Category Archives: Spicy

Recipe 59: Dolsot Bibimbap (Korean Food)


When I started working at my biotech job about a year ago, I was introduced to my first taste of Korean food via a dish called Dolsot Bibimbap.

Bibimbap (“bee-beem-bop”) is a combination of rice, sauteed vegetables, and an egg yolk cracked on top (with the intention of mixing it together with the other steaming ingredients) to make a sort of delicious fried rice type dish.

But it gets better.

When you add “dolsot” to the front, it now comes served in a flaming-hot stone/clay pot that causes the rice to become crispy and crackly at the bottom. My favorite version comes with beef. Paired with soy sauce and Sriracha or sweet chili paste, this dish is sure to kick some butt both flavor and uniqueness departments.

While the equipment needed is a little tough to find (dolsot bowls from a Korean market and hot tongs), the dish is worth it and the bowls are inexpensive (about 5$ each here in the bay area).

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Recipe 58: Sexy Homemade Salsa Verde!


Some recipes are rather laborious, and then there are some that consist of literally boiling a bunch of vegetables for 5 minutes and then flinging them into a blender. This is the latter kind.

I love me a good salsa verde, and with the simplicity of this recipe as well as the vibrant flavor, I’m a believer. The only way I’d suggest making this better is to roast the peppers a little before popping into the blender, but hey, it’s still good as it is. :)

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Recipe 56: Blossoming Onion w/ Dipping Sauce


This is a short-but-sweet kind of post.

I love those amazing deep-fried blooming/blossoming onion appetizers that they have at steak houses. They consist of a sweet onion (we used a small vidalia), that’s cut so that the slices form petals. This is then breaded and deep friend to form a beautiful flower that is made up of little pieces of battered and fried onion. Paired with a horseradish & mayo dipping sauce, it’s positively heavenly.

I had a craving, so after a cursory internet search, I came upon this recipe here:

Blooming Onion and Dipping Sauce

And while I followed the recipe (I doubled the breading mixture, per comments), I felt that a little photo-tour would help with those like me who were attempting this deliciousness for the first time.

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Recipe 55: Tostada Bowls + Homemade Taco Seasoning


Just in time for Cinco de Mayo, I’m bringing you a recipe that’s simple and extremely tasty! Not to mention, pretty healthy given the ingredients.

The basic idea is that small (6-7″ across) flour tortillas are wedged between cups on an upside-down muffin tin and filled with dried beans (to weigh them down). The tortillas are baked for a handful of minutes and BOOM, perfectly crispy and shapely tostada bowls. No oil, lard, or complex equipment necessary!

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51: Hot & Sour Soup


This is an authentic, Chinese restaurant-worthy recipe for one of my favorite soups. Its thickness comes from the added cornstarch, and a nice smokiness is obtained by using re-hydrated shiitake mushrooms. The chicken bouillon base could be swapped out for vegetable broth to make it a completely vegetarian recipe, with little change in overall flavor.

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48: Greek Burgers w/ Homemade Pita Bread & Tzatziki Sauce


Of all the bread recipes I’ve ever made, Pita Bread has the be the easiest. Sure, you have to roll it out, let is rest for 5 minutes, and then flop it onto a cake-rack (I used a clean BBQ’s rack). This recipe makes 5, 6-7″ pita and you only use half of one for each burger. We’re making hummus next so we can wipe the rest out. You can freeze them, but they’re usually last about a week in the fridge.

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Recipe 35: 5-Minute Hummus


Garnish with paprika, parsley, and a bit of olive oil...

Hummus is really easy. So easy that I now refuse to buy the preservative-laden store variety. It’s a basic “pile everything into a blender and BOOM, you’re done” type of recipe. We’re having a party tonight, so I figured it would make the perfect dip, and the ingredients are a cinch to keep on hand.

This is a double recipe  especially for those times when you’re entertaining. It makes about a quart (4 cups) of deliciousness. If you want less, just half it to scale back to only 1 can of garbanzo beans.

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