These crispy, golden Korean vegetable pancakes are packed with fresh veggies and come together in just 30 minutes! If you love savory, crispy pancakes, this easy recipe will become a new favorite ...

1: Roast the vegetables and eggs: Position a rack in the middle of the oven and preheat to 400 degrees. 2: Line a large sheet pan with foil, if desired, and drizzle with the olive oil.

1.In a bowl, stir cucumber pieces with gochujang paste; set aside. 2.For the vegetables, bring about two cups of water to a boil in a large nonstick skillet and stir in spinach, cooking until it ...

Ingredients: white rice, brown rice, or quinoa as a base and then you can add beef bulgogi and vegetables of your choice. For the traditional Korean vegetables, you will want to quick sautee and ...

Add the green beans, snow peas and edamame and cook until all the vegetables are just barely cooked through, about 2 minutes. Add the reserved sesame-garlic sauce, the noodles and spinach and stir ...

At lunch, the $9.95 Korean and Japanese buffet is a good chance to try a little of everything. If you're in a hurry or on a diet, sesame-dressed seaweed salad with crab ($4.95) could be a quick lunch.