The soybean (or soya bean) is a species of legume native to most of East Asia. In South Korea, people have used and cooked with this ingredient going back at least 4,000 years. Learn how this ingredient is used in Korean cooking here.
Looking for some delicious vegetarian/vegan side dishes? If so, this Korean broccoli tofu muchim dish is perfect for you! This banchan takes very little time and energy to pull together, making it the perfect recipe for busy days of the week. I hope you enjoy learning how to make this quick & easy Korean broccoli tofu muchim side dish recipe!
As someone with celiac disease, I am acutely aware of people’s dietary needs and restrictions. Whether it’s for religious, health, or ethical reasons, vegetarianism continues to rise in popularity as an alternative to the meat-eating lifestyle. As such, we decided to make a meatless version of one of our favorite Japanese foods, katsu, for our vegetarian friends! So, let’s learn how to make tofu katsu, otherwise known as a vegetarian version of the Japanese steak cutlet!