I’m going to preface this post with a simple statement; I love Chinese food, all kinds of Chinese food. Japanese style, American style, Korean style, authentic… it’s all deliciously bold and flavor packed.
Cabbage Salad – *The Secrets of Cabbage Part 1?*
This is going to be the first post in a segment I’m dubbing, “The Secrets of Cabbage.” Ignore the cheesy name, the point is there will be more posts about cabbage in the future. Also, I apologize for how short this post is going to be. I will write about an entree in the next post.
In my kitchen, quick vegetable dishes are key because most asian cooking is designed to have a main dish (meat) and several vegetable side dishes. I don’t have time on the weekends to make enough sides for the week, so I stick to two dishes per meal, the main meat and some quick, often roasted, vegetable. The thing I love most about roasted asparagus is it’s versatility; it goes with everything and can be prepped with any mix of spices you desire. I’m going to go with the basic, salt, pepper, and lemon today; but just know you can experiment with this.
Dakgangjeong – Korean Fried Chicken
I love all kinds of fried chicken, from American southern style, to Japanese karaage; the Korean version is no exception. This recipe is a cross between fried chicken and bbq wings, an unhealthy but delicious combination. It’s the perfect snack for tail-gating parties.