Of Goats and Greens
A blog for food and cookery and discussions of weird things like nutrition, restaurant excursions, growing food in my own garden, DIY, and farmsteading/homesteading. But, mostly food. Mostly harmless...
I definitely steer to a preference for Real Food. (Would someone's great-grandparent somewhere have recognized that item as food?) Otherwise, I'm an omnivore who travels the world (gustatorially). Yes, I also make use of "odd bits". No, I don't bake desserts much -- I really don't have much of a "sweet-tooth". Nearly all of my recipes in recent years are gluten-free. And other than coconut, my recent and future recipes are tree-nut free, as I have digestive issues with those. There's a strong Paleo influence here.
I try to post recipes every Friday, with potential supplemental posts on Tuesdays.
Please leave me comments! Interacting with folk drives me forward!
Tag Archives: Korean
A Korean Breakfast: Gyeran-bap with Avocado
Contains: Eggs. Soy. Is Quick and easy, vegetarian, gluten-free if you use the proper tamari. Bap is rice in Korean (think Bibimbap). Gyeran is eggs. (Someday I think I’ll know a bunch of words in a variety of languages around … Continue reading
Braised Korean Tofu (Vegan): Dubu Jorim
Contains: Soy. legumes, nightshades. Is: Vegetarian, vegan, gluten-free (if using tamari), quick and easy. This dish is not always vegetarian, but this rendition is, and I had all the ingredients (other than the tofu which I ran off to buy, … Continue reading
Savory Vegetarian Korean Pancakes
Contains: Gluten, added sugar, egg, nightshade. Is: Vegetarian. In extra non-food-related news, I closed out and sold my old house yesterday. YAY TEAM! I received more than the initial asking price on advice of my realtor, but it meant the … Continue reading
Korean Banchan: Pickled Tofu
Contains: Soy. Is: Gluten-free, vegan. The Korean people typically serve lots of small sides along their main course, and along with rice. These they call banchan. Now, typically I make one or two dishes for a meal, especially if … Continue reading
Pyogo Jeon, Korean Stuffed Mushrooms, Lunar New Year
I started hunting around for a good Lunar New Year recipe from any appropriate Asian culture that celebrates this time of year. I stopped dead in my tracks with this potentially gluten-free Korean recipe that incorporates… mushrooms! And, you can … Continue reading
Galbi: Korean LA-Cut Short Ribs
You’ll see the name spelled Galbi, and you’ll see it spelled Kalbi. Due to the fact that I’m still not driving after surgery, I didn’t follow the following recipe exactly. My inspiration recipe is from Maangchi’s “Real Korean Cooking” book,page … Continue reading
Korean Bok Choy Salad
Two of the three most recent cook books to cross my threshold have been: Maangchi, Real Korean Cooking: Authentic Dishes for the Home Cook (2015) Russ Crandall, Paleo Take Out: Restaurant Favorites without the Junk (2015) (The third was a seafood … Continue reading
Korean Grilled Scallops (Garibi Gui)
Korean foods are fascinating — from kimchee to japchae to gimbap rolls to spicy seafood soup. I’ve been wanting to try or to make more foods from Korea. The concept for this recipe came from a website: Korean Barbecued Scallops. … Continue reading
Kimbap/Gimbap: Korean Rice Seaweed Rolls
Nearby, as in two miles (or less?) away, there was a Japanese-Korean restaurant — they mainly advertised their Japanese menu, but the place was operated by Koreans, and eventually they added on a Korean menu. I’ve mentioned their japchae in the … Continue reading
Korean Gaji-Namul (Eggplant)
One of my favorite veggies (technically, it’s a fruit) is the eggplant, especially the low-muss, low-fuss Asian variety where the skin is thin and very edible. Known as the aubergine if you speak the Queen’s English, this plant is in … Continue reading
Sea Vegetable
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