Ddeokbokki – these spicy pan-fried rice cakes are the side-dish star of just about any Korean restaurant with their bright & fiery red appearance. Crispy on the outside and chewy within, every bite is coated with a sticky, sweet chilli glaze that leaves a delectable tingle on your tongue.
Kaenip Kimchi (perilla)
Bossam (보쌈) is a boiled pork dish. The meat is boiled in a flavorful brine until tender and served thinly sliced. At the table, each person wraps the meat in salted napa cabbage leaves along with radish salad (musaengchae/muchae) and salted shrimp. Salted napa cabbage is traditional, but you can also use lettuce and/or perilla leaves …
Hobak Gochujang Jjigae (Korean Spicy Zucchini Stew) - Just a minor modification to make it vegan, don't add the clam meat.
Myeolchi-muchim (seasoned anchovies) - leave out sugar for low carb!
Korean Pickled Perilla Leaves (Kkaennip Jangajji)
Slow Cooked Pork Belly with Bulgogi Sauce and Giveaway | Korean Bapsang