Reduce heat and let it simmer for 5 minutes or until all the flavors are combined. 
5. dice the tomatoes and slice the basil into ribbons, toss the two together.
6. Pour the water out of the jars, and fill with your diced tomatoes, leaving a 1/2 inch head space.
7. Spoon the hot vinegar mixture over the tomatoes and basil, leaving a 1/2 inch head space. Remove any air bubbles, wipe the rim, put the lid on and twist the band on.
8. Place in canner and make sure the water is 1-2 inches above the tops of the jars.
9. Process for 20 minutes. Remove from the canner and let cool.

So what to do with the bruschetta once it was made....well after about a month I could not wait to try it. I opened my first jar and to my delite it was delicious. So I had some on toast and for dinner the next day I had Bruschetta chicken with fresh mozzarella.  Simple, easy and very yummy.

Ingredients:

1 french baguette
2 cups bruschetta
1 ball fresh mozzarella (about 1/4 lb)
2 8oz boneless skinless chicken breast
2 tbs butter
2 cloves garlic
1 tsp italian seasoning
3 tbs balsamic vinagar
1/2 tbs sugar
1 tbs olive oil

Procedure:

Slice each chicken breast into two thin halves.  Place in a shallow bowl. Combine the Italian seasoning, balsamic vinegar and sugar and pour over the chicken, let sit for 15 minutes. 

Slice the baguette in half long ways, then cut into 4 pieces about the size of the chicken fillets. save any extra for another meal.  Butter each piece with  1/2 tbs butter and toast in the oven until golden brown (300 degrees about 5 min)  When they are golden brown and crisp, take each clove of garlic and rub over the bread.

Heat a skillet over medium heat and add oil. When it is hot but not smoking brown the chicken on both sides (this happens quickly so watch you do not over cook). The chicken does not need to be cooked through, this will happen in the oven.

Remove browned chicken and place in a baking dish. Slice the mozzerella and place thin slices on top of each piece of chicken.  Add bruschetta to the top of the chicken.

Bake at 350 for 10 minutes or until cheese melts and begins to brown at the edges.

Serve over the garlic toast.

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Spicy Korean Rice Cakes

Spicy Korean Rice Cakes 

 (TTEOKBOKKI)

This was my dinner tonight. Spicy Korean Rice Cakes.  Its delicious, tasty and any other adjective for yum you can come up with. Not to mention simple to make. I followed Beyond Kimchi's recipe to a T! I wouldn't change a thing.This is a popular Korean Street food. That many people can't be wrong. Try it out.

Click the link over Beyond Kimchi's picture to go to the recipe on her blog!

Beyond Kimchi