We have continued our exploration of Korean food with a bulgogi tofu recipe this week, which you will find at the end of this post along with a video. I went a little bit crazy and prepared a little bit of a Korean feast for the two of us, which was a lot of fun to make!
I’m currently learning Korean, so we’ve been getting stuck in to some tasty Korean food too – and doenjang jjigae (된장찌개) had to be on the list. Doenjang is soy bean paste, which has a range of delicious uses. Jjigae is a stew, so when you put them together, doenjang jjigae is a soy bean paste stew.
Last week we were lucky enough to be invited to eat at Inamo in Covent Garden with a £30 voucher. While we did end up spending double that without even trying – budget diners may want to take note – it was an excellent meal and a fabulous experience overall.
We LOVE putting two cuisines together, and today’s Chinese spaghetti is a perfect example of that. We wanted to do something that combined Italian and Chinese influences to give us a new dish, and this is what we came up with. Spaghetti by look, Chinese by flavour.
Recently, it was time for another visit to Mildred’s, our favourite veggie spot in London. This time, I decided to try the classic burger: smoked tofu, lentil, piquillo pepper in a focaccia bun with relish, rocket, red onion and tomato with vegan cheese. Vegan cheese! Tofu! Focaccia! I can’t explain the excitement. I also went for a side of sweet potato fries because, well, why wouldn’t you?