Moo means radish in Korean, and it has versatile use over almost any dish from salads to soups and even tea. This salad is similar to kimchi but a lot lighter and easier to make!Sub a sugar free sweetener for the sugar and make this a low carb dish!
You can't beat kimchi made with cucumbers during the hot season in Korea. We call it Ooi-kimchi (오이김치). The crunchy texture with full robust flavor of well-fermented cucumber kimchi is everyone's favorite.
Dakjuk (Korean Chicken Porridge) - great use of leftover chicken or turkey or you could use a rotisserie chicken from the grocery store. This recipe not necessarily quick (rice must soak for 4 hours before use), but definitely easy, inexpensive, filling a