Hearty beans in a spicy bright broth
All in Soups & Stews
Braised Chickpeas with Tuna and Preserved Lemon
Soft fermented lemon and a little spice permeate this saucy braise of chickpeas and canned tuna atop silky juk.
Kidney Bean and Kabocha Stew w/ Scallion Rice
A hearty gently spiced stew of creamy beans, made thick and rich by coconut milk with the gentle sweetness of squash and the fresh herbaceous finish of cilantro and scallion.
Red Lentil Daal with Mushrooms and Zucchini
Spicy but not overwhelming daal with aromatic garam masala, chewy mushrooms and tender zucchini.
Chickpea Stew w/ Soy Fried Eggs
Chickpeas and potatoes wrapped in a bright, earthy, fragrant sauce finished with smoky fried eggs.
Sujebi - Korean Hand Pulled Noodle Soup
Silky, tender homemade noodles simmered in a broth that is rich but light with lots of vegetables a little spice and unintentionally vegan.
Hearty Tomato Soup
Hearty tomato soup made from pantry staples.
Miyeok Chickpea Gukbap
Beefy broth with the richness of seaweed earthy chickpeas and perfectly cooked rice to add texture.
Kidney Bean and Farro Soup
Hearty red kidney beans and farro make for a simple soup that is a meal in a bowl.
Baechu Tteok Guk - Napa Cabbage Rice Cake Soup
Simple porky broth with chewy rice cakes and sweet cabbage.
Drunken Pork and Beans
A rich, spicy bean stew paired with a cold creamy, nutty slaw makes for a perfect combination.
Red Lentil and Vegetable Soup
This creamy soup is hearty while also being light and full of tender vegetables.
Coconut Black Lentil Daal
Rich creamy, fragrant daal with a slight spice.
Chicken and Vegetable Curry Tteokbokki
Creamy curry wraps around chewy tteok, tender chicken and a range of creamy flavorful vegetables.
Chicken, Lentil and Chrysanthemum Curry
Tender chicken in a sweet and savory curry finished with fragrant chrysanthemum.
Midnight Diner Curry Ramen
A new way to reimagine leftover curry.
Ratatouille Stew w/ Perilla Pistou
Chunky tender vegetables in a mildly spicy flavorful tomato-based broth finished with ricotta and a pistou made of perilla.
Green Pea, Naengi and Potato Curry
Warm curry spices simmered with canned green peas, naengi and potato make for a hearty curry to serve over rice and top with a cilantro yogurt sauce.
Janchi Guksu - Korean Banquet Noodles
Thin chewy noodles in a savory anchovy kelp broth, finished with sauteed vegetables and a pungent soy seasoning sauce
Chickpea and Pork Rib Kimchi Stew
With traditional kimchi jjigae as a base, this stew boasts, briny olives and tender chickpeas making for a stew that is hard to place culturally but absolutely delicious.