Recent Posts
Mung Bean Sprouts side dish (sukju namul)
This is one of the typical side dishes with Korean meals. It balances out the spicy and heavy meat dishes. Ingredients 100g Mung bean sprouts 1 tbsp soy sauce or soy sauce substitute 1 tbsp garlic ... Read More
Gosari Namul
I have not been successful in finding Gosari (fern brake) so have been using large flat wakame for this side dish. I probably should rename it…definitely either way, prepare the gosari or wakame... Read More
Cassava Flour
The cassava plant is a staple crop to millions of inhabitants in South America and parts of Asia and Africa. The plant produces the cassava root, a starchy, high-carbohydrate tuber – similar to, arr... Read More
Tapioca Starch
From the root of the cassava plant, this is a light, starchy flour which adds a superior texture and “chew” to baked goods. It is frequently used in gluten-free baking, along with other fl... Read More
Potato Flour
It sounds like potato starch, but potato flour is very different. This is a thick, dense flour. When used for bread recipes, it can lend a soft, moist texture, but is too dense for delicate cakes.... Read More