Ingredients:1.5 lb sliced pork butt2 tbsp gochujang2 tbsp gochugaru3 tbsp sake1 tbsp soy sauce2 tbsp brown sugar4 cloves garlic1 tbsp sesame oil2 tbsp fruit juice or puree Mix all marinade ingredients, and mix with pork, letting marinade for at least 30 minutes. Saute until nicely browned. Back to menu more ›

Ingredients:250 g dried chickpeas1 tsp baking soda Juice of 3 lemons1 c tahini4-5 small ice cubes6 garlic cloves1 tsp salt Soak chickpeas overnight in water with baking soda. The next day, pressure cook for 20 minutes with 3 cups water, letting cool for 10 minutes before opening. Blend chickpeas in… more ›

Ingredients:For every whole large egg, add 100g AP flourFor every large egg white, add 75g AP flourFor every large egg yolk, add 35g AP flour and 1 tsp waterAdd 1/2 tsp oil for every 100g AP flour used Mix ingredients together by hand until a smooth dough is formed. Let… more ›

Ingredients:1/2 lb boiled or roasted pork butt1/2 onion3 bunches green onion1 green pepper1 tbsp gochujang1 tbsp doenjang2 tbsp olive oil Slice pork butt as thinly as possible, and sautee slices in olive oil with onion until pork butt is cooked through and curls up. Add gochujang and doenjang to the… more ›

Ingredients:1 stick butter1/2 c brown sugar1/2 c sugar1 egg1 tsp vanilla100 g peanut butter120 g AP flour1 c quick cooking oatmeal1/2 tsp baking soda 120 g powdered sugar2 tbsp milk3 tbsp peanut butter1/2 tsp vanilla Mix softened butter with brown sugar and sugar, egg, vanilla and peanut butter. Mix flour… more ›