It's no secret Filipinos have fully embraced Korean culture. From Kpop to Korean food, we've all managed to get our hands on it. Not only have Korean BBQs taken us by storm, we've started 'Filipinizing" some of their traditional dishes like Kimchi, alternating the flavor to fit the Filipino palate more. And it's not a bad thing! We've managed to widen our palate by introducing ourselves to ingredients like gochugaru, gochujang and samjang to name a few. Personally when I was delving into Korean cuisine, I had no idea what these all are but after countless hours of watching youtube videos and reading food blogs, I managed. 

One of the things I love most about Korean food is their side dishes. As a Filipino you probably will be crossing your eyebrows at the thought of having to wash all those dishes but really, it's an amazing feast whenever we have korean food with all the mirage of side dishes. My first favorite was Myulchi Bokkeum (Stir-fried Anchovies)! I could eat a plate in a minute! Second would be pickled radish and carrots and third would be today's recipe--Pa muchim or scallion salad. Pa Muchim is best served alongside grilled meats like Bossam or Samgyupsal which is why we always see it in unli K-BBQ restaurants. If you haven't had this yet, you're missing out. If you want to try it for the first time, let's begin!

And there you have it, easy peasy breakfast, lunch or dinner recipe! It has the perfect sweet and spicy kick to it that's perfect for my taste. Of course you can always adjust the recipe as needed! Everything depends on your own preference anyway--this is just a guide. While I was having this for breakfast earlier, I also had pickled radish on the side. I'll be putting the recipe up on my next post. For now, back to work. Have an awesome week, guys!

If you're my friend on Facebook or if you follow me on Instagram, you'd know by now that I've been obsessed with Korean food since December. And no, I don't watch Korean dramas though I find them appealing. I've seen snippets of a few shows on Facebook and the story line does look interesting--but at this point, I just don't have the energy to add more to my growing list of 31 TV shows. But if I do, I'm pretty sure it'd be the perfect combo to my growing love for Korean Food.

It all started with Youtube. I started my Youtube channel a few months back, and instead of watching make-up tutorials, I've been wasting my time watching Asian recipes. Asian cuisine is so interesting. You can go on a diet but still keep your food fun, clean and healthy! I subscribed to this Korean Mom who's vegan and loves to do amazing Korean recipes. That's how I developed my love for Korean food. I mean, she just makes everything look delicious! I would eventually go on and recommend Korean food to my friends and colleagues but they'd immediately say, "I hate Kimchi 'cause it's sour!" That statement, my friends, is what led me to this recipe. I discovered you can actually make Fresh Kimchi and it's not sour at all. Just the perfect miz of sweet, tangy, savory and spicy flavors all in one simple side dish. Let's begin!