Black beans, Korean wind

GOURMANDE in OSAKA

Another nutritive and easy plant based lunch, warmed up by Korean condiments.

Season plant : mini-daikon. I briefly steam them.

I’ve boiled 500 g of kuromame black soy beans. I have a stock for New Year. And some more.

I just added stuff around.

Gim. Korean nori. Sheets of seaweed. The weeds are small leaves in the water, they become small flakes. They are cooked into sheets on a hot plate.

Korean make them less smooth than the Japanese ones, and usually more flavored. That seems more labor intensive as you can’t just press the sheet. But I’ve not seen those being made.

Kimchi, of course. And a mikan mandarin orange for dessert.

View original post

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s