All tones of red



Scarlet and purple in the veggie patties for lunch today. Served with red apple, red kimchi and…nope, for contrast, it’s green shiso, white cabbage. The flavors are Korean, even if it’s free style.


Gochujang, the Korean sweet and hot paste.


Red onion.


Boiled azuki beans (frozen).


The dough : azuki beans, gochujang, bread crumbs, onion, ginger, shiso, potato starch. Mix and mash with a fork, let 15 minutes.


Make wheat wraps, shred cabbage. If you want it vegan, well make your own kimchi.


Cooking the patties with slices of apples.




Tofu chigae with goya

When the Korean hot soup meets Summer go~ya…
The bitter squash makes this Winter dish totally perfect for a hot day (yes, still f… hot here, it’s mid-summer now).

You can’t make simpler : I’ve reheated all this in dashi (fish stock). Also the egg white.

Added silky tofu.

Hot with a drizzle of fragrant sesame oil.

Served with hatsuga genmai (sprouted rice) sprinkled by black sesame powder.

The egg yolk, to be added on the table.


Spaghetti squash and favas

Spaghetti squash is a convenient veggie. A pack of pasta, sold in 2 bowls to serve it.

The beast raw.

Boiled in the cro-wave.

Stir-fried. No cheese and no tomato paste… I’ve used sake kasu and gochujang plus paprika powder.

Favas (broad beans) for the proteins.

If you flip on the plate. Mmmmm…

Raw-bergine on Korean soba (via Gourmande in Osaka)

LY (to close this aubergine triology)

Raw-bergine on Korean soba This plump aubergine (eggplant) is a mizu-nasu, water aubergine. It is cultivated to be eaten raw. Today, it will be eaten with cooled Korean buckwheat noodles. Here they are not topped with raspberry jelly but kochijan (gochuchang). Nameko, the funny mushroom and Seoul Summer noodles Korean-Osakan Bibin’men (cooled noodles) The mizu-nasu aubergines are simply cut and immediately bathed about 30 seconds in salted water till they slightly turn gre … Read More

via Gourmande in Osaka