I turned 30 a few days ago, and whenever it’s my birthday, I miss my family a lot. My parents live in Korea and my brother lives in NYC, so I try to treat myself with something that reminds me of my mom’s cooking to cure my homesickness. These Korean BBQ style ribs is the oven-cooked version of my Slow Cooker Asian Beef Back Ribs, and they did an amazing job of fulfilling my craving for some delicious Korean food.
I absolutely love Korean food (it’s what I grew up on!), but it’s hard to eat gluten free with typical Korean food you find at a restaurant. Both soy sauce and chili paste (gochujang) contain wheat and they are a large part of Korean cooking. Because of this, I’ve been trying to recreate many traditional dishes at home using gluten-free substitutes.
So far, these Korean pork ribs are one of my favorite recreations, and I can honestly say they taste better than ones I’ve tried at restaurants. I love how the sauce coats and caramelizes on the ribs and they are seriously SO delicious. Hope you try this recipe and love it as much as I do!
Okay, so I know it’s Fall and all, but it was in the 80s all throughout the weekend and I think you can grill any time of the year. Also, I teased about sharing this curry chicken skewers recipe for months both on Snapchat and Instagram Stories so here it is (FINALLY)!
I love food on skewers. They are super fun, but more importantly, they are so easy to make. Most of the time, the steps are: season or marinate, thread food on stick, then cook. Um… can we have skewers everyday please? Honestly, it’s so delicious!
These curry chicken skewers tastes best cooked on the grill, but you can also use the broiling method if you don’t own a grill. I’m just obsessed with the smoky flavor and the char you can get from grilling just about anything so I will always prefer that method.
Also, I honestly don’t think you’ll have to scale down on the curry if you aren’t a fan of spicy. It’s mild enough to satisfy anyone’s taste buds, and in fact, I recommend you add more curry paste if you like spicy. Since C can’t handle to much spice and I LURVE spicy, I cook most meals mild and add more spice to my plate right before serving. I’m so happy with how these turned out, so I hope you make them!
Hello from Thailand! Holy crap, what a week I’ve had! Visiting my parents in Korea is always fun because I love spending time with them, and going to Japan with them was just magical, complete with daily hot springs and beautiful Fall foliage. You can check out my Instagram to see what I’ve been up to. I’m completely happy and de-stressing, and I think this is the reason why I haven’t had any major digestive issues like I expected to have. I now know how to navigate myself around Korean food, but almost everything you can eat in Japan has soy sauce in it, so I said, “F it,” and have been eating a little bit of everything while doing the best I can to avoid the ones that are heavily drenched in it or are just fully gluten-ed bread products.
Except for slight discomfort, I’ve been okay. I think it helps that the things I’ve been eating aren’t highly processed. All the food in Aomori, the town I stayed at in Japan, was local and organic. It’s actually a farm town and the food is made with freshly grown ingredients and so, so good.
I also spent some time visiting the beautiful mountains of South Korea called Seoraksan. I used to go to Seoraksan many times with my family when I was younger and it was so amazing to be back again. And now we just arrived in Thailand and it is sweltering hot here, but the food so far has been amazing and I’m loving every minute of it! I may do a recap post or a photo diary of my travels when I get back so stay tuned!
As part of the theme of our vacation, I bring to you today an Asian-inspired dish using beef back ribs.
I made this on a whim when I found grass-fed beef back ribs at the farmers market for cheap. I’ve never cooked with them before and when I’m slightly nervous about how to cook a piece of meat, I throw it in the slow cooker because it’s always a safe bet!
And sure enough, this turned out fall-off-the-bone delicious with delicious Asian spices and flavors.