We believe that life is an adventure and travel is about finding yourself where you are. Which is why we source our ingredients as locally as possible. We buy from markets and micro producers whenever possible.

When we do this we vote to preserve cultures, local producers, traditions, families, happiness and a world that is diverse. We do this, not because we are expats, but because we believe that the greatest adventures are in our own backyard. We do this because this is our home and we love it just as it is.

So support your local community where ever you lay your head and where ever your feet will carry you. A love of what we have is the most scrumptious adventure of all.


THE FOOD

Easy No Fuss Chocolate Fondue

So I can talk for days about why this little pot is one of the only things you need in your kitchen, but all I really need to says is, "Perfect, easy, no mess chocolate fondue that stays melted while you eat it." 

THE SOLUTION

A Korean ddukbaegi pot.

So how does it work?  These little monsters are like tiny dutch ovens.  They heat evenly and hold that heat well for a prolonged period of time.  This means you can sit and lazily enjoy your rich chocolate fondue without clumping, burning, double boilers or keeping that stupid little candle lit.

Plus, this little baby can be used for a plethora of other foods (click here for 5 Great Korean Recipes) as well. Put simply it's just a practical thing to have in your kitchen that turns everyday into fondue day.

So here is what you do.

Place the Korean ddukbaegi on the stove over a low heat.
Add a little veggie oil to the bottom of the pot (we use olive oil).
Add a bunch of delicious chocolate to the pot.
Stir carefully and slowly as chocolate melts.
Eat with fresh fruit of your choice.

WARNING

This little clay pot will stay VERY hot for a while so don't grab it with your hands.  No really, its HOT.



THE FOOD

Korean Soybean Hummus

As it turns out, chickpeas are NOT universal.  Sure Korea has them sometimes, but is it really worth all the effort to find them?  Not always.  Especially when there is a perfectly good substitute for those of us who are trying not to eat a ton of imported items.  So what can you sub for chickpeas? Dried soybeans of course.  I'm actually a big fan of this new hummus because it has kind of a rich buttery flavor.  Give it a try.  You might just love it as well.

THE QUANDARIES

1. Some recipes ask for yogurt and we can't eat cow milk.
2. Chickpeas are hard to find and expensive.
3. We like things with a bit more kick now.

THE SOLUTION

2 cups Soaked and Cooked Soybeans
3/4 cup Tahini
1/4 cup goat yogurt (optional)
1/2 cup lemon juice
2-3 cloves of garlic
1/2 teaspoon sea salt
1/2 teaspoon ground cumin (optional)
1 tablespoon Korean red pepper
1/2 cup olive oil over the top
1 teaspoon paprika or red pepper for garnish
water if you want to thin it

FIRST STEP:  Prep you soybeans by letting them soak for a few hours.  Then boil for 45 minutes.  You want them VERY soft. 
Prep Note: For a super smooth hummus you can remove the "skin" from the soybeans after it boils.  We don't always do this because we are lazy, but it does make a smoother texture.  It's your choice.

First they look like this.
Soak until they look like this.

SECOND STEP: Combine in your food processor or bowl - soybeans, tahinigoat yogurt (optional), lemon juice, crushed/minced garlic, sea salt, cumin (optional), Korean red pepper.  Blend until smooth. Add a little of this and a little of that until the taste is perfect for what you want that day.  This is just where we start and then we customize based on our mood.



THIRD STEP:  Add the deliciousness to a bowl and garnish with olive oil and paprika or red pepper.  We usually also add fresh tomatoes and some olives to the mix when we eat it :)


MENU IDEA

Eat it with Korean Falafel wrapped in a flatbread. Here we used a tortilla.  We also recommend mixing in lots of local seasonal greens whenever you can.





THE FOOD

Korean Chilaquiles

If you have spent some time down in Mexico you might have tried the brilliant breakfast - Chilaquiles.  This is also the perfect way to use all the chips at the bottom of your chip bag that aren't good for salsa, or the last of some veggies you don't know what to do with.  It's an excellent recipe to reduce food waste.  It's also just a super easy way to reclaim a little of that south-of-the-boarder feeling.
(It's also an excellent recipe if you were out a little late last night hitting the soju.)

THE QUANDARIES

1. Hot sauce
We use either Tobasco right now while we work on a modified Korean sauce.
2. Tortilla Chips
Since the free trade agreement chips are everywhere.  Before that we made our own tortillas.  You can do this and freeze them for later.

THE SOLUTION

Main Ingredients
Tortilla chips
2 Eggs
Chili Oil
Veggie Oil
Onion
Garlic
Hot sauce

Suggested Ingredients
Pick 2 -3
(Pick Your Favorites)
Cheese
Sour Cream
Salsa
Chopped cilantro
Green onions
Spinach
Tomatoes
Leftover Fried chicken
Left over onion rings
Tofu
Anything else you have sitting around :)

STEP ONE:  Heat 2-3 tablespoons of veggie oil until hot and saut√© up your tortilla chips until they are a little brown.  Put on a plate or in a bowl.  Sometimes we cover with foil so they stay hot.

STEP TWO: Heat 1-2 tablespoon chili oil.  Put in your onion and sliced garlic in the pan first and let them lightly brown.  Then add veggies, meat or left overs until they are warm and happy.  Put on top of your chips.  Cooking it this way will give the ingredients that wonderful Korean feeling.

STEP THREE: Fry two eggs but leave them as runny as you are willing to eat them.  When you break the yoke they will mix with everything to make a delicious sauce.  Put them on top of your piled up ingredients.

STEP FIVE: Over the top drizzle hot sauce, salsa, cheese or sour cream to taste.

Now hurry up and eat.  This is meant to be eaten hot and steaming! Enjoy

An example where we used leftover fried chicken and onion rings from BBQ Chicken.  Ya Korea!