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Modified by college students from a Maangchi recipe. Super earthy and hearty and really easy to make if you have doenjang and gochujang, which luckily come in big tubs that last a while.
It's a very accessible recipe if you aren't normally into Korean food (and might make you want to try more!)
There's nothing more delicious than homemade hummus.
This is the way my mother made it, and it's creamy and fluffy if done right.
Canned chickpeas are fast and work best.
If you use dry chickpeas, they must be soaked overnight and cooked a very long time otherwise they will be dry and hard.
Add salt, garlic and lemon to taste.
To get the creamiest texture and to eliminate bloat (and by-products thereof), just remove chickpea skins first.
This takes time but is a very meditative activity :-)
Bil hana wa shifa!
Raw cabbage is no trip, but pickled cabbage is da bomb!
Add to salads or sandwiches, or just enjoy as a side.
I use purple cabbage because of the magnificent shade of fuschia pickling produces, but any cabbage can be used.
Add grated carrots to white cabbage for a classic coleslaw base.
This is the base ingredient for my Hot Pink Coleslaw, guaranteed to convert any salad skeptic! I've uploaded that recipe as well.
Delicious and easy! Start with your favourite vegetables, like zucchini, eggplant, carrot, brocolli, patotos or tomatoes. Slice it, add some garlic, olive oil and herbs (thyme, oregano, rosemary) or even honey and let it bake in the oven. It smells great! Add some basil and salt and enjoy this healthy, delicious and colorful food!