These are meant to help cook with what is on hand to limit grocery trips and to connect with our audience since we cannot do it face-to-face at the farmer's markets this year. We hope that they bring a little more joy to your table and teach you to cook more intuitively without set recipes. Reach out for commissions!
Soophia asked me (Yejin) to make something from my childhood and this was always one of my favorites. These days, this is probably one of our most frequently-occurring midnight snacks 😝 😝 Note that kimchi traditionally has at least fish sauce if not cured shrimp and/or oysters so if you'd like to keep this vegetarian, make sure that it's labelled vegetarian or vegan kimchi
For anyone wondering where to get Korean ingredients, there's an HMart in Naperville (and 2 others that we know of in Chicagoland)! Great safety precautions and is like a candy store (but actually, check out the candy aisle) for people that love to explore new cuisines and ingredients. It's a Korean grocery store, but there are goods from many other Asian cuisines as well!
One of our favorite summer sides! This can also be done on a hot grill (with a cast iron or grill pan); just toss the peas in oil and season before cooking.
Take advantage of the Illinois summer and go to the local farmer's markets for some gorgeous produce!! Replace the vegetables in this with anything you'd like/have on hand. It's great with fresh berries or grapes instead of raisins as well.
Please consider donating to the Loveland Foundation's Loveland Therapy Fund which provides financial assistance to Black women and girls nationally seeking therapy.
This is a popular Korean party and street food and if you're not making enough to send a baggie or plateful home with everyone, DON'T EVEN BOTHER. But since we're not supposed to be having parties right now, rest assured these make great leftovers - just fry them all off and then lightly fry with a little oil to reheat (or send some over to a neighbor!). Please check out the Equal Justice Initiative and all of the work they are doing at eji.org and donate if you have the means!
A NOTE: We have halted our fundraiser and are instead highlighting a different organization every week to add to our list in the raffle. This week: The Okra Project, which is a collective that seeks to address the global crisis of violence by providing resources and meals to Black Trans people worldwide.
Commissioned by my cool aunt, Doyeon! A sommelier extraordinaire. "Seasonal" because almost none of these vegetables are actually in season but we're limited when there aren't any farmer's markets open around here yet! We would highly recommend going to a market or local grocery store when possible to get the best produce (among other local products). Use whatever and as many vegetables as you'd like! Dedicated to my folks at Grace Church who frequently asked me how to make this.
Excluding cutting the sprouts and preheating the pan, this is actually how long it took to prepare these brussels sprouts! You can apply this method to searing other vegetables such as broccoli, cauliflower, turnips, the list goes on!
If you're anything like me, you get easily bored of repetitive meals. I'm always thinking about how to incorporate a dish into a new one later to keep the week interesting! We already built so much warm flavor in the "Daal" we made earlier in the week, so to add that to a stew would only make it better and add body. Watch "Daal Commissioned by Christine and Sam" to see how to make the lentil stew we added to this! As always, please feel free to message with questions and/or substitutions.
Asnia, a friend we met in culinary school, taught me how to make daal - a spiced lentil stew that is ubiquitous in Pakistan and India. I hadn't made it in quite a while because I actually ate it TOO often for a time since they're so delicious, hearty, chea, and easy to make.
These smells and flavors brought me right back to the Pakistani feast we prepared together for a "Friendsgiving" dinner held in our dorm 🥰
Stay tuned for a video on how to add these to a spiced chicken and tomato stew!
Curry paste and coconut milk are amazing pantry staples for those that just need some variety! Curry is a great way to eat a wide variety of vegetables (vitamins) and get the most use out of a smaller amount of meat. What would have been 2 servings of roasted chicken was made into a big pot of curry that fed the two of us over three meals!
We know this isn't accessible to everyone right now, but we just wanted to share this dish that Yej couldn't live without.
This was commissioned by @yojinhoon ! It's a staple in every home in Korea and enjoyed at any time of the day (breakfast, lunch, or dinner). Kimchi is one of Korea's pride and joys and is incredibly good for the body. Especially the gut.
Watch to see how to make cold brew and then this delicious coffee milk! Be warned: this stuff has got some JUICE.
One of our go-to meals has always been fried rice.
You can put as many or as few ingredients as you'd like and it's great for using up leftover proteins and vegetables! Any vegetable bits and ends you don't know what to do with? FRIED RICE. Watch "Omurice" to see how to put the fried rice into an omelette! As always, please feel free to comment or DM us with any questions about substitutes!
Perfect excuse to eat fried rice for breakfast or breakfast for dinner. Or lunch! Brunch! Any time!
We could all use some homemade comfort right now. Watch to see how we make broth and then this soup! A twofer.
Not cheffy. Not sorry 🤷🏻♀️🤷🏻♀️🤷🏻♀️. Great quick breakfast.
Tacos only in shape! Any form of spud will do 🤘🏼🤘🏼
Something to stretch out that one leftover steak/chicken breast/pork chop/tofu/etc. Can use ANY vegetables on hand!! For our Chicagoland neighbors: if you'd like to order local, responsibly-produced meat (among other things), check out Finn's Ranch and Jake's Country Meats! They're doing no-contact deliveries/pickups regularly in the area and are two of our favorite fellow market vendors! Trust us, the quality doesn't compare to what you find in supermarkets.