Korean Tofu Scramble Recipe

Korean Tofu Scramble Recipe

Korean Tofu Scramble

Just wanted to start off with a disclaimer that this is probably far from an authentic or traditional Korean recipe. It’s just something I’ve really enjoyed eating and thought I would share it with you guys. I first made it using random ingredients I had in the fridge that I thought would go well together and most of them were Korean since I love Korean food hence the name.

That being said, it really is a delicious dish which is super easy to make. If you know me you know I’m too lazy to make something super time consuming or difficult so luckily most of my recipes are quite easy to make and even easier to eat 😉 Hope you enjoy this one as much as I do! Oh, and of course the recipe is fully vegan.

Ingredients

1 block of firm or extra firm tofu

1 white onion

2 cloves of garlic

An inch of ginger

Gochujang

Soy Sauce

Gochugaru or red pepper powder

Salt

Oil

1 spring onion (optional)

Sesame seeds (optional)

Instructions

  1. Mince or finely chop the garlic and ginger. Chop the white onion.
  2. Heat about 1-2 tbsp of oil on a pan or skillet on medium high and add the garlic and ginger. Stir for about a minute or two until the ginger and garlic is slightly brown.
  3. Now add the white onion and stir it for a few minutes till it’s partly cooked. Don’t cook it too well as it will still cook with the tofu.
  4. Once the onions are partially cooked, add the block of tofu. You can break it up with your hands so it becomes a scramble or with a spatula as you cook it. I would recommend using your hands as that breaks it up better.
  5. To this add 2 tbsp. of soy sauce, 2-3 tbsp. of gochujang, 1/2 tsp of gochugaru or red pepper powder and mix everything really well. Add salt to taste. If you prefer it less salty or less spicy add less soy sauce and gochujang/gochugaru.
  6. Keep mixing every few minutes so the tofu is cooked evenly.
  7. Once it’s done, garnish with a finely chopped spring onion and some sesame seeds (optional).
  8. Tastes best eaten hot or warm. You can serve it with some rice, seaweed and kimchi or simply eat it on its own.

Final Thoughts

I really hope you guys enjoyed that recipe. Feel free to leave a comment if you have any questions. I haven’t done a recipe in a while so maybe I’m not doing this right. Also, some ingredients such as gochujang and soy sauce are almost always vegan but it’s always good to double check the ingredients just in case as they may sometimes contain animal products. So, if you eat a plant based or vegan diet please check the ingredients on these products.

Do you like tofu? Did you hate tofu when you first tried it like I did? Have you ever had Korean food? Do you enjoy trying new dishes or prefer to stick with things you’re used to? What did you eat today? What recipe would you like me to share next? Let me know in the comments below because I always love hearing from you or simply stop by and say hi (woohoo that rhymes)!


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Life Update #3

Life Update #3

As you probably know if you have read my earlier post, I am trying to go back to blogging regularly like I used to and blogging on a number of topics not just six word stories and interviews. I had taken a break from longer posts because they take a lot more time but I feel ready and excited to get back into it. Why now you may ask? Well, my answer is stop being nosy. Kidding- I just had a fun break but now I have a lot to say that’s all.

I thought I should do a little update post because I haven’t really talked much about what’s been going on with me lately and I thought it would be nice to catch up with everyone and let you know what’s going on in my life.

If you follow me on my Instagram page you probably already know this but I have been spending a lot more time on my Instagram and I am currently trying really hard to grow it. The progress is a lot slower than with WordPress but I don’t mind. At the moment I am just really enjoying the process of creating content. I have been having a lot of fun with the reels feature which allows you to make short 15-60 second videos. I have been making short funny ones but I also want to start making makeup tutorial videos and more stuff to do with makeup because that’s something I am very into right now and I don’t want to post makeup stuff on my blog too often so I think my Instagram would be a good place to post it. Feel free to check out my reels- I would appreciate it!

This is the latest one I posted:

I’ve also been posting reels about blogging which you can check out below if that’s something you would be interested in:

I also recently hurt my chin by mistake so now my face is all bruised up. It’s kind of annoying because I wanted to take pictures and create reels for Instagram but I can’t because of the bruise. Thankfully, I still have some videos and images I had made earlier that I can use but yeah I’m hoping this heals quickly. Also don’t ask what happened- it’s kind of an embarrassing story of my stupidity so I’m going to choose to not share it with the internet for now lol.

I have been making a lot of new foods too which I am excited to share with you on my What I Eat In A Day posts as well as my recipe posts. I have honestly eaten so many interesting things in the last few weeks I have a lot of food content coming up so definitely keep an eye out for that!

I have also been watching A LOT of Grey’s Anatomy which I am so obsessed with now- if there are any other Grey’s fans out there let’s chat in the comments about it!!

I have also been meaning to get back into art recently so I will be sharing my progress with you guys when that happens.

I have been listening to a lot of new music too and I plan to make an entire post about that at some point but for now I thought I would share some tracks I have been listening to lately:

The songs below contain explicit content so if that is something you would like to avoid please do not watch them.

Oh, and the other day my concealer randomly fell down in the middle of the night from my shelf which I keep all my makeup on and disappeared. Like it just disappeared completely. I turned my bedroom upside down looking for it and I still haven’t found it. It’s been more than a month… Am I being haunted? This is definitely one of the weirdest things that have ever happened to me.

That’s pretty much it for me at the moment- I’ll edit stuff in later if I remember more stuff I want to share with you guys lol. Have a great day everyone!

Your Thoughts

What have you been up to lately? Anything exciting or interesting happening in your life? Are you a fan of Grey’s Anatomy? What music are you currently listening to? Let me know in the comments below because I always enjoy chatting with you guys or simply stop by and say hi- I swear I don’t bite anymore 😂


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Korean Sour And Spicy Tofu Recipe

Korean Sour And Spicy Tofu Recipe

Korean Sour And Spicy Tofu

As you know I love Korean food and I love tofu so obviously this Korean sour and spicy tofu dish is one of my favourites. It’s quite simple to make and does not take very long which is always great when you have a million assignments to do every week. I’m not sure how authentic it is because I’ve seen some recipes for this on YouTube which is what inspired me to make this but they were all a little different from the way I make mine. A lot of them also fried the tofu which I’m sure tastes amazing but isn’t very healthy so I usually just stir fry it.

I mentioned that I had made this on my latest What I Eat In A Day post and I promised you guys the recipe so I decided to share it today. I really hope you guys try this because it is so delicious and super easy to make. If you like it you can even make it in bulk and freeze it which is what I do sometimes. In case you don’t have all the Korean ingredients at home I would recommend checking at your local grocery store or at any Asian stores because most of them carry Korean items. Also I apologise for the quality of some of the images but it’s way harder to simultaneously cook and take pictures than I assumed it would be…

Ingredients

1 block of extra firm or firm tofu

1 white onion

2 spring onions

1 tsp of minced garlic

Gochujang

Soy sauce

Ketchup

Molasses or sugar or any kind of sweetener

Recipe

  1. Chop and stir fry the onions on a pan with a little bit of oil and salt till they are well cooked and put aside.
  2. Cut the tofu into bite sized pieces as shown in the images below, add a little salt and stir fry them till all the pieces are golden brown. To make the tofu extra crispy you can add a bit of potato starch to them before you stir fry them.
  3. Leave the tofu on the pan and add in the onions but turn the heat off so it doesn’t burn.
  4. For the sauce mix 4 tbsp. of soy sauce, 2-3 tbsp. of gochujang, 1 tsp. of minced garlic, 1-2 tbsp. of ketchup, 2-4 drops of molasses or 1/2 tsp of sugar and 2 tbsp of water. If you don’t want it too be too sour add a little less ketchup and vice versa. If you don’t want it to be too spicy start with 1 tsp. of gochujang and than you can add more later on if you like.
  5. Mix the sauce, tofu and onions together on the pan and stir fry on low to medium heat for a few more minutes till the sauce thickens up and everything is evenly coated.
  6. Chop the spring onions into small pieces and use them as garnish. You can also add some sesame seeds as garnish.
  7. Serve with rice, kimchi (optional) and seaweed (optional).

             

             

Your Thoughts

Do you enjoy Korean food? Do you like tofu? Are you a fan of spicy food? What recipes do you want to see on this blog next? Will you be trying this recipe? Let me know your thoughts below or simply stop by and say hi because I always love chatting with you in the comments below!


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Korean Fried Cauliflower Recipe

Korean Fried Cauliflower

As you guys may have guessed I love Korean food and one of my favourite things to do is try to make vegan versions of popular Korean food. Korean Fried Chicken or KFC (not that one) is a very popular Korean dish and I always see people eat it in Kdramas so I thought I would try making a vegan version of it.
I decided to use cauliflower wings instead of chicken but you can substitute the chicken with anything you prefer such as soy wings, broccoli or even tofu. I used premade cauliflower wings which I just had to heat in the oven but if you want a recipe for how to make vegan cauliflower wings click here. I used the Wholly Veggie brand cauliflower wings so if you are like me and don’t want to fry your own I would definitely recommend those.
I talked about making this dish in one of my What I Eat In A Day posts and I’ve been meanng to share the recipe since that post but haven’t had the time so I decided to finally share it today.
I hope you enjoy this recipe and give it a try because it is one of my favourite dishes I have made so far!

Ingredients

Soy Sauce
Gochujang
Minced/chopped garlic
Minced/chopped ginger
2 spring onions
Korean dried or fresh red chili peppers- can be substituted with regular chili peppers.
Sesame seeds
Korean red chili pepper flakes- optional
Sugar/sweetener

Recipe

  1. Mix about 2 tbsp. of soy sauce, 1/2 tsp of water, 2 tsp of gochujang, 1/2 tsp of sugar and 1/2 tsp of Korean red chili pepper flakes/powder. Mix everything well until it becomes a liquidy paste. If it’s too thick add a little more soy sauce or water.
  2. Chop the dried or fresh pepper (I usually use one but feel free to use more or less according to your taste) and add it to a pan with about 1tbs of garlic and 1/2 tbsp. of ginger and about 1 or 2 tsp of oil and let it heat on medium high heat for about a minute or two till the ginger and garlic are golden brown.
  3. Now add the mix we made earlier to the pan and let it cook for about a minute.
  4. Now add in the cauliflower and mix well till all the cauliflower wings are evenly coated.
  5. Garnish with some chopped spring onions and sesame seeds. You can garnish it with fried peanuts too if you don’t have spring onions or sesame seeds.
  6. Enjoy on it’s own or with some rice like and veggies like I did!


Tips: Korean food tends to be a bit spicy but if you like more mild flavoured food use less of the peppers, leave out the pepper flakes/powder and use less gochujang. People also usually put in some vinegar but I don’t use vinegar so I didn’t add any but if you want it a bit sour feel free to add a little vinegar too. The soy sauce is a bit salty which I love but if you don’t feel free to add a bit more water to the mix to tone down the flavours more.

Thoughts

Do you like Korean food? Have you ever had or made fried cauliflower before? Have you tried Korean fried cauliflower? What’s your favourite Korean food? As always let me know in the comments below because I love hearing your thoughts or simply stop by and say hi!


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Bibimbap Recipe

Bibimbap

“Bibimbap simply translates to “mixed rice with meat and assorted vegetables“.”- Sue from mykoreankitchen
Bibimbap is probably my go-to when it comes to an easy home cooked meal. I love that it’s super easy to make, delicious and also really healthy because it has so many veggies. I make it vegan of course so it pretty much just has vegetables and rice which I think is really healthy.
I also really love Korean food because the flavours are just so perfect for me. I like spicy, sour and savoury food and Korean food is usually the perfect mix of this. It’s honestly so delicious I literally can’t stop eating it.
I also want to specify that I don’t make it the traditional way which is a lot more time consuming. I usually make bibimbap when I’m in a hurry so I make it in a quick, kind of lazy way. It still tastes really good though I promise!

Ingredients

1 Carrot
1 Zucchini
1 bunch of spinach
1 white onion
3 spring onions
1/2 tsp of sesame oil
1 handful of soybean sprouts
2 tbs gochujang
Soy Sauce
Kimchi
Minced garlic
Minced ginger
Cooked rice
Salt
Cooking oil

Recipe

  1. Chop all the vegetables except the spring onions jullienne style.
  2. Put about two teaspoons of cooking oil on a pan and add the chopped vegetables, soybean sprouts, garlic and ginger to the pan and let them cook until they are all well cooked. Add salt to taste. Tip: Add the spinach later on as it cooks faster.
  3. While the vegetables are cooking, mix in a small bowl 2 tbsp of gochujang, 2 tsp of soy sauce and the spring onions chopped into small pieces. Mix everything well until it has turned into a liquidy paste. Tip: Gochujang is a bit spicy so if you don’t like spicy food add less and if you do like more spicy food feel free to add more. Soy sauce is also a bit salty so feel free to add it according to your taste.
  4. When the vegetables are almost done cooking add about 2 medium sized bowls of cooked rice and the mixed paste. Mix everything well until both the vegetable and rice and covered with the paste.
  5. Let it cook on medium heat for a few more minutes- about 2-5 minutes- so that the flavours all blend well together.
  6. Your bibimbap is now ready to eat! You can garnish it with some chopped up kimchi, sprinkled seaweed, seasame oil or seasame seeds- or all three!

       
I usually don’t use any meat replacements but if you like you can always use ground soy/vegetables, some chickpeas or lentils, potatoes or vegan beef. The vegetables are also all optional- you can pretty much use anything you have in the fridge that you think will taste good.

Thoughts

Do you guys like Korean food? Have you ever had or made bibimbap before? As always let me know in the comments below because I love hearing your thoughts or simply stop by and say hi!


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Korean Style Vegetable Pancake Recipe

Korean Style Vegetable Pancake Recipe

This is one of my favourite Korean vegan recipes to make. This recipe is so simple and fast to make and it’s also a great way to use up any vegetables that may be left. I know I put down specific vegetables but you can always add other that you think will go well with this recipe. I used carrots instead of sweet potatoes once with the rest of the recipe the same and it tasted surprisingly good even though as you probably know I hate carrots.
The reason I shared this recipe is because I know a lot of people are trying out new foods, however, a lot of  recipes can be complicated plus a lot of ingredients may not always be available to everyone. Therefore, I decided to share a relatively easy recipe with very few ingredients and very few steps. Of course this recipe is completely vegan as always!
As you guys can probably tell from my What I Eat In A Day posts and my other recipe posts I absolutely love Korean food. The flavours are exactly what I like and I love the mix of sweet, sour, savoury and spicy that most of their food has. Anyway, I hope you enjoy this recipe and if you do try it out be sure to let me know how it turns out!

Ingredients

1 sweet potato
1 bunch of spring onions
1 white onion
1 zucchini
1 tbs minced ginger
1/2 tbs minced garlic
1 cup plain flour
4 tbs rice flour
Salt
Soy sauce
Gochujang
Red pepper powder
Oil
If you don’t have store bought gochujang you can make it at home using this recipe. 

Directions

  1. Cut all the vegetables julienne style- the thinner you cut them the more crispy the pancake will turn out.
  2. Mix the cut vegetables, the garlic, the ginger, and the two flours together. I wrote 1 cup of plain flour but put a little in first and add more accordingly because of for these pancakes there is supposed to be very little flour and a lot of veggies. Put in enough flour that the vegetables are well coated but not more than that.
  3.  Add salt, soy sauce, gochujang and red pepper powder according to your taste. I usually add about 1 tbs of soy sauce, 1 tbs of gochujang and half a tsp of red pepper powder however if you like very mild food add less gochujang and red pepper powder.
  4. Mix everything together really well.
  5. Add a bit of oil to your pan and add enough of the mix for one pancake and cook it on low to medium heat till it’s brown and crispy on both sides. Don’t cook it on very high heat as


6. You can enjoy the pancake with another Korean side dish, some kimchi, some Korean stew or simply on its own.

Thoughts

Have you ever had a Korean vegetable pancake? If not are you going to try making one? Do you like Korean food? Are you a fan of spicy food or do you prefer mild food? Do you eat relatively healthy or do you need some junk in your life? Let me know in the comments below!


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Chapati Wrap Recipe

A Little Bit About This Chapati Wrap Recipe

The last recipe I posted was by my mum and you guys seemed to really enjoy it so after seeing the positive feedback she decided to send another healthy, easy and filling recipe that you can make. So this one involves a chapati which if you didn’t know is an Indian flatbread. My mum is Indian and likes to make Indian food or fusion Indo-Kenyan food a lot. My parents are vegetarian and eat quite healthy (way healthier than me lol!) so she likes recipes that have a lot of different vegetables and don’t have too much oil/fried stuff. Anyway I hope you enjoy this recipe!

Ingredients

2 cabbage leaves
1 carrot
1 green capsicum
1/2 yellow capsicum
1/2 red capsicum
1 onion
1/2 a small beetroot
1/2 tbs of minced/chopped ginger
1/2 tbs of minced/chopped garlic
Oil
Salt
Paprika
Chutney (Optional)

Instructions For The Vegetables

  1. Take the cabbage, carrot, capsicums, onion and beetroot and cut them julienne style.
  2. Add a bit of oil to your pan and stir fry the beetroot first as it takes the longest to cook.
  3. Once the beetroot is well cooked add the other vegetables and the ginger and garlic and stir fry them for a few minutes until they are cooked too.
  4. Add salt and paprika to the mixture according to your preference.


Tip: Use more paprika if you like spicy food and less if you prefer more mild flavours.

Instructions For The Chapati

  1. Mix together one cup of plain flour, one cup of wheat flour, 1/2 tsp of salt and 1 tbsp of oil.
  2. Add water to the mixture and knead the dough till it looks like the image below.
  3. Leave the dough aside for about 20 minutes.
  4. Make the dough into small pieces and then roll each piece into a smooth ball.
  5. Roll each dough ball into a round chapati like the image below and cook it on a pan with a bit of oil (or ghee if you’re not vegan) till it’s golden brown.


6. Once the chapati’s are cooked you can add some chutney on it or leave it plain according to your preference.
7. Add the vegetables to the middle of the chapati and roll it similarly to the way you would make a regular wrap as shown below.
            
Tip: Use a spicy chutney if you like spicy food or a mild one if you prefer to avoid spicy food. You can also add ketchup if you don’t have any chutney in the house.

Thoughts

Have you ever had a chapati wrap? If not are you going to try making one? Do you like fusion food? Are you a fan of spicy food or do you prefer mild food? Do you eat relatively healthy or do you need some junk in your life? Let me know in the comments below!


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My First Food Award

Thank you!

I want to thank Sumukhi for nominating me for this award. She has an amazing blog with posts about poetry, lifestyle and more. Be sure to check it out by clicking here. 

Rules

Thank the person that nominated you.

Pingback to the creator, Elisha at https://africaboy.home.blog/

Use the same featured image as your nominator.

Answer the five questions.

Create five questions about food.

Nominate five people

Questions

What do you usually have for breakfast?

A smoothie or protein shake/milk. 

Happy Planet Clean Protein Smoothies Review & Info (Dairy-Free!)

Are you personally a good cook?

Yes, I’m excellent. Kidding but seriously though I’m a pretty decent cook. If you’re looking for proof check out my food posts by clicking here. 

Do you like chocolate? What is your favorite type?

Yes I love it! Here’s a picture of my favourite one:

Which type of food can you never ever have even if someone threatens you to eat it?

Animal products. 

Nope GIFs - Find & Share on GIPHY

Which food did you or you are eating forcefully?

Carrots. They’re the worst but apparently good for you. 

Dangling Carrots GIFs - Get the best GIF on GIPHY

My Nominees

If you’re reading this post and feel as though this may be something you want to participate in please consider yourself nominated and use the same questions I did- I would love to read your take on them! And if you don’t want to do an entire post dedicated to it you can leave the answers in the comments below.

For more similar posts click here.

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Korean Asparagus Recipe

I decided to do a recipe post after forever because I realised that a lot of people, including myself, are looking for new recipes to try out and new foods to try. I’ve always loved cooking and now that I have more time to focus on cooking I’ve been trying a lot of new recipes and new kinds of food which has so far been going quite well. I have made this asparagus before but I used a different recipe and it turned out pretty good but I felt like it was missing something so I decided to tweak the recipe a little bit and I ended up coming up with this recipe. I decided to share this particular recipe because I feel like it’s a pretty easy recipe- it takes me about twenty minutes to half an hour to make. It’s also one of those recipes that’s simple but delicious and you’ll just end up eating way more than you thought you would. I was inspired by this recipe I saw on YouTube. I also want to say that since it’s a Korean recipe it may have ingredients you don’t have but I have tried to add substitutes or recipes for the Korean ingredients just in case you don’t have any of the ingredients. In case you want to buy any of these ingredients you can most likely find them at most Asian stores, Wholefoods or supermarkets that have Asian foods. Oh and of course this recipe is fully vegan!

Ingredients

1 bunch of asparagus
1 small white onion
3 tbs Gochujang (in case you don’t have store bought Gochujang here is a recipe to make it at home)
1 tsp ground red pepper powder (optional)
Salt
2 tbs Soy Sauce
1 tbsp Sesame seeds (optional)
Oil
4 cloves garlic (you can use garlic powder if you don’t have fresh garlic at home)
2 tsp minced ginger (you can use ginger powder if you don’t have fresh garlic at home)
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Instructions

  1. Slice the onions, chop the garlic into small pieces and cut the asparagus into bite sized pieces- about 4/5 cm.
  2. Heat about two tablespoons of oil on medium heat on a pan for a few seconds.
  3. Once the oil is heated add the onion, garlic and ginger to the oil and let it heat on medium heat for a few seconds. (Tip: all three of these ingredients burn easy so make sure to keep stirring them while they cook and only let them heat for about a minute or so)
  4. Next add the cut up asparagus in with the onion, garlic and ginger and let it heat on medium/high heat for about 5-8 minutes or until it is well cooked. (Tip: asparagus cooks pretty fast so make sure not to overcook it!)
  5. Add salt to the vegetable. I usually add about half a teaspoon but feel free to add more or less according to your taste.
  6. When the asparagus looks almost done add about 2 tablespoons of soy sauce (or however much you would prefer according to your taste), 3 tablespoons of Gochujang (Tip: Gochujang is spicy so add more if you like your food spicy or less if you don’t like spicy food), 1 teaspoon of ground red pepper (Tip: this is totally optional and you can skip it if you don’t like spicy food) and mix everything together well. (Tip: if you don’t have any store bought gochujang at home you can make it from scratch with this recipe)
  7. Once the vegetable are fully cooked garnish the dish with about 1 tablespoon of sesame seeds (optional). (Tip: If you’re not a fan of sesame seeds or don’t have any at home you can also garnish it with chopped up spring onions or some shredded kimchi or shredded seaweed)
  8. You can enjoy this with rice and you can eat the rice and asparagus with kimchi or seaweed for extra flavour.

This is probably not a very traditional recipe but it is super delicious so I would totally recommend trying it out! Hope you guys enjoy this recipe. Let me know in the comments if you’ve tried anything new recently or if you like Korean food!
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Easy Vegan Eggplant Curry Recipe

Eggplant curry is one of my favourite curries to make. This one is both sweet and spicy. It’s delicious and so simple to make plus it’s so healthy since the eggplants are steamed!

To see the full recipe click this link: https://hubpages.com/food/Easy-Vegan-Eggplant-Curry-Recipe

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