Lately in Korea, Dujjonku has been losing popularity, and spring cabbage bibimbap has been trending instead haha. So I bought some spring cabbage at the market and made it at home. It was simple and really delicious!
Spring cabbage is a soft and slightly sweet seasonal napa cabbage that’s best in early spring. It’s tasty even when eaten raw, and March is the peak season. It’s generally in season from February to April. And I think it definitely tastes better with a fried egg on top! 🍳
One of my favorite things about dining in Korea is this complimentary bowl of ‘Juk’ (porridge) served before the meal. It’s so creamy and savory that I honestly find myself scraping the…
In Korea, there’s a legendary place called “Kimbap Cheonguk” (Kimbap Heaven). It’s a local diner where you can find hundreds of dishes, but their specialty is, of course, the freshly rolle
Swapping white rice for brown rice and adding some lean protein with chicken breast. It’s simple, but I’m feeling motivated to stay on track. Keeping it consistent is the goal!
